PREAPARATION AND STUDY OF FERMENTATION KINETICS, ANTIOXIDANT, ANTIMICROBIAL, α-AMYLASE INHIBITORY ACTIVITY AND QUALITY ANALYSIS OF BERGENIA CILIATA ADDED METHEGLIN

Abstract

The effect of addition of Bergenia ciliata (Pakhanbedh) rhizome at 5 different concentrations (0, 0.25, 0.5, 0.75 and 1% m/v) on fermentation kinetics, physicochemical composition, antioxidant, antimicrobial, and α-amylase inhibitory activity, and organoleptic quality of metheglins produced were examined. The honey used was brassica honey produced by Apis cerena from the Chitwan district of Nepal. The aim of this dissertation was to study the effect of B. ciliata rhizome concentration on fermentation and yeast growth rate, to find general concentration for best organoleptic property, to assess whether incorporating the B. ciliata rhizome (herb) alters the physicochemical properties of the produced metheglins, and to study whether the medicinal properties of the rhizome get extracted to the produced metheglins and study their effect at different concentration. From studying fermentation kinetics in honey must with the rhizome concentration from 0% to 1% it was found that, at concentration of rhizome ≥ 0.5% overall fermentation rate decreases. The rhizome does not alter the physicochemical properties of the produced metheglins, except for a slight decrease in volatile acidity and a slight increase in higher alcohol content at concentration 0.75% and 1% respectively. Also from sensory analysis of the prepared metheglin, the best concentration for the rhizome incorporation is ≤ 0.5%. Total phenolic content and antioxidant activity increased significantly on incorporation and increment of B. ciliata rhizome. The antimicrobial activity on Staphylococcus aureus and Escherichia coli and α-amylase inhibitory activity increased significantly on incorporation and increment of the rhizome, providing metheglin properties of medicinal wine. Thus, incorporation of B. ciliata rhizome to produce metheglin significantly increases the therapeutic properties and the optimum concentration for the best organoleptic, physicochemical and therapeutic properties was found to be 0.5%