Effect of grape processing on selected antioxidant phenolics in red wine

Netzel, M.; Straß, G.; Bitsch, I.; Könitz, R.; Christmann, M.; Bitsch, Roland

doi:10.1016/s0260-8774(02)00256-x

Cited by 83 publications

(48 citation statements)

References 24 publications

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“…+ radical cation formation induced by metmyoglobin and hydrogen peroxide. Trolox (6-Hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid), a water soluble vitamin E analog, serves as a positive control inhibiting the formation of the radical cation in a dose dependent manner (Netzel et al 2003;Rusconi and Conti 2010). In a previous research, it has been mentioned that ABTS assay using microplate would help in cutting the cost to 25 %, increasing the analyzed sample and improving the analytical performance compared with other previously reported methods (Kampa et al 2002).…”

Section: Discussionmentioning

confidence: 99%

“…Polyphenols have been choice of research interest for decades, mostly because of their natural antioxidant properties Netzel et al 2003). Furthermore, cocoa beans (Theobroma cacao) and even cocoa products such as cocoa powder are a rich source of polyphenols, contributing about 10 % of the dry weight of the whole bean, and their products are considered one of the major contributors of antioxidants to the American diet along with fruits and vegetables (Rusconi and Conti 2010).…”

Section: Introductionmentioning

confidence: 99%

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Identification of phenolic compounds in polyphenols-rich extract of Malaysian cocoa powder using the HPLC-UV-ESI—MS/MS and probing their antioxidant properties

et al. 2013

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The antioxidant components of cocoa powder, which is rich in polyphenols, were isolated using column chromatography and high performance liquid chromatography. Polyphenolic compounds were then characterized by high-performance liquid chromatography/Ultraviolet and electronspray ionization-tandem mass spectrometry (HPLC-UV-/ESI-MS-MS). As a result, five phenolic compounds were detected. In this study we also investigated scavenging or the total antioxidant capacity (%) of cocoa polyphenol (CP) fractionated from cocoa powder extract. 114.0 mg/g of gallic acid -equivalent phenolics and 94.3 mg/ g catechin-equivalent flavonoids were quantified in this extract. Their free radical-scavenging activity was assessed by 1, 1-diphenyl-2-picrylhydrazyl radical (DPPH) assay, β-carotene bleaching test, and xanthine oxidase inhibitory activity (OX). Total antioxidant capacity (TAC) was further assessed against the myoglobin-induced oxidation of 6-hydroxy-2, 5, 7, 8-tetramethylchroman-2-carboxylic acid (ABTS) and expressed as Trolox equivalent. A high correlation between TAC and phenolic contents indicated that phenolic compounds from cocoa were a major contributor of antioxidant activity (0.967≤r≤1.00). CP extract had significantly (P <0.05) potential antioxidant activities with various concentrations. These results suggest that Polyphenols-rich cocoa extract possess prominent medical properties and can be exploited as natural drug to treat free radical associated diseases.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Identification of phenolic compounds in polyphenols-rich extract of Malaysian cocoa powder using the HPLC-UV-ESI—MS/MS and probing their antioxidant properties

et al. 2013

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“…Wines, particularly red wines, inhibit platelet aggregation, increase antioxidant capacity in humans and reduce the susceptibility to lipidic peroxidation in plasma [45,[304][305][306].…”

Section: Influence Of the Anthocyanins In The Antioxidant Activity Ofmentioning

confidence: 99%

Antioxidant Capacity of Anthocyanin Pigments

Martín¹,

Kuskoski²,

Navas³

et al. 2017

Flavonoids - From Biosynthesis to Human Health

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Anthocyanins are a family of natural pigments classified into the group of flavonoids, considered to be responsible for the color and taste of many fruits and vegetables, i.e. berries. Anthocyanins are common components of the human diet. Besides their interest as colorant because of their coloring properties, the study of anthocyanin compounds stems from their wide applicability in the prevention and even in the treatment of various human diseases. However, various aspects of the pharmacological roles of anthocyanins remain in the dark, having still several obstacles to the development of robust diets or prescribing lines on consumption of anthocyanins. The chemical structure of anthocyanins determines in large measure its capacity and efficacy as an antioxidant agent. In this study, the following aspects are reviewed: the antioxidant effect of anthocyanin pigments; the oxidative stress, the bioavailability after intake and biological aspects of anthocyanins, the method for measuring the antioxidant activity of anthocyanins, the relationship between structure and activity; and the influence of the anthocyanins in the antioxidant activity of wines. Finally an overview of some potential uses in food industry is attempted mainly focusing in the anthocyanin encapsulation topic. Attention has been paid to the more recent publications in the field.

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“…us, the cyan color is lost. e ABTS method is widely used to measure the radical-scavenging activities of hydrogen-donating and chain-breaking antioxidants of many plant extracts [35]. e ABTS radical-scavenging activities of cooked rice/adzuki bean mixtures were compared with that of the standard Trolox (Table 6).…”

Section: Radical-scavenging Activities Of Cooked Rice/adzuki Beanmentioning

confidence: 99%

Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods

Woo

Kim

Lee

et al. 2018

Journal of Food Quality

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is study explored the optimal preparation and the antioxidant levels of rice/adzuki bean mixtures. We compared the quality and physicochemical characteristics of cooked mixtures of rice and adzuki beans prepared using normal and highpressure rice cookers, with and without the addition of alcohol (15%, v/v). e water-binding capacity and swelling power decreased upon addition of adzuki beans, but water solubility increased. e peak, trough, nal, and setback viscosities decreased, but the breakdown viscosity increased. e total polyphenol and avonoid contents increased after addition of adzuki beans. Total polyphenol contents in cooked rice/20% (w/w) Arari and Geomguseul bean mixtures in a normal cooker with addition of alcohol were 3.00 and 3.09 times higher than plain rice. e avonoid contents were 10.33 and 8.90 times higher than plain rice. e predominant phenolic acids in cooked rice/Arari bean mixtures were p-coumaric acid and trans-3-hydroxycinnamic acid, and in cooked rice/Geomguseul bean mixtures, they were syringic acid and trans-3-hydroxycinnamic acid. Overall, phenolic acid levels were higher in mixtures cooked in plain water. e DPPH-and ABTSradical-scavenging activities increased upon addition of adzuki beans. DPPH radical-scavenging activities in cooked rice/20% (w/w) Arari and Geomguseul bean mixtures in a normal cooker with addition of alcohol were 9.09 and 9.22 times higher than plain rice. ABTS radical-scavenging activities were 8.74 and 9.01 times higher than plain rice. Moreover, rice/adzuki bean mixtures prepared in a normal cooker, with addition of alcohol, exhibited higher antioxidant levels than other samples. We present the antioxidative properties of rice/adzuki bean mixtures prepared in di erent ways; these data will aid manufacturers.

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Effect of grape processing on selected antioxidant phenolics in red wine

Cited by 83 publications

References 24 publications

Identification of phenolic compounds in polyphenols-rich extract of Malaysian cocoa powder using the HPLC-UV-ESI—MS/MS and probing their antioxidant properties

Identification of phenolic compounds in polyphenols-rich extract of Malaysian cocoa powder using the HPLC-UV-ESI—MS/MS and probing their antioxidant properties

Antioxidant Capacity of Anthocyanin Pigments

Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods

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