Production and Antioxidative Activity of Mead Made From Honey and Black Rice (Oryza sativa var. Indica cv. Shiun)
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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 as mentioned in this paper, which contained around 10% (v/v) ethyl alcohol and a higher amount of phenolic compounds.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.read more
Citations
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Journal ArticleDOI
Effect of Saccharomyces cerevisiae cells immobilisation on mead production
Ana Paula Esteves Pereira,Ana Paula Esteves Pereira,Ana Mendes-Ferreira,José M. Oliveira,Leticia M. Estevinho,Arlete Mendes-Faia +5 more
TL;DR: The sensory analysis of final product gives an important insight on the overall quality of mead production, as the effect of immobilisation on the aroma profile was important, but the strain contribution was also of major importance.
Journal ArticleDOI
Impact of Fermentation Processes on the Bioactive Profile and Health-Promoting Properties of Bee Bread, Mead and Honey Vinegar
TL;DR: The aroma-active compounds, taste, and sensorial characteristics of fermented bee products along with the approaches that can be developed for the flavor improvement based on existing technologies are discussed.
Book ChapterDOI
Mead and Other Fermented Beverages
Ana Paula Pereira,José M. Oliveira,Ana Mendes-Ferreira,Leticia M. Estevinho,Arlete Mendes-Faia +4 more
TL;DR: In this article, a detailed description of honey and fermentation-derived volatiles, the main contributors to mead aroma, is presented, as well as an approach to the sensory evaluation of mead, an indispensable method to assess the beverage quality.
Journal ArticleDOI
Influence of acerola pulp concentration on mead production by Saccharomyces cerevisiae AWRI 796
Thaíse Souza Amorim,Solimar de Brito Lopes,José Ailton Conceição Bispo,Carlos Francisco Sampaio Bonafe,Giovani B. M. Carvalho,Ernesto Acosta Martínez +5 more
TL;DR: The addition of increasing concentrations of acerola pulp progressively enhanced the cell growth, with the highest cell concentration reached being ∼2.09 × 108 cells/mL.
Journal ArticleDOI
Production and Antioxidative Activity of Mead Made from Various Types of Honey and Black Rice (Oryza sativa var. Indica cv. Shiun)
TL;DR: Mead was made from various types of honey and black rice grains in order to brew a red alcoholic beverage with antioxidative activity as mentioned in this paper, which contained around 12 to 13% (v/v) ethanol and greater amounts of phenolic compounds.
References
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HPLC method for evaluation of the free radical-scavenging activity of foods by using 1,1-diphenyl-2-picrylhydrazyl
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Journal ArticleDOI
Antioxidative activities of some commercially honeys, royal jelly, and propolis
TL;DR: In this article, the antioxidative effects of some honeys, royal jelly, and propolis were evaluated using a lipid peroxidation model, and the results showed that the superoxide-scavenging activities of all honeys were drastically decreased by heat treatment.