Journals / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi / 2017 / Cilt: 7 - Sayı: 4
A Research for the Antioxidant Activity of Blueberry (Vaccinium myrtillus) Wine
- Pages
- 77–83
- DOI
- —
Abstract
Blueberry is one of the fruits that has high antioxidant activity grown in our country. Blueberryis also used for wine making. In this study we investigated alcohol amount, total acidity, reducing sugar, totalphenolic content and anthocyanine changes as weekly periods during fermentation in blueberry wine producedby the classical maceration method. It is also performed some antioxidant tests; 2,2-diphenyl-1-dipicrylhydrazylDPPH radical scavenging activity and reducing power in the final product. Alcohol amount is determined as12% for final product. Total acidity amount of wine decreased from 11.6 g L-1 to 8.7 g L-1during fermentationand anthocyanine content decreased to 15 mg L-1. Total phenolic content is measured as 199.49 mg L-1.% DPPH Radical scavenging activity and reducing power was found as 52.5% and 0.170, respectively.
Özet
Yaban mersini ülkemizde de yetiştirilen antioksidan aktivitesi yüksek meyvelerden biridir. Yaban mersini