Evaluation of antioxidant capacity and aroma quality of anthograin liqueur

摘要: Abstract Moderate consumption of wine, beer, whisky or liqueur is known to be beneficial for improving health because the radical scavenging action antioxidants present in them. Thus, antioxidant and aroma properties anthograin made from purple wheat grain were evaluated added-value processing purpose that grain. Anthograin showed highest 2,2-diphenyl-1-picryhydrazyl (DPPH) free activity, total phenolic content (TPC) oxygen absorbance capacity (ORAC) comparison with three control samples Canadian iceberg vodka (CIV), Hiram walker special old rye (HWSORW) Wiser’s De Luxe (WDLCW). Only contained anthocyanins its anthocyanin (TAC) was 81 mg/l. In lipid-soluble phase, TPC ORAC 241.1 998.6 mg/l liqueur, 40.0 93.6 mg/l d WDLCW, 23.1 63.6 mg/l HWSORW, 1.1 12.4 mg/l CIV, respectively. water-soluble 685.5 1467.7 mg/l 29.0 96.0 mg/l 36.4 99.2 mg/l 2.0 42.8 mg/l Eight types acids four WDLCW HWSORW found no acid detectable CIV. Total 28.8, 10.3 5.7 mg/l, Similarity quality between CIV by using electronic nose. Purple may have potential as a novel material brewing.