Bioprocessed Production of Resveratrol-Enriched Rice Wine: Simultaneous Rice Wine Fermentation, Extraction, and Transformation of Piceid to Resveratrol from Polygonum cuspidatum Roots.

Kai-Ruei Yang,Hui-Chuan Yu,Chia-Hung Kuo,Chwen-Jen Shieh,Chun-Yung Huang,Cheng Chang,Jen-Min Kuo

doi:10.3390/foods8070258

Abstract

A new bioprocess to produce resveratrol-enriched rice wine was established and the effects of adding Polygonum cuspidatum root powder to rice wine fermentation were investigated. In this new process, piceid and resveratrol were extracted from P. cuspidatum roots to rice wine and piceid was converted to resveratrol by β-glucosidase during fermentation. After 10 days co-fermentation, rice wine with high levels of resveratrol was obtained, which contained ~14% (v/v) ethanol, 122 mg/L piceid, and 86 mg/L resveratrol. The resveratrol-enriched rice wine had enhanced antioxidant activity with significantly stronger 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric ion reducing power, and ferrous ion chelating capability. Ultrafiltration (UF) was employed in this study using hollow fibers to clarify the end product, increase shelf life without heat treatment, and maintain the quality of the phenolic compounds. The boiled and UF-treated rice wine were evaluated for ethanol, piceid, resveratrol, clarity, aerobic plate count, total acidity, pH, reducing sugars, and amino acids. The quality of the resveratrol-enriched rice wine was maintained after four weeks storage at normal refrigeration temperatures.

Highlights

Resveratrol (3,5,4-trihydroxystilbene) is a polyphenol that exists in several plants, including bilberry, blueberry, cranberry, grape, and peanut [1,2,3]
Steam-cooked rice mixed with Qu was incubated for 2 days in order to induce the enzymes involved in ethanol fermentation, including amylase, glucoamylase, and protease
That piceid was converted resveratrol during rice wine cuspidatum, respectively. These results indicate that piceid waslinkages converted to resveratrol duringand rice β-Glucosidase catalyzes the hydrolysis of β-O-glucosidic between β-D-glucose wine fermentation

Summary

Introduction

Resveratrol (3,5,4-trihydroxystilbene) is a polyphenol that exists in several plants, including bilberry, blueberry, cranberry, grape, and peanut [1,2,3]. Resveratrol from grape juice [9], grape seeds [10], grape skins [11], and red wine [12] has been extensively studied. The resveratrol in red wine is believed to be a key molecule since it inhibits low-density lipoprotein oxidation and platelet aggregation in blood [13,14]. Resveratrol is mainly present in grape skins and its concentration in grape pulp is low or absent altogether. Red wine is made from pomace and fermentation occurs together with grape skins, which gives the wine higher amounts of resveratrol than white wine [15,16]. Resveratrol concentration in red wine is relatively low, ranging from around 1.6 to 3.6 mg/L [17]

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