PUNICA GRANATUM L. WINE – HEALTH BENEFITS
AbstractPunica granatum L. is the reddish colour fruit, commonly known as Pomegranate. It is known to have many health and therapeutic benefits which can be used as agent. The pomegranate juice is also used to prepare wine. The present study was carried out to determine the optimum fermentation parameters of pomegranate wine preparation. The antimicrobial and antioxidant activity of various wine preparations were also evaluated for their health benefits. The wines were prepared using various brix values under both aerobic and anaerobic conditions. The antimicrobial and antioxidant activity which was carried out using the agar cup method and DPPH assay respectively. The best wine was found to have 15.3% alcohol prepared with 0°B and aerobic conditions in 8 days. The antimicrobial and antioxidant activity of the wines prepared were higher than the fresh P. granatum juice. Therefore, we suggest that pomegranate wine is a better option of fruit juice storage having better antimicrobial and antioxidant properties.
Article Information
21
1453-1459
575 KB
187
English
IJPSR
Madhura Joglekar, Neha Pandey and Suruchi Jamkhedkar *
Department of Life Sciences, University of Mumbai, Vidyanagari Campus, Santacruz (East), Mumbai, Maharashtra, India.
suruchi.jamkhedkar@gmail.com
27 January 2023
28 March 2024
04 April 2024
10.13040/IJPSR.0975-8232.15(5).1453-59
01 May 2024
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