Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality

Granato, Daniel; Katayama, Flávia Chizuko Uchida; Castro, Inar Alves de

doi:10.1016/j.foodchem.2011.04.085

Cited by 100 publications

(87 citation statements)

References 32 publications

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“…In contrast to the findings of this study, Granato et al (2011) found that compounds such as gallic acid, myricetin and quercetin, along with anthocyanins, were responsible for the differences in antioxidant activity among South American red wines. In another study conducted by Granato et al (2010), it was found that non-flavonoids were the main compounds responsible for the antioxidant activity in Brazilian red wines.…”

Section: Discussioncontrasting

confidence: 99%

“…For other compounds of the class of flavonoids (kaempferol myricetin, quercetin, rutin) also are in agreement with results reported in the study developed by Granato et al (2011). Individual flavonoid compounds such as rutin, quercetin, myricetin and kaempferol, compounds identified in the wines in this study, are known for their antioxidant activities (Sagratini et al, 2012).…”

Section: Compound Isbsupporting

confidence: 90%

“…The phenolic composition of wine depends on the type of grape used for wine Table 2. Physicochemical characterisation of red wines produced from Isabella grapes (parameters required by Brazilian law) (Brasil, 2014 making, on juice extraction and wine production processes and on the chemical reactions that occur during aging of the wine (Granato et al, 2011).…”

Section: Phenolic Compounds Flavonoids Anthocyanins and Antioxidantmentioning

confidence: 99%

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Quality evaluation of red wines produced from the Isabella and Ives cultivar (Vitis labrusca): physicochemical parameters, phenolic composition and antioxidant activity

et al. 2017

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The objective of this study was to evaluate the quality of commercial red wines (Isabella and Ives [IsB]; Isabella, Ives, Seibel and Concord [IsSC]; and Isabella and Ives [IsBb]) produced from Isabella and Ives grapes grown in southern Brazil. The parameters required by Brazilian law were evaluated, and the chemical parameters of the phenolic compounds, organic acids, anthocyanins and antioxidant capacity were quantified for red wine samples containing the Isabella and Ives grape. All of the wine parameters were consistent with Brazilian legislation. There were significant differences (p<0.05) among the wines in phenolic compound content, flavonoids, antioxidant activity measured by the oxygen radical absorbance capacity (DRAC) and 2,2-azino-bis(3-ethyl benzothiazoline-6-sulfonic acid) (ABTS) methods, anthocyanin levels and colour parameters. The IsSC wine was the clearest; it had the lowest anthocyanin content (88.76 mg/L) and colour a* (11.28) parameter values. Statistical analysis revealed significant correlations between antioxidant activity and some of the identified phenolic compounds. The differences among the wines confirm the distinctive effects of the wine-producing region on each sample and on the varietals that make up each wine.Keywords: American grapes; antioxidants; fermented beverage; phenolic compounds; legislation.Practical Application: Physicochemical parameters, phenolic composition and antioxidant activity in red wine is very important, for directly influences the quality of the wine and its acceptance and rejection of the consumer by drink. It is important to emphasize that these results contribute to enhancing scientific literature on quality wines produced with the cultivar Isabella and Ives.

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Section: Discussioncontrasting

confidence: 99%

Section: Compound Isbsupporting

confidence: 90%

Section: Phenolic Compounds Flavonoids Anthocyanins and Antioxidantmentioning

confidence: 99%

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Quality evaluation of red wines produced from the Isabella and Ives cultivar (Vitis labrusca): physicochemical parameters, phenolic composition and antioxidant activity

et al. 2017

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“…Previous studies showed that Blatina red wine contains very high concentrations of total phenols (1786.71-2235.59 mg/L) depending on maceration time (41,42). In general, Blatina wine has a higher polyphenolic content than wines from other geographical origins (43), which was the main reason its lees were selected for this study.…”

Section: Resultsmentioning

confidence: 99%

Wine Lees Polyphenols as a Novel Functional Bioactive Compound in the Protection against Oxidative Stress and Hyperlipidemia

Landeka

Jurčević

Dora

et al. 2017

Food Technol. Biotechnol.

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Wine lees are the residual precipitate formed during wine fermentation, storage, fi ltration or centrifugation (1). The (poly)phenolic compounds in lees determine the colour, intensity and organoleptic properties of wine. Through biochemical processes in lees, enzymatic activitiy induces the transformation of phenols to high value--added polyphenolic compounds with in vivo physiological activity, such as gallic acid or ellagic acid, catechin, caff eic acid, resveratrol and others (2)(3)(4)(5) SummaryThe study examines the potential of wine industry by-product, the lees, as a rich mixture of natural polyphenols, and its physiological potential to reduce postprandial metabolic and oxidative stress caused by a cholesterol-rich diet in in vivo model. Chemical analysis of wine lees showed that their total solid content was 94.2 %. Wine lees contained total phenols, total nonfl avonoids and total fl avonoids expressed in mg of gallic acid equivalents per 100 g of dry mass: 2316.6±37.9, 1332.5±51.1 and 984.1±28.2, respectively. The content of total anthocyanins expressed in mg of cyanidin-3-glucoside equivalents per 100 g of dry mass was 383.1±21.6. Antioxidant capacity of wine lees determined by the DPPH and FRAP methods and expressed in mM of Trolox equivalents per 100 g was 259.8±1.8 and 45.7±1.05, respectively. The experiment lasted 60 days using C57BL/6 mice divided in four groups: group 1 was fed normal diet and used as control, group 2 was fed