Comparison of physicochemical properties, amino acids, mineral elements, total phenolic compounds, and antioxidant capacity of Cuban fruit and rice wines

Physicochemical characterization, amino acids contents, minerals composition, total phenolic compounds, and antioxidant capacity of Cuban wines from different raw materials were studied. The wines studied were grape wines, tropical fruit wines, and rice wines. Twenty‐one amino acids were identified...

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Bibliographic Details
Published in:Food science & nutrition 2021-07, Vol.9 (7), p.3673-3682
Main Authors: Núñez, Lázaro, Serratosa, María P., Godoy, Ana, Fariña, Laura, Dellacassa, Eduardo, Moyano, Lourdes
Format: Article
Language:English
Subjects:
Aging
Amino acids
antioxidant capacity
Antioxidants
Cuba
Dehydration
Dietary minerals
Flowers & plants
Food processing
Fruits
grape wine
Grapes
mineral elements
Minerals
Original Research
Phenolic compounds
Phenols
Physicochemical properties
Principal components analysis
Raw materials
Rice
rice wine
tropical fruit wine
Wines
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Summary:Physicochemical characterization, amino acids contents, minerals composition, total phenolic compounds, and antioxidant capacity of Cuban wines from different raw materials were studied. The wines studied were grape wines, tropical fruit wines, and rice wines. Twenty‐one amino acids were identified and quantified, being Asp and Glu detected in all wines. The highest concentration of total amino acid content was found in wines elaborated from Cimarrona grape subjected to maceration with grape skins, while the raisined mixture grape wine presented the lowest values, probably caused by the amino acid degradation during the dehydration process by sun exposure. Minerals quantified were range amount limits of acceptable according to the OIV recommendation. Total phenolic compounds and antioxidant capacity showed the greatest values in wine from roasting rice. No statistical separation could be clearly observed by multivariate principal component analysis; however, 3 wine groups could be defined taking account the scores on the PC1. Physicochemical properties, amino acids, mineral elements, total phenolic compounds, and antioxidant capacity of 10 Cuban wines elaborated from different raw materials.
ISSN:2048-7177
2048-7177
DOI:10.1002/fsn3.2328