Study on Bioactive compounds and antioxidant activity of wine produced from Ananas comosusand Manilkara zapotapeels

Abstract

This study explores the potential of using pineapple (Ananas comosus) and chiku (Manilkara zapota) peels and waste for wine production, focusing on the impact of different sugars white sugar, brown sugar, and jiggery on the wines quality. The fruit wastes underwent qualitative phytochemical analysis, revealing various bioactive compounds. Wines were fermented with these sugars and assessed for physicochemical properties. Pineapple wine showed superior results compared to chiku wine in overall physicochemical studies. Quantitative analysis of total phenol content revealed that pineapple wine with jaggery (696.2 mg/g) and chiku wine with jaggery (675.8 mg/g) had the highest phenolic content. The DPPH antioxidant assay revealed significant radical scavenging activity in both wine types, with IC50 values of 42.06 μg/ml for A. comosus and 44.84 μg/ml for M. zapota. HPLC and sensory evaluations indicated that jaggery-enhanced wines had better phenolic content, antioxidant activity, aroma, taste, and overall quality than those made with sugar or brown sugar. This research underscores the potential of using jaggery in fruit wine making to enhance both chemical composition and sensory experience, offering insights for developing high-quality, health-oriented wines. Future research should explore the large-scale production and health benefits of these wines.

Keywords: Wine production, Antioxidant activity, Ananas comosus, Manilkara zapota