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Preparation and Antioxidant Activity of Purple Potato Wine



Liu Zhong-hua*, Guo Jie
College of Life Science and Agronomy, Zhoukou Normal University, Zhoukou, Henan, 466000, China


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© Zhong-hua and Jie; Licensee Bentham Open.

open-access license: This is an open access article licensed under the terms of the (https://creativecommons.org/licenses/by/4.0/legalcode), which permits unrestricted, noncommercial use, distribution and reproduction in any medium, provided the work is properly cited.

* Address correspondence to this author at the College of Life Science and Agronomy, Zhoukou Normal University, Zhoukou, Henan, 466000, China; Tel: 13839439312; E-mail: lzh.hzl@163.com


Abstract

Purple potatoes were used as raw material to study the purple potato wine production process and antioxidant activity. This paper analyzed different fermentation time, fermentation temperature, yeast inoculum, initial pH, the initial sugar content on alcohol and anthocyanin contents of purple potato wine by single factor experiments and response surface methodology(RSM). The results showed that the optimum fermentation conditions of purple potato wine were as follows: fermentation temperature was 26oC, yeast inoculum was 0.15%, fermentation time was 7 d, initial pH was 3.0 and initial sugar content was 11 %. Under these conditions the alcohol and anthocyanin contents of purple potato wine could reach 10.55%/Vol and 6.42 μg/mL, respectively. The purple potato wine was purple, bright in colour, pleasant fragrance and pure taste. Prepared purple potato wine had the ability of reducing Fe3+ and scavenging superoxide anion radicals, which meant that purple potato wine had certain antioxidant activity.

Keywords: Antioxidant activity, purple potato wine, response surface methodology. .



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