Fermentation Kinetics and Antioxidant Activity of Cactus Wine

doi:10.7506/spkx1002-6630-201704015

Abstract

Abstract: The fermentation kinetics at a constant temperature and antioxidant activity of cactus wine produced from cactus juice using SY-type Angel-branded yeast were studied. Yeast count, alcohol content, and reducing sugar in cactus wine were determined after every 12 h, and the experimental data were nonlinearly fitted to the Logistic, SGompertz and DoseResp models. Meanwhile, changes in the contents of total phenol and flavonoids and antioxidant activity of the wine were investigated as a function of fermentation time. The experimental results showed that the fitness of all the three models was confirmed by a satisfactory value of determination coefficient, which was calculated to be greater than 0.99. In addition, it was also shown that the contents of total phenol and flavonoids were relatively high in cactus wine. Cactus wine exhibited remarkable free radical scavenging activities against 1,1-diphenyl-2-picrylhydrazyl and 2,2’-azinobis-(3-ethylbenzthiazoline- 6-sulphonate and potent Fe3+ reduction power.

Key words: cactus wine, fermentation kinetics, antioxidant activities

CLC Number:

TS209

LI Xue, BAI Xinpeng, CAO Jun, ZHAO Ye, WU Linhe, ZHANG Yuxiang, MA Ruoying. Fermentation Kinetics and Antioxidant Activity of Cactus Wine[J]. FOOD SCIENCE, 2017, 38(4): 87-92.

[1]	CAI Jingjing, XU Xiaoyu, ZHANG Yan, ZHANG Yachuan, WEI Xiaojing, KAN Zeyu, NI Yongqing. Screening for and Antioxidant Activities of High Exopolysaccharide-Producing Bifidobacterium from the Intestinal Tract of Uygur Infants and Their Mothers in Xinjiang [J]. FOOD SCIENCE, 2020, 41(8): 144-151.
[2]	ZHANG Shanshan, LI Xiaobin, ZHANG Xuanming, HAN Liwen, LIU Kechun. Decolorization and Antioxidant Activities of Peptides from Neptunea cumingi Muscle Protein Hydrolysate [J]. FOOD SCIENCE, 2020, 41(6): 252-258.
[3]	WANG Yibo, FU Xiaofang, YUAN Li, ZHANG Ting, XIN Tingting. Preparation and Antioxidant Properties of Inclusion Complex of Myricetin with Glucose-β-cyclodextrin [J]. FOOD SCIENCE, 2020, 41(4): 1-6.
[4]	DU Chenhui, XIE Yujun, SHEN Chenxi, PEI Xiangping, YAN Yan. Effects of Different Drying Methods on Bioactive Compounds and Antioxidant Capacity of Ziziphi Spinosae Sarcocarp [J]. FOOD SCIENCE, 2020, 41(15): 140-147.
[5]	TANG Sijie, TU Chuanhai, HU Wenxiu, DONG Mingsheng. Antioxidant Activity of Fermented Soy Whey with Kombucha Consortium [J]. FOOD SCIENCE, 2019, 40(17): 1-6.
[6]	QIN Dandan, ZHANG Shengwan, GUO Meng, GUO Caixia, LI Meiping. Effect of Drying Methods on Polyphenol Composition and Antioxidant Activities of Figs (Ficus carica L.) [J]. FOOD SCIENCE, 2018, 39(9): 102-107.
[7]	FANG Fei, CHEN Huimin, WANG Shaoyun. Preparation, Structure and Biological Activities of Maillard Reaction Products Derived from Snapper Fish Scale Peptides and Xylose [J]. FOOD SCIENCE, 2018, 39(8): 182-190.
[8]	CHEN Ping, LIU Lu, LI Xiaodong, QU Xiuwei, WANG Haixia, ZHANG Xiuxiu. Effect of Probiotics on Antioxidant Activities of Cheddar Cheese during Ripening Period [J]. FOOD SCIENCE, 2018, 39(22): 179-185.
[9]	HU Bin, LI Kanglin, WU Qiao, KE Qin, DENG Yuchan, CHEN Yizi. Porcine Blood Hydrolysate Protect against Acute Alcoholic Liver Injury in Mice [J]. FOOD SCIENCE, 2018, 39(11): 185-190.
[10]	LI Shujing, ZHOU Ziruo, ZHOU Wei, WANG Xinrui, YUAN Li. Preparation and Properties of Inclusion Complexes of β-Cyclodextrin Derivatives with Phloretin [J]. FOOD SCIENCE, 2017, 38(7): 11-16.
[11]	SHI Fang, LIAO Xia, LU Keke, ZHENG Shaojie, XIAO Xingning, WU Surui, MING Jian,. Analysis of Phenolic Compounds in Morchella angusticeps Peck by Ultra Performance Liquid Chromatography-Diode Array Detector/Electrospray Ionization-Time of Fight-Mass Spectrometry [J]. FOOD SCIENCE, 2017, 38(16): 115-121.
[12]	GUAN Ying, WANG Jinpeng, LI Wen, WEI Mingming, XING Guangliang, WANG Lixia, ZHANG Bo, DONG Mingsheng. Changes in Major Nutritional Components and Antioxidant Activity of Fermented Okara [J]. FOOD SCIENCE, 2016, 37(21): 189-194.
[13]	ZHU Junjie, WU Tianxiang, WU Caiyun, LIU Xin, ZHAO Qunli. Effect of p-Hydroxybenzyl Alcohol on the Biosynthesis of Exopolysaccharide by Submerged Culture of Grifola frondosa and Fermentation Kinetics [J]. FOOD SCIENCE, 2016, 37(19): 123-127.
[14]	LI Hongjiao, LI Juxiu, ZHAO Zhong. Response Surface Optimization of Ultrasonic-Assisted Extraction of Melanin from Testae of Wild Apricots and Its Antioxidant Activities [J]. FOOD SCIENCE, 2016, 37(18): 26-33.
[15]	YANG Xueshan, ZHU Xia, LI Ying, YANG Ting, MA Tengzhen, HAN Shunyu. Purification and Antioxidant Activities of Water-Soluble β-D-Glucan from Waste Wine Yeast [J]. FOOD SCIENCE, 2016, 37(14): 24-31.

Fermentation Kinetics and Antioxidant Activity of Cactus Wine

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments