Production and Antioxidative Activity of Mead Made from Various Types of Honey and Black Rice (Oryza sativa var. Indica cv. Shiun)

Abstract

Mead was made from various types of honey and black rice grains in order to brew a red alcoholic beverage with antioxidative activity. Alcoholic beverages made from honey and black rice grains contained around 12 to 13% (v/v) ethanol and greater amounts of phenolic compounds. The color of mead made from various types of honey and black rice grains was similar to that of rosé wine. The concentration of total phenolic compounds ranged from 200 to 300 μg/mL as gallic acid equivalent, while DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity ranged from 800 to 870 μM as Trolox (6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid) equivalent. The inhibitory activity of lipid peroxidation ranged from 2,200 to 2,800 μM as BHT (2,6-di-tert-butyl-p-cresol) equivalent. The antioxidative activity of mead made with unpolished black rice was higher than that of mead made without unpolished black rice. The mead made with Chinese milk vetch honey contained higher amounts of anthocyanin, and was acceptable according to the results of organoleptic testing.

Polyphenols in whole rice grain: Genetic diversity and health benefits

“…Mead, a kind of honey wine, has thousands years of history in Europe and Africa. If it is made from honey and black rice grain, it has higher total phenolic content and anthocyanins than that made from honey and glucose (Katoh, Koguchi, Saigusa, & Teramoto, 2011). The wine made from red rice possesses great anti-cholesterol oxidation capability, and the catechin in the red wine may play a more important role than resveratrol in inhibiting cholesterol oxidation (Tian et al, 2011).…”

Influence of Sweetness and Ethanol Content on Mead Acceptability

“…Until now, few studies have been performed on this subject. Only the effects of honey type [Vidrih & Hribar, 2007;Gupta & Sharma, 2009], heat treatment [Kime et al, 1991a], ultrafi ltration [Kime et al, 1991b], pollen [Roldán et al, 2011] and black rice grains [Katoh et al, 2011] addition on mead sensory properties have been studied. Nevertheless, sweetness and ethanol content of beverages are fundamental characteristics for their acceptability by the consumer.…”

“…The role of using different Saccharomyces strains [Caridi et al, 1999] and types of honey [Vidrih & Hribar, 2007] on mead production, immobilized ethanol-tolerant yeasts [Navratil et al, 2001], must formulation [Mendes-Ferreira et al, 2010], different heat treatments of honey solutions [Kime et al, 1991a], application of ultra-fi ltration of honey solution [Kime et al, 1991b], and inoculum size and yeast pitching rate [Pereira et al, 2013], as well as the addition of black rice grains [Katoh et al, 2011] or pollen [Roldán et al, 2011], on mead quality and aroma profi le have already been studied by other research groups.…”

Typical edible non-dairy animal products in Africa from local animal resources

“…), that affect the chemical and physical properties of the final products (Bahiru et al 2001). The same occurs to mead, another beverage typical of Kenya and South Africa, made of water and fermented honey, frequently added with various herbs, apple juice, grape juice, mulberry, malt, vinegar and spices, either infused or co-fermented or blended after fermentation (Mendes-Ferreira et al 2010;Katoh et al 2011).…”