Prospecting Antioxidant Capacities and Health-Enhancing Phytonutrient Contents of Southern Highbush Blueberry Wine Compared to Grape Wines and Fruit Liquors

Abstract

Blueberry wines may have a multitude of health benefits, but few studies have quantified the health-enhancing antioxidants, total phenols, anthocyanins and flavonoids in blueberry wines, especially the Southern highbush blueberry wine, in comparison to grape wines and fruit liquors. This study was initiated to fill such a gap by measuring the antioxidant capacity and key phytonutrients of Southern highbush blueberry wine as compared to red, Rose and white wines and fruit liquors. The Oxygen Radical Absorbance Capacity (ORAC) of the Southern highbush blueberry wine tested in this study ranged from 18.54 to 25.48 mmol TE/L, with an average of 22.57 ± 2.92 mmol TE/L. This was higher than the ORAC values of over 80% of the red wines and 100% of the Rose and white wines reported in literature. A majority of the red wines were higher, but all the Rose and white wines and most fruit liquors were lower in total phenolic content than the Southern highbush blueberry wine. Anthocyanin contents of the blueberry wines were generally comparable to those of the red wines. Results show that blueberry wines could be more potent than most red, Rose and white wines in health enhancement and disease prevention from the antioxidant perspective.

Influence of Different Fermentation Strategies on the Phenolic Profile of Bilberry Wine (Vaccinium myrtillus L.)

“…Especially in the USA and Canada, the production of wine from blueberries has a great economic relevance. Vaccinium corymbosum , Vaccinium ashei , and Vaccinium angustifolium are the species mainly used for winemaking in these countries. − Corresponding wines have been investigated regarding phenolic compounds and antioxidative capacity. The antioxidant capacity of Canadian blueberry wine was shown to be much higher compared to the initial juice .…”

“…According to the authors, this effect is attributed to both an increase in the phenolic content and changes in the phenolic profile. Others highlighted the high antioxidative capacity of American blueberry wine compared to conventional red wine. , …”

“…Others highlighted the high antioxidative capacity of American blueberry wine compared to conventional red wine. 15,16 To our knowledge, no research has been conducted on the changes of the phenolic profile during production of wine from European bilberry. Accordingly, there is a need to further evaluate the suitability of European bilberry for wine production and the influence of processing.…”

The influence of arbuscular mycorrhizal fungi inoculation on yam (Dioscoreaspp.) tuber weights and secondary metabolite content

“…Yams are rich in polyphenols ( Aarti et al, 2013 ), which play an essential role in antioxidant and biological activity ( Kalt et al, 1999 ). Studies have indicated that polyphenolic compounds are positively correlated with antioxidant capacity ( Yang et al, 2012 ) and that the antioxidant activity of flavonoids can eliminate reactive oxygen species and terminate the chain reactions of free radicals ( Arora, Nair & Strasburg, 1998 ). Moreover, purple yams contain abundant anthocyanins, which have the antioxidant capacity to inhibit lipid peroxidation, resist the attack of free radicals, diminish low-density lipoproteins (LDLs), and reduce the occurrence of cardiovascular diseases ( Wang, Cao & Prior, 1997 ); thus, the antioxidant substances that exist in yam tubers have potential for development and utilization in medicine ( Teixeira et al, 2013 ).…”

Modeling and application of sensory evaluation of blueberry wine based on principal component analysis

“…Commercial blueberry species used for winemaking originate from the genus Vaccinium , which contains numerous volatile organic compounds and contributes to olfactory sensation ( Sater et al, 2020 ). As a high value-added product, blueberry wine was reported to be a rich anthocyanin source ( Cho et al, 2004 ) and has excellent antioxidant activity ( Johnson and de Mejia, 2012 ), exhibiting potential health-enhancing benefits ( Yang et al, 2012 ).…”