Journal of Food Technology

Year: 2016
Volume: 14
Issue: 1
Page No. 1 - 8

Antioxidant Activity, Chromatic Properties and Flavour Quality of Ultrasonic-Aged Tomato Wine

Authors : John Owusu, Haile Ma, Newlove Akowuah Afoakwah, Agnes Amissah and Felix Narku Engmann

Abstract: Ageing has a major impact on the antioxidant activity, chromatic properties and the aromatic quality of wine and hence its consumer acceptability. However, time and space requirements of conventional wine ageing may be expensive. The antioxidant activity, chromatic properties and aromatic qualities of tomato (Lycopersicon esculentum Mill.) wine aged using ultrasonic frequency of 33 kHz were compared with tomato wine aged in bottles for 3 months. The aromatic qualities were determined using Solid Phase Microextraction-Gas-Chromatography- Mass Spectrometer (SPME-GC-MS) and the volatile compounds were identified using the NIST98 Library and quantified with1-propanol as internal standard. The molybdate assay was used to determine the total antioxidant activity and the chromatic properties were measured using an automatic colour difference meter. Higher values (p<0.05) of phenolic and flavonoid contents and hence, Total Antioxidant Activity (TAA) was recorded for the ultrasonic treated wine than the wines aged in bottles. In addition, the ultrasonic treatment improved the fruity flavour of the tomato wine and produced aged wine of the lowest browning index. Ultrasonic treatment is useful for the improvement of tomato wine qualities.

How to cite this article:

John Owusu, Haile Ma, Newlove Akowuah Afoakwah, Agnes Amissah and Felix Narku Engmann, 2016. Antioxidant Activity, Chromatic Properties and Flavour Quality of Ultrasonic-Aged Tomato Wine. Journal of Food Technology, 14: 1-8.

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