Anti-inflammatory, antioxidant, and phytochemical profiles of pineapple (Ananas comosus L. var. MD2) juice and wine produced through Saccharomyces cerevisiae (Desm.) Meyen batch fermentation
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Published
Apr 8, 2026
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Walter Clint E. Bayani
Zeus S. Elumba
Lalaine Grace M. Robles
Reggie Y. Dela Cruz
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.
How to Cite
Bayani, W. C. E., Elumba, Z. S., Robles, L. G. M., & Dela Cruz, R. Y. (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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Keywords
9-point hedonic scale, bioactive compounds, cyclooxygenase inhibition, nutraceutical potential, phytochemicals
References
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Chanprasartsuk OO, Prakitchaiwattana C, Sanguandeekul R, Fleet GH. 2010. Autochthonous yeasts associated with mature pineapple fruits, freshly crushed juice and their ferments; and the chemical changes during natural fermentation. Bioresource Technology. 101(19):7509. https://doi.org/10.1016/j.biortech.2010.04.047
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Idise OE. 2012. Studies of wine produced from pineapple (Ananas comosus). International Journal for Biotechnology and Molecular Biology Research. 3(1):1-7. https://doi/10.5897/IJBMBR11.034
Jain NK, Ishikawa TO, Spigelman I, Herschman HR. 2008. COX-2 expression and function in the hyperalgesic response to paw inflammation in mice. Prostaglandins, Leukotrienes and Essential Fatty Acids. 79(6):183-190. https://doi.org/10.1016/j.plefa.2008.08.001
Joy PP, Anjana R. 2015. Evolution of pineapple. Pineapple Research Station, Kerala Agricultural University. p. 670-686.
Jug U, Glavnik V, Kranjc E, Vovk I. 2018. HPTLC–densitometric and HPTLC–MS methods for analysis of flavonoids. Journal of Liquid Chromatography & Related Technologies. 41(6):329-341. https://doi.org/10.1080/10826076.2018.1448690
Kasso M, Bekele A. 2018. Post-harvest loss and quality deterioration of horticultural crops in Dire Dawa Region, Ethiopia. Journal of the Saudi Society of Agricultural Sciences. 17(1):88–96. https://doi.org/10.1016/j.jssas.2016.01.005
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Khan AA, Saim N, Hamid RD, Osman R, Zakaria SR. 2020. Varietal discrimination of pineapple (Ananas comosus L.) using chromatographic fingerprints and chemometrics. Indonesian Journal of Chemistry. 20(5):1052-1060. https://doi.org/10.22146/ijc.47159
Kuznetsova A, Brockhoff PB, Christensen RH. 2017. lmerTest package: tests in linear mixed effects models. Journal of Statistical Software. 82:1-26. https://doi.org/10.18637/jss.v082.i13
Li T, Shen P, Liu W, Liu C, Liang R, Yan N, Chen J. 2014. Major polyphenolics in pineapple peels and their antioxidant interactions. International Journal of Food Properties. 17(8):1805-1817. https://doi.org/10.1080/10942912.2012.732168
Mopera LE. 2016. Food loss in the food value chain: the Philippine agriculture scenario. Journal of Developments in Sustainable Agriculture. 11(1):8-16. https://doi.org/10.11178/jdsa.11.8
Nwiyi IU, Umeh SO, Ogu CT, Chidubem-Nwachinemere NO, Ohuche JG, Udenweze EC, Ikegwuonu EA. 2023. Mixed Fruit Wine Produced from Pineapple (Ananas comosus) and Watermelon (Citrullus lanatus) Using Yeast from Ripe Shaddock Fruits. International Journal of Agriculture and Environmental Research. 9(4):496-510. https://doi.org/10.51193/IJAER.2023.9403
Opog A, Villones L, Amor E. 2019. Cyclooxygenase (COX) inhibition assay: Fluorometric method. Tuklas Lunas® protocols for drug discovery and development volume IIB: primary bioactivity assays. Taguig: Philippine Council for Health Research and Development.
