Phenolic Composition, Antioxidant Capacity and in vitro Cytotoxicity Assessment of Fruit Wines

Ljevar, Ana; Ćurko, Natka; Tomašević, Marina; Radošević, Kristina; Srček, Višnja Gaurina; Ganić, Karin Kovačević

doi:10.17113/ftb.54.02.16.4208

Cited by 37 publications

(30 citation statements)

References 48 publications

(103 reference statements)

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“…The concentration of kuromanin in the blackberry wine samples ranged from 2.9 to 9.1 mg/L (Figs and ). Previous studies report that kuromanin has been found between 0.4 to 25.5 mg/L in blackberry wines . The results reported here are similar to these previous studies.…”

Section: Resultssupporting

confidence: 92%

“…The keracyanin concentration of blackberry wines ranged from 0.9 to 1.6 mg/L (Figs and ). In previous studies , the concentration of keracyanin ranged from 1.9 to 119.3 mg/L of wine, which was higher than the values reported here. It is assumed that fermentation temperatures and cultivars influenced the keracyanin concentration of our blackberry wines.…”

Section: Resultscontrasting

confidence: 83%

“…Overall, the range of catechin in blackberry wines measured in this study ranged from 0.1 to 0.5 mg/L (Figs and ). These values was considerably lower than those reported by other workers , of 1.7 to 10.3 mg/L of wine. This may have been due to inherent differences in the catechin concentration of the initial berry juice as well as differences in winemaking techniques.…”

Section: Resultscontrasting

confidence: 72%

“…Overall, the range of epicatechin measured in blackberry wines ranged from 0.4 to 1 mg/L (Figs and ). A previous study showed that epicatechin concentration was from 0.1 to 61.4 mg/L of the wine. In general, ‘Natchez’ wines had higher epicatechin concentrations than ‘Triple Crown’ wines with much of variability in epicatechin concentration between and among treatments over time.…”

Section: Resultsmentioning

confidence: 97%

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Phenolic profile of blackberry wine produced using Korean winemaking techniques in earthenware jars

Joh

McGlynn

2018

J. Inst. Brew.

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This research evaluated the winemaking potential of ‘Natchez’ and ‘Triple Crown’ blackberries grown in Oklahoma and examined the phenolic composition of blackberry wines made using modified Korean traditional winemaking techniques. The winemaking variables were fermentation temperature (21.6 vs 26.6°C), and fermentation type (yeast inoculation vs wild fermentation). High‐performance liquid chromatography was used to examine the phenolic compounds in blackberry juice and wine. The phenolic compounds consisted of anthocyanins (kuromanin, keracyanidin, delphinidin) and phenolic acids (gallic acid, catechin, caffeic acid, epicatechin, p‐coumaric acid). The ‘Natchez’ berries had higher concentrations of anthocyanins (kuromanin) while ‘Triple Crown’ berries had higher levels of phenolic acids (p‐coumaric acid). For many compounds, a higher fermentation temperature generally corresponded to higher concentrations of the phenolic compound in the wine after three months aging, but this was not universally observed. Accordingly, fermentation temperature may best be matched with individual cultivars via experimentation in order to maximise extraction and retention of phenolic compounds in the finished wines. Overall, the Korean traditional winemaking technique may be a good technique to add value to wines made from blackberries suited for production in a mid‐continental climate such as the central USA. © 2018 The Institute of Brewing & Distilling

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Section: Resultssupporting

confidence: 92%

Section: Resultscontrasting

confidence: 83%

Section: Resultscontrasting

confidence: 72%

Section: Resultsmentioning

confidence: 97%

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Phenolic profile of blackberry wine produced using Korean winemaking techniques in earthenware jars

Joh

McGlynn

2018

J. Inst. Brew.

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“…Andean berry have been reported to have 329.0 ± 28.0 mg eq cyanidin 3 glucoside/ 100 g FW of anthocyanin, 758.6 ± 62.3 mg eq galic acid/ 100 g FW of total phenols, which show antioxidant power; DPPH (2404 ± 120 TEAC), ABTS (8694 ± 435 TEAC) and FRAP (581 ± 29 de AEAC) (Montoya et al, 2012). The antioxidant activities of phenolic compounds are mainly contributed to their redox properties, allowing them to act as reducing agents, hydrogen donors and single oxygen quenchers (Ljevar et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Cytotoxic effect and antioxidant activity of Andean berry (Vaccinium meridionale Sw) wine

Vahos¹,

Ochoa²,

Maldonado³

et al. 2016

J. Med. Plants Res.

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Vaccinium meridonale Sw or Andean berry has antioxidant properties due to its high content of polyphenols, as anthocyanins and phenolic acids. Polyphenols have been associated with the prevention of chronic and cardiovascular diseases. In the last years, alcoholic drinks have been studied for their composition and health benefits. By this, the aim of this research was to obtain three types of alcoholic beverages from Andean berry, which have different treatments. The methods used to obtain the beverages were macerated fruit machine (MAC), preheating of the fruit (CAL) and by combining both of them (MIX). The antioxidant activity was evaluated by FRAP, DPPH, ORAC methods and anthocyanins and total phenols were measured. Finally, the antiproliferative effect was evaluated on a colon cancer cell line (SW480). Findings suggest that ethanol content of final products is not altered by treatment of unfermented Andean berry juice (must). The alcohol concentrations for MAC, CAL and MIX drinks were 90±1.7, 89±3.6 and 94±4.1 g/L, respectively. The results showed that CAL and MIX methods favor the extraction of secondary metabolites and consequently increase the antioxidant activity. The fermentation process affected the antioxidant power and total phenolic content in beverages CAL and MIX. However, no significant changes in these parameters were observed in the MAC drink. These beverages can eventually reduce the cancer cell viability between 15.1 (20 µg/L) and 37.2% (200 µg/mL). Thus, it was concluded that MIX treatment has higher antioxidant power and it could reduce the cancer cell viability.

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Yeasts in Fruit Wine Fermentation

Charoenchai

2019

Yeasts in the Production of Wine

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Phenolic Composition, Antioxidant Capacity and in vitro Cytotoxicity Assessment of Fruit Wines

Cited by 37 publications

References 48 publications

Phenolic profile of blackberry wine produced using Korean winemaking techniques in earthenware jars

Phenolic profile of blackberry wine produced using Korean winemaking techniques in earthenware jars

Cytotoxic effect and antioxidant activity of Andean berry (Vaccinium meridionale Sw) wine

Yeasts in Fruit Wine Fermentation

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