Analysis of polyphenols in wines: Correlation between total polyphenolic content and antioxidant potential from photometric measurements

Pazourek, Jiří; Gajdošová, Dagmar; Spanilá, Miroslava; Farková, Marta; Novotná, Klára; Havel, Josef

doi:10.1016/j.chroma.2005.02.056

Cited by 55 publications

(14 citation statements)

References 21 publications

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“…[22][23][24] In the wine samples, 14 anthocyanin compounds were unambiguously detected and quantified and the average values of individual anthocyanins grouped according to variety are presented in Table III. Actually, clear differentiation was possible only between wines produced in 2005 and 2008 or between mature wines with considerable content of polymeric anthocyanins and younger wines in which the polymerization processes were still in an early phase.…”

Section: Introductionmentioning

confidence: 99%

Characterisation of Vranec, Cabernet sauvignon and Merlot wines based on their chromatic and anthocyanin profiles

Dimitrovska

Tomovska

Bocevska

2013

JSCS

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Wines of three different grape varieties, Vranec, Cabernet Sauvignon and Merlot were examined for their characterisation in terms of anthocyanin and chromatic profiles, total polyphenols and antioxidant potential. Total, monomeric, polymeric and copigmented anthocyanins were determined by spectrophotometry and the individual anthocyanin compounds were quantified using HPLC-DAD. Chromatic profile was evaluated according to colour density, hue, % red, % blue, % yellow and brilliance (% dA). The established data were submitted to analysis of variance and principle component analysis in order to evaluate their potential for differentiation of wines according to variety and vintage. Vranec wines have shown distinctive characteristics, with the highest content of anthocyanins and values of colour intensity, % red and % dA, compared to the other two studied varieties. The content of petunidin-3-glucoside, peonindin-3-glucoside and anthocyanin acetates were established as possible markers for differentiation of Vranec wines from Cabernet Sauvignon and Merlot wines. However, none of the assayed parameters could be used for differentiation of Cabernet Sauvignon from Merlot wines. It was observed that wine age limits successful classification of the wines by variety according to anthocyanins. The chromatic parameters allowed distinguishing of young (aged up to 1 year) from old Vranec wines

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Section: Introductionmentioning

confidence: 99%

Characterisation of Vranec, Cabernet sauvignon and Merlot wines based on their chromatic and anthocyanin profiles

Dimitrovska

Tomovska

Bocevska

2013

JSCS

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“…Embora a concentração de compostos fenólicos varie consideravelmente, em função da variedade da uva, dos fatores ambientais no vinhedo, das técnicas de processamento e das condições de armazenamento (maturação), 9 os referidos resultados mostram-se coerentes com os resultados relatados na literatura para vinhos similares. 2,17 As amostras 11 e 39 apresentam as maiores concentrações de fenóis totais (Figura 4), ao mesmo tempo em que mostram elevada intensidade de absorção (Figura 1) e elevados valores de índice de cor (Figura 2). Por sua vez, as amostras 16, 17 e 18 apresentam as menores concentrações de fenóis totais, assim como baixos valores de absorção e intensidade de cor.…”

