PROXIMATE COMPOSITIONS OF A HERBAL PURPLE SWEET POTATO (IPOMOEA BATATAS L.) WINE

摘要

A herbal purple sweet potato (PSP) wine was prepared from purple-fleshed sweetnpotato (Ipomoea batatas L.) and 18 medicinal plant parts (fruits of ink nut, Indianngooseberry, garlic cinnamon, leaves of holy basil, night jasmine,Malabar nut, rootsnof belladonna, asparagus, rhizome of ginger, etc.) by fermenting with wine yeast,nSaccharomyces cerevisiae. The starch present in PSP was enzymatically saccharifiedn(using commercial thermostable enzymes Termamyl [0.2%] and Dextrozyme GAn[1%]) to fermentable sugars, and the homogenized medicinal plant parts werenmixed to it at desirable quantities before subjected to fermentation. The herbal winenhad the following compositions: total soluble sugar (TSS), 4.0 Brix; starch, 0.24 g100 mL; total sugar (TS), 0.95 g/100 mL; reducing sugar, 0.38 g/100 mL; titratablenacidity (TA), 1.25 g tartaric acid/100 mL; phenol, 0.19 g (caffeic acid equivalent)100 mL; anthocyanin, 59.90 mg/100 mL; lactic acid (LA), 1.92 mg/100 mL; ethanol,n8.61% v/v; and pH, 3.34. The 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavengingnactivity of the wine was 51.35% at a dose of 250 mg/mL. The herbal wine thus preparednwas presumed to contain the therapeutic and antioxidant properties of PSP asnwell as those of medicinal plant parts added as adjuncts.Principal component analysisnreduced the 11 original analytical and proximate variables (TSS, reducing sugars,nstarch, TS, TA, pH, phenol, DPPH, LA, ethanol, anthocyanin) to four independentncomponents, which accounted for 74.53% variations (PC1, 24.18%; PC2, 20.18%;nPC3, 15.41%; PC4, 14.76%).