Changes in the Antioxidant Activity of Purple Sweet Potato Wine during Storage

Abstract:

Anthocyanins, which possess strong antioxidant activities, are abundant in purple sweet potato wine. In the present study, changes in the antioxidant activity of purple sweet potato wine during storage were investigated. The results showed that purple sweet potato wine had high 2,2-dipheny-l-picrylhydrazyl (DPPH) free-radical and superoxide-radical scavenging activities, which were stable during storage periods. Compared with these two scavenging activities, the hydroxyl-radical scavenging activity of purple sweet potato wine was concentration-dependent and only presented relatively obvious scavenging activity at high concentrations. This hydroxyl-radical scavenging activity was also stabile during storage periods. The results are valuable in purple sweet potato wine research and development.

• Periodical: Advanced Materials Research (Volumes 396-398)
• Pages: 1462-1465
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.396-398.1462
• Online since: November 2011
• Authors: Wei Na Fu, Tuo Ping Li, You Feng Jia, Zhong Sheng Zhao, Wei Hou, Ying Chen
• Keywords: Antioxidant Activity, DPPH, Hydroxyl Radical, Purple Sweet Potato, Superoxide Radical, Wine

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