Proximate composition and sensory evaluation of anthocyanin-rich purple sweet potato (Ipomoea batatas L.) wine

International Journal of Food Science and Technology

Volumn 47, Issue 3, 2012, Pages 452-458

  Ray, Ramesh C ^a   Panda, Sandeep K ^a   Swain, Manas R ^b   Sivakumar, P Sethuraman ^a  

^a Central Tuber Crops Research Institute Bhubaneswar   (India)

^b Biju Patnaik University of Technology   (India)

Author keywords

2, 2 diphenyl 1 picrylhydrazyl; Anthocyanin; Purple sweet potato; Sensory; Wine

Indexed keywords

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTHOCYANIN PIGMENT; CAFFEIC ACIDS; FERMENTABLE SUGARS; GRAPE WINE; INDEPENDENT COMPONENTS; IPOMOEA BATATAS; PROXIMATE COMPOSITIONS; PURPLE SWEET POTATOES; RED WINE; SCAVENGING ACTIVITIES; SENSORY; SENSORY ATTRIBUTES; SENSORY EVALUATION; SENSORY QUALITIES; SOLUBLE SUGARS; STARCH CONTENTS; STARTER CULTURES; SWEET POTATO; TERMAMYL; THERMOSTABLE ENZYMES;

ETHANOL; LACTIC ACID; PHENOLS; STARCH; SUGAR INDUSTRY; SUGARS; WINE; YEAST;

ANTHOCYANINS;

IPOMOEA BATATAS; SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 84857064647     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02861.x     Document Type: Article

References (44)

