Open AccessRELATIONSHIP BETWEEN ANTHOCYANIN PATTERNS AND ANTIOXIDANT CAPACITY IN MULBERRY WINE DURING STORAGE
Author(s) -
TSAI PIJEN,
HUANG HSIAOPING,
HUANG TZOUCHI
Publication year - 2004
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.2004.00645.x
Subject(s) - anthocyanin , chemistry , wine , dpph , wine color , food science , antioxidant , monomer , pigment , ferric reducing ability of plasma , fraction (chemistry) , antioxidant capacity , grape wine , polymerization , chromatography , organic chemistry , polymer
Mulberry wine stored for 1, 3, and 12 months was used to investigate the relationship between wine color, copigmentation, polymerization of anthocyanins, and the antioxidant capacity of the wine. Color density, patterns of anthocyanins (monomeric, copigmented and polymeric) and antioxidant capacity were measured. The results show that copigmented and polymeric anthocyanins in mulberry wine increased from 0% and 16.63% to 20.93% and 30.44%, respectively, while monomeric anthocyanins decreased from 83.37% to 48.63%. The 1,1,Diphenyl‐2‐picryl‐hydrazyl (DPPH) radical scavenging ability increased after storage and was highly correlated with the polymeric anthocyanin content ( r = 0.98). The ferric reducing ability of plasma (FRAP) reducing power decreased on storage. Sephadex G25 was used to separate the pigments into three different molecular sizes. The largest molecules were in Fraction I, which contained the polymerized anthocyanins and was associated with the DPPH scavenging activity. Fraction II, intermediate in size, contained the copigmented anthocyanins. Fraction III, the smallest in size, was composed of the monomeric anthocyanins and was associated with the FRAP activity.