PHENOLIC COMPOSITION AND ANTIOXIDANT CAPACITY OF WINE PREPARED FROM CUSTARD APPLE (ANNONA SQUAMOSA L.) FRUITS

The objectives of this study were to evaluate the potential of custard apple (Annona squamosaL.) in the production of a beverage fermented using Saccharomyces cerevisiae (NCIM 3282) yeast and assess the antioxidant capacity, total phenolic content and DNA damage-protecting activity of custard apple fruit wine (CAFW). The antiradical activities of CAFW were measured using DPPH, FRAP and DMPD scavenging assays in vitro. Experimental results revealed that CAFW was not only effective in scavenging DPPH- and DMPD-free radicals but also has good ferric-reducing antioxidant capacity. By the reverse phase high pressure liquid chromatography with diode array detector analysis, three hydroxybenzoic acids (gallic acid, protocatechuic acid, gentisic acid) and two hydroxycinnamic acids (caffeic acid, p-coumaric acid) were identified. The CAFW was also able to protect -radiation (100Gy) induced DNA damage in pBR322 plasmid DNA. The results suggest that CAFW may have potential health applications and therefore could contribute to the economy of the wine industry. Practical ApplicationsThe results suggested that CAFW might have potential health applications providing opportunities to develop value-added products reducing the postharvest losses, improving nutritional value and generating additional revenue for custard apple growers.