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Antioxidant Activity of Home Made Fruit Wines Versus Monascus Purpureus Fermented Rice Wine
Dharini, K.B. (2011) Antioxidant Activity of Home Made Fruit Wines Versus Monascus Purpureus Fermented Rice Wine. [Student Project Report]
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Abstract
This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.
| Item Type: | Student Project Report |
|---|---|
| Additional Information: | The antioxidant properties of home made fruit wines and red yeast rice wine was screened in this study. Results showed that Date wine was observed to contain high total polyphenols and flavonoids content. Jamun wine was found to scavenge 61.17 % DPPH free radicals which was comparatively higher than other wines analyzed. Raisin wine was found to have higher antioxidant capacity than other wines analyzed. Red yeast rice wine prepared from Monascus purpureus fermented rice was superior to rice wine in alcohol content, total antioxidant capacity, total polyphenols and total flavonoids concentration. The results also indicated that phenolic compounds may play an important role in the antioxidant function of red yeast rice wine. Present findings suggest the supply of antioxidant phenols, through a moderate daily consumption of wines prepared from any fruits and red yeast rice may provide additional protection against in vivo oxidation of cellular biomolecules. |
| Uncontrolled Keywords: | antioxidant properties, home made fruit wines, red yeast rice wine, Monascus purpureus, Alcoholic beverages, resveratrol content |
| Subjects: | 600 Technology > 07 Beverage Technology > 01 Alcoholic beverage 600 Technology > 08 Food technology > 32 Antioxidants |
| Divisions: | Food Microbiology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 30 May 2011 09:17 |
| Last Modified: | 28 Dec 2011 10:22 |
| URI: | http://ir.cftri.res.in/id/eprint/10023 |
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