Physicochemical, nutritional, antinutritional and antioxidant properties of juice and wines from Rhododendron arboreum Sm. petals
Year: 2025
Type: article
Abstract: • Rhododendron petals are within the acceptable limits for winemaking based on physical parameters. • Wine H 2 exhibited the highest antioxidant activity among all the samples. • The antinutritional factors in the wines were within the limits for safe consumption, and methanol levels were undetectable. • H 2 was the best among the wines, due to its good physical appearance, high phenolic content, and superior antioxidant and antimicrobial properties. • Sensory evaluation showed wine H 1 as the best candidate in terms of taste and overall acceptability. Rhododendron arboreum Sm. is widely distributed in Nepal across the mid-hills and lower mountain region. Analyzing the petals of R. arboreum for juice and wine production may reveal potential health benefits and novel sensory experiences. The present study aims to analyze and compare physicochemical properties, proximate composition, phytochemical content, antioxidant activity, mineral content, antinutritional factors, antimicrobial activities, and sensory attributes of juice and three types wine (H 1 , H 2 , and H 3 ) based on different methodology. It was observed that wine H 2 has a maximum TPC (9.96 ± 0.15 mg/mL), TFC (7. 11 ± 0.05 mg/mL), and TAC (162.16 ± 2.3 mg/mL), correlating with its strong antioxidant activity (82.01 % DPPH scavenging) and improving colour and antioxidant properties, compared to wine H 1 and H 3 . The highest concentration of minerals was seen in the juice, followed by wine (H 2 ). Antimicrobial screening revealed that juice and wine extract both have antimicrobial activity, with wine extract H 2 having the best activity against gram-positive bacteria. The preparation method chosen can have a significant impact on the quality of the wine H 2 , which was significantly better in comparison to wine H 1 and H 3 . In conclusion, the present study has demonstrated how the optimization of fermentation condition acts as a positive tool in upgrading the physicochemical, nutritional, and functional properties of R. arboreum juice. The findings highlighted the potential of R. arboreum wine, especially wine H 2 , as functional beverages. These insights can guide local beverage development in Nepal, offering economic benefits and preserving traditional practices.
Source: Applied Food Research
Institution: Nepal Academy of Science and Technology
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,050
OpenAlex ID: W4409855158