Open AccessEvaluation of secondary metabolites, antioxidant activity, and color parameters of Nepali wines
Author(s) -
Pandeya Ankit,
Rayamajhi Sagar,
Pokhrel Pravin,
Giri Basant
Publication year - 2018
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.794
Subject(s) - wine , flavonoid , tannin , chemistry , food science , anthocyanin , antioxidant , antioxidant capacity , quercetin , wine color , biochemistry
We evaluated the quality of wines produced in Nepal in terms of phenolic, flavonoid, anthocyanin and tannin content, antioxidant capacity, and color parameters using spectrophotometric methods. The total phenolic content, total flavonoid content, and total antioxidant activities in Nepali wines ranged from 85.5 to 960.0 (mean = 360.5 ± 268.7) mg/L GAE , 40.9–551.3 (mean = 188.9 ± 161.5) mg/L QE , and 66.6–905.0 (mean = 332.8 ± 296.5) mg/L AAE , respectively. These parameters were significantly higher in red wines compared to white wines. The phenolic and flavonoid content showed strong correlation with each other as well as with antioxidant activities. Additional parameters measured included various color parameters and carbohydrates. The wine color showed strong correlation with phenol, flavonoid, and antioxidant activity, whereas this correlation was not significant with anthocyanin content. Multivariate analysis was carried out to better describe and discriminate the wine samples. Finally, we compared Nepali wines with wines from other countries.