Philippine rice wine (Tapuy) made from Ballatinao black rice and traditional starter culture (Bubod) showed high alcohol content, total phenolic content, and antioxidant activity
Abstract This study described and evaluated the acidity, alcohol content, total phenolic content, antioxidant activity, and sensory attributes of rice wine (Tapuy) made from black, red, brown and white rice during a 7-day fermentation. Acidity of Tapuy made from the different pigmented rice had simi...
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| Veröffentlicht in: | Ciência e tecnologia de alimentos 2022-01, Vol.42 |
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| creator | DELA ROSA, Jared Gabriel Lopez MEDINA, Paul Mark Baco |
| description | Abstract This study described and evaluated the acidity, alcohol content, total phenolic content, antioxidant activity, and sensory attributes of rice wine (Tapuy) made from black, red, brown and white rice during a 7-day fermentation. Acidity of Tapuy made from the different pigmented rice had similar pH profiles characterized by a steep decrease at day 1 from 6.38 ± 0.4 to 3.38 ± 0.2, and remained relatively unchanged until the end of fermentation. Tapuy made from black rice (Ballatinao) contained 16.07% alcohol, second to white rice (Bongkitan) that contained 18.58% alcohol, although they were not significantly different from each other (p>0.05). At the end of fermentation, the total phenolic content and antioxidant activity of Tapuy made from black rice was significantly higher (p |
| doi_str_mv | 10.1590/fst.45120 |
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Acidity of Tapuy made from the different pigmented rice had similar pH profiles characterized by a steep decrease at day 1 from 6.38 ± 0.4 to 3.38 ± 0.2, and remained relatively unchanged until the end of fermentation. Tapuy made from black rice (Ballatinao) contained 16.07% alcohol, second to white rice (Bongkitan) that contained 18.58% alcohol, although they were not significantly different from each other (p>0.05). At the end of fermentation, the total phenolic content and antioxidant activity of Tapuy made from black rice was significantly higher (p<0.05 and p<0.01, respectively) than Tapuy made from the other pigmented rice. Total phenolic content of Tapuy made from black rice was at 9.73 mg GAE/mL and antioxidant activity leveled-off at 70.63% DPPH radical scavenging activity; whereas Tapuy made from the other pigmented rice were declining. Thus, Ballatinao black rice is a suitable rice variety for making Tapuy and has the potential to be a health-promoting functional food.</description><identifier>ISSN: 0101-2061</identifier><identifier>ISSN: 1678-457X</identifier><identifier>EISSN: 1678-457X</identifier><identifier>DOI: 10.1590/fst.45120</identifier><language>eng</language><publisher>Sociedade Brasileira de Ciência e Tecnologia de Alimentos</publisher><subject>FOOD SCIENCE & TECHNOLOGY</subject><ispartof>Ciência e tecnologia de alimentos, 2022-01, Vol.42</ispartof><rights>This work is licensed under a Creative Commons Attribution 4.0 International License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c343t-4d54f5b4e18434a69048f5a432c0380eda556055631a685d0fd1f272adea8f0a3</citedby><cites>FETCH-LOGICAL-c343t-4d54f5b4e18434a69048f5a432c0380eda556055631a685d0fd1f272adea8f0a3</cites><orcidid>0000-0001-6116-1818</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>230,314,776,780,881,27901,27902</link.rule.ids></links><search><creatorcontrib>DELA ROSA, Jared Gabriel Lopez</creatorcontrib><creatorcontrib>MEDINA, Paul Mark Baco</creatorcontrib><title>Philippine rice wine (Tapuy) made from Ballatinao black rice and traditional starter culture (Bubod) showed high alcohol content, total phenolic content, and antioxidant activity</title><title>Ciência e tecnologia de alimentos</title><addtitle>Food Sci. Technol</addtitle><description>Abstract This study described and evaluated the acidity, alcohol content, total phenolic content, antioxidant activity, and sensory attributes of rice wine (Tapuy) made from black, red, brown and white rice during a 7-day fermentation. Acidity of Tapuy made from the different pigmented rice had similar