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Functional, Antioxidant, and Sensory Properties of Mixed‐fruit (Pitaya, Watermelon, and Mint) and Pitaya Wines by Tsung‐Ming Hu; Mohsen Gavahian; Rojina Pradhan; Si‐Yu Lu; Yung‐Lin Chu is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Functional, Antioxidant, and Sensory Properties of Mixed‐fruit (Pitaya, Watermelon, and Mint) and Pitaya Wines about?

## Abstract Fermentation of fruits offers a diverse range of flavors, smells, and colors. Colored fruits are rich in naturally occurring pigments, such as betacyanin. Hence, they are considered to possess powerful antioxidant activities. However, in wine production, such pigments often diversify the flavor and color of the wine. The objective of this study was to compare the quality of two types of wines: a single‐fruit (pitaya) wine and a mixed‐fruit wine that contains watermelon (__Citrullus lanatus__), mint (__Mintha spicata__), and pitaya (__Hylocereus costaricensis__). In this study, fresh pitaya, watermelon, and mint leaves were fermented using __Saccharomyces cerevisiae__. Juice extracts underwent fermentation at room temperature for 7 days under dark conditions. Physicochemical changes, such as pH, sugar content, specific gravity, and alcohol content, were observed daily. The antioxidant activities were measured by the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) assay, the ferric reducing antioxidant power (FRAP) assay, and total phenolic contents (TPCs). After 14 days of fermentation, the alcohol contents of mixed and pitaya wine were 11.22% (v/v) and 11.25%, respectively. The to

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Author

Tsung‐Ming Hu; Mohsen Gavahian; Rojina Pradhan; Si‐Yu Lu; Yung‐Lin Chu

Publisher

Wiley

Published

2023

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)