Evaluation of antioxidant capacity and aroma quality of anthograin liqueur

Moderate consumption of wine, beer, whisky or liqueur is known to be beneficial for improving health because of the radical scavenging action of antioxidants present in them. Thus, antioxidant and aroma properties of anthograin liqueur made from purple wheat grain were evaluated for the added-value processing purpose of that grain. Anthograin liqueur showed the highest 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity, total phenolic content (TPC) and oxygen radical absorbance capacity (ORAC) in comparison with three control samples Canadian iceberg vodka (CIV), Hiram walker special old rye whisky (HWSORW) and Wiser’s De Luxe Canadian whisky (WDLCW). Only anthograin liqueur contained anthocyanins and its total anthocyanin content (TAC) was 81 mg/l. In lipid-soluble phase, TPC and ORAC were 241.1 and 998.6 mg/l for anthograin liqueur, 40.0 and 93.6 mg/l d for WDLCW, 23.1 and 63.6 mg/l for HWSORW, and 1.1 and 12.4 mg/l for CIV, respectively. In water-soluble phase, TPC and ORAC were 685.5 and 1467.7 mg/l for anthograin liqueur, 29.0 and 96.0 mg/l for WDLCW, 36.4 and 99.2 mg/l for HWSORW, and 2.0 and 42.8 mg/l for CIV, respectively. Eight types of phenolic acids in anthograin liqueur, four types of phenolic acids in WDLCW and three types of phenolic acids in HWSORW were found and no phenolic acid was detectable in CIV. Total phenolic acids in anthograin liqueur, WDLCW and HWSORW were 28.8, 10.3 and 5.7 mg/l, respectively. Similarity in aroma quality was found between anthograin liqueur and CIV by using the electronic nose. Purple wheat grain may have potential as a novel material for liqueur brewing.