Antioxidant activity of Brandy de Jerez and other aged distillates, and correlation with their polyphenolic content

Schwarz, Mónica; Rodríguez, M. Carmen; Martínez, Cristina A.; Bosquet, Virginia; Sánchez, Dominico Antonio Guillén; Barroso, Carmelo Garcı́a

doi:10.1016/j.foodchem.2009.01.096

Cited by 53 publications

(46 citation statements)

References 14 publications

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“…Rum, vodka, gin and other distillates showed no antioxidant behavior [33] or have negative values which is consistent with the low concentrations of phenolic compounds [34]. Values obtained by DPPH method were negative due the ethanol prooxidant activity and enhanced free radical formation [26].…”

Section: Quantities Of Total Phenol and Related Assays And Antioxidanmentioning

confidence: 65%

Total contents of phenolics, flavonoids, tannins and antioxidant capacity of selected traditional Ethiopian alcoholic beverages

Debebe¹,

Chandravanshi²,

Abshiro³

2016

Bull. Chem. Soc. Eth.

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ABSTRACT. The aim of this study was to determine the total contents of phenolics, tannins and flavonoids and antioxidant capacity and their relationships in traditional Ethiopian alcoholic beverages. They have been determined utilizing Folin-Ciocalteu assay, aluminum chloride precipitating agent and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, respectively. The most widely consumed beverages and which have many varieties were selected for this study. These are gesho fermented and non-gesho beverages tella, tej, borde, keribo, birz, korefe and areke. The total phenolic content obtained in gallic acid equivalent (GAE) μg mL -1 was: areke (0.2-0.62), tella (10.1-19.1), tej (5.8-9.5), keribo (10.4-14.9), birz (10.5-12.2), korefe (9.2-10.7) and borde (8.4-10.6). The majority of phenolic compounds in the alcoholic beverages are non-tannic and non-flavonoid compounds. The antioxidant capacity obtained in ascorbic acid equivalent (AAE) μg mL -1 was: areke (-0.28-284), tella (31.6-201), tej (1.73-73.7), keribo (39.21-90.11), birz (41.95-63.08), korefe (58.25-96.45) and borde (180-217). The variation in the antioxidant activity among the beverages is due to the types and amount of ingredients used, disparity in the preparation process and the types of phenolic compounds found. The relationship between total phenolics and antioxidant activities was investigated using Pearson correlation at 95% confidence level. The results obtained indicate that the non-gesho fermented beverages such as keribo (-0.714), birz (-0.686) and borde (-0.212) have negative antioxidant correlation with the total phenolic, whereas, fermented beverages with gesho such as tella (0.539), tej (0.385) and korefe (0.557) have positive correlations. Areke has an overall positive correlation (0.609), but, the cereal areke which does not have medicinal plants has negative correlation.

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Section: Quantities Of Total Phenol and Related Assays And Antioxidanmentioning

confidence: 65%

Total contents of phenolics, flavonoids, tannins and antioxidant capacity of selected traditional Ethiopian alcoholic beverages

Debebe¹,

Chandravanshi²,

Abshiro³

2016

Bull. Chem. Soc. Eth.

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“…Exposure to UVB radiation induces cell damage via ROS production, which consequently induces oxidative stress (Moriwaki and Takahashi 2007). ROS, including free radicals such as superoxide anion radicals, hydroxyl radicals, and non-free radicals, such as H 2 O 2 and singlet oxygen, perform pivotal roles in the cell-damaging oxidation process (Schwarz et al 2008b). Although human skin possesses an extensive antioxidant defense mechanism to protect the cellular DNA against oxidative stress, this protective system can be overwhelmed by UVB radiation (Podda et al 1992).…”

Section: Discussionmentioning

confidence: 99%

Protective effect of Ecklonia cava on UVB-induced oxidative stress: in vitro and in vivo zebrafish model

Cha

Heo

et al. 2010

J Appl Phycol

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Chronic exposure of the skin to ultraviolet B (UVB) radiation induces oxidative stress, which plays a crucial role in the induction of skin aging. In this study, potential protective effect of extracts of six species of brown seaweeds on UVB radiation-induced cell damage was assessed via cell viability in HaCaT cells. The Ecklonia cava extract showed a profound protective effect against UVB radiation-induced cell damage, compared to that exhibited by other brown seaweed extracts. Thus, E. cava was selected for use in further experiments and was extracted with different solvents. The protection effect was evaluated via DCFH-DA, MTT, and morphological changes in HaCaT cells. Profound protective effect against UVB radiation-induced cell damage was detected in the 100% methanol extract. Partitioning of the 100% methanol extract with different organic solvents revealed a pronounced protective effect in the ethyl acetate fraction. The isolated active compounds were phlorotannins, especially dieckol, as identified using ultra-performance liquid chromatography-tandem mass spectrometry. Among the phlorotannins, dieckol showed a higher protective effect on UVB-induced cell damage in HaCaT cells than the other phlorotannins. Therefore, UVB protection of dieckol was evaluated via DCFH-DA, DAF-FM DA, acridine orange, and morphological changes in zebrafish model. Reactive oxygen species, nitric oxide, and cell death in live zebrafish induced by UVB radiation were reduced by the addition of dieckol. These results indicated that dieckol has potential protective effects on UVB-induced skin damage, which might be useful in pharmaceutical and cosmetic formulations.

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“…Moreover, among the French regions, this phenomenon was particularly evident in the southwest France, a region where people do not drink more wine than elsewhere, but often drink Armagnac [155]. Therefore, some research was conducted to evaluate the antioxidant activity of Armagnacs and Cognacs [74,78,80] as well as of Spanish brandies [82,156], revealing its positive correlation with the ageing time. Later on, the influence of the wood botanical species used was examined [122].…”

Section: Antioxidant Activitymentioning

confidence: 99%

Phenolic Composition and Related Properties of Aged Wine Spirits: Influence of Barrel Characteristics. A Review

Canas

2017

Beverages

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Abstract:The freshly distilled wine spirit has a high concentration of ethanol and many volatile compounds, but is devoid of phenolic compounds other than volatile phenols. Therefore, an ageing period in the wooden barrel is required to attain sensory fullness and high quality. During this process, several phenomena take place, namely the release of low molecular weight phenolic compounds and tannins from the wood into the wine spirit. Research conducted over the last decades shows that they play a decisive role on the physicochemical characteristics and relevant sensory properties of the beverage. Their contribution to the antioxidant activity has also been emphasized. Besides, some studies show the modulating effect of the ageing technology, involving different factors such as the barrel features (including the wood botanical species, those imparted by the cooperage technology, and the barrel size), the cellar conditions, and the operations performed, on the phenolic composition and related properties of the aged wine spirit. This review aims to summarize the main findings on this topic, taking into account two featured barrel characteristics-the botanical species of the wood and the toasting level.

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Antioxidant activity of Brandy de Jerez and other aged distillates, and correlation with their polyphenolic content

Cited by 53 publications

References 14 publications

Total contents of phenolics, flavonoids, tannins and antioxidant capacity of selected traditional Ethiopian alcoholic beverages

Total contents of phenolics, flavonoids, tannins and antioxidant capacity of selected traditional Ethiopian alcoholic beverages

Protective effect of Ecklonia cava on UVB-induced oxidative stress: in vitro and in vivo zebrafish model

Phenolic Composition and Related Properties of Aged Wine Spirits: Influence of Barrel Characteristics. A Review

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