The effect of ageing temperature on the physicochemical properties, phytochemical profile and α-glucosidase inhibition of Hibiscus sabdariffa (roselle) wine

Idolo Ifie, L. Abrankó, Jose A. Villa-Rodriguez, Nóra Papp, Peter Ho, Gary Williamson, Lisa J. Marshall

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

The effect of temperature (6, 15 and 30. °C) during ageing on the colour, phytochemical composition and bioactivity of roselle wine was investigated over 12. months. At the end of ageing, wines stored at 6. °C had the highest colour density and lowest polymeric anthocyanins. The initial concentration of most of the individual phenolic compounds decreased during ageing, with reduction of monomeric anthocyanins contributing to the formation of anthocyanin-derivatives (pyranoanthocyanins), eight of which were identified tentatively and reported here for the first time in roselle wine. The decrease in individual phenolic compounds did not affect inhibition of α-glucosidase (maltase) activity, which remained relatively low but stable throughout ageing. Diethyl succinate was the only volatile clearly influenced by ageing temperature, with the most pronounced effect at 30. °C (∼256 fold increase). In summary, the final concentrations of anthocyanins and diethyl succinate were the major compounds influenced by ageing temperature.

Original languageEnglish
JournalFood Chemistry
DOIs
Publication statusAccepted/In press - Feb 18 2017

Fingerprint

Hibiscus
Glucosidases
Hibiscus sabdariffa
glucosidases
Wine
Anthocyanins
Phytochemicals
phytopharmaceuticals
wines
anthocyanins
physicochemical properties
Aging of materials
Temperature
succinic acid
phenolic compounds
temperature
Color
wine aging
alpha-Glucosidases
color

Keywords

  • Ageing temperature
  • Hibiscus sabdariffa
  • Phytochemicals
  • Pyranoanthocyanins
  • Roselle wine
  • α-Glucosidase inhibition

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

Cite this

The effect of ageing temperature on the physicochemical properties, phytochemical profile and α-glucosidase inhibition of Hibiscus sabdariffa (roselle) wine. / Ifie, Idolo; Abrankó, L.; Villa-Rodriguez, Jose A.; Papp, Nóra; Ho, Peter; Williamson, Gary; Marshall, Lisa J.

In: Food Chemistry, 18.02.2017.

Research output: Contribution to journalArticle

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