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Fermentation induced changes in bioactive properties of wine from Phyllanthus with respect to atherosclerosis

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/12266/
http://dx.doi.org/10.1007/s13197-016-2208-x
 
Title Fermentation induced changes in bioactive properties of wine
from Phyllanthus with respect to atherosclerosis
 
Creator Sinjitha, S. Nambiar
VenuGopal, K. S.
Nandini, P. Shetty
Anu Appaiah, K. A.
 
Subject 02 Wine
24 Fruits
 
Description Wine was prepared from three varieties of
Phyllanthus viz., P. emblica (wild and cultivated) and P.
acidus. Among the wines prepared, cultivated Emblica wine
had the highest total phenolic (11.02 μg gallic acid equivalent/
ml) and flavonoid (59.46 μg quercetin equivalent/ml) content.
Further gallic acid, syringic acid, protocatechuic acid and
caffeic acid were present in higher amounts in wine from the
cultivated variety compared to other wines. HPLC analysis
showed that in juice of the cultivated variety, gallic acid and
coumaric acid were found in higher amounts than that in the
corresponding wine. Antioxidant assays, LDL oxidation prevention,
foam cell prevention and nitrite scavenging activities
(cell lines) were found to be highest in cultivated Emblica
juice and wine with an activity of 15 μg/ml and 14 μg/ml
(nitrite assay) and 108.649 μg ascorbic acid equivalent/mg
and 321.622 μg ascorbic acid equivalent /mg (total
antioxidant capacity) respectively. CD36 expression was reduced
and ABCA1 expression was increased to the highest
extent by the cultivated Emblica wine and juice. Further, antioxidant
activity was seen to increase during the course of
fermentation. Sensory analysis showed that cultivated
Emblica wine was sweeter compared to the other wines.
 
Date 2016
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/12266/1/J%20Food%20Sci%20Technol%20%28May%202016%29%2053%285%292361%E2%80%932371.pdf
Sinjitha, S. Nambiar and VenuGopal, K. S. and Nandini, P. Shetty and Anu Appaiah, K. A. (2016) Fermentation induced changes in bioactive properties of wine from Phyllanthus with respect to atherosclerosis. Journal of Food Science and Technology, 53 (5). pp. 2361-2371. ISSN 0022-1155