A novel wine has been developed from Camellia japonica’s petal by fermenting the decoction with Saccharomyces cerevisiae or brewer’s yeast. pH, brix, specific gravity and alcohol percentage were tested to study the ...A novel wine has been developed from Camellia japonica’s petal by fermenting the decoction with Saccharomyces cerevisiae or brewer’s yeast. pH, brix, specific gravity and alcohol percentage were tested to study the physicochemical properties of the wine. Qualitative tests indicated presence of phenols such as flavonoids, coumarins;protein;glyco-sides;glycerin;terpenoids;steroids;and fatty acids in the wine. Total phenol content was found high in the decoction and in its fermented form as well. In vitro biological activities such as antioxidant activity, antidiabetic activity and lipid peroxidation inhibition power were assessed in samples. Furthermore, GC-MS analysis helped to detect volatiles present in the unfermented decoction and understand the effect of fermentation on its changing metabolome while column chromatography assisted the separation of solvent-based fractions. Notable outcomes from this study were detection of bioactive compound quinic acid in the decoction and a proposed pathway of its metabolic breakdown after fermentation. Results of this research revealed biochemical and physicochemical acceptability of this wine prepared from an underutilized flower.展开更多
This research work was designed to attempt and propose the first report on production and biochemical characterization of fermented tea flower petal decoction or simply tea petal wine.The tea petal decoction and brewe...This research work was designed to attempt and propose the first report on production and biochemical characterization of fermented tea flower petal decoction or simply tea petal wine.The tea petal decoction and brewer’s yeast or Saccharomyces cerevisiae were co-cultured for fermentation.Antioxidant activity and chromatographic separation of potential candidates were assessed.Primary investigations for qualitative characters on this fermented broth revealed the presence of steroids,tannin,flavonoids,phenol,cardiac glycosides,coumarin,caffeine etc.Our manufactured fermented broth showed high free radical scavenging activity after 2 months of aging.High DPPH scavenging activities were also observed in solvent fractions of acetone,ethanol and methanol.The antioxidant activity,alcohol percentage and other qualities were seen to be gradually increased during aging.Gas chromatography-mass spectrometry analysis revealed the presence of 44 compounds including many potential antioxidant molecules and other bioactive agents.Hopefully,presence of alcohol with medicinally active compounds and antioxidant activity will make it as acceptable as a good wine and tea flower as economically functional.展开更多
文摘A novel wine has been developed from Camellia japonica’s petal by fermenting the decoction with Saccharomyces cerevisiae or brewer’s yeast. pH, brix, specific gravity and alcohol percentage were tested to study the physicochemical properties of the wine. Qualitative tests indicated presence of phenols such as flavonoids, coumarins;protein;glyco-sides;glycerin;terpenoids;steroids;and fatty acids in the wine. Total phenol content was found high in the decoction and in its fermented form as well. In vitro biological activities such as antioxidant activity, antidiabetic activity and lipid peroxidation inhibition power were assessed in samples. Furthermore, GC-MS analysis helped to detect volatiles present in the unfermented decoction and understand the effect of fermentation on its changing metabolome while column chromatography assisted the separation of solvent-based fractions. Notable outcomes from this study were detection of bioactive compound quinic acid in the decoction and a proposed pathway of its metabolic breakdown after fermentation. Results of this research revealed biochemical and physicochemical acceptability of this wine prepared from an underutilized flower.
文摘This research work was designed to attempt and propose the first report on production and biochemical characterization of fermented tea flower petal decoction or simply tea petal wine.The tea petal decoction and brewer’s yeast or Saccharomyces cerevisiae were co-cultured for fermentation.Antioxidant activity and chromatographic separation of potential candidates were assessed.Primary investigations for qualitative characters on this fermented broth revealed the presence of steroids,tannin,flavonoids,phenol,cardiac glycosides,coumarin,caffeine etc.Our manufactured fermented broth showed high free radical scavenging activity after 2 months of aging.High DPPH scavenging activities were also observed in solvent fractions of acetone,ethanol and methanol.The antioxidant activity,alcohol percentage and other qualities were seen to be gradually increased during aging.Gas chromatography-mass spectrometry analysis revealed the presence of 44 compounds including many potential antioxidant molecules and other bioactive agents.Hopefully,presence of alcohol with medicinally active compounds and antioxidant activity will make it as acceptable as a good wine and tea flower as economically functional.
