Physicochemical Characterization, Antioxidant Potential and Sensory Quality of Wine from Wild Edible Fruits of Flacourtia Montana J. Graham

The objective of the present study was to produce wine from wild edible fruits of Flacourtia montana J. Graham. The various physicochemical attributes including total phenolic content and total flavonoid content were analyzed. Further, the prepared wine was evaluated for the antioxidant potential using four different assays, viz., 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS), 1,1-diphenyl-2-picrylhydrazyl (DPPH), reducing power assay and total antioxidant activity. Finally, the wine was subjected for the sensory evaluation. Experimental results revealed that wine had an alcohol content of 7.20%, total phenolic content of 0.776 +/- 0.032 mg GAE/ml and total flavonoids of 0.121 +/- 0.012 mg QE/ml. High performance liquid chromatography analysis revealed the presence of four major phenolic acids, viz., gallic acid (0.009 +/- 0.0005 mg/ml), chlorogenic acid (0.623 +/- 0.091 mg/ml), catechin (0.063 +/- 0.011 pg/ml) and epicatechin (0.060 +/- 0.009 mg/ml). In vitro antioxidant analysis of wine was able to successfully scavenge the free radicals in a dose dependent manner. Sensory scores indicated wine to be good in overall acceptability. Thus, present study highlighted the therapeutic nature of wine prepared from this underutilized fruit which could provide possibilities for enhancing socio-economic benefits among rural communities.