Production and Antioxidative Activity of Mead Made From Honey and Black Rice (Oryza sativa var. Indica cv. Shiun)
ABSTRACT In order to brew a red‐coloured alcoholic beverage having antioxidative activity, mead was made from honey and black rice grains. Alcoholic beverages made from honey and black rice grains contained around 10% (v/v) ethyl alcohol and a higher amount of phenolic compounds. Alcoholic beverages...
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| Veröffentlicht in: | Journal of the Institute of Brewing 2009, Vol.115 (3), p.238-242 |
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| container_title | Journal of the Institute of Brewing |
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| creator | Koguchi, Masanori Saigusa, Noriaki Teramoto, Yuji |
| description | ABSTRACT
In order to brew a red‐coloured alcoholic beverage having antioxidative activity, mead was made from honey and black rice grains. Alcoholic beverages made from honey and black rice grains contained around 10% (v/v) ethyl alcohol and a higher amount of phenolic compounds. Alcoholic beverages made from Chinese milk vetch honey and black rice grain contained anthocyanin and were red in colour similar to pink wine. The amount of total phenolic compounds present in the beverages made using Chinese milk vetch honey and buckwheat honey was 0.2 and 0.4 mg/mL, respectively. The DPPH radical scavenging activity of the mead made from the black rice grains was higher than that of beverages made from polished rice. The inhibitory activity of lipid peroxidation of the mead made from black rice grains was also higher. |
| doi_str_mv | 10.1002/j.2050-0416.2009.tb00375.x |
| format | Article |
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In order to brew a red‐coloured alcoholic beverage having antioxidative activity, mead was made from honey and black rice grains. Alcoholic beverages made from honey and black rice grains contained around 10% (v/v) ethyl alcohol and a higher amount of phenolic compounds. Alcoholic beverages made from Chinese milk vetch honey and black rice grain contained anthocyanin and were red in colour similar to pink wine. The amount of total phenolic compounds present in the beverages made using Chinese milk vetch honey and buckwheat honey was 0.2 and 0.4 mg/mL, respectively. The DPPH radical scavenging activity of the mead made from the black rice grains was higher than that of beverages made from polished rice. The inhibitory activity of lipid peroxidation of the mead made from black rice grains was also higher.</description><identifier>ISSN: 0046-9750</identifier><identifier>EISSN: 2050-0416</identifier><identifier>DOI: 10.1002/j.2050-0416.2009.tb00375.x</identifier><identifier>CODEN: JINBAL</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>alcoholic fermentation ; anthocyanin ; anthocyanins ; antioxidant activity ; antioxidative activity ; Beers ; Biological and medical sciences ; black rice ; color ; Fermented food industries ; Food industries ; free radical scavengers ; Fundamental and applied biological sciences. Psychology ; honey ; lipid peroxidation ; mead ; Oryza sativa ; phenolic compounds ; red mead ; winemaking</subject><ispartof>Journal of the Institute of Brewing, 2009, Vol.115 (3), p.238-242</ispartof><rights>2009 The Institute of Brewing & Distilling</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5075-f62676ad3616bfa171cf6132fc1d4c3b90088b85480ca02b5ec8352f4560fc643</citedby><cites>FETCH-LOGICAL-c5075-f62676ad3616bfa171cf6132fc1d4c3b90088b85480ca02b5ec8352f4560fc643</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fj.2050-0416.2009.tb00375.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fj.2050-0416.2009.tb00375.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,4024,27923,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=23507652$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Koguchi, Masanori</creatorcontrib><creatorcontrib>Saigusa, Noriaki</creatorcontrib><creatorcontrib>Teramoto, Yuji</creatorcontrib><title>Production and Antioxidative Activity of Mead Made From Honey and Black Rice (Oryza sativa var. Indica cv. Shiun)</title><title>Journal of the Institute of Brewing</title><description>ABSTRACT
In order to brew a red‐coloured alcoholic beverage having antioxidative activity, mead was made from honey and black rice grains. Alcoholic beverages made from honey and black rice grains contained around 10% (v/v) ethyl alcohol and a higher amount of phenolic compounds. Alcoholic beverages made from Chinese milk vetch honey and black rice grain contained anthocyanin and were red in colour similar to pink wine. The amount of total phenolic compounds present in the beverages made using Chinese milk vetch honey and buckwheat honey was 0.2 and 0.4 mg/mL, respectively. The DPPH radical scavenging activity of the mead made from the black rice grains was higher than that of beverages made from polished rice. The inhibitory activity of lipid peroxidation of the mead made from black rice grains was also higher.