Phenolic Composition and Antioxidant Capacity of Wine Prepared from Custard Apple (Annona squamosa L.) Fruits

Abstract

The objectives of this study were to evaluate the potential of custard apple (Annona squamosa L.) in the production of a beverage fermented using Saccharomyces cerevisiae (NCIM 3282) yeast and assess the antioxidant capacity, total phenolic content and DNA damage‐protecting activity of custard apple fruit wine (CAFW). The antiradical activities of CAFW were measured using DPPH, FRAP and DMPD scavenging assays in vitro. Experimental results revealed that CAFW was not only effective in scavenging DPPH‐ and DMPD‐free radicals but also has good ferric‐reducing antioxidant capacity. By the reverse phase high pressure liquid chromatography with diode array detector analysis, three hydroxybenzoic acids (gallic acid, protocatechuic acid, gentisic acid) and two hydroxycinnamic acids (caffeic acid, p‐coumaric acid) were identified. The CAFW was also able to protect γ‐radiation (100 Gy) induced DNA damage in pBR322 plasmid DNA. The results suggest that CAFW may have potential health applications and therefore could contribute to the economy of the wine industry. Practical Applications The results suggested that CAFW might have potential health applications providing opportunities to develop value‐added products reducing the postharvest losses, improving nutritional value and generating additional revenue for custard apple growers.

Effect of Nongerminated and Germinated Legumes on Antioxidant, Functional, and Sensory Characteristics of Rice Puddings

“…Percent scavenging activities of nongerminated and germinated lentils, green gram, and black gram are shown in Figure 1. The standard curve of ascorbic acid was measured at concentrations of 1-10 mg. DPPH is a free radical that accepts a hydrogen radical to become a stable diamagnetic molecule (Jagtap and Bapat 2015). The absorption of the DPPH × radical decreases if antioxidants are present because free-radical DPPH is scavenged through hydrogen donation by antioxidants.…”

Wines from fruits other than grapes: Current status and future prospectus

“…Therefore, there is greater need to processing the ripe custard apple fruits into suitable products to minimize the post-harvest losses. Jagtap and Bapat (2014), evaluated the potential of custard apple in the production of a beverage fermented using S. cerevisiae (NCIM 3282) yeast and assessed the antioxidant capacity, total phenolic content and DNA damage-protecting activity of custard apple fruit wine. Custard apple wine showed free radicle scavenging activity towards DPPH, DMPD and FRAP.…”

Process optimization, physicochemical characterization and antioxidant potential of novel wine from an underutilized fruit Carissa spinarum L. (Apocynaceae)

“…The radical scavenging activity of C. spinarum juice and wine may be attributed to the polyphenol and ascorbic acid content present. Moreover, in the present study DPPH scavenging activity of wine was found to be slightly higher (40.1 ± 1.8%) when compared to the fruit wines such as custrad apple (36.8 ± 0.3%) and pineapple (35.6 ± 0.4%) (Nuengchamnong & Ingkaninan, 2010;Jagtap & Bapat, 2015).…”