Palachum W, Choorit W, Chisti Y. 2021. Nutritionally enhanced probioticated whole pineapple juice. Fermentation. 7(3):178. https://doi.org/10.3390/fermentation7030178
PSA (Philippine Statistics Authority). 2023. Major Fruit Crops Quarterly Bulletin, April-June 2023 [accessed 2025 Feb 10]. https://psa.gov.ph/major-fruit-crops/pineapple
Prieto P, Pineda M, Aguilar M. 1999. Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: Specific application to the determination of vitamin E. Analytical Biochemistry. 269(2):337-341. https://doi.org/10.1006/abio.1999.4019
Procopio S, Krause D, Hofmann T, Becker T. 2013. Significant amino acids in aroma compound profiling during yeast fermentation analyzed by PLS regression. LWT-Food Science and Technology. 51(2):423-32. https://doi.org/10.1016/j.lwt.2012.11.022
Qi N, Ma L, Li L, Gong X, Ye J. 2017. Production and quality evaluation of pineapple fruit wine. In: IOP Conference Series: Earth and Environmental Science. 100(1):012028. https://doi.org/10.1088/1755-1315/100/1/012028
Radi ZA, Khan NK. 2006. Effects of cyclooxygenase inhibition on the gastrointestinal tract. Experimental and Toxicologic Pathology. 58(2-3):163-173. https://doi.org/10.1016/j.etp.2006.06.004
Ross RP, Morgan S, Hill C. 2002. Preservation and fermentation: past, present and future. International Journal of Food Microbiology. 79(1-2):3-16. https://doi.org/10.1016/S0168-1605(02)00174-5
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Ruppert V, Innerhofer G, Voit J, Hiden P, Siegmund B. 2021. The impact of the fermentation strategy on the flavour formation of Ilzer Rose (Malus domestica borkh.) apple wine. Foods. 10(10):2348. https://doi.org/10.3390/foods10102348
Samreen CV, Edukondalu L, Beera V, Rao VS. 2020. Physicochemical characteristics of pomegranate and pineapple juice. Indian Journal of Ecology. 47(11):60-63.
Secor Jr ER, Singh A, Guernsey LA, McNamara JT, Zhan L, Maulik N, Thrall RS. 2009. Bromelain treatment reduces CD25 expression on activated CD4+ T cells in vitro. International Immunopharmacology. 9(3):340-346. https://doi.org/10.1016/j.intimp.2008.12.012
Seenak P, Kumphune S, Malakul W, Chotima R, Nernpermpisooth N. 2021. Pineapple consumption reduced cardiac oxidative stress and inflammation in high cholesterol diet-fed rats. Nutrition & Metabolism.18(1):36. https://doi.org/10.1186/s12986-021-00566-z
Tallei TE, Fatimawali, Yelnetty A, Kusumawaty D, Effendi Y, Park MN, Alhumaydhi FA, Emran TB, Kim B. 2022. Predictive microbial community and functional gene expression profiles in pineapple peel fermentation using 16S rRNA gene sequences. Fermentation. 8(5):194. https://doi.org/10.3390/fermentation8050194
USDA-NRCS. 2014. United States Department of Agriculture (USDA)-Natural Resources Conservation Service (NRCS): Washington. DC, USA. [accessed 2025 Feb 10]. https://www.nrcs.usda.gov/
Varilla C, Marcone M, Paiva L, Baptista J. 2021. Bromelain, a group of pineapple proteolytic complex enzymes (Ananas comosus) and their possible therapeutic and clinical effects. A summary. Foods. 10(10):2249. https://doi.org/10.3390/foods10102249
Van Man L. 2021. Effect of fermented conditions on pineapple wine process. Journal of Technology & Innovation. 1(2):36-38. http://doi.org/10.26480/jtin.02.2021.36.38
Zubia CS, Dizon EI. 2019. Physico-chemical, antioxidant and sensory properties of artificially-carbonated fruit wine blends. International Food Research Journal. 26 (1):217-224.
Adeboyejo FO, Oduntan AO, Owolade SO, Egbekunle KO, Oduntan OO, Akinyemi SO. 2018. Physicochemical and antioxidant activities of some pineapple cultivars grown in Nigeria. Nigerian Food Journal. 36(1):58.
