Reduction of food histamine in white wine by Bromelain, Quercetin and Ascorbic acid Reduction of food histamine in white wine by…
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Abstract
The scope of this work was to reduce the level of the biogenic amine ‘histamine’ in White wine. Different concentrations of 100 ml wine samples were prepared by incorporating various concentrations Bromelain; Quercetin and Ascorbic acid. A spectrophotometric based histamine analysis method was carried out to determine histamine concentrations. The histamine concertation reduced in 200mg/L Bromelain, 50mg/L Quercetin and 400mg/L Ascorbic acid treated samples by 62.34%, 61.64% and 46.41% respectively. The percentage DPPH scavenging activity was found to be 83.93%, 93.54%, 133.08% respectively against normal wine 86.93%. No significant changes observed in physicochemical properties of wine like functional groups; particle size analysis; effect on amino acids; turbidity; colour analysis; pH and sensory analysis in bromelain treated wine samples as compared to other samples. Reduction of histamine can be carried out by Bromelain (200mg/L) effectively than Quercetin and Ascorbic acid; based on the reducing capacity and the sensory parameters.
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References
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