Preparation and evaluation of antioxidant capacity of Jackfruit (Artocarpus heterophyllus Lam.) wine and its protective role against radiation induced DNA damage

Jagtap, Umesh B.; Waghmare, Shailesh R.; Lokhande, Vinayak H.; Suprasanna, Penna; Bapat, Vishwas A.

doi:10.1016/j.indcrop.2011.05.025

Cited by 58 publications

(32 citation statements)

References 36 publications

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“…) and jackfruit wine (Jagtap et al . ) to plasmid DNA against γ‐radiation‐induced DNA damage has been studied.…”

Section: Resultsmentioning

confidence: 99%

“…The free radical scavenging capacity of CAFW was determined using the free radicals DPPH· and DMPD· as well as the ferric-reducing antioxidant power (FRAP) assay (Jagtap et al 2011).The antioxidant activities were evaluated by measuring the variation in absorbance at 517 nm after 30 min of reaction (DPPH·) and at 505 nm after 10 min (DMPD·) by using an UV-visible spectrophotometer (Shimadzu UV-1800). A control sample with no added CAFW was also analyzed and the results were expressed as radical scavenging capacity (% RSC).…”

Section: Antioxidant Capacities Of Cafwmentioning

confidence: 99%

“…Recently, several studies were carried out on preparation and evaluation of phytochemical compositions, antioxidant properties and other beneficial health‐promoting bioactivities of fruit wines as reported in jackfruit (Jagtap et al . ), kiwifruit (Towantakavanit et al . ), pomegranate (Mena et al .…”

Section: Introductionmentioning

confidence: 99%

“…Tropical fruits have been used as substrates for the production of wines. Recently, several studies were carried out on preparation and evaluation of phytochemical compositions, antioxidant properties and other beneficial health-promoting bioactivities of fruit wines as reported in jackfruit (Jagtap et al 2011), kiwifruit (Towantakavanit et al 2011, pomegranate (Mena et al 2012) and soursop (Okigbo and Obire 2009). The aim of the current work was to prepare and assess the antioxidant capacity, total phenolic content and DNA damage-protecting activity of custard apple fruit wine (CAFW).…”

Section: Introductionmentioning

confidence: 99%

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

Jagtap

Bapat

2014

Journal of Food Processing and Preservation

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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.

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“…) and jackfruit wine (Jagtap et al . ) to plasmid DNA against γ‐radiation‐induced DNA damage has been studied.…”

Section: Resultsmentioning

confidence: 99%

Section: Antioxidant Capacities Of Cafwmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Jagtap

Bapat

2014

Journal of Food Processing and Preservation

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“…The health effects of dietary bioactive compounds and moderate alcohol consumption could be used as novel commercial beverage of low alcoholic graduation prepared from orange juice by controlled alcoholic fermentation. Indeed, it is remarkable that beverage developed by alcoholic fermentation of orange juice continues with increased effort; this has led to the development of fruit wines rich in bioactive compounds .…”

Section: Introductionmentioning

confidence: 99%

Alcoholic fermentation induces melatonin synthesis in orange juice

Fernández-Pachón

Medina

Herrero-Martín

et al. 2013

Journal of Pineal Research

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Melatonin (N-acetyl-5-methoxytryptamine) is a molecule implicated in multiple biological functions. Its level decreases with age, and the intake of foods rich in melatonin has been considered an exogenous source of this important agent. Orange is a natural source of melatonin. Melatonin synthesis occurs during alcoholic fermentation of grapes, malt and pomegranate. The amino acid tryptophan is the precursor of all 5-methoxytryptamines. Indeed, melatonin appears in a shorter time in wines when tryptophan is added before fermentation. The aim of the study was to measure melatonin content during alcoholic fermentation of orange juice and to evaluate the role of the precursor tryptophan. Identification and quantification of melatonin during the alcoholic fermentation of orange juice was carried out by UHPLC-QqQ-MS/MS. Melatonin significantly increased throughout fermentation from day 0 (3.15 ng/mL) until day 15 (21.80 ng/mL) reaching larger amounts with respect to other foods. Melatonin isomer was also analysed, but its content remained stable ranging from 11.59 to 14.18 ng/mL. The enhancement of melatonin occurred mainly in the soluble fraction. Tryptophan levels significantly dropped from 13.80 mg/L (day 0) up to 3.19 mg/L (day 15) during fermentation. Melatonin was inversely and significantly correlated with tryptophan (r = 0.907). Therefore, the enhancement in melatonin could be due to both the occurrence of tryptophan and the new synthesis by yeast. In summary, the enhancement of melatonin in novel fermented orange beverage would improve the health benefits of orange juice by increasing this bioactive compound.

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Exotic tropical fruit wines fromGarcinia indicaandMusa acuminate

2016

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Fruit wines have found appreciation with global connoisseurs and thus the aim of the study was to produce exotic fruit wines from Garcinia indica (kokum) by blending with a pulpy sugary fruit such as Musa acuminata (banana). Kokum fruit is known for its high content of anthocyanins and hydroxycitric acid. This paper reports eight different must blends of these fruits fermented with Saccharomyces cerevisiae NCIM 3215. Wines were characterised for their physico‐chemical properties, antioxidant capacity (462.90 μm Trolox equivalent) and phenolic (814.78 mg/L) and anthocyanin (68.46 mg/L) content. The best wine was obtained with 1:1 blend of the two fruits (with 10.91% v/v alcohol, 0.6 g/L hydroxycitric acid and 86.8 mg/L garcinol). Gas chromatography mass spectroscopy analysis revealed various fruity and spicy volatile descriptors. The best blend was effectively distinguished from the kokum‐dominated and banana‐dominated wines and gathered by effective variables (based on principal component analysis). Finally a nine‐point hedonic score was used to benchmark this exotic tropical fruit wine against market samples of rosé and red wines, and the results were encouraging. Thus an underutilized but highly valuable fruit, kokum, was shown to be a possible potential candidate for coloured exotic fruit wine production. Copyright © 2016 The Institute of Brewing & Distilling

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Preparation and evaluation of antioxidant capacity of Jackfruit (Artocarpus heterophyllus Lam.) wine and its protective role against radiation induced DNA damage

Cited by 58 publications

References 36 publications

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

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

Alcoholic fermentation induces melatonin synthesis in orange juice

Exotic tropical fruit wines fromGarcinia indicaandMusa acuminate

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