Antioxidant Properties and Phenolic Contents of Traditional Rice-Based Alcoholic Beverages of Assam, India
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Antioxidant Properties and Phenolic Contents of Traditional Rice-Based Alcoholic Beverages of Assam, India Pranami Handique1 • Anamika Kalita Deka1,2 • Dibakar Chandra Deka1
Received: 30 June 2017 / Revised: 4 January 2020 / Accepted: 11 January 2020 The National Academy of Sciences, India 2020
Abstract In this study, the antioxidant properties and total phenolic contents of the traditional rice-based alcoholic beverages of Assam, India, are reported. The percentage inhibition of DPPH free radical is highest in the case of samples prepared by Deoris followed by those of Misings. Rice-based alcoholic beverages prepared by Ahoms possess the least antioxidant property. The total polyphenol content is found highest in samples prepared by Deoris. It appears that total phenolic content is a major contributing factor toward antioxidant capability of these beverages. The presence of gallic acid in samples prepared by Ahoms, pcoumaric acid and ferulic acid in samples prepared by Misings, and (?)-catechin, caffeic acid and salicylic acid in all samples of the traditional rice-based alcoholic beverages are noteworthy observations. This study indicates that traditional rice-based alcoholic beverages of Assam, India, are potent sources of natural antioxidants, consumption of which in moderate quantity can contribute toward the wellbeing of human health. Keywords Rice beer Antioxidant DPPH Polyphenol Traditional
Foods and beverages having antioxidant molecules such as phenolic compounds have attracted the interests of researchers [1]. Phenolic compounds have been reported to & Dibakar Chandra Deka [email protected] 1
Department of Chemistry, Gauhati University, Guwahati, Assam 781014, India
2
Department of Chemistry, Central Institute of Technology, Kokrajhar, Assam 783370, India
have anti-bacterial, anti-inflammatory, antispasmodic, antidiarrheic, anticarcinogenic, anti-viral, anti-allergic, estrogenic and immune-stimulating properties [2, 3]. Epidemiologists have observed a linear relationship between the consumption of phenol-rich foods and the prevention of oxidative stress-related diseases [4]. The synthetic antioxidants being suspected to be carcinogenic have restrictions for use in food [5]. The antioxidant effect of phenolic compounds is mainly due to their abilities to scavenge free radicals, donate hydrogen, chelate transition metals, and/or quench singlet oxygen [6]. They also play a pivotal role in stabilizing lipid peroxidation and inhibition of various types of oxidizing enzymes [7]. The preparation and consumption of rice-based alcoholic beverages are an age-old popular traditional practice among the ethnic communities of Assam, India. Deoris, Misings and Ahoms are three major ethnic communities in the state. Since time immemorial, these ethnic communities have been preparing their traditional alcoholic brew using rice as the substrate. The rice-based alcoholic beverage prepared by Deoris is called Sujen, and that by Misings and the Ahoms is known as Apong and Xajpani, res
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