A Comparative Study of Phenols in Apulian Italian Wines

Abstract

Nutraceutics is a growing research field in which researchers study and attempt to improve the biological properties of metabolites in food. Wine is one of the most consumed products in the world and contains a plethora of molecules biologically relevant to human health. In this article, several polyphenols with potential antioxidant activity were measured in wines from Apulia, in Southeast Italy. Hydroxytyrosol, gallic and syringic acids, luteolin, quercetin, and trans-resveratrol were identified and quantified by HPLC. The amount of the analyzed metabolites in wines were largely dependent on their color, with red ones being the richest compared to white and rose wines. Gallic acid was the most abundant polyphenol, followed by syringic acid and luteolin. Nevertheless, significant amounts of hydroxytyrosol, quercetin, and trans-resveratrol were also found. The average concentration of polyphenols found in these wines could have potential health-promoting effects, especially if consumed in moderate quantities on a regular basis.

Polyphenols in Alzheimer’s Disease and in the Gut–Brain Axis

“…The key structural feature of the radicals formed from the polyphenolic antioxidants is the extended conjugation of the unpaired electron, and thereby enhanced stability. This enables polyphenolic compounds to display There are many natural sources of polyphenols, including fruits, vegetables, grains, nuts, and seeds [9][10][11][12][13][14]. Some of the most common forms of naturally occurring polyphenols include flavonoids, tannins, phenolic acids, lignans, and stilbene moiety-containing polyphenols, such as resveratrol ( Figure 1).…”

High-Resolution Mass Spectrometry Identification of Secondary Metabolites in Four Red Grape Varieties Potentially Useful as Traceability Markers of Wines

“…Primitivo and Negro Amaro are two red grape varieties cultivated in Southern Italy. In general, these grapes are characterized by high sugar and polyphenolic content and the corresponding wines by high alcohol and color [2][3][4].…”

The Effect of a Technology for Intense Grape Processing on the Accumulation of Phenolic Compounds in Wines Produced in the Republic of Crimea

“…В научной литературе имеются данные об исследовании физикохимического состава виноматериалов и вин, в том числе фенольных соединений и обладающей ими антиоксидантной активности (АОА), а также -влияния различных технологических способов переработки виноградного сырья на качество винопродукции [2][3][4][5][6][7][8][9][10][11][12][13][14]. Виноградов В.А.…”

“…Ragusa A. [13], проведя исследования белых столовых вин, произведённых в регионе Апулия (Южная Италия) из винограда сортов Бьянко д'Алессано, Шардоне, Фалангина, Фиано, Мальвазия, Москато и Вердека, определил в вине Шардоне высокую массовую концентрацию гидрокситирозола (2,3 мг/дм 3 ), что практически соответствовало его содержанию в красных винах. Наибольшим содержанием галловой кислоты отличалось вино из сорта Москато -12,5 мг/дм 3 , а транс-ресвератрола -0,5 мг/дм 3 вино из сорта Вердека.…”

“…Наибольшим содержанием галловой кислоты отличалось вино из сорта Москато -12,5 мг/дм 3 , а транс-ресвератрола -0,5 мг/дм 3 вино из сорта Вердека. В то время как кверцетин был обнаружен только в винах из винограда сортов Шардоне, Мальвазии и Москато и составил около 1 мг/дм 3 [13]. Aleixandre-Tudo J.L.…”