Original Article

Anti-inflammatory, antioxidant, and phytochemical profiles of pineapple (Ananas comosus L. var. MD2) juice and wine produced through Saccharomyces cerevisiae (Desm.) Meyen batch fermentation

Authors:
Walter Clint E. Bayani^1,,, Zeus S. Elumba^2,, Lalaine Grace M. Robles^2, and Reggie Y. Dela Cruz^2,
1Graduate Student, Molecular Biology and Biotechnology, Genetics, and Microbiology (MBBGM) Division, Institute of Biological Sciences, College of Arts and Sciences, Central Mindanao University, University Town, Musuan, Bukidnon 8710 the Philippines
²MBBGM Division, Institute of Biological Sciences, College of Arts and Sciences, Central Mindanao University, University Town, Musuan, Bukidnon 8710 the Philippines

ABSTRACT

This study examined the anti-inflammatory and antioxidant activities, total phenolic content (TPC), and high-performance thin-layer chromatography (HPTLC) profile of fresh pineapple (Ananas comosus L. var. MD2) juice, wine, and aged wine produced through Saccharomyces cerevisiae (Desm.) Meyen batch fermentation to evaluate their nutraceutical potential. Pineapple wine was produced by fermenting pasteurized juice at 20˚, 25˚, and 30˚ Brix under anaerobic conditions for three weeks, followed by a one-month maturation period for aged wine. Anti-inflammatory activity, total antioxidant capacity (TAC), and TPC were determined using the fluorescence cyclooxygenase (COX) inhibition assay, phosphomolybdenum method, and Folin–Ciocalteu assay, respectively. The HPTLC analysis was performed using a Chemie-Erzeugnisse und Adsorptionstechnik Muttenz AG (CAMAG) system, and consumer acceptability was assessed using a 9-point hedonic scale. Fermentation reduced juice acidity by 4–17% and yielded alcohol concentrations ranging from 5.17–11.8%. Both juice and wine inhibited COX-1 and COX-2 by over 50%, indicating significant anti-inflammatory activity. The TAC decreased by 32% from juice (2241.03 ± 55.22 mg AAE/L) to wine (1527.82 ± 92.52 mg AAE/L), and by 37% to aged wine (1416.03 ± 12.70 mg AAE/L). Similarly, TPC declined by 2% from juice (430.10 ± 5.08 mg GAE/L) to wine (422.57 ± 5.95 mg GAE/L) and by 19% to aged wine (348.30 ± 5.92 mg GAE/L). The HPTLC analysis revealed distinct chromatographic profiles in wine and aged wine, indicating the formation of metabolites. Among the aged wines, the 30˚ Brix sample received the highest sensory score (7.75). Therefore, fermentation preserves pineapple bioactivity and may enhance its nutraceutical value through the generation of unique metabolites.

Keywords: 9-point hedonic scale, bioactive compounds, cyclooxygenase inhibition, nutraceutical potential, phytochemicals

^{Available Online: 08 April 2026}

How to Cite:
Bayani WCE, Elumba ZS, Robles LGM, Dela Cruz RY. 2026. Anti-inflammatory, antioxidant, and phytochemical profiles of pineapple (Ananas comosus L. var. MD2) juice and wine produced through Saccharomyces cerevisiae (Desm.) Meyen batch fermentation. The Palawan Scientist. 18(1):109-123. https://doi.org/10.69721/TPS.J.2026.18.1.12

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