Optimisation of clarification process of glutinous rice tea wine, and its antioxidant activity

Wang, Q. and Liu, K. Y. and Zhang, Q. and An, J. S. and Xie, Z. Z. and Chen, Z. and Li, C. P. and Zhang, J. H. and Xu, B. and Li, R. Y. (2023) Optimisation of clarification process of glutinous rice tea wine, and its antioxidant activity. International Food Research Journal (Malaysia), 30. pp. 205-215. ISSN 2231 7546

Glutinous rice tea wine is an alcoholic beverage with antioxidant function which has good market value. However, it is prone to turbidity and precipitation during storage. To improve the unstable quality of glutinous rice tea wine, pectinase is used to clarify it. Based on single factor test and response surface test, the optimal clarification process parameters of pectinase, including pectinase addition, enzymolysis temperature, and enzymolysis time were optimised. Then, the antioxidant activity of glutinous rice tea wine was determined. Results showed that the effect of three clarification treatments on the clarification of glutinous rice tea wine was in the order of pectinase addition > enzymolysis temperature > enzymolysis time, and the optimal clarification conditions were: pectinase addition was 0.4 mL/L, enzymolysis temperature was 40.3°C, and enzymolysis time was 120.2 min. Under the optimal condition, the transmittance of glutinous rice tea wine was 92.3%, while the half maximal inhibitory concentration (IC₅₀) of glutinous rice tea wine on the scavenging rates of 1,1-diphenyl-2-picrylhydrazyl radical (DPPH•), hydroxyl radical (•OH), and superoxide anion radical (O2 - •) were 53.64, 41.18, and 66.56 mg/mL (ethanol content), respectively. Therefore, glutinous rice tea wine had certain antioxidant capacity and health promotion effect which provided a theoretical basis for improving the added value of medium- and low-grade teas.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/30%20(01)%202023/17%20-...

Abstract

Glutinous rice tea wine is an alcoholic beverage with antioxidant function which has good market value. However, it is prone to turbidity and precipitation during storage. To improve the unstable quality of glutinous rice tea wine, pectinase is used to clarify it. Based on single factor test and response surface test, the optimal clarification process parameters of pectinase, including pectinase addition, enzymolysis temperature, and enzymolysis time were optimised. Then, the antioxidant activity of glutinous rice tea wine was determined. Results showed that the effect of three clarification treatments on the clarification of glutinous rice tea wine was in the order of pectinase addition > enzymolysis temperature > enzymolysis time, and the optimal clarification conditions were: pectinase addition was 0.4 mL/L, enzymolysis temperature was 40.3°C, and enzymolysis time was 120.2 min. Under the optimal condition, the transmittance of glutinous rice tea wine was 92.3%, while the half maximal inhibitory concentration (IC₅₀) of glutinous rice tea wine on the scavenging rates of 1,1-diphenyl-2-picrylhydrazyl radical (DPPH•), hydroxyl radical (•OH), and superoxide anion radical (O2 - •) were 53.64, 41.18, and 66.56 mg/mL (ethanol content), respectively. Therefore, glutinous rice tea wine had certain antioxidant capacity and health promotion effect which provided a theoretical basis for improving the added value of medium- and low-grade teas.

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Item Type:	Article
AGROVOC Term:	wines
AGROVOC Term:	pectinase > pectinase Prefer using polygalacturonasepolygalacturonase
AGROVOC Term:	clarification > clarification Prefer using clarifyingclarifying
AGROVOC Term:	antioxidants
AGROVOC Term:	statistical methods
AGROVOC Term:	human health
Geographical Term:	China
Uncontrolled Keywords:	glutinous rice tea wine
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	30 Oct 2024 03:45
Last Modified:	30 Oct 2024 03:45
URI:	http://webagris.upm.edu.my/id/eprint/229

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