Ainsworth EA, Gillespie KM. 2007. Estimation of total phenolic content and other oxidation substrates in pant tissues using folin-ciocalteu reagent. Nature Protocols. 2:875-877. https://doi.org/10.1038/Nprot.2007.102
Ang AMG, Sabesaje RD, Barbosa GB, Dela Cruz RY, Mendez RA, Enot MM. 2022. Cyclooxygenase (COX) and 15-Lipoxygenase (15-LOX) inhibitory activity and HPTLC profile of Asplenium nidus, Diplazium esculentum, and Drynaria quercifolia in Bukidnon, Philippines. Indonesian Journal of Pharmacy. 33(2):215-224. https://doi.org/10.22146/ijp.3975
Bernardi T, Bortolini O, Massi A, Sacchetti G, Tacchini M, De Risi C. 2019. Exploring the synergy between HPTLC and HPLC-DAD for the investigation of wine-making by-products. Molecules. 24(19):3416. https://doi.org/10.3390/molecules24193416
Bhui K, Prasad S, George J, Shukla Y. 2009. Bromelain inhibits COX-2 expression by blocking the activation of MAPK regulated NF-kappa B against skin tumor-initiation triggering mitochondrial death pathway. Cancer Letters. 282(2):167-176. https://doi.org/10.1016/j.canlet.2009.03.003
Bonner A, Fry MR. 2012. Development of a fluorescence-based assay to detect cyclooxygenase inhibitory activity of δ-lactone derivatives. In: 22nd Annual Argonne Symposium for Undergraduates, Central States Incorporated, Argonne National, Argonne, IL.
Boondaeng A, Kasemsumran S, Ngowsuwan K, Vaithanomsat P, Apiwatanapiwat W, Trakunjae C, Janchai P, Jungtheerapanich S, Niyomvong N. 2021. Fermentation condition and quality evaluation of pineapple fruit wine. Fermentation. 8(1):11. https://doi.org/10.3390/fermentation8010011
Business World. 2025. BusinessWorld Economic Forum. [accessed 2025 Feb 10]. https://www.bworldonline.com/businessworld-economic-forum-2025/
Candrawinata VI, Blades B, Golding J, Stathopoulos C, Roach P. 2012. Effect of clarification on the polyphenolic compound content and antioxidant activity of commercial apple juices. International Food Research Journal. 19(3):1055-1061.
Chanprasartsuk OO, Prakitchaiwattana C, Sanguandeekul R, Fleet GH. 2010. Autochthonous yeasts associated with mature pineapple fruits, freshly crushed juice and their ferments; and the chemical changes during natural fermentation. Bioresource Technology. 101(19):7509. https://doi.org/10.1016/j.biortech.2010.04.047
Cosme F, Oliveira R, Filipe-Ribeiro L, Nunes FM. 2024. Wine volatilome as affected by tartaric stabilization treatments: cold stabilization, carboxymethylcellulose and metatartaric acid. Foods. 13(17):2734. https://doi.org/10.3390/foods13172734
Di Cagno R, Cardinali G, Minervini G, Antonielli L, Rizzello CG, Ricciuti P, Gobbetti M. 2010. Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing. Food Microbiology. 27(3):381-389. https://doi.org/10.1016/j.fm.2009.11.012
Domínguez C, Domínguez Avila JA, Pareek S, Villegas Ochoa MA, Ayala Zavala JF, Yahia E, González-Aguilar G. 2018. Content of bioactive compounds and their contribution to antioxidant capacity during ripening of pineapple (Ananas comosus L.) cv. Esmeralda. Journal of Applied Botany and Food Quality. 91:61-68. https://doi.org/10.5073/JABFQ.2018.091.009
Herraiz T, Galisteo J. 2003. Tetrahydro-β-carboline alkaloids occur in fruits and fruit juices. Activity as antioxidants and radical scavengers. Journal of Agricultural and Food Chemistry. 51(24):7156-7161. https://doi.org/10.1021/jf030324h
Hidaka M, Nagata M, Kawano Y, Sekiya H, Kai H, Yamasaki K, Okumura M, Arimori K. 2008. Inhibitory effects of fruit juices on cytochrome P450 2C9 activity in vitro. Bioscience, Biotechnology, and Biochemistry. 72(2):406-411. https://doi.org/10.1271/bbb.70511
Hossain MA, Rahman SM. 2011. Total phenolics, flavonoids and antioxidant activity of tropical fruit pineapple. Food Research International. 44(3):672-676. https://doi.org/10.1016/j.foodres.2010.11.036
Idise OE. 2012. Studies of wine produced from pineapple (Ananas comosus). International Journal for Biotechnology and Molecular Biology Research. 3(1):1-7. https://doi/10.5897/IJBMBR11.034
Jain NK, Ishikawa TO, Spigelman I, Herschman HR. 2008. COX-2 expression and function in the hyperalgesic response to paw inflammation in mice. Prostaglandins, Leukotrienes and Essential Fatty Acids. 79(6):183-190. https://doi.org/10.1016/j.plefa.2008.08.001
Joy PP, Anjana R. 2015. Evolution of pineapple. Pineapple Research Station, Kerala Agricultural University. p. 670-686.
