General analysis and Antioxidant study of Traditional fermented drink Handia, its concentrate and volatiles.

Anupam Roy, Kalyani Khanra, Anjan Mishra, Nandan Bhattacharyya

Abstract


In this study, the antioxidant activity of Traditional fermented drink Handia, its concentrate and volatiles were determined in terms of total antioxidant, reducing capacity, free radical scavenging, metal chelating activity. The total phenolic compounds were also determined. Results indicated that Handia, its concentrate exhibited similar strong total antioxidant activity. This was also true for reducing capacity and free radical scavenging activity. For all the cases volatile components from fermented food Handia exhibits much lower antioxidant activity. Results indicated that active antioxidants were nonvolatile and resided in the concentrate after evaporation. In that particular drink other components rather than Phenolics compounds may play a very important role in the antioxidant function. However, identification of specific antioxidant components should be further investigated.

Keywords


Handia, Antioxidant activity; Reducing capacity; Scavenging activity; Chelating activity

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