Anthocyanin and Antioxidant Activity of Pink Wine Produced from Local Flowers and Ma-kiang Berries (Cleistocalyx nervosum var. paniala)
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Abstract
Anthocyanin is an important phytochemical found in flowers and fruits that gives the colour of pink wine. The objectives of this study were to compare anthocyanin and antioxidant activity of pink wine using (1) local flowers (hibiscus, red rose, pink lotus, and roselle) and (2) the flower wine with the highest alcohol content. Roselle was mixed with Ma-kiang berries to compare wine fermentation using different yeast starters (Montrachet, Cote des Blances, and Premier Cuvee). The wine process was fermented at 30oC for 15 days and then the wine was analysed anthocyanin, total phenolic compound, flavonoid, antioxidant activities (DPPH, ABTS, and FRAP), total soluble solids, pH, colour (L*, a* and b*) and alcohol content. It was found that pink wine fermented using the local flowers had alcohol content in the range of 6-12%, total soluble solid (TSS) 7.7-14.2 oBrix, and pH 2.70-3.18. The anthocyanin content in the pink wine, in descending order, was hibiscus, roselle, pink lotus, and red rose. Pink winemaking using different yeast strains had alcohol content in 5-9%, TSS 8.4-12.0 oBrix, and pH 2.90-3.03. Roselle/Ma-kiang berries wine fermented with Premier Cuvee had a higher content of anthocyanin, total phenolic compound, flavonoid, and all antioxidant activities than the two strains, Montrachet and Cote des Blances.
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