Effects of Cynanchum bungei Decne Addition on the Physicochemical Properties and Antioxidant Activity of Rice Wine

Abstract

Cynanchum bungei Decne is an agricultural crop with a high starch content and contains bioactive compounds with anti-tumor, anti-depressant, anti-oxidant, and other activities. In this work, three concentrations of C. bungei Decne, namely, 5%, 15%, and 25%, were added to media to brew C. bungei Decne rice wine. The basic physical and chemical properties, antioxidant activities, sensory characteristics, and volatile components of C. bungei Decne rice wine were determined. Furthermore, the effects of C. bungei Decne extract on the cell viability, alcohol dehydrogenase activity, and glucose absorption capacity of Saccharomyces cerevisiae were analyzed. The results showed that the main active compound contents and antioxidant activity of the rice wine were increased with the increase in the C. bungei Decne added. However, the vitality of Saccharomyces cerevisiae was inhibited by C. bungei Decne to some extent. Combined with a sensory evaluation, 15% C. bungei Decne was found to be the optimal additive concentration with which to brew C. bungei Decne rice wine. These data provide a theoretical basis for the development of C. bungei Decne rice wine.

Improving the Quality and Flavor of Monascus Rice Wine Brewed by Pure Culture Using the Addition of Trichosanthis Fructus

“…In this work, we determined the GABA content in rice wines brewed by adding different concentrations of TrF, and the results (Figure 3) show that TrF significantly enhances the GABA content in rice wine, with a positive correlation (r = 0.913, p < 0.01). Similar results were also obtained by Cai et al [8] that the GABA content in rice wine shows a dose-dependent increase with the addition of C. bungei Decne. The GABA contents were 1.32-, 1.63-, and 2.06-fold higher in AYW, BYW, and CYW than in YW.…”

“…These constituents might inhibit the growth and metabolism of M. purpureus and yeast to some extent, resulting in low reducing sugar and alcohol contents in the TrF addition samples. An effect on microbial fermentation from the addition of plant additives was also observed by Cai et al in Cynanchum bungei Decne rice wine brewing [8].…”

“…The GABA content was determined using high-performance liquid chromatography (HPLC) after derivatization with o-phthalaldehyde (OPA) [8]. Briefly, 1 mL of rice wine was mixed with 2 mL of 4% sulfosalicylic acid and left to stand at 37 • C for 30 min.…”

“…For DPPH radical scavenging ability, there were no significant differences between YW, AYW, and BYW but a significant (p < 0.05) increase in CYW, indicating that at low concentrations, TrF had no significant effect on the improvement of DPPH scavenging ability of rice wine. Edible plant matrices can increase the phenolic content and antioxidant ability of rice wine, which has been achieved by the addition of bamboo extract [25], Cynanchum bungei [8], Eucommia ulmoides lesf [26], and cordyceps [18].…”

“…Some plant materials have a pleasant flavor and may be rich in nutritional and bioactive components. Thus, the quality and health function of rice wine can be enhanced by including these plants in brewing [8]. Therefore, we speculate that the incorporation of suitable plants into the brewing matrix may improve the flavor and bioactivity of the rice wine brewed with a pure culture of mold and yeast.…”