Influence of enological practices on the antioxidant activity of wines

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

doi:10.1016/j.foodchem.2005.01.005

Cited by 109 publications

(89 citation statements)

References 36 publications

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“…On the other hand, the processing features of some specific types of wines showed to exert major influence on the phenolic content and as consequence on the final antioxidant power. This is similar to the results found in a study by [20,23,24]. 50 values when compared to their white and rose analogues may be also related to the inherent dilution effect of bubbles.…”

Section: Table 1 Tablesupporting

confidence: 90%

“…The first observation that can be taken from Tables 1 and 2 is that red wines present higher antioxidant capacity than white ones, which is in agreement with the expected results [16,21,22,23]. For instance, the average EC 50 for red and white dry wines were 20.1 µL (n = 27) and 98.4 µL (n = 6), respectively.…”

Section: Table 1 Tablesupporting

confidence: 87%

“…In turn, it was also observed that red wines present higher antioxidant activity than juices (Tables 1 and 3), demonstrating that the overall process of fabrication of such wines may really promote higher phenolic extraction from the skin of grapes, as it was already demonstrated in previous studies [23][24][25].…”

Section: Table 1 Tablesupporting

confidence: 70%

“…Hence, natural phenolic and non-phenolic compounds and also some wine additives present native electroactivity, which could lead to the observed voltammetric profile. For instance, it was observed that sulfur dioxide may cause some distortions on cyclic voltammograms obtained for wine or phenolic compounds in model wine solutions [6,23,24]. However, such distortions might be corrected and minimized in differential pulse voltammetry.…”

mentioning

confidence: 99%

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Voltammetric and spectrometric determination of antioxidant capacity of selected wines

Lino

Torres

et al. 2014

Electrochimica Acta

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Section: Table 1 Tablesupporting

confidence: 90%

Section: Table 1 Tablesupporting

confidence: 87%

Section: Table 1 Tablesupporting

confidence: 70%

mentioning

confidence: 99%

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Voltammetric and spectrometric determination of antioxidant capacity of selected wines

Lino

Torres

et al. 2014

Electrochimica Acta

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“…The evolution of hydroxycinnamates during the winemaking process leads to the formation of hydrolysis and condensation products [5,24] in wine. Caffeic acid ethylester (CfE or CAEE) is the condensation product of free caffeic acid with ethanol; it is a low molecular weight phenolic ester present in white and red wines [25], but not in the grapes.…”

Section: Introductionmentioning

confidence: 99%

Ethyl caffeate from Verdicchio wine: Chromatographic purification and in vivo evaluation of its antifibrotic activity

Boselli

Bendia

Lecce

et al. 2009

J of Separation Science

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Ethyl caffeate (CfE, caffeic acid ethyl ester) was extracted from dealcoholized Verdicchio, a white wine from Marche (Italy) with ethyl acetate and then purified with semipreparative reversed-phase high-performance liquid chromatography (RP-HPLC) using an ODS2 column (25 cm Â 20 mm id) at an isocratic flow of 5 mL/min (the mobile phase A was formic acid 4.5% in water and the mobile phase B was acetonitrile). The CfE extract administered intraperitoneally at 1 mmol/L in rats previously treated with 10 mg/kg dimethylnitrosamine was able to prevent the dimethylnitrosamine-induced loss in body and liver weight, as well as to reduce the degree of liver injury, as determined by alanine aminotransferase values and necroinflammatory score, after a 1-week treatment. This was associated with a reduced hepatic stellate cells activation (from 16.8 to 8.3% of smooth muscle actin positive parenchyma) and proliferation (from 11.3 to 5.5 cells/mm 2 ). The collagen synthesis was also reduced: the percentage of Sirius Red positive parenchyma decreased from 21.7 to 7.2%. The CfE levels of Verdicchio wine determined with RP-HPLC-DAD were about 14 times the active levels tested in the in vivo test. CfE can be considered as a promising natural compound for future application in chronic liver disease.

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Are natural antioxidants better – and safer – than synthetic antioxidants?

Pokorný

2007

Euro J Lipid Sci & Tech

295

120

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Are natural antioxidants better -and saferthan synthetic antioxidants?Antioxidants are necessary in the Western diet as it is rich in polyenoic fatty acids, which are easily oxidized with formation of free radicals that are harmful if present in higher amounts. Consumers prefer natural antioxidants to synthetic antioxidants, mainly for emotional reasons. The common Western daily diet contains about 1 g natural antioxidants even if no natural antioxidants have been added for lipid stabilization. Their main sources are cereals, fruits, vegetables, and beverages. Only a part of the natural antioxidants is absorbed and used as free-radical scavengers in vivo. Natural antioxidants should be added to food in larger amounts than synthetic antioxidants as they are less active, but the actual activity depends very much on particular conditions and food composition. Nevertheless, the addition of additional antioxidants is still negligible in comparison with the dietary supply of native antioxidants. The safety limits of natural antioxidants are mostly not known, but they are hardly safer than synthetic antioxidants. The best protection would be to replace high-polyenoic oils in the diet with high-oleic oils, and to use alternative methods of food protection against autoxidation.

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Influence of enological practices on the antioxidant activity of wines

Cited by 109 publications

References 36 publications

Voltammetric and spectrometric determination of antioxidant capacity of selected wines

Voltammetric and spectrometric determination of antioxidant capacity of selected wines

Ethyl caffeate from Verdicchio wine: Chromatographic purification and in vivo evaluation of its antifibrotic activity

Are natural antioxidants better – and safer – than synthetic antioxidants?

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