Standardization of Fermentation Time of Garcinia indica Wine, Antioxidant Capacity and Hydroxycitric Acid Content

Abstract

Garcinia indica fruit was selected for preparation of wine because it has antioxidant activity and various therapeutically important chemical entities, especially hydroxycitric acid which is known for anti-obese activity. Wine was prepared from the fruit pulp by primary fermentation for a period of 21 days and secondary fermentation for another 24 days. The wine thus prepared was subjected to various physico chemical analyses and antioxidant activity. A drastic reduction in the level of total soluble sugar was observed in the wine (21 days: 11.07±1.03% and 45 days: 08.95±0.68%) compared to must (24.13±1.01 %). Total reducing sugar level in the wine (21 days: 5.22±0.53% and 45 days: 5.74±0.51%) was found to have only a marginal increase compared to the must (3.58±0.93). A similar trend was observed in the pH values also. The total protein level in the wine after fermentation was found to have three folds increase (21 days: 63.85±2.00% and 45 days: 59.50±2.22%) compared to the must (20.30±1.18%). After fermentation, total phenolic content has reduced to less than half compared to the content in must (1.84±0.08%) and a commensurable reduction was observed in total antioxidant activity also. The wine prepared after primary and secondary fermentation contained 04.72±0.70 and 11.98±0.38 per cent alcohol respectively. Total HCA after primary and secondary fermentation were 3.86±0.17 and 4.40±0.20 mg/mL respectively. Chemical and organoleptic analyses showed that the wine is a blend of anti-obese active principle HCA, phenolic antioxidants and good overall acceptability.