Influence of fermentation conditions on the polyphenols, total flavonoids, and antioxidant properties of wine produced from Burans petals

Abstract

Burans flowers often get wasted each year and can be utilized as a novel substrate for the preparation of fermented products such as red wine. In this work, the effect of fermentation time, temperature, pH, and total soluble solid (TSS) on the antioxidant activity (AA), total phenolic content (TPC), and total flavonoid content (TFC) of red wine produced from Burans petals was investigated. Experiments were carried out as per the Box–Behnken design (BBD). Results showed that the maximum level of AA (68.19%), TPC (89.95 mg GAE/L), and TFC (1,091.19 mg QE/L) can be obtained when subjected to fermentation time of 11 days, at temperature of 32.4°C, pH of 3.85, and 23°Bx TSS. The effect of fermentation time and temperature on AA, TFC, and TPC was pre‐dominant. This study could be a reference for future industrial production of wine from Burans flowers. Novelty impact statement The flowers of Burans can be used as a substitute of grape for wine making. Burans flowers packed with phenolic compounds can be used as a novel substrate for the production of a new antioxidant‐rich fermented with increased shelf life. The production of wine from Burans flowers will also help in introducing a new flavor in the wine industry while giving a purpose to these flowers that are otherwise wasted every year.

Effect of fermentation parameters on physicochemical and sensory properties of Burans wine

“…Inoculum of Saccharomyces cerevisiae EC1118 (Origin-Champagne, France, Source-wine, Lal-lemandInc Montreal, Canada (6% v/v) was added to the extracted juice and kept for fermentation in an incubator shaker (Model-CIS-24 PLUS, REMI ELEKTECHNIK Ltd. India) at different temperature levels (30,32 and 34 °C) and incubation periods of 5, 8 and 11 days. The range of independent variables (fermentation time, temperature, pH, and total soluble solids) and constant parameters (Burans petals/distilled water-750 g/1000 mL, inoculum concentration-6% v/v, and incubator shaking speed-100 rpm) were decided based on preliminary trials and literature reviewed [10][11][12]. The pH of Burans extract was adjusted to 3.5, 4.0, and 4.5 before fermentation by adding citric acid (0.1 N) and the total soluble solids of the extract were adjusted to 22, 24 and 26°Bx by adding approximately 35 to 42 g of table sugar per 200 mL of juice and thorough mixing of the solution using a magnetic stirrer [10].…”

Process standardization of infrared assisted pulsed microwave baked biscuits and its comparison with conventionally baked biscuits

“…The experiments were planned using responses surface methodology (Yadav et al, 2021) with Box Behnken Design for four variables having three levels each. A full second order model was fitted into each response.…”

vitro bioactivities and simulated gastrointestinal digestion studies on Guras-based traditional fermented drinks collected from Singalila ridge of the Himalayas

“…Guras or Buransh (Rhododendron arboreum Sm.) is one of the important species of flowers that have several health benefits and are used as a viable substrate for the production of wine (2) in high-altitude settlements of the Himalayas such as Darjeeling, Uttarakhand, Himanchal Pradesh, Arunachal Pradesh, Nagaland, Jammu and Kashmir, etc. Rhododendron is an enormous genus of more than a thousand species, and it belongs to the Ericaceae family.…”

“…Rhododendron flowers are a rich source of carbohydrates, chlorogenic acids, quinic acid, coumaric acid and other hydroxycinnamic acids, polyphenols, flavones, ursolic acid etc. (2,(5)(6)(7). Guras flowers have antioxidant, anti-inflammatory and cholinergic activity which is also used as ethnomedicine to treat diarrhoea and blood dysentery (8).…”

“…Both juice and fermented wine from Guras exhibit ethnomedicinal properties such as, anti-inflammatory (painkilling ability), antidiabetic, cardioprotective, hepatoprotective, antiallergic, antioxidant and anticancer activities (2,5-7). Yadav et al (2) prepared wine from Rhododendron flowers (from Uttarakhand) in laboratory and determined the pH, and total soluble solid, antioxidant activity, total phenolic content, and total flavonoid content of it.…”