Research on Changes of Anthocyanin and Antioxidant Activity of Mulberry Wine during Fermentation

Abstract:

To investigate the changes of anthocyanin and antioxidant activity of mulberry wine during spontaneous fermentation，total phenol content，total anthocyanin content，monomeric anthocyanins content，the content of monomeric anthocyanins，polymeric anthocyanins and copigmentedanthocyanins，and antioxidant activity of mulberry wine were determined and analyzed by correlation analysis and principal component analysis（PCA）. The results showed that total phenol and total anthocyanin content raised first then decreased，and the ending content were only 87.88% and 67.13% of the maximum，respectively；the monomeric anthocyanins and copigmented anthocyanins content decreased significantly（p<0.05），but the polymeric anthocyanin content increased significantly（p<0.05）；Cyanidin-3-glucoside and cyanidin-3- rutinoside were the major monomeric anthocyanins in the mulberry win，which decreased significantly. Correlation analysis showed that total phenol content and DPPH radical revealed a significant positive correlation（p<0.05）. The monomeric anthocyanin content showed a highly significant positive correlation（p<0.01） with color intensity，while a highly significant negative correlation with color tone（p<0.01）. These eleven indexes were analyzed by principal component analysis. Two principal components were extracted to reflect the 84.58% information of the original variables. These results revealed the changes of anthocyanin and antioxidant activity in the spontaneous fermentation mulberry wine.