Determination of Antioxidant Power of Red and White Wines by a New Electrochemical Method and Its Correlation with Polyphenolic Content

Alonso, A. M.; Dominguez, C. Lozano; Sánchez, Dominico Antonio Guillén; Barroso, Carmelo Garcı́a

doi:10.1021/jf0116101

Cited by 117 publications

(62 citation statements)

References 14 publications

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“…Saura-Calixto and Goni (2006) also found significant correlation between the FRSA and the total phenolics in plants foods and beverages. This relationship between FRSA and total phenolics has also been reported by many authors (Alonso, Domiänguez, Guilleän, & Barroso 2002;LuximonRamma, Bahorun, Soobrattee, & Aruoma, 2002;Landrault et al, 2001;Agbor et al, 2005;Wang, Chuang, & Ku, 2007). In addition to this, in table 3, we found a significant between FRSA and the different groups of phenols: flavonoids (R = 0.87; p < 0.05), and tannins (R=0.46; p < 0.05).…”

Section: Discussionsupporting

confidence: 90%

Phenolic compounds and radical scavenging potential of twenty Cameroonian spices

Njintang¹,

Scher²,

Mbofung³

2010

ABJNA

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The antioxidant activity and phenolic content of twenty different spices commonly used in Cameroon were analyzed with the view of updating our present knowledge on their nutritional and nutraceutical potentials. To achieve this aim, the ferric iron reducing activity (FIRA), hydroxyl radical scavenging activity (HRSA), free radical scavenging activity (FRSA), total phenols, flavonoids, proanthocyanidins, and tannins content were analyzed using current techniques. In all the cases significant variations (p<0.001) were observed in the levels of the parameters analyzed. The different parameters varied as follows: total phenols (1.05 -38.80 g/100 g), flavonoids (0.00 g -5.94 g/100 g), tannins (0.00 -281.5 mg/100 g), FIRA (1.55 -168.63 mg/100 g), FRSA (3.96 -71.5 mg/g), HRSA (0.01 -2.45 mg/100 g). Using Principal Component Analysis (PCA), 79 % of the variation in spices was found to be mainly associated with their FRSA, FIRA, total phenols, flavonoids, and proanthocyanidins content. Furthermore, using K-means classification, it was possible to classify the spices into four major groups, each of relatively similar composition as follows: Group 1 has high FRSA and FIRA levels, high phenols, and flavonoids contents: Dichrostachys glomerata, Fagara leprieuri; Group 2 has high HRSA levels: Fagara xanthoxyloïdes, Mondia whitei, Pentadiplandra brazzeana, Piper guineense, Scorodophleus zenkeri (fruit), Scorodophleus zenkeri (bark); Group 3 has low levels in all variables: Aframomum daniellii, Hua gabonii (fruit), Monodora myristica, Dorstenia psilurus, Hua gabonii (bark), Piper umbellatum, Solanum melongena, Scleria striatinux, Xylopia aethiopica and Group 4 has moderate levels of FRSA and FIRA, phenols, flavonoids and proanthocyanidins: Echinops giganteus and Tetrapleura tetraptera. In addition Pearson correlation analysis revealed strong positive correlations between FRSA and FIRA (93 %), between FRSA and total phenols (90 %) and between flavonoids and total phenols (93 %). Dichrostachys glomerata and Fagara leprieuri were the spices with the best antioxidant activity and highest phenolic content.

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Section: Discussionsupporting

confidence: 90%

Phenolic compounds and radical scavenging potential of twenty Cameroonian spices

Njintang¹,

Scher²,

Mbofung³

2010

ABJNA

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“…Most of them are based on the study of a reaction in which a free radical is generated and how this reaction is inhibited by the addition of the compound or sample which is the object of the measurement of antioxidant capacity. These antioxidant properties provide a rationale for exploring the polyphenol content of commercial wines to define those that are especially abundant in these desirable compounds and to stimulate the development of enological techniques for their enrichment (Alonso, Domínguez, Guillén, & Barroso, 2002).…”

Section: Introductionmentioning

confidence: 99%

Relationship between antioxidant capacity and total phenolic content of red, rosé and white wines

2007

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Phenolic compounds are one of the most important quality parameters of wines, since they contribute to wine organoleptic characteristics such as colour, astringency, and bitterness. Furthermore, several studies have pointed out that many show biological properties of interest, related to their antioxidant capacity. This antioxidant activity has been thoroughly studied and a wide variety of methods have been developed to evaluate it.In this study, the antioxidant activity of commercial Terras Madeirenses Portuguese wines (Madeira Island) was measured by three different analytical methods: [1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay, 2,2 0 -azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS Å+ )) radical cation decolourisation, and ferric reducing/antioxidant power (FRAP) for the evaluation of reducing power (P R ) and correlate them with the total phenolic content determined with the Folin-Ciocalteu's reagent using gallic acid as a standard.The total polyphenol concentration was found to vary from 252 to 1936 mg/l gallic acid equivalents (GAE). The antiradical activity varied from 0.042 to 0.715 mM Trolox equivalents and the antioxidant capacity varied from 344 to 1105 mg/l gallic acid equivalents (GAE). For the reduction power we obtained 3.45-3.86 mM quercetin equivalents.

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Section: Methodsmentioning

confidence: 99%

“…For measuring the total phenol index [12], 11.5 mL of distilled water, 5 mL of 20% sodium carbonate solution, 1.25 mL of Folin-Ciocalteau reagent (Merck) and 6.25 mL of water were consecutively added to 1 mL of extract. The solution was stirred for 30 min, then the absorbance at 750 nm was measured, and the total phenol index was calculated in accordance with the described protocol [12]. Using the data on total phenol index for the well known antioxidant, ascorbic acid (for 0.5 mM solution of ascorbic acid the total phenol index was equal to [13]), the equivalent concentration of ascorbic acid in the extracts was calculated.…”

Section: Methodsmentioning

confidence: 99%

Antioxidant and Antimicrobial Properties of Stevia Leaves Extracts and Silver Nanoparticles Colloids

Лагута¹,

Fesenko²,

Stavinskaya³

et al. 2016

ChemJMold

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Abstract. Three extracts of Stevia rebaudiana (Bertoni) were prepared using various types of raw materials: leaves of plants grown ex situ, leaves of plants grown in vitro, callus culture formed on damaged leaves. Composition of the extracts, their activity in the synthesis of silver nanoparticles colloids, as well as antioxidant and antimicrobial properties of the extracts and the colloids were investigated.

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Determination of Antioxidant Power of Red and White Wines by a New Electrochemical Method and Its Correlation with Polyphenolic Content

Cited by 117 publications

References 14 publications

Phenolic compounds and radical scavenging potential of twenty Cameroonian spices

Phenolic compounds and radical scavenging potential of twenty Cameroonian spices

Relationship between antioxidant capacity and total phenolic content of red, rosé and white wines

Antioxidant and Antimicrobial Properties of Stevia Leaves Extracts and Silver Nanoparticles Colloids

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