Study of the antioxidant capacity and content of polyphenols in the clarification process of Jamaica flower (Hibiscus sabdariffa L.) wine

  • Victoria Zamora Cujilema Centro de Investigación de Alimentos, CIAL, Ingeniería de Alimentos, Facultad de Ciencias de la Ingeniería e Industrias, Universidad Tecnológica Equinoccial, EC171029 Quito, Ecuador.
  • Gabriel Alejandro Mariño Brito Centro de Investigación de Alimentos, CIAL, Ingeniería de Alimentos, Facultad de Ciencias de la Ingeniería e Industrias, Universidad Tecnológica Equinoccial, EC171029 Quito, Ecuador.
  • Carlos Ernesto González Gallardo Centro de Investigación de Alimentos, CIAL, Ingeniería de Alimentos, Facultad de Ciencias de la Ingeniería e Industrias, Universidad Tecnológica Equinoccial, EC171029 Quito, Ecuador.
  • María Belén Jácome Villacres Centro de Investigación de Alimentos, CIAL, Ingeniería de Alimentos, Facultad de Ciencias de la Ingeniería e Industrias, Universidad Tecnológica Equinoccial, EC171029 Quito, Ecuador.
  • Elena Rosario Beltrán Sinchiguano Centro de Investigación de Alimentos, CIAL, Ingeniería de Alimentos, Facultad de Ciencias de la Ingeniería e Industrias, Universidad Tecnológica Equinoccial, EC171029 Quito, Ecuador.
Keywords: Wine Jamaica flower, Polyphenol content, Antioxidant activity, Cold static clarification, Tangential microfiltration

Abstract

The objective of this research was to study the effect of the clarification process by tangential microfiltration (MFT) and the static clarification in cold at 6 °C for six days, on the content of polyphenols and the antioxidant capacity of the Jamaica flower (Hibiscus sabdariffa L) wine, made from fresh chalices. Physicochemical analyzes (soluble solids, pH, turbidity, titratable acidity expressed as tartaric and malic acid, color and turbidity) and biochemical analyzes were performed by spectrophotometry of total polyphenols content (Folin-Ciocalteu method) and antioxidant capacity (TEAC method). The antioxidant capacity of the fermented wort without clarification treatment was superior to the fermented wort clarified by MFT at 2 bar and inferior to the fermented wort clarified in cold at 6 °C and for six days. The antioxidant activity of the fermented must clarified by MFT at 2 bar is lower compared to the cold static clarification process with an antioxidant activity of 8.21 mM of Trolox equivalent / 100 ml. The process of clarification in cold at 6 °C and for six days contains greater capacity of antioxidant, but in function of the cleaning (NTU) as attribute of quality is low in comparison to the one obtained by tangential microfiltration to 2 bar.

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Published
2018-06-29
How to Cite
Zamora Cujilema, V., Mariño Brito, G., González Gallardo, C., Jácome Villacres, M., & Beltrán Sinchiguano, E. (2018). Study of the antioxidant capacity and content of polyphenols in the clarification process of Jamaica flower (Hibiscus sabdariffa L.) wine. Enfoque UTE, 9(2), pp. 1 - 14. https://doi.org/https://doi.org/10.29019/enfoqueute.v9n2.305
Section
Food-Industry, Agro-Industry