The contents of phenolic substances in compounded small berry wines made from different raw materials in four different ratios, as well as their retention rates and antioxidant capacities were studied. Meanwhile, the effects of each phenolic on free radical scavenging capacity of ABTS, DPPH and hydroxyl (·OH) were also analyzed. The results showed that in comparison to compounded wines made from red small berries, total phenol, total flavonoid, total anthocyanin, flavonol and flavanol contents in compounded wines made from black small berries were higher, while total phenolic acid and ellagitannin contents showed opposite results. Total phenolic content showed a strong positive correlation with ABTS free radical scavenging rate (r=0.817). Additionally, total phenolic acid and ellagitannin contents showed positive correlations with DPPH free radical scavenging rate (r=0.950 and r=0.895, respectively) and hydroxyl (·OH) free radical scavenging rate (r=0.769 and r=0.812, respectively). This indicated that black small berry wine had better ABTS free radical scavenging capacity, and compounded small berry wine with red berries had better DPPH and hydroxyl (·OH) radical scavenging capacity.
WANG Tingting
,
YUAN Wei
,
LI Hua
,
WANG Hua
. Analysis of phenolics and their antioxidant activities incompounded small berry wines[J]. Food and Fermentation Industries, 2019
, 45(3)
: 183
-188
.
DOI: 10.13995/j.cnki.11-1802/ts.018443
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