pH profiles characterized by a steep decrease at day 1 from 6.38 ± 0.4 to 3.38 ± 0.2, and remained relatively unchanged until the end of fermentation. Tapuy made from black rice (Ballatinao) contained 16.07% alcohol, second to white rice (Bongkitan) that contained 18.58% alcohol, although they were not significantly different from each other (p>0.05). At the end of fermentation, the total phenolic content and antioxidant activity of Tapuy made from black rice was significantly higher (p<0.05 and p<0.01, respectively) than Tapuy made from the other pigmented rice. Total phenolic content of Tapuy made from black rice was at 9.73 mg GAE/mL and antioxidant activity leveled-off at 70.63% DPPH radical scavenging activity; whereas Tapuy made from the other pigmented rice were declining. Thus, Ballatinao black rice is a suitable rice variety for making Tapuy and has the potential to be a health-promoting functional food.</description><subject>FOOD SCIENCE & TECHNOLOGY</subject><issn>0101-2061</issn><issn>1678-457X</issn><issn>1678-457X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNpFUV1rFEEQHETBM_HBfzCPHrhnz9fe3qMJ0QQCBkzAt6VvPtyJczvLzKzx_lZ-obOe4ENTTdNVUFWEvGOwYWoHH10uG6kYhxdkxdpt10i1_f6SrIABazi07DV5k_MjAN8KKVbk-W7wwU-THy1NXlv6tGzv73Gaj2t6QGOpS_FALzAELH7ESPcB9c_TM46GloTGFx9HDDQXTMUmqudQ5lR1LuZ9NGuah_hkDR38j4Fi0HGIgeo4FjuWD7TEUqnTYMcYvP5_X8RxrMq_valIURf_y5fjOXnlMGT79h-ekYfPV_eX183t1y83l59uG12dlUYaJZ3aS8s6KSS2O5CdUygF1yA6sAaVaqGOYNh2yoAzzPEtr5axc4DijGxOull7G2L_GOdUTeb-2xJmv4TJgTMABSA47CphfSLoFHNO1vVT8gdMx55Bv7TT13b6v-2IP4bug4U</recordid><startdate>20220101</startdate><enddate>20220101</enddate><creator>DELA ROSA, Jared Gabriel Lopez</creator><creator>MEDINA, Paul Mark Baco</creator><general>Sociedade Brasileira de Ciência e Tecnologia de Alimentos</general><scope>AAYXX</scope><scope>CITATION</scope><scope>GPN</scope><orcidid>https://orcid.org/0000-0001-6116-1818</orcidid></search><sort><creationdate>20220101</creationdate><title>Philippine rice wine (Tapuy) made from Ballatinao black rice and traditional starter culture (Bubod) showed high alcohol content, total phenolic content, and antioxidant activity</title><author>DELA ROSA, Jared Gabriel Lopez ; MEDINA, Paul Mark Baco</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c343t-4d54f5b4e18434a69048f5a432c0380eda556055631a685d0fd1f272adea8f0a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>FOOD SCIENCE & TECHNOLOGY</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>DELA ROSA, Jared Gabriel Lopez</creatorcontrib><creatorcontrib>MEDINA, Paul Mark Baco</creatorcontrib><collection>CrossRef</collection><collection>SciELO</collection><jtitle>Ciência e tecnologia de alimentos</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>DELA ROSA, Jared Gabriel Lopez</au><au>MEDINA, Paul Mark Baco</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Philippine rice wine (Tapuy) made from Ballatinao black rice and traditional starter culture (Bubod) showed high alcohol content, total phenolic content, and antioxidant activity</atitle><jtitle>Ciência e tecnologia de alimentos</jtitle><addtitle>Food Sci. 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At the end of fermentation, the total phenolic content and antioxidant activity of Tapuy made from black rice was significantly higher (p<0.05 and p<0.01, respectively) than Tapuy made from the other pigmented rice. Total phenolic content of Tapuy made from black rice was at 9.73 mg GAE/mL and antioxidant activity leveled-off at 70.63% DPPH radical scavenging activity; whereas Tapuy made from the other pigmented rice were declining. Thus, Ballatinao black rice is a suitable rice variety for making Tapuy and has the potential to be a health-promoting functional food.</abstract><pub>Sociedade Brasileira de Ciência e Tecnologia de Alimentos</pub><doi>10.1590/fst.45120</doi><orcidid>https://orcid.org/0000-0001-6116-1818</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | FOOD SCIENCE & TECHNOLOGY |
| title | Philippine rice wine (Tapuy) made from Ballatinao black rice and traditional starter culture (Bubod) showed high alcohol content, total phenolic content, and antioxidant activity |
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