Majumder Soumya, Ghosh Arindam, Chakraborty Sourav, Bhattacharya Malay
Molecular Biology and Tissue Culture Laboratory, Department of Tea Science, University of North Bengal, Siliguri, Darjeeling, West Bengal 734013 India.
Postgraduate Department of Botany, Darjeeling Government College, Darjeeling, West Bengal 734101 India.
Food Prod Process Nutr. 2022;4(1):29. doi: 10.1186/s43014-022-00109-w. Epub 2022 Nov 18.
A novel wine has been developed from 's petal by fermenting the decoction with or brewer's yeast. pH, brix, specific gravity and alcohol percentage were tested to study the physicochemical properties of the wine. Qualitative tests indicated presence of phenols such as flavonoids, coumarins; protein; glycosides; glycerin; terpenoids; steroids; and fatty acids in the wine. Total phenol content was found high in the decoction and in its fermented form as well. In vitro biological activities such as antioxidant activity, antidiabetic activity and lipid peroxidation inhibition power were assessed in samples. Furthermore, GC-MS analysis helped to detect volatiles present in the unfermented decoction and understand the effect of fermentation on its changing metabolome while column chromatography assisted the separation of solvent-based fractions. Notable outcomes from this study were detection of bioactive compound quinic acid in the decoction and a proposed pathway of its metabolic breakdown after fermentation. Results of this research revealed biochemical and physicochemical acceptability of this wine prepared from an underutilized flower.
一种新型葡萄酒是通过用[某种物质]或啤酒酵母发酵[某种植物]花瓣的煎剂而制成的。对该葡萄酒的pH值、糖度、比重和酒精含量进行了测试，以研究其理化性质。定性测试表明该葡萄酒中存在酚类物质，如黄酮类化合物、香豆素；蛋白质；糖苷；甘油；萜类化合物；甾体；以及脂肪酸。发现煎剂及其发酵形式中的总酚含量都很高。对样品进行了体外生物活性评估，如抗氧化活性、抗糖尿病活性和脂质过氧化抑制能力。此外，气相色谱-质谱联用（GC-MS）分析有助于检测未发酵煎剂中存在的挥发性物质，并了解发酵对其代谢组变化的影响，而柱色谱法辅助分离了基于溶剂的馏分。这项研究的显著成果是在煎剂中检测到生物活性化合物奎尼酸，并提出了其发酵后代谢分解的途径。这项研究结果揭示了用一种未充分利用的花朵制备的这种葡萄酒在生化和理化方面的可接受性。
