Investigating the Effect of Aging on the Phenolic Content, Antioxidant Activity and Anthocyanins in Turkish Wines

Peri, Pinar; Kamiloglu, Senem; Capanoglu, Esra; Özçelik, Beraat

doi:10.1111/jfpp.12420

Cited by 20 publications

(13 citation statements)

References 38 publications

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“…Phenolic compounds represent, after carbohydrates and acids, the most abundant species in grapes. Nevertheless, the amount and type of polyphenols in wine vary considerably depending on the grape type, environmental factors, production techniques, and conditions [ 8 , 9 ]. The total amount of polyphenols in red wine is usually about 1.5 g/L (80%–90% of which are flavonoids) [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

A Comparative Study of Phenols in Apulian Italian Wines

Ragusa

Centonze

Grasso

et al. 2017

Foods

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Nutraceutics is a growing research field in which researchers study and attempt to improve the biological properties of metabolites in food. Wine is one of the most consumed products in the world and contains a plethora of molecules biologically relevant to human health. In this article, several polyphenols with potential antioxidant activity were measured in wines from Apulia, in Southeast Italy. Hydroxytyrosol, gallic and syringic acids, luteolin, quercetin, and trans-resveratrol were identified and quantified by HPLC. The amount of the analyzed metabolites in wines were largely dependent on their color, with red ones being the richest compared to white and rose wines. Gallic acid was the most abundant polyphenol, followed by syringic acid and luteolin. Nevertheless, significant amounts of hydroxytyrosol, quercetin, and trans-resveratrol were also found. The average concentration of polyphenols found in these wines could have potential health-promoting effects, especially if consumed in moderate quantities on a regular basis.

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Section: Introductionmentioning

confidence: 99%

A Comparative Study of Phenols in Apulian Italian Wines

Ragusa

Centonze

Grasso

et al. 2017

Foods

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“…Gallic acid was reported to account for nearly 50% of the total phenolic acid content (Van Leeuw et al, 2014). High content of gallic acid come from the hydrolysis of flavonoid gallate derived from grape skin (Peri et al, 2015). The vintage of 2017 showed significantly higher content of phenolics due to higher content of benzoic, salicylic and vanillic acid.…”

Section: Physicochemical Characterization Of Winesmentioning

confidence: 99%

Characterization of Biochemical Compositions, Volatile Compounds and Sensory Profiles of Cabernet Sauvignon Wine in Successive Vintages (2008-2017)

Ding¹,

Ma²,

Li³

et al. 2020

American Journal of Biochemistry and Biotechnology

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Cabernet Sauvignon grape is an emblematic cultivar of Huailai region, China, allowing obtaining wines accounts for a large proportion of national consumption. This work aimed to determine the differences in basic parameters, organic acids, phenolics, volatile compounds and sensory profiles of Cabernet Sauvignon wines of successive vintages (2008-2017). The total organic acids content ranged from 7.03 to 42.33 g L 1 , with higher concentration determined in 2008 and 2009 and the level of tartaric acid in latest vintages (2015-2017) was higher than earlier vintages (2008-2014). For phenolics, the total content ranged from 2370 to 4430 mg L 1 and 2017 vintage showed the highest concentration due to higher content of benzoic, salicylic and vanillic acid. Regarding volatile compounds, esters were the most abundant compounds ranged from 3997.77 to 6279.00 μg L 1. The distribution of date was accumulated three groups according to principal component analysis based on volatile compounds and vintages: The earlier vintages of 2008 and 2009, latest vintage of 2017 and the vintage in the middle from 2010 to 2016. 2-hexenoic acid, ethyl ester, n-heptanol, bornyl acetate, ethyl isopentyl succinate and terpinen-4-ol were the main compounds responsible for classification according to 2017 vintage (rPC1>0.7). Regarding the wine of 2008 and 2009, lots of esters including ethyl 3-phenylpropionate, ethyl laurate, ethyl nonanoate, ethyl 2methylbutyrate and ethyl isovalerate seemed to be the most discriminant compounds. The observed differences may lay a research foundation for harvest differentiation and provide reference regarding the choice and storage of Cabernet Sauvignon wines. Furthermore, the obtained data could provide some useful information of the storage effect to the wines producer. This study provided consumers with comprehensive chemical indicators of wine quality and the mechanism of component transformation such as phenolics, which were expected to study during storage.

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“…Homemade nalewkas are often stored for a longer period of time in basements (at low temperature and without sun exposition). A significant effect of aging of alcoholic beverages on antioxidant properties has been proved in many studies 20,21 .…”

Section: Introductionmentioning

confidence: 99%

Comprehensive comparison of antioxidant properties of tinctures

Polak

Bartoszek

Bernat

2019

Sci Rep

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Homemade tinctures, traditional Polish alcoholic beverages called “nalewkas” (similar to alcohol herbal tinctures), which antioxidant capacity have never been studied before, were characterized by electron paramagnetic resonance (EPR), nuclear magnetic resonance (NMR) and ultraviolet visible (UV-vis) spectroscopy. The antioxidant properties of nalewkas made according to homemade recipes were compared to commercially produced nalewkas. The impact of aging on antioxidant properties of nalewkas was investigated. The results showed that all of examined nalewkas exhibited strong antioxidant properties (antioxidant capacity TEAC DPPH 466 μmol TE/100 mL – 11890 μmol TE/100 mL). It was found that the value of the antioxidant capacity corresponds to the total phenolic and aromatic proton content. The impact of the production method and the type of fruit used on the TEAC DPPH value was also noted. The unripe walnuts with green husks has the highest value of the antioxidant capacity TEAC DPPH (11890 µM/100 mL) not only for alcoholic beverages, but also among food products.

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Investigating the Effect of Aging on the Phenolic Content, Antioxidant Activity and Anthocyanins in Turkish Wines

Cited by 20 publications

References 38 publications

A Comparative Study of Phenols in Apulian Italian Wines

A Comparative Study of Phenols in Apulian Italian Wines

Characterization of Biochemical Compositions, Volatile Compounds and Sensory Profiles of Cabernet Sauvignon Wine in Successive Vintages (2008-2017)

Comprehensive comparison of antioxidant properties of tinctures

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