Comparison of physicochemical properties, amino acids, mineral elements, total phenolic compounds, and antioxidant capacity of Cuban fruit and rice wines

Food Science & Nutrition

Lourdes Moyano¹  Lázaro Núñez¹  María P. Serratosa¹  Eduardo Dellacassa²  Laura Fariña²  Ana Godoy² 

[1] Department of Agricultural Chemistry, Soil Science and Microbiology Faculty of Sciences Universidad de Córdoba Córdoba España;Food Science and Technology Department Faculty of Chemistry Montevideo Uruguay;

关键词: amino acids;    antioxidant capacity;    Cuba;    grape wine;    mineral elements;    rice wine;   

DOI  :  10.1002/fsn3.2328

来源: DOAJ

【 摘 要 】

Abstract Physicochemical characterization, amino acids contents, minerals composition, total phenolic compounds, and antioxidant capacity of Cuban wines from different raw materials were studied. The wines studied were grape wines, tropical fruit wines, and rice wines. Twenty‐one amino acids were identified and quantified, being Asp and Glu detected in all wines. The highest concentration of total amino acid content was found in wines elaborated from Cimarrona grape subjected to maceration with grape skins, while the raisined mixture grape wine presented the lowest values, probably caused by the amino acid degradation during the dehydration process by sun exposure. Minerals quantified were range amount limits of acceptable according to the OIV recommendation. Total phenolic compounds and antioxidant capacity showed the greatest values in wine from roasting rice. No statistical separation could be clearly observed by multivariate principal component analysis; however, 3 wine groups could be defined taking account the scores on the PC1.

【 授权许可】

Unknown