Screening of Biogenic Amine Non-Producing Yeast and Optimization of Culture Conditions Using Statistical Method for Manufacturing Black Raspberry Wine

Domestic fruit wines, including apple, grape, Moru, and Korean black raspberry wines, contain a wide variety of phenolic compounds with different antioxidant activity. In this study, we established a simple and reliable on-line HPLC-ABTS assay system for determination of the antioxidative characteristics of fruit wines. The quantitative analytical assay of the antioxidative properties of fruit wines was carried out using an HPLC equipped with reverse-phase C 18 column, employing acetonitrile and water as gradient mobile phase at a flow rate of 0.4 mL/min and a detection wavelength of UV 320 nm (1 st detector) and UV 734 nm (2 nd detector). Among fruit wines, Moru wine showed the highest total phenolics and flavonoids content, as well as radical scavenging activity. The differences in radical scavenging activities were attributed to the structural differences in phenolic compound contents. In addition, between on-line HPLC-ABTS analysis and ABTS assay using a spectrophotometric assay gave a coefficient of determination (R 2 ) of 0.9527. All in all, the present study demonstrates that the established on-line HPLC-ABTS method is simple and reliable, and can thus be used for the determination of the antioxidative characteristics of fruit wines.

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Analysis and Risk Assessment of N-Nitrosodimethylamine and Its Precursor Concentrations in Korean Commercial Kimchi

Kang¹,

Kim²,

Kim³

et al. 2017

Journal of the Korean Society of Food Science and Nutrition

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Screening of Biogenic Amine Non-Producing Yeast and Optimization of Culture Conditions Using Statistical Method for Manufacturing Black Raspberry Wine

Cited by 4 publications

References 29 publications

Lactic acid bacteria directly degrade N-nitrosodimethylamine and increase the nitrite-scavenging ability in kimchi

Lactic acid bacteria directly degrade N-nitrosodimethylamine and increase the nitrite-scavenging ability in kimchi

Radical scavenging activity of domestic fruit wine

Analysis and Risk Assessment of N-Nitrosodimethylamine and Its Precursor Concentrations in Korean Commercial Kimchi

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