| dc.description.abstract | The research studied the effects of various treatments and storage condition (ascorbic
acid additive, pasteurization, dark storage, oxygen contact) on the stability of color
and some bioactive compounds of beetroot wine for 2 months of storage at 250C. The
results expressed the relative total phenolic content (relative TPC), radical scavenging
activity (%RSA), total betalain content (TBC) and sensory score of all samples
significantly decreased during storage. Meanwhile, pH, polyphenol oxidase (PPO)
activity and browning score witnessed a increasing trend in the same period. Ascorbic
acid addition was the best method to minimize TPC and antioxidant capacity loss. The
relative TPC and the antioxidant capacity of ascorbic added wine samples were 60%
and 58% before storage and 41% and 49% after 2 months of storage, respectively.
Color change of beetroot wine was also slowed down when adding Vitamin C because
of well retained pH (3.5), TBC (46.93mg/L) including betacyanin (27.02 mg/L) and
betaxanthin (19.91 mg/L) and lowering the PPO activity (1.14U/min/mL), which
proved by higher sensory score (4.77) and smaller browning score (2.89). In contrast,
pasteurization method illustrated significant negative effect for wine on color and
bioactive compound retention (relative TPC of 24.95%, RSA of 13%, betalains of
28.68 mg/L, sensory score of 1.53 and browning score of 4.09) although the PPO
activity was not found in the pasteurized wine. Oxygen contact showed the same
effect with the control condition on color change and bioactive compound loss. Dark
storage did not preserve color and bioactive compounds as well as VTM C did when
storage time increased. In conclusion, the fortified wine with ascorbic acid stabilized
color and minimized bioactive compounds degradation the most | en_US |
