Antioxidant Properties and Phenolic Contents of Traditional Rice-Based Alcoholic Beverages of Assam, India

Abstract

In this study, the antioxidant properties and total phenolic contents of the traditional rice-based alcoholic beverages of Assam, India, are reported. The percentage inhibition of DPPH free radical is highest in the case of samples prepared by Deoris followed by those of Misings. Rice-based alcoholic beverages prepared by Ahoms possess the least antioxidant property. The total polyphenol content is found highest in samples prepared by Deoris. It appears that total phenolic content is a major contributing factor toward antioxidant capability of these beverages. The presence of gallic acid in samples prepared by Ahoms, p-coumaric acid and ferulic acid in samples prepared by Misings, and (+)-catechin, caffeic acid and salicylic acid in all samples of the traditional rice-based alcoholic beverages are noteworthy observations. This study indicates that traditional rice-based alcoholic beverages of Assam, India, are potent sources of natural antioxidants, consumption of which in moderate quantity can contribute toward the well-being of human health.