Anthocyanins composition and antioxidant activity of purple rice and color degradation under sunlight exposure of purple rice wine

Zheng, Ruilong; Ren, Tao; Niu, Chengtuo; Zheng, Fang; Wang, Jinjing; Liu, Chun-feng; Li, Qi

doi:10.1007/s11694-022-01285-6

Cited by 5 publications

(1 citation statement)

References 44 publications

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“…The total flavonoids were determined according to the method of Zheng et al ( 2022 ) with minor modifications. One microlitre of FRW was mixed with 2 mL of aluminum chloride (0.1 mol/L) and 3 mL of potassium acetate (1 mol/L), and then the solution was fixed to 10 mL with 70% ethanol.…”

Section: Methodsmentioning

confidence: 99%

The volatile flavor and the antioxidant properties of a novel chrysanthemum rice wine during natural aging

Zhang

Yin

Zhao

et al. 2023

Food Science & Nutrition

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Chrysanthemum morifolium cv. Fubaiju, a traditional tea in southern China with high nutritional and health functions was used in this study. Optimized production conditions of a novel chrysanthemum rice wine (FRW) were obtained by the Box–Behnken design response surface experiment. FRW with best sensory quality was developed with 0.68% chrysanthemum, 0.79% Jiuqu and 0.81:1 liquid‐to‐solid ratio. Compared with rice wine (RW) control, the total phenolic and flavonoid contents, as well as antioxidant activity of the FRW increased significantly. GC–MS analysis showed that more flavor compounds including alcohols, aldehydes, acids, and esters were detected in FRW. During the aging process, it was found that the antioxidant substances, the antioxidant activity and the flavor substances decreased, with the wine body tending to be homogenized. After 6 months of storage, overall sensory quality of FRW was more harmonious, with special nectar taste, which dramatically improved the flavor characteristics and functionality compared with traditional RW.

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Section: Methodsmentioning

confidence: 99%