Effect of Red Koji on the Antioxidant Properties of Guangdong Hakka Rice Wine
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Abstract:
In order to determine the effect of red koji on the antioxidant properties of Guangdong Hakka rice wine, the differences in the total phenolic content, total antioxidant capacity, hydroxyl radical (?OH), and 2,2-diphenyl-1-picrylhydrazyl (DPPH?) radical scavenging abilities, as well as the reducing power of the Guangdong Hakka rice wines developed using different formulations of koji were analyzed in this experiment. The results showed that the highest total phenolic content (183.78 μg/mL) was found in rice wine using a combination of red koji, wheat koji, and Chinese yeast and was significantly different from that of the wine developed using red koji only. The inhibitory rate on the self-oxidation of linoleic acid in rice wines using a combination of red koji, wheat koji, and Chinese yeast, a combination of wheat koji and Chinese yeast, and red koji alone were 52.3%, 38.3%, and 25.8%, respectively; the corresponding half maximal inhibitory concentration (IC50) values for DPPH? radical scavenging ability were 75.33 μL, 195.79 μL, and 113.58 μL, respectively. Rice wine using a combination of red koji, wheat koji, and Chinese yeast exhibited the highest reducing power, which was close to that of butylated hydroxytoluene (BHT) and was significantly different from that of wine prepared from only wheat koji and Chinese yeast. Increased addition of red koji led to an increase in the antioxidant activity of Hakka rice wine; however, red koji did not affect the anti-lipid peroxidation effect of Hakka rice wine. Thus, the antioxidant activity of rice wine using a combination of red koji, wheat koji, and Chinese yeast was higher than that of rice produced using a combination of wheat koji and Chinese yeast and red koji alone, and red koji had a certain influence on the antioxidant activity of Guangdong Hakka rice wine.