1. Amerine, M.A. & Ough, C. (1980). Methods for Analysis of Musts and Wines. Pp. 447. New York, NY: Wiley-Inter Science Publication, John Wiley and Sons.
2. Arvanitoyannis, I.S. & Tzouros, N.E. (2005). Implementation of quality control methods in conjugation with chemometrics towards authentication of dairy products. Critical Reviews in Food Science and Nutrition, 45, 231-249.
3. Bray, H.G. & Thorpe, W.V. (1954). Analysis of phenolic compounds of interest in metabolism. Methods in Biochemistry and Analytical Chemistry, 1, 17-52.
4. Cevallos-Casals, B.A. & Cisneros-Zevallos, L.A. (2003). Stoichiometric and kinetic studies of phenolic antioxidants from Andean purple corn and red-fleshed sweetpotato. Journal of Agricultural and Food Chemistry, 51, 3313-3319.
5. Choi, J.M., Kim, J.H. & Cho, E.J. (2010a). Protective activity of purple sweet potato extract added soymilk fermented by Bacillus subtilis against oxidative stress. Food Science Biotechnology, 19, 457-462.
6. Choi, S.P., Nguyen, M.T. & Sim, S.J. (2010b). Enzymatic pretreatment of Chlamydomonas reinhardtii biomass for ethanol production. Bioresource Technology, 104, 5330-5336.
7. Choudhury, P. & Ray, R.C. (2007). Fermentation of Jamun (Syzgium cumini L.) fruits to form red wine. ASEAN Food Journal, 14, 15-23.
8. Govindasamy, S., Campanella, O.H. & Oates, C.G. (1997). Enzymatic hydrolysis and saccharification optimization of sago starch in a twin screw extruder. Journal of Food Engineering, 32, 427-446.
9. Hair, J.F., Anderson, R.E., Tatham, R.L. & Black, W.C. (1998). Multivariate Data Analysis, 5th edn. Upper Saddle River, NJ: Pearson Education Inc.
10. Han, K.H., Shimada, k., Sekikawa, M. & Fukushima, M. (2007). Anthocyanin -rich red potato flakes affect serum lipid peroxidation and hepatic SOD mRNA level in rats. Bioscience, Biotechnology and Biochemistry, 71, 1356-1359.
11. Hayashi, K., Ohara, N. & Tsukui, A. (1996). Stability of anthocyanins in various vegetables and fruits. Food Science Technology International, 2, 30-33.
12. Hayashi, K., Mori, M., Knox, Y.M. et al. (2003). Anti- influenza virus activity of a purple-fleshed potato anthocyanin. Food Science and Technology Research, 9, 242-244.
13. Kilcast, D. & Subramanian, P. (2000). The Stability and Shelf-life of Food. Cambridge: Woodhead Publishing Limited.
14. Kumar, K.K., Swain, M.R., Panda, S.H., Sahoo, U.C. & Ray, R.C. (2008). Fermentation of litchi (Litchi chinensis Sonn.) fruits into wine. Food, 2, 43-47.
15. Kusano, S. & Abe, H. (2000). Antidiabetic activity of white skinned sweet potato (Ipomoea batatas L.) in obese Zuckers fatty rats. Biological and pharmaceutical bulletin, 23, 23-26.
16. Lu, L.Z., Zhou, Y.Z., Zang, Y.Q. et al. (2010). Anthocyanin extracts from purple sweet potato by means of microwave baking and acidified electrolysed water and their antioxidation in vitro. International Journal of Food Science and Technology, 45, 1378-1385.
17. Mahadevan, A. & Sridhar, R. (1993). Methods in Physiological Plant Pathology, 5th edn. Madras: Sivakami Publication.
18. Marxen, K., Vanselow, K.H., Lippemeier, S., Hintze, R., Ruser, A. & Hansen, U. (2007). Determination of DPPH radical oxidation caused by methanolic extracts of some microalgal species by linear regression analysis of spectrophotometric measurements. Sensors, 7, 2080-2095.
19. Mohanty, S., Ray, P., Swain, M.R. & Ray, R.C. (2006). Fermentation of cashew (Anacardium occidentale L.) apple to wine. Journal of Food Processing and Preservation, 30, 314-322.
20. Mohapatra, S., Panda, S.H., Sahoo, S.K., Sivakumar, P.S. & Ray, R.C. (2007). β- Carotene rich sweet potato curd: production, nutritional and proximate composition. International Journal of Food Science & Technology, 42, 1305-1314.
21. Muniz, C.R., Borges, M.F. & Freire, F.C.O. (2008). Tropical and subtropical fruit fermented beverages. In: Microbial Biotechnology in Horticulture. (edited by R.C. Ray & O.P. Ward ), Pp. 35-70, Vol. 3 New Hampshire: Science Publishers.
22. Oki, T., Masuda, M., Furuta, S., Nishiba, Y., Terahara, N. & Suda, I. (2002). Involvement of anthocyanins and other phenolic compounds in radical scavenging activity of purple- fleshed sweet potato cultivars. Journal of Food Science, 67, 1752-1756.
23. Panda, S.H., Panda, S., Sivakumar, P.S. & Ray, R.C. (2009a). Anthocyanin -rich sweet potato lacto-pickle: production, nutritional and proximate composition. International Journal of Food Science and Technology, 44, 445-455.
