Anthocyanins and antioxidant activity of Lonicera caerulea berry wine during different processes

Abstract

This study aimed to evaluate the effects of seven stages (Lonicera caerulea berry juice, after enzymatic hydrolysis, sugar and acid adjustments, fermentation, deacidification, clarification and ageing) in the making of Lonicera caerulea berry wine on the anthocyanins and antioxidant capacity were studied. The total anthocyanin content was determined by the pH-differential method. The composition of anthocyanins was measured by HPLC-MS/MS. The 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2’-azinobis (3-ethylbenzothiazoline- 6-sulphonic acid) (ABTS), ferric reducing potential (FRAP), total antioxidant capacity and cupric ion reducing antioxidant capacity assays were used to measure the antioxidant activities. Eight anthocyanins namely, cyanidin-3-hexoside derivatives, cyanidin-3-acetylhexoside, cyanidin-3-glucoside, peonidin-3-rutinoside, peonidin-3,5-dihexoside, peonidin-3-glucoside, cyanidin-3,5-dihexoside and pelargonidin-3-glucoside were detected in Lonicera caerulea berry wine and in all samples taken from each of the brewing processes. Addition of pectinase significantly increased the anthocyanin content by 69.04% and the peak areas of the individual anthocyanins increased, except for peonidin-3,5-dihexoside and peonidin-3-rutinoside. Although the anthocyanin content decreased throughout the entire process, each sample showed good antioxidant capacity.

Keywords:
Lonicera caerulea berries; fruit wine; brewing; anthocyanins; antioxidant activity