</description><subject>alcoholic fermentation</subject><subject>anthocyanin</subject><subject>anthocyanins</subject><subject>antioxidant activity</subject><subject>antioxidative activity</subject><subject>Beers</subject><subject>Biological and medical sciences</subject><subject>black rice</subject><subject>color</subject><subject>Fermented food industries</subject><subject>Food industries</subject><subject>free radical scavengers</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>honey</subject><subject>lipid peroxidation</subject><subject>mead</subject><subject>Oryza sativa</subject><subject>phenolic compounds</subject><subject>red mead</subject><subject>winemaking</subject><issn>0046-9750</issn><issn>2050-0416</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><recordid>eNqVkF9v0zAUxSMEEmXjM2AhgeAh4dqOnZSHSd1gW9H-QMcEb9aNY4O7NNnstGv49CSk6jtPPtL9nXOvTxS9ppBQAPZhmTAQEENKZa9gmrQFAM9Esn0STfajp9EEIJXxNBPwPHoRwhJApIyKSfTw1TflWreuqQnWJZnVvdy6Elu3MWTWDzau7UhjyaXBklxiacipb1bkvKlN989yXKG-IwunDXl37bs_SMLgRrJBn5B5XTqNRG8ScvPbrev3h9Ezi1UwL3fvQXR7-vn7yXl8cX02P5ldxFpAJmIrmcwkllxSWVikGdVWUs6spmWqeTEFyPMiF2kOGoEVwuicC2ZTIcFqmfKD6O2Ye--bh7UJrVq5oE1VYW2adVBcppCnbAA_jqD2TQjeWHXv3Qp9pyiooWW1VEOVaqhSDS2rXctq25vf7LZg0FhZj7V2YZ_AeP8ZKVjPHY3co6tM9x8b1Jf5cS_6gHgMcKE1230A-jsls4H8cXWmFj8_Zd-yK1CLnn818hYbhb98f9TtDQPKgWaMCSr4X0IMqB0</recordid><startdate>2009</startdate><enddate>2009</enddate><creator>Koguchi, Masanori</creator><creator>Saigusa, Noriaki</creator><creator>Teramoto, Yuji</creator><general>Blackwell Publishing Ltd</general><general>Institute of Brewing</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>2009</creationdate><title>Production and Antioxidative Activity of Mead Made From Honey and Black Rice (Oryza sativa var. Indica cv. Shiun)</title><author>Koguchi, Masanori ; Saigusa, Noriaki ; Teramoto, Yuji</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5075-f62676ad3616bfa171cf6132fc1d4c3b90088b85480ca02b5ec8352f4560fc643</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>alcoholic fermentation</topic><topic>anthocyanin</topic><topic>anthocyanins</topic><topic>antioxidant activity</topic><topic>antioxidative activity</topic><topic>Beers</topic><topic>Biological and medical sciences</topic><topic>black rice</topic><topic>color</topic><topic>Fermented food industries</topic><topic>Food industries</topic><topic>free radical scavengers</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>honey</topic><topic>lipid peroxidation</topic><topic>mead</topic><topic>Oryza sativa</topic><topic>phenolic compounds</topic><topic>red mead</topic><topic>winemaking</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Koguchi, Masanori</creatorcontrib><creatorcontrib>Saigusa, Noriaki</creatorcontrib><creatorcontrib>Teramoto, Yuji</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Journal of the Institute of Brewing</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Koguchi, Masanori</au><au>Saigusa, Noriaki</au><au>Teramoto, Yuji</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Production and Antioxidative Activity of Mead Made From Honey and Black Rice (Oryza sativa var. Indica cv. Shiun)</atitle><jtitle>Journal of the Institute of Brewing</jtitle><date>2009</date><risdate>2009</risdate><volume>115</volume><issue>3</issue><spage>238</spage><epage>242</epage><pages>238-242</pages><issn>0046-9750</issn><eissn>2050-0416</eissn><coden>JINBAL</coden><abstract>ABSTRACT
In order to brew a red‐coloured alcoholic beverage having antioxidative activity, mead was made from honey and black rice grains. Alcoholic beverages made from honey and black rice grains contained around 10% (v/v) ethyl alcohol and a higher amount of phenolic compounds. Alcoholic beverages made from Chinese milk vetch honey and black rice grain contained anthocyanin and were red in colour similar to pink wine. The amount of total phenolic compounds present in the beverages made using Chinese milk vetch honey and buckwheat honey was 0.2 and 0.4 mg/mL, respectively. The DPPH radical scavenging activity of the mead made from the black rice grains was higher than that of beverages made from polished rice. The inhibitory activity of lipid peroxidation of the mead made from black rice grains was also higher.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1002/j.2050-0416.2009.tb00375.x</doi><tpages>5</tpages></addata></record> |
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| ispartof | Journal of the Institute of Brewing, 2009, Vol.115 (3), p.238-242 |
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| source | Wiley Journals; EZB-FREE-00999 freely available EZB journals |
| subjects | alcoholic fermentation anthocyanin anthocyanins antioxidant activity antioxidative activity Beers Biological and medical sciences black rice color Fermented food industries Food industries free radical scavengers Fundamental and applied biological sciences. Psychology honey lipid peroxidation mead Oryza sativa phenolic compounds red mead winemaking |
| title | Production and Antioxidative Activity of Mead Made From Honey and Black Rice (Oryza sativa var. Indica cv. Shiun) |
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