Anthocyanins and antioxidant activity of Lonicera caerulea berry wine during different processes

This study aimed to evaluate the effects of seven stages (Lonicera caerulea berry juice, after enzymatic hydrolysis, sugar and acid adjustments, fermentation, deacidification, clarification ageing) in making Lonicera wine on anthocyanins antioxidant capacity were studied. The total anthocyanin content was determined by pH-differential method. composition measured HPLC-MS/MS. 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2’-azinobis (3-ethylbenzothiazoline- 6-sulphonic acid) (ABTS), ferric reducing potential (FRAP), cupric ion assays used measure activities. Eight namely, cyanidin-3-hexoside derivatives, cyanidin-3-acetylhexoside, cyanidin-3-glucoside, peonidin-3-rutinoside, peonidin-3,5-dihexoside, peonidin-3-glucoside, cyanidin-3,5-dihexoside pelargonidin-3-glucoside detected all samples taken from each brewing processes. Addition pectinase significantly increased 69.04% peak areas individual increased, except for peonidin-3,5-dihexoside peonidin-3-rutinoside. Although decreased throughout entire process, sample showed good capacity.