Production and Antioxidative Activity of Mead Made From Honey and Black Rice (Oryza sativa var. Indica cv. Shiun)

Masanori Koguchi¹, Noriaki Saigusa¹ and Yuji Teramoto^1,2
¹ Department of Applied Microbial Technology, Faculty of Biotechnology and Life Science, Sojo University, Ikeda 4-22-1 Kumamoto 860-0082, Japan.
² Corresponding author. E-mail: yuji@bio.sojo-u.ac.jp.

J. Inst. Brew. 115(3), 238–242, 2009 | VIEW ARTICLE

ABSTRACT
In order to brew a red-coloured alcoholic beverage having antioxidative activity, mead was made from honey and black rice grains. Alcoholic beverages made from honey and black rice grains contained around 10% (v/v) ethyl alcohol and a higher amount of phenolic compounds. Alcoholic beverages made from Chinese milk vetch honey and black rice grain contained anthocyanin and were red in colour similar to pink wine. The amount of total phenolic compounds present in the beverages made using Chinese milk vetch honey and buckwheat honey was 0.2 and 0.4 mg/mL, respectively. The DPPH radical scavenging activity of the mead made from the black rice grains was higher than that of beverages made from polished rice. The inhibitory activity of lipid peroxidation of the mead made from black rice grains was also higher.

Key words:
anthocyanin, antioxidative activity, black rice, mead.