Abstract
This study aimed to evaluate the effects of seven stages (Lonicera caerulea berry juice, after enzymatic hydrolysis, sugar and acid adjustments, fermentation, deacidification, clarification and ageing) in the making of Lonicera caerulea berry wine on the anthocyanins and antioxidant capacity were studied. The total anthocyanin content was determined by the pH-differential method. The composition of anthocyanins was measured by HPLC-MS/MS. The 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2’-azinobis (3-ethylbenzothiazoline- 6-sulphonic acid) (ABTS), ferric reducing potential (FRAP), total antioxidant capacity and cupric ion reducing antioxidant capacity assays were used to measure the antioxidant activities. Eight anthocyanins namely, cyanidin-3-hexoside derivatives, cyanidin-3-acetylhexoside, cyanidin-3-glucoside, peonidin-3-rutinoside, peonidin-3,5-dihexoside, peonidin-3-glucoside, cyanidin-3,5-dihexoside and pelargonidin-3-glucoside were detected in Lonicera caerulea berry wine and in all samples taken from each of the brewing processes. Addition of pectinase significantly increased the anthocyanin content by 69.04% and the peak areas of the individual anthocyanins increased, except for peonidin-3,5-dihexoside and peonidin-3-rutinoside. Although the anthocyanin content decreased throughout the entire process, each sample showed good antioxidant capacity.
Highlights
Lonicera caerulea berry is a perennial deciduous shrub of the Caprifoliaceae family that is found in the Kamchatka Peninsula (Grobelna et al, 2019)
The content of anthocyanins in the blue honeysuckle juice was increased significantly by pectinase, and the rate of increase was as high as 69.04%
The possible reasons for the decrease in the anthocyanin content are as follows: yeast can adsorb anthocyanins, and its adsorption capacity is related to its own cell wall structure and composition, charge, power distribution and accessible area (Medina et al, 2005); the secondary metabolites released by yeast can react with the anthocyanins to form macromolecules (Berenguer et al, 2016; Caridi, 2007)
Summary
Lonicera caerulea berry (blue honeysuckle) is a perennial deciduous shrub of the Caprifoliaceae family that is found in the Kamchatka Peninsula (the Russian Far East) (Grobelna et al, 2019). The berries are a rich source of some active substances, low-molecular-weight phenolic acids, flavonoids and anthocyanins (Zhang et al, 2019; Sharma & Lee 2021), which have a positive impact on human health as antioxidant, anti-inflammatory, DNA-protective, and antitumour activities(Vilkickyte et al, 2020; Svobodová et al, 2009; Wu et al, 2017; Zdarilova et al, 2010) Due to their nutrients and health benefits, the berries are consumed fresh and widely used for the production of juice, wine, jams, candies, puffed snacks, juice concentrate, canned fruit, tea and frozen fruit (Gawronski et al, 2020; Liu et al, 2009; Liu et al, 2010; Skupien et al, 2007)
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