Determination of the phenolic composition of sherry and table white wines by liquid chromatography and their relation with antioxidant activity

Fernández-Pachón, María-Soledad; Villaño, Débora; Troncoso, Ana M.; García-Parrilla, M.C.

doi:10.1016/j.aca.2005.09.057

Cited by 98 publications

(70 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Most of the bioactive antioxidant compounds were phenolics. On the other hand, correlations between phenolic compounds and ORAC measurements were found in potatoes (26), in different common foods (13), and in wines (27). Thus, the radical source used in the assay can have dramatic effects on the results because of the differential response of different types of antioxidant compounds to the radical source (28).…”

Section: Discussionmentioning

confidence: 99%

Evolution of Antioxidant Capacity during Storage of Selected Fruits and Vegetables

Kevers

Falkowski

Tabart

et al. 2007

J. Agric. Food Chem.

328

169

View full text Add to dashboard Cite

Interest in the consumption of fresh fruits and vegetables is, to a large extent, due to its content of bioactive nutrients and their importance as dietary antioxidants. Among all of the selected fruits and vegetables, strawberries and black grapes have relatively high antioxidant capacities associated with high contents of total phenolic compounds, ascorbic acid, and flavonols. More interesting, the results of this study indicated that in most fruits and vegetables storage did not affect negatively the antioxidant capacity. Better, in some cases, an increase of the antioxidant capacity was observed in the days following their purchase, accompanied by an increase in phenolic compounds. In general, fruits and vegetables visually spoil before any significant antioxidant capacity loss occurs except in banana and broccoli. When ascorbic acid or flavonoids (aglycons of flavonols and anthocyanins) were concerned, the conclusions were similar. Their content was generally stable during storage.

show abstract

Section: Discussionmentioning

confidence: 99%

Evolution of Antioxidant Capacity during Storage of Selected Fruits and Vegetables

Kevers

Falkowski

Tabart

et al. 2007

J. Agric. Food Chem.

328

169

View full text Add to dashboard Cite

show abstract

“…The authors used a very short incubation time (only 3 min) that corresponded to about one third to one half of the reaction time since the reaction can proceed for up to much as 30 minutes (Stratil et al 2006). Fernández-Pachón et al (2006) presented the values of TEAC in the range from 0.14 to 1.45 mmol/l TE for white wines (n = 13). These TEAC values were approximately 5 to 10-times lower then ours.…”

Section: Resultsmentioning

confidence: 99%

Comparison of the phenolic content and total antioxidant activity in wines as determined by spectrophotometric methods

Stratil¹,

Kubáň²,

Fojtová³

2008

Czech J. Food Sci.

View full text Add to dashboard Cite

Stratil P., Kubáň V., Fojtová J. (2008): Comparison of the phenolic content and total antioxidant activity in wines as determined by spectrophotometric methods. Czech J. Food Sci., 26: 242-253.Folin-Ciocalteu reagent (FCM) and Price and Butler method (PBM) were used for spectrophotometric determination of the total content of phenolic compounds in 29 wines (8 white, 21 red). The average contents of phenolic compounds determined by FCM and PBM were 108 (90-119) and 105 (90-129) for white wines, and 1545 (874-2262) and 547 (306-816) mg/l of gallic acid equivalents (GAE) for red wines, respectively. The reason for the lower PBM values in red wines is the higher reactivity in PBM of phenolic compounds, especially of gallic acid generally used as a standard in the above methods. The higher reactivity of the standard means that the measured absorbance of the sample responds to a lower concentration. The average total antioxidant activities determined by TEAC (Trolox Equivalent Antioxidant Capacity), FRAP (Ferric Reducing Antioxidant Power), and DPPH (using diphenyl-p-picrylhydrazyl radical) were 5.14 (4.30-6.14), 1.43 (0.86-2.14), and 0.71 (0.61-0.81) of Trolox equivalents (TE) and 26.44 (13. 9-34.4), 9.43 (4.92-13.9), and 5.52 (2.91-8.62) mmol/l TE for white and red wines, respectively. Almost the same molar absorptivities with TEAC and DPPH methods were found while with FRAP method it was somewhat higher (about 1.56-times). The ratio of the values determined by FRAP and DPPH methods for white and red wines were 2.0 and 1.7, respectively. The TEAC values were 2.8-and 4.8-fold higher than those determined by FRAP and DPPH methods, respectively. The radical ABTS •+ used in TEAC method is therefore the most reactive and responds to the highest number of hydroxyl groups of the phenolic compounds of wines.

show abstract

“…The winemaking process strongly affected the TAS and it is evidently in close relation to the content of polyphenols 112 (TAS has been determined by different methods: ABTS, DPPH and ORAC (oxygen radical absorbance capacity). In red wines produced from blue vine varieties, mostly the anthocyanin content is affected by different vinifi cation methods.…”

Section: Effect Of Grape/vine Varieties and Cultivarsmentioning

confidence: 99%

Major factors influencing antioxidant contents and antioxidant activity in grapes and wines

Lachman¹,

Sulc²

2009

IJWR

View full text Add to dashboard Cite

Phenolic compounds in wines, especially in red wines, possess strong antioxidant activity, have the largest effect in decreasing atherosclerosis by both hypolipemic and antioxidant mechanisms. The long-term uptake of red wine has a positive impact on antioxidant activity (AA) of blood plasma in rats in vivo and increases AA by 15%-20% compared to a control group. In the article the effect of total phenolics (TP), total anthocyanins (TA), individual anthocyanins, procyanidins and phenolics contained in red grapes, musts, grape seeds and skins and wines on the AA is discussed. Signifi cant impact of varieties, viticultural regions and locations, climate conditions and vintage has been shown. Likewise, the ways and individual stages of the vinifi cation technology process, and storage conditions affect color, TP, TA, and AA and health aspects of produced wines. Resveratrol, another free radical scavenger mainly contained in the skins of grapes, inhibits the risk of cardiovascular diseases. Higher amounts of trans-resveratrol (RES) have been found in wines from cool and wet climate regions and lesser amounts are typical for warm and dry regions. Changes in the TP content and AA affected by grape variety, vineyard location and winemaking process in white and blue varieties from different vineyards of the Czech Republic were studied. Signifi cant differences in TP among varieties were found. Analysis of variance showed statistically high differences among red and white wines and growing locations. Wines differed signifi cantly in TP content and AA increased signifi cantly during the winemaking process. Statistically signifi cant differences in AA values were found among growing areas, wines and varieties. Signifi cant positive correlations between TP and AA were determined. Total antioxidant status (TAS) of white and red wines (white and blue vine varieties) determined by DPPH and ABTS assays revealed signifi cant differences in AA between white and red wines. Moreover, differences were ascertained between individual varieties of red wine. The results obtained supported the assumption that variety plays a considerable role in TAS; the blue vine varieties showed a much higher TAS. Analysis of variance in AA showed statistically high signifi cance between red and white wines. AA increased during the winemaking process, the highest increase was determined during fermentation and maturation stages of red wine.

show abstract

Determination of the phenolic composition of sherry and table white wines by liquid chromatography and their relation with antioxidant activity

Cited by 98 publications

References 31 publications

Evolution of Antioxidant Capacity during Storage of Selected Fruits and Vegetables

Evolution of Antioxidant Capacity during Storage of Selected Fruits and Vegetables

Comparison of the phenolic content and total antioxidant activity in wines as determined by spectrophotometric methods

Major factors influencing antioxidant contents and antioxidant activity in grapes and wines

Contact Info

Product

Resources

About