Jug U, Glavnik V, Kranjc E, Vovk I. 2018. HPTLC–densitometric and HPTLC–MS methods for analysis of flavonoids. Journal of Liquid Chromatography & Related Technologies. 41(6):329-341. https://doi.org/10.1080/10826076.2018.1448690
Kasso M, Bekele A. 2018. Post-harvest loss and quality deterioration of horticultural crops in Dire Dawa Region, Ethiopia. Journal of the Saudi Society of Agricultural Sciences. 17(1):88–96. https://doi.org/10.1016/j.jssas.2016.01.005
Kechinski CP, Guimarães PV, Noreña CP, Tessaro IC, Marczak LD. 2010. Degradation kinetics of anthocyanin in blueberry juice during thermal treatment. Journal of Food Science. 75(2):C173-C176. https://doi.org/10.1111/j.1750-3841.2009.01479.x
Khalid N, Suleria HA, Ahmed I. 2016. Pineapple juice. In: Shahidi F and Alasalvar C (eds). Handbook of functional beverages and human health. Boca Raton, FL: CBC Press. https://doi.org/10.1201/b19490-43
Khan AA, Saim N, Hamid RD, Osman R, Zakaria SR. 2020. Varietal discrimination of pineapple (Ananas comosus L.) using chromatographic fingerprints and chemometrics. Indonesian Journal of Chemistry. 20(5):1052-1060. https://doi.org/10.22146/ijc.47159
Kuznetsova A, Brockhoff PB, Christensen RH. 2017. lmerTest package: tests in linear mixed effects models. Journal of Statistical Software. 82:1-26. https://doi.org/10.18637/jss.v082.i13
Li T, Shen P, Liu W, Liu C, Liang R, Yan N, Chen J. 2014. Major polyphenolics in pineapple peels and their antioxidant interactions. International Journal of Food Properties. 17(8):1805-1817. https://doi.org/10.1080/10942912.2012.732168
Mopera LE. 2016. Food loss in the food value chain: the Philippine agriculture scenario. Journal of Developments in Sustainable Agriculture. 11(1):8-16. https://doi.org/10.11178/jdsa.11.8
Nwiyi IU, Umeh SO, Ogu CT, Chidubem-Nwachinemere NO, Ohuche JG, Udenweze EC, Ikegwuonu EA. 2023. Mixed Fruit Wine Produced from Pineapple (Ananas comosus) and Watermelon (Citrullus lanatus) Using Yeast from Ripe Shaddock Fruits. International Journal of Agriculture and Environmental Research. 9(4):496-510. https://doi.org/10.51193/IJAER.2023.9403
Opog A, Villones L, Amor E. 2019. Cyclooxygenase (COX) inhibition assay: Fluorometric method. Tuklas Lunas® protocols for drug discovery and development volume IIB: primary bioactivity assays. Taguig: Philippine Council for Health Research and Development.
