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Production and Antioxidative Activity of Mead Made From Honey and Black Rice ( Oryza sativa var. Indica cv. Shiun )
Author(s) -
Koguchi Masanori,
Saigusa Noriaki,
Teramoto Yuji
Publication year - 2009
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.2009.tb00375.x
Subject(s) - black rice , dpph , oryza sativa , food science , anthocyanin , red rice , chemistry , antioxidant , horticulture , biology , biochemistry , raw material , organic chemistry , gene
In order to brew a red‐coloured alcoholic beverage having antioxidative activity, mead was made from honey and black rice grains. Alcoholic beverages made from honey and black rice grains contained around 10% (v/v) ethyl alcohol and a higher amount of phenolic compounds. Alcoholic beverages made from Chinese milk vetch honey and black rice grain contained anthocyanin and were red in colour similar to pink wine. The amount of total phenolic compounds present in the beverages made using Chinese milk vetch honey and buckwheat honey was 0.2 and 0.4 mg/mL, respectively. The DPPH radical scavenging activity of the mead made from the black rice grains was higher than that of beverages made from polished rice. The inhibitory activity of lipid peroxidation of the mead made from black rice grains was also higher.