Effect of wood on the phenolic profile and sensory properties of wine vinegars during ageing

Cerezo, Ana B.; Tesfaye, Wendu; Soria-Díaz, M. Eugenia; Torija, María-Jesús; Mateo, Estíbaliz; García‐Parrilla, M. Carmen; Troncoso, Ana M.

doi:10.1016/j.jfca.2009.08.008

Cited by 50 publications

(58 citation statements)

References 36 publications

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“…Cerezo et al have shown the effects of aging and wood on the phenolic profile of wine vinegar. 30 The effect of processing such as fermentation, roasting and aging on the antioxidant activity of oat vinegar should be further studied.…”

Section: Phenolic Compounds Of Oat Vinegar Extractsmentioning

confidence: 99%

Antioxidant activities of aged oat vinegar in vitro and in mouse serum and liver

Qiu

Ren

Fan

et al. 2010

J. Sci. Food Agric.

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Section: Phenolic Compounds Of Oat Vinegar Extractsmentioning

confidence: 99%

Antioxidant activities of aged oat vinegar in vitro and in mouse serum and liver

Qiu

Ren

Fan

et al. 2010

J. Sci. Food Agric.

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“…According to several authors (Alonso et al, 2004;Verzelloni et al, 2007;Budak and Guzel-Seydin, 2010), red wine vinegars contain higher concentration of benzoic acid, caftaric acid, coutaric acid, chlorogenic acid, caffeic acid and ferulic acid. Furthermore, the red wine composition used, production technology and aging process has an important effect on functional properties of wine vinegars, namely in phenolic composition (Morales et al, 2001;Budak and GuzelSeydin, 2010;Cerezo et al, 2010). According to Mas et al (2014), the acetic acid bacteria species determine the quality of vinegars, although the final quality is a combined result of production method procedures, wood contact, and aging.…”

Section: Introductionmentioning

confidence: 99%

Phenolic composition and total antioxidant capacity analysis of red wine vinegars commercialized in Portuguese market

Cruz¹,

Correia²,

Gonçalves³

et al. 2018

Ciência Téc. Vitiv.

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SUMMARYIn the last years, there has been an increase in consumption of wine vinegars in Portugal. Thus, the aim of this work was to evaluate the phenolic composition and total antioxidant capacity from several commercial red wine vinegars commercialized in Portuguese market. Several parameters were evaluated: general phenolic composition, chromatic characteristics, individual anthocyanins and phenolic acids by HPLC, and total antioxidant capacity by two methodologies (DPPH and ABTS). For the different parameters analyzed, the red wine vinegars samples studied differed significantly. Vinegars with higher phenolic content tend to have lower lightness, but higher values of the red component color. High diversity of anthocyanins was detected, with some of the vinegars being distinguished by having significantly higher values of anthocyanins compared to the others, as was detected for the generality of the other phenolic parameters. The total antioxidant capacity was positively correlated with the different phenolic parameters. Finally, higher total antioxidant capacity was detected for the phenolic fraction containing anthocyanins and polymeric proanthocyanidins. The results obtained confirm that red wine vinegars are good sources of phenolic compounds and antioxidants. However, there is a great diversity of values for the various red wine vinegars commercialized in the Portuguese market. RESUMONos últimos anos tem ocorrido um aumento do consumo de vinagres de vinho em Portugal. Assim, o objetivo deste trabalho foi avaliar a composição fenólica e a capacidade antioxidante total de diversos vinagres de vinho tinto comercializados no mercado português. Vários parâmetros foram avaliados: composição fenólica geral, características cromáticas, antocianinas individuais e ácidos fenólicos por HPLC, e a capacidade antioxidante total por duas metodologias (DPPH e ABTS). Para os diferentes parâmetros analisados, as amostras de vinagres de vinho tinto estudadas diferiram significativamente. Vinagres com elevado conteúdo fenólico tenderam a ter baixos valores de luminosidade, mas elevados valores da componente vermelha da cor. Elevada diversidade de antocianinas foi detetada, com alguns dos vinagres a poderem ser significativamente distinguidos por apresentarem valores elevados de antocianinas comparativamente com os restantes, tal como foi detetado para a generalidade dos outros parâmetros fenólicos. A capacidade antioxidante total foi correlacionada positivamente com os diferentes parâmetros fenólicos. Finalmente, elevada capacidade antioxidante total foi detetada para a fração fenólica contendo antocianinas e proantocianidinas poliméricas. Os resultados obtidos confirmam que os vinagres de vinho tinto são boas fontes de compostos fenólicos e de antioxidantes. No entanto, existe uma grande diversidade de valores para os vários vinagres de vinho tinto comercializados no mercado português.

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“…From this point of view, the use of taxifolin as a lead compound for the design of new biologically active molecules seems to be economical and promising. In addition, taxifolin is present in human diet and is found in cherry liqueur (Rødtjer et al 2006), wines (Baderschneider and Winterhalter 2001;De Simón et al 2014), and vinegars (Cerezo et al 2010) aged in cherry wood. According to the literature data, during the storage and aging of flavonoid-rich foods and beverages, polyphenolic compounds are condensed with aldehydes, such as acetaldehyde and glyoxylic acid (Es-Safi et al 2000) to form dimers, oligomers and polymers.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and iron-chelating properties of taxifolin and its condensation product with glyoxylic acid

Shubina

Shatalin

2017

J Food Sci Technol

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The condensation of taxifolin with glyoxylic acid was examined, and the properties of the resulting product were compared with those of taxifolin. The structure of the product was determined by NMR spectroscopy. The ability of the polyphenols to scavenge reactive oxygen species (ROS) was estimated by luminoldependent chemiluminescence. The iron-chelating and iron-reducing activities were studied using absorption spectrophotometry. It was shown that the condensation leads to the formation of a dimer consisting of two taxifolin units linked through a carboxymethine bridge at the C-6 and C-8 positions of the A ring. The dimer exhibited a somewhat higher ROS scavenging activity than taxifolin. The iron-binding capacity of the compounds was proportional to the number of polyphenol units. The iron-reducing ability of the dimer was lower than that of taxifolin. Thus, the dimer possessed a higher antioxidant activity than the parent flavonoid. The data obtained may be useful for a better understanding of processes occurring in foods and beverages and in a search for new active compounds.

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Effect of wood on the phenolic profile and sensory properties of wine vinegars during ageing

Cited by 50 publications

References 36 publications

Antioxidant activities of aged oat vinegar in vitro and in mouse serum and liver

Antioxidant activities of aged oat vinegar in vitro and in mouse serum and liver

Phenolic composition and total antioxidant capacity analysis of red wine vinegars commercialized in Portuguese market

Antioxidant and iron-chelating properties of taxifolin and its condensation product with glyoxylic acid

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