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

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Abstract

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.

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Authors and Affiliations

  1. Department of Food Science and Technology, Functional Food Research Center, Chonnam National University, Gwangju, 500-757, Korea

    Jeong-Yong Cho, Jong Hoon Jeong, Jin Young Kim, Soo Ro Kim, Seong Ja Kim, Hyoung Jae Lee, Keun-Hyung Park & Jae-Hak Moon

  2. Korea Pear Research Organization, Chonnam National University, Gwangju, 500-757, Korea

    Sang-Hyun Lee

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  1. Jeong-Yong Cho
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  2. Jong Hoon Jeong
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Correspondence to Jae-Hak Moon.

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Cho, JY., Jeong, J.H., Kim, J.Y. et al. Change in the content of phenolic compounds and antioxidant activity during manufacturing of black raspberry (Rubus coreanus Miq.) wine. Food Sci Biotechnol 22, 1–8 (2013). https://doi.org/10.1007/s10068-013-0207-5

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  • DOI: https://doi.org/10.1007/s10068-013-0207-5

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