Evaluation of antioxidant and sensory properties of mango (Mangifera indica L.) wine.
Kumar Y. S., Varakumar S., Reddy O. V. S.
Author Affiliation: Department of Biochemistry, Sri Venkateswara University, Tirupati, 517 502, India.
CyTA - Journal of Food 10 : 12-20
Abstract : This investigation deals with the antioxidant and sensory properties of mango wine produced from different mango varieties. The highest phenolic content was recorded in wines produced from Alphonso (537 mg/l), Banginapalli (456 mg/l) and Sindhoora (490 mg/l) mango fruit varieties. The antiradical activity varied from 27.57% to 36.70% ascorbic acid equivalents, the antioxidant activity varied from 73.90% to 85.95% gallic acid equivalents and the reducing power varied from 0.71 to 2.90 µm/l ascorbic acid equivalents. From the liquid chromatography-mass spectrometer (LC-MS) analysis, 11 phenolic compounds were identified in Alphonso wine. Based on nine-point hedonic scale for the evaluation of organoleptic properties, the wines made from Alphonso and Banginapalli varieties have been found to have better sensory properties. A significant correlation was not observed between the panellist and the instrumental results.