24. Panda, S.H., Naskar, S.K., Sivakumar, P.S. & Ray, R.C. (2009b). Lactic acid fermentation of anthocyanin-rich sweet potato (Ipomoea batatas L.) into lacto-juice. International Journal of Food Science and Technology, 44, 288-296.
25. Paolucci, J.D., Belleville, M.P., Zakhia, N. & Rios, G.M. (2000). Kinetics of cassava starch hydrolysis with Termamyl enzyme. Biotechnology and Bioengineering, 6, 71-77.
26. Ray, R.C. & Naskar, S.K. (2008). Bioethanol production from sweet potato (Ipomoea batatas L.) by enzymatic liquefaction and simultaneous saccharification and fermentation (SSF) process. Dynamic Biochemistry, Process Biotechnology and Molecular Biology, 2(1), 47-49.
27. Ray, R.C. & Tomlins, K.I. (2010). Sweet potato: Post Harvest Aspects in Food, Feed and Industry. New York: Nova Science Publishers Inc.
28. Reddy, L.V.A. & Reddy, O.V.S. (2005). Production and characterization of wine from mango fruit (Mangifera indica L). World Journal of Microbiology and Biotechnology, 21, 1345-1350.
29. Rodriguez-Saona, L.E. & Wrolstad, R.E. (2001). Extraction, isolation, and purification of anthocyanins. In: Current Protocols in Food Analytical Chemistry (edited by R.E. Wrolstad ). Pp. 7-17. Indianapolis: John Wiley & sons Inc.
30. Saigusa, N., Terahara, N. & Ohba, R. (2005). Evaluation of DPPH-radical scavenging activity and antimutagenicity and analysis of anthocyanins in an alcoholic fermented beverage produced from cooked or raw purple-fleshed sweet potato (Ipomoea batatas cv Ayamurasaki) roots. Food Science and Technology Research, 11, 390-394.
31. Sivakumar, P.S., Panda, S.H., Ray, R.C., Pradhan, D.C. & Paramguru, S. (2008). Modeling consumers' acceptability of β- carotene rich sweet potato curd. Journal of Sensory Studies, 23, 791-803.
32. Sivakumar, P.S., Panda, S.H., Ray, R.C., Naskar, S.K. & Bharati, L.K. (2010). Consumer acceptance of lactic acid fermented sweet potato pickle. Journal of sensory studies, 25, 706-719.
33. Stevens, J. (1992). Applied Multivariate Statistics for the Social Sciences. Hillsdale, NJ: Lawrence Erlbaum Associates Inc.
34. Suda, I., Oki, T., Masuda, M., Kobayashi, M., Nishiba, Y. & Furuta, S. (2003). Physiological functionality of purple-fleshed sweetpotatoes containing anthocyanins and their utilization in foods. Japan Agricultural Research Quarterly, 37, 167-173.
35. Suda, I., Ishikawa, F., Hatakeyama, M., Miyawaki, M., Kudo, T., Hirano, K., Ito, A., Yamakawa, O. Horiuchi, S. (2008). Intake of purple sweet potato affects on serum hepatic biomarker levels of healthy adult men with borderline diabetes. European Journal of Clinical Nutrition, 62, 60-67.
36. Suh, H.J., Kim, J.M. & Choi, Y.M. (2003). The incorporation of sweet potato application in the preparation of a rice beverage. International Journal of Food Science and Technology, 38, 141-151.
37. Teow, C.C., Truong, V., McFeeters, R.F., Thompson, R.L., Pecota, K.V. & Yencho, G.C. (2007). Antioxidant activities, phenolic and β-carotene contents of sweet potato genotypes with varying flesh colours. Food Chemistry, 103, 829-838.
38. Terahara, N., Matsui, T., Fukui, K., Matsugano, K., Sugita, K. & Matsumoto, K. (2003). Caffeoylsophorose in a red vinegar produced through fermentation of sweet potato. Journal of Agricultural and Food Chemistry, 51, 2539-2543.
39. Teramoto, Y., Hano, T. & Udea, S. (1998). Production and characteristics of traditional alcoholic beverage made with saccharifying agent. Journal of the Institute of Brewing, 104, 339-341.
40. Tzouros, N.E. & Arvanitoyannis, I.S. (2001). Agricultural produces: synopsis of employed quality control methods for authentication of foods and application of chemometrics for the classification of foods according to their variety of geographical origin. Critical Reviews in Food Science and Nutrition, 41, 287-319.
41. Wang, G.L., Yue, J., Su, D.X. & Fang, H.J. (2006). Study on the antioxidant activity of sweet potato and its inhibiting effect on growth of cancer S180. Acta Nutrimenta Sinica, 28, 71-74.
42. Weirko-Manu, F.D., Ellis, W.O. & Oduro, I. (2010). Production of a non-alcoholic beverage from sweet potato (Ipomoea batatas L.). African Journal of Food Science, 4, 180-183.
43. Wrolstad, R.E. (2000). Anthocyanins. In: Natural Food Colorants (edited by G.J. Lauro & F.J. Francis ). Pp. 237-252. New York: Marcel Dekker.
44. Wu, D.M., Lu, J., Zheng, Y.L., Zhou, Z., Shan, Q. & Ma, D.F. (2008). Purple sweet potato repairs D-galactose-induced spatial learning and memory impairment by regulating the expression of synaptic proteins. Neurobiology of Learning and Memory, 90, 19-27.