Antioxidant Properties of “Natchez” and “Triple Crown” Blackberries Using Korean Traditional Winemaking Techniques
Joint Authors
Joh, Youri
Maness, Niels
McGlynn, William
Source
International Journal of Food Science
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-9, 9 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-06-21
Country of Publication
Egypt
No. of Pages
9
Abstract EN
This research evaluated blackberries grown in Oklahoma and wines produced using a modified traditional Korean technique employing relatively oxygen-permeable earthenware fermentation vessels.
The fermentation variables were temperature (21.6°C versus 26.6°C) and yeast inoculation versus wild fermentation.
Wild fermented wines had higher total phenolic concentration than yeast fermented wines.
Overall, wines had a relatively high concentration of anthocyanin (85–320 mg L−1 malvidin-3-monoglucoside) and antioxidant capacity (9776–37845 µmol Trolox equivalent g−1).
“Natchez” berries had a higher anthocyanin concentration than “Triple Crown” berries.
Higher fermentation temperature at the start of the winemaking process followed by the use of lower fermentation/storage temperature for aging wine samples maximized phenolic compound extraction/retention.
The Korean winemaking technique used in this study produced blackberry wines that were excellent sources of polyphenolic compounds as well as being high in antioxidant capacity as measured by the Oxygen Radical Absorbance Capacity (ORAC) test.
American Psychological Association (APA)
Joh, Youri& Maness, Niels& McGlynn, William. 2017. Antioxidant Properties of “Natchez” and “Triple Crown” Blackberries Using Korean Traditional Winemaking Techniques. International Journal of Food Science،Vol. 2017, no. 2017, pp.1-9.
https://search.emarefa.net/detail/BIM-1166915
Modern Language Association (MLA)
Joh, Youri…[et al.]. Antioxidant Properties of “Natchez” and “Triple Crown” Blackberries Using Korean Traditional Winemaking Techniques. International Journal of Food Science No. 2017 (2017), pp.1-9.
https://search.emarefa.net/detail/BIM-1166915
American Medical Association (AMA)
Joh, Youri& Maness, Niels& McGlynn, William. Antioxidant Properties of “Natchez” and “Triple Crown” Blackberries Using Korean Traditional Winemaking Techniques. International Journal of Food Science. 2017. Vol. 2017, no. 2017, pp.1-9.
https://search.emarefa.net/detail/BIM-1166915
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1166915