Table 3.
Total phenolic content (TPC), total antioxidant capacity (TAC), betacyanin content (BC) and CIE Lab colour parameters of red dragon fruit juice and wines fermented with Saccharomyces and non-Saccharomyces yeast strains.
| Day 0 | Day 14 | |||
|---|---|---|---|---|
| Biodiva # | Concerto # | EC-1118 # | ||
| TPC (mg/L GEA ※) | 387.30 ± 4.57 a | 275.34 ± 5.98 b | 298.21 ± 6.81 c | 280.61 ± 14.84 bc |
| TAC (mM TE ※) | 8.59 ± 0.7 7 a | 9.99 ± 0.68 bc | 10.57 ± 0.38 b | 9.46 ± 0.74 c |
| BC (mg/L BE ※) | 181.28 ± 5.08 a | 112.24 ± 1.98 b | 102.90 ± 2.66 c | 83.18 ± 1.37 d |
| Colour | ||||
| L* | 34.90 ± 0.25 a | 35.57 ± 0.05 b | 38.31 ± 0.17 c | 40.78 ± 0.85 d |
| a* | 77.37 ± 0.04 a | 79.45 ± 0.06 b | 80.89 ± 0.23 c | 78.86 ± 0.16 d |
| b* | 3.01 ± 0.64 a | -8.52 ± 0.41 b | −5.86 ± 0.25 c | 2.63 ± 0.93 a |
| C* | 77.43 ± 0.06 a | 79.90 ± 0.10 b | 81.10 ± 0.24 c | 78.91 ± 0.15 d |
| h° | 2.22 ± 0.47 a | 353.9 ± 0.3 b | 355.9 ± 0.2 c | 1.53 ± 0.18 d |
# Biodiva, Torulaspora delbrueckii; Concerto, Lachancea thermotolerans; EC-1118, Saccharomyces cerevisiae. ※ GEA, gallic acid equivalents; TE, Trolox equivalents; BE, betacyanin equivalents. a,b,c,d Statistical analysis ANOVA (n = 3) at 95% confidence level with the same letter indicating no significant difference.