Change in the content of phenolic compounds and antioxidant activity during manufacturing of black raspberry (Rubus coreanus Miq.) wine

• Published in: Food science and biotechnology Vol. 22; no. 5; pp. 1 - 8
• Main Authors: Cho, Jeong-Yong, Jeong, Jong Hoon, Kim, Jin Young, Kim, Soo Ro, Kim, Seong Ja, Lee, Hyoung Jae, Lee, Sang-Hyun, Park, Keun-Hyung, Moon, Jae-Hak
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer Netherlands 01.10.2013; 한국식품과학회
• Subjects: Anthocyanins; Chemistry; Chemistry and Materials Science; Food Science; Nutrition; Research Article; Rubus; 식품과학; 3,4-dihydroxybenzoic acid; black raspberry wine; gallic acid; antioxidant activity
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-013-0207-5

The changes in total phenolics, total anthocyanins, gallic acid (GA), and 3,4-dihydroxybenzoic acid (DHBA) contents during black raspberry (BR, Rubus coreanus ) wine manufacturing were investigated. Total phenolic content gradually increased during BR wine manufacturing. The total anthocyanin content slightly increased, but the changes were not significant. The GA and DHBA in BR wine were detected as main compounds and their content greatly increased during manufacturing. The DPPH radical-scavenging activity was also increased during BR wine manufacturing. In particular, the antioxidant activity in the blood plasma of rats administered with BR wine concentrate was significantly higher than those administered with BR fruit extracts in inhibition of copper ion-induced cholesteryl ester hydroperoxide formation. These results indicate that an increase in antioxidant activity of BR wine may be due to low molecular phenolic compounds including GA and DHBA produced during the manufacturing.