Palachum W, Choorit W, Chisti Y. 2021. Nutritionally enhanced probioticated whole pineapple juice. Fermentation. 7(3):178. https://doi.org/10.3390/fermentation7030178
PSA (Philippine Statistics Authority). 2023. Major Fruit Crops Quarterly Bulletin, April-June 2023 [accessed 2025 Feb 10]. https://psa.gov.ph/major-fruit-crops/pineapple
Prieto P, Pineda M, Aguilar M. 1999. Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: Specific application to the determination of vitamin E. Analytical Biochemistry. 269(2):337-341. https://doi.org/10.1006/abio.1999.4019
Procopio S, Krause D, Hofmann T, Becker T. 2013. Significant amino acids in aroma compound profiling during yeast fermentation analyzed by PLS regression. LWT-Food Science and Technology. 51(2):423-32. https://doi.org/10.1016/j.lwt.2012.11.022
Qi N, Ma L, Li L, Gong X, Ye J. 2017. Production and quality evaluation of pineapple fruit wine. In: IOP Conference Series: Earth and Environmental Science. 100(1):012028. https://doi.org/10.1088/1755-1315/100/1/012028
Radi ZA, Khan NK. 2006. Effects of cyclooxygenase inhibition on the gastrointestinal tract. Experimental and Toxicologic Pathology. 58(2-3):163-173. https://doi.org/10.1016/j.etp.2006.06.004
Ross RP, Morgan S, Hill C. 2002. Preservation and fermentation: past, present and future. International Journal of Food Microbiology. 79(1-2):3-16. https://doi.org/10.1016/S0168-1605(02)00174-5
Rundhaug JE, Fischer SM. 2011. Cyclooxygenase-2 Signaling in Squamous Cell Carcinomas. In: Glick AB, Waes CV, editors. Signaling Pathways in Squamous Cancer. New York, NY: Springer. p. 131–147. [accessed 2026 Mar 25]. https://doi.org/10.1007/978-1-4419-7203-3_6.
Ruppert V, Innerhofer G, Voit J, Hiden P, Siegmund B. 2021. The impact of the fermentation strategy on the flavour formation of Ilzer Rose (Malus domestica borkh.) apple wine. Foods. 10(10):2348. https://doi.org/10.3390/foods10102348
Samreen CV, Edukondalu L, Beera V, Rao VS. 2020. Physicochemical characteristics of pomegranate and pineapple juice. Indian Journal of Ecology. 47(11):60-63.
Secor Jr ER, Singh A, Guernsey LA, McNamara JT, Zhan L, Maulik N, Thrall RS. 2009. Bromelain treatment reduces CD25 expression on activated CD4+ T cells in vitro. International Immunopharmacology. 9(3):340-346. https://doi.org/10.1016/j.intimp.2008.12.012
Seenak P, Kumphune S, Malakul W, Chotima R, Nernpermpisooth N. 2021. Pineapple consumption reduced cardiac oxidative stress and inflammation in high cholesterol diet-fed rats. Nutrition & Metabolism.18(1):36. https://doi.org/10.1186/s12986-021-00566-z
Tallei TE, Fatimawali, Yelnetty A, Kusumawaty D, Effendi Y, Park MN, Alhumaydhi FA, Emran TB, Kim B. 2022. Predictive microbial community and functional gene expression profiles in pineapple peel fermentation using 16S rRNA gene sequences. Fermentation. 8(5):194. https://doi.org/10.3390/fermentation8050194
USDA-NRCS. 2014. United States Department of Agriculture (USDA)-Natural Resources Conservation Service (NRCS): Washington. DC, USA. [accessed 2025 Feb 10]. https://www.nrcs.usda.gov/
Varilla C, Marcone M, Paiva L, Baptista J. 2021. Bromelain, a group of pineapple proteolytic complex enzymes (Ananas comosus) and their possible therapeutic and clinical effects. A summary. Foods. 10(10):2249. https://doi.org/10.3390/foods10102249
Van Man L. 2021. Effect of fermented conditions on pineapple wine process. Journal of Technology & Innovation. 1(2):36-38. http://doi.org/10.26480/jtin.02.2021.36.38
Zubia CS, Dizon EI. 2019. Physico-chemical, antioxidant and sensory properties of artificially-carbonated fruit wine blends. International Food Research Journal. 26 (1):217-224.
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