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October 22, 2025Asian Journal of Dairy and Food ResearchOpen Access

A Study on Formulation and Evaluation of Phytochemicals, Polyphenols and Antioxidants Activity of Herbal Grape Wine Incorporated with Fresh Turmeric Rhizome (Curcuma longa)

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Authors

RVR. Vijaya VahiniMNM.K. Oviya NilaaKSKanchi Shri

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Overview

Study demonstrates improved antioxidant activity and polyphenolic content in herbal grape wine with turmeric, indicating potential health benefits.

Key Points

  • Both wine variants exhibited significant antioxidant activity, enhancing polyphenolic content.
  • W-TRE showed a higher curcumin content (66.022 CE mg/g) compared to W-DTR (61.056 CE mg/g).
  • Fermentation processes utilized diced turmeric and turmeric extract alongside Saccharomyces cerevisiae.
  • These findings suggest the combination of grapes and turmeric may offer nutritional and therapeutic advantages.

Cite This Study

Vahini et al. (2025) studied this question.

synapsesocial.com/papers/68f8a381c0c01e5ef8abdb15https://doi.org/10.18805/ajdfr.dr-2388
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