ABSTRACT
The purified ethanolic extracts of Artocarpus heterophyllus Lam. contained myricetin and epigallocatechin gallate and that of Cyclosorus extensus (Blume) H. Itô contained kaempferol, luteoline and quercetin, in high amount, along with some other flavonoids. Rice beers were fortified with these extracts and kept at 32 °C for 8 weeks, and storage parameters were compared with synthetic antioxidant added and filtered rice beers. It was observed that the aerobic plate counts were significantly less (p ≤ 0.01) in the fortified beers, along with a reduction in the rate of pH fall and change of colour (ΔE). The antioxidant activity (DPPH scavenging) was highest in the fortified beers, along with a delay in lipid peroxidation (POV and TBARS values). The overall study indicated effectiveness of the flavonoid rich extracts in improving the shelf-life stability of rice beer under accelerated conditions.
