Total phenolic content and antioxidant activity of rice wine from waxy pigmented and non-pigmented rice varieties produced by traditional and multi-parallel fermentation

Issue Date

2-2020

Abstract

The study determined the total phenolic (TP) content, antioxidant activity (AOA) and copper reduction antioxidant capacity (CUPRAC) of rice wine from waxy pigmented and non-pigmented rice varieties using traditional and multi-parallel fermentation methods with different starter cultures. The rice wine produced using waxy pigmented rice had high TP and AOA compared to rice wine produced using waxy non-pigmented rice regardless of the method of fermentation (traditional or multi-parallel). The type of starter culture had less effect on the TP, AOA and CUPRAC of the rice wines. The results of the study revealed that the rice wine produced using the Cambodian waxy rice possess bioactive compounds that could function as antioxidants, with higher values obtained from pigmented than the non-pigmented variety. Hence, this study proved that rice wine is a healthy alcoholic drink. However, future research should be conducted to identify the specific antioxidant compounds in rice wine using waxy pigmented rice.

Source or Periodical Title

Food Research

ISSN

eISSN: 2550-2166

Volume

4

Issue

1

Page

199-206

Document Type

Article

Physical Description

illustrations; diagram; tables; references

Language

English

Subject

Antioxidant activity, Multi-parallel fermentation, Rice wine, Total phenolic content, Traditional

Identifier

10.26656/fr.2017.4(1).036.

Digital Copy

yes

Link to Full Text

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