Author(s): Chan-Yong Kim, Kil-Su Jang, Oh-Hun Kwon, Il-Doo Kim
Download Full PDF
Read Complete Article
Volume 7 - Oct 2018
This study was conducted to investigate the quality characteristics and antioxidant potential of wine prepared with hot pepper. The pepper wine samples were divided into three groups based on the types of peppers used. The three groups were divided into MW (ordinary wine containing no added pepper), GW (green pepper wine prepared with green pepper) and RW (red pepper wine prepared with red pepper) sample. The wine samples prepared from the green and red peppers differed in general compositions (alcohol concentration, pH, titratable acidity and reducing sugar), Hunter's color values, total phenol and flavonoids contents, and sensory characteristics. The alcohol concentrations of GW (12.4% v/v) and RW (12.6% v/v) samples contained more than that of MW (11.6% v/v). The values of GW and RW samples were not significantly different (p<0.05). Titratable acidity (TA) value of pepper wine samples (GW and RW) were significantly low (p<0.05) as compared to MW sample. The lower values of reducing sugar were observed for GW (157.23 mg/L) and RW (160.12 mg/L). GW possessed the highest value for lightness (93.00) and RW for yellowness (39.53). The total phenolic contents of pepper wine (100.31 for GW and 111.23 for RW) were significantly (p<0.05) lower than that of the control (200.31). MW (116.40 mg/L) had the highest flavonoid content, followed by RW (84.53 mg/L) and GW (80.82 mg/L). Flavor values of pepper wine varieties were not significantly different (p<0.05). The overall acceptability of MW and RW wine samples were significantly (p<0.05) higher than that of the GW (3.0).
Green Pepper, Red Pepper, Wine, Quality Characteristics, Antioxidant Potential
- Darias-Martin J, Diaz-Gonzalez D, Diaz-Romero C. 2004. Influence of two pressing processes on the quality of must in white wine production. J. Food Eng. 63: 335-340.
- Derossi A, De pilli T, Severini C. 2010. Reduction in the pH of vegetables by vacuum impregnation: A study on pepper. J. Food Eng. 9: 9-15.
- Dominguez-Martinez I, Meza-Márquez OG, Osorio-Revilla G, Proal-Nájera J, Gallardo-Velázquez T. 2014. Determination of capsaicin, ascorbic acid, total phenolic compounds and antioxidant activity Capsicum annuum L. var Serano by mid infrared spectroscopy (Mid-FTIR) and chemometric analysis. J. Korean Soc. Appl. Bio Chem. 57: 133-142.
- Entwisle J, Garrentt J, Elahi S, Roper P. 2008. Investigations into the effect of selected storage conditions on the alcohol content and original gravity of beers samples. Food Control 19: 461-464.
- Hernandez-Ortega M, Ortiz-Moreno A, Hernandez-Navarro MD, ChamorroCevallos G, Dorantes-Alvarez L, Necoechea-Mondragon H. 2012. Antioxidant, antinociceptive, and anti-inflammatory effects of carotenoids extracted from dried pepper (Capsicum annuum L.). J. Biomed. Biotechnol. 2012: 1–10.
- Ho P, Rogerson FS, Watkins SJ, Silva MC, Hogg TA, Vasconcelos I. 1999. Effect of skin contact and oxygenation of musts on the composition of white port wines. Sciences des Aliments (France). 19: 687-699.
- Hong YH. Bae SH, Jung EY, Son HS, Shin KS. Kwon RH, Suh HJ. 2009. Radical scavenging activities of Korean traditional rice wine, takiu. J. Food Sci. Nutr, 14: 109-115.
- Jabalpurwala FA, Smoot JM, Rouseff RL. 2009. A. comparison of Citrus blossom volatiles. Phytochemistry 70: 1428-1434.
- Jang YK, Jung ES, Lee HA, Choi D, Lee CH. 2015. Metabolomic characterization of hot pepper (Capsicum annuum “CM334”) during fruit development. J. Agr. Food Chem. 63: 9452–9460.
- Kedage V, Tilak J, Dixit G. Devasagayam T, Mhatre M. 2007. A study of antioxidant properties of some varieties of pepper seeds (Vitis vinifera L.). Crit. Rev. Food Sci. Nutr, 47: 175-185.
- Kim ID, Lee JW, Kim SJ, Cho JW, Dhungana SK, Lim YS, Shin DH. 2013. Exogenous application of natural extracts of persimmon (Diospyros kaki Thumb.) can help in maintaining nutritional and mineral composition of dried persimmon. Afr. J. Biotechnol. 13: 2231-2239.
- Kim JH. Kim JC Ko GC. 1986. Orchard Horticulture Outline, Hvanamoonsa, Korea. Pp. 220-229.
- Lee SJ, Lee JE, Kim HW, Kim SS, Koh KH. 2006. Development of Korean red wines using Vitis labrusca varieties, instrumental and sensory characterization. Food Chem. 94: 385-393.
- Maksimovic Z. Malencic D, Kovacevic N. 2005. Polyphenol contents and antioxidant activity of Maydis stigma extracts. Bioresour Technol. 96: 873-877.
- Mojet J, Christ-Hazelhof E, Heidema J. 2003. Taste perception with age: Generic or specific losses in threshold sensitivity to the tive basic tastes? Chem. Senses. 28. 397-413.
- Nazzaro F, Caliendo G, Arnesi G, Veronesi A, Sarzi P, Fratianni F. 2009. Comparative content of some bioactive compounds in two varieties of Capsicum annuum L. sweet pepper and evaluation of their antimicrobial and mutagenic activities. J. Food Biochem. 33: 852–868.
- Ough CS, Amerine MA. 1988. Methods for Analysis of Musts and Wines. 2nd ed. John Weily and Sons, New york, NY, USA, pp.80-107.
- Park C-S. Lee T-S. 2002. Quality characteristics of takju prepared by wheat flour nuruks. Korean J. Food Sci, Technol. 34: 296-302.
- Prescott J, Bell G. 1995. Cross-cultural determinants of food acceptability: Recent research on sensory perceptions and preferences. Trends Food Sci. Technol. 6: 201-205.
- Shaha RK, Rahman S, Asrul A. 2013. Bioactive compounds in chilli peppers (Capsicum annuum L.) at various ripening (green, yellow and red) stages. Ann. Biol. Res. 4: 27–34.
- Singletot V, Orthofer R, Lamuela-Raventos R. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Vol. 299, pp 152-178, In: Oxidants and Antioxidants. Packer L (ed). Academic Press, New York, NY, USA (1999)
- Smith MAL, Marley KA, Seigler DA, Singletary KW, Meline B. 2000. Bioactive properties of wild blueberry fruits. J. Food sci. 65: 352-356.
- Woisky RG, Salatino A. 1998. Analysis of propolis: some parameters and procedures for chemical quality control. J. Apic Res. 37: 99-105.
- Yazdizadeh Shotorban NI, Jamei R, Heidari R. 2012. Antioxidant activities of two sweet pepper Capsicum annuum L. varieties phenolic extracts and the effects of thermal treatment. Avicenna J. Phytomed. 3: 25–34.
Cite this Article:
International Journal of Sciences is Open Access Journal.
This article is licensed under a Creative Commons Attribution 4.0 International (CC BY 4.0) License.
Author(s) retain the copyrights of this article, though, publication rights are with Alkhaer Publications.