Comparison of Nutritional Quality and Antioxidant Activity of Rowan Fruit Wines Subjected to Different Pretreatments
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In this research, black fruit glandular-ribbed Rowan fruit (short name: blackfruit) was used as the raw material. Blackfruits were pretreated respectively in five different ways, namely, no pretreatment (CK, as the control), warm water bath treatment (HTWB), apple ripening treatment (AMWA), late harvest treatment (DH), and freezing treatment (LTF), and the fruits were processed into fruit wines, to compare the differences in nutrient content and antioxidant activity of the fruit wines. The results showed that after the comparison of the five fruit wines, the pretreatments decreased significantly the fruit wine’s total acid content and antioxidant activity and caused significant differences in the nutrient contents of the fruit wines. The polyphenol content (8.94 mg/g) and hydroxyl radical scavenging rate (40.9%) of the LTF-treated wine were significantly higher than those of the other fruit wines (P<0.05). The content of total flavonoids (19.23 mg/g), tannin content (0.782%) and superoxide radical scavenging rate (68.08%) of the HTWB-treated wine were significantly higher than those of other fruit wines (P<0.05); the anthocyanin content (0.155 mg/g) and DPPH scavenging rate (97.91%) of the DH-treated wine were significantly higher than those of other fruit wines (P<0.05). The results of principal component analysis showed that among the five pretreatments, the late harvest treatment was the best pretreatment for retaining the nutrients in the fruit wine and its operation was simple and its cost was low, thus, this pretreatment is suitable for wide promotion and application.