Section: Concentração De Polifenóis Totaisunclassified

Caracterização espectroscópica multivariada do potencial antioxidante de vinhos

Gallice¹,

Messerschmidt²,

Peralta‐Zamora³

2011

Quím. Nova

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Recebido em 31/3/10; aceito em 7/10/10; publicado na web em 26/1/11 MULTIVARIATE SPECTROSCOPIC CHARACTERIZATION OF ANTIOXIDANT POTENTIAL OF WINE. In this work the antioxidant capacity of red wine samples was characterized by conventional spectroscopic and chromatographic methodologies, regarding chemical parameters like color, total polyphenolic and resveratrol content, and antioxidant activity. Additionally, multivariate calibration models were developed to predict the antioxidant activity, using partial least square regression and the spectral data registered between 400 and 800 nm. Even when a close correlation between the evaluated parameters has been expected many inconsistencies were observed, probably on account of the low selectivity of the conventional methodologies. Models developed from mean-centered spectra and using 4 latent variables allowed high prevision capacity of the antioxidant activity, permitting relative errors lower than 3%.Keywords: wine; antioxidant potential; multivariate electronic spectroscopy. INTRODUÇÃOEstudos relativamente recentes demonstram que, mesmo adepto a uma dieta rica em gorduras, o povo francês apresenta uma baixa incidência de doenças coronárias, assim como uma baixa tendência à obesidade. 1 Este fato, universalmente conhecido como o paradoxo francês, é atribuído ao consumo diário de vinho, produto que, em função da sua rica composição em espécies polifenólicas, exerce um importante efeito antioxidante. 2 Grande parte das reações metabólicas do organismo humano é realizada em meio aeróbico (ex. respiração mitocondrial), o que irremediavelmente leva à geração de inúmeras espécies reativas de oxigênio (EROs), com destaque para radicais peroxila (ROO · ), alcoxila (RO · ), hidroxila (HO · ), superóxido (O 2 · ) e oxigênio singlete ( 1 O 2 ), dentre outras. Normalmente, o organismo controla a concentração deste tipo de espécies, principalmente por meio da produção de enzimas que catalisam reações de inativação de radicais. 3 Contudo, o aumento da geração intracelular de radicais ou a deficiência nos mecanismos antioxidantes podem desequilibrar este sistema de controle, 4 produzindo o denominado estresse oxidativo. Em geral, estima-se que o estresse oxidativo esteja envolvido na incidência de inúmeras doenças, dentre as quais se podem destacar câncer, arteriosclerose, reumatismo, artrite, artrose e doenças degenerativas, como Parkinson e Alzheimer, dentre outras.Em função da comprovada relação existente entre o estresse oxidativo e o surgimento de patologias características, grande ênfase tem sido dada nos últimos anos ao consumo de alimentos que apresentem atividade antioxidante. Dentro deste contexto, destaque deve ser dado ao vinho, principalmente tinto, produto que apresenta elevada ação antioxidante, em razão da presença de altas concentrações de substâncias polifenólicas, como taninos, ácidos fenólicos, flavonoides, catequinas e antocianidinas. 5 Mesmo que a composição polifenólica dos vinhos seja altamente dependente do tipo de uva, das condições climáticas, das técni...

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“…There have also been a variety of other studies incorporating chemometrics in CE including, for example, optimizing the separation of two or more components via artificial neural networks (ANN) [12,13]. The use of natural computing methods, in particular ANN, has recently proved valuable in a variety of separation techniques.…”

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confidence: 99%

“…The popularity of ANN is derived from its ability to perform a variety of complex modeling tasks without the need for detailed understanding of underlying phenomena or the establishment of defined mathematical models [14]. ANN has been particularly popular in the CE community, highlighting studies in CZE [12,13,[15][16][17][18][19][20][21], micellar electrokinetic chromatography [22][23][24][25], and a selection of CE-related applications [26][27][28][29]. When combined with chemometric experimental design techniques, they have been shown to provide a reduction in the number of required experiments and analysis time, as well as enhancing the statistical data evaluation capabilities [15,16,18].…”

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confidence: 99%

Application of artificial neural networks in the prediction of product distribution in electrophoretically mediated microanalysis

et al. 2009

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The successful application of artificial neural networks toward the prediction of product distribution in electrophoretically mediated microanalysis is presented. To illustrate this concept, we examined the factors and levels required for optimization of reaction conditions for the conversion of nicotinamide adenine dinucleotide to nicotinamide adenine dinucleotide, reduced form by glucose-6-phosphate dehydrogenase in the conversion of glucose-6-phosphate to 6-phosphogluconate. A full factorial experimental design examining the factors voltage, enzyme concentration, and mixing time of reaction was utilized as input-output data sources for suitable artificial neural networks training for prediction purposes. This approach proved successful in predicting optimal values in a reduced number of experiments. Model validation addressing the extent of reaction and product ratios were subsequently determined experimentally in replicate analyses, with results shown to be in good agreement (<10% discrepancy difference) with predicted data.

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Analysis of polyphenols in wines: Correlation between total polyphenolic content and antioxidant potential from photometric measurements

Cited by 55 publications

References 21 publications

Characterisation of Vranec, Cabernet sauvignon and Merlot wines based on their chromatic and anthocyanin profiles

Characterisation of Vranec, Cabernet sauvignon and Merlot wines based on their chromatic and anthocyanin profiles

Caracterização espectroscópica multivariada do potencial antioxidante de vinhos

Application of artificial neural networks in the prediction of product distribution in electrophoretically mediated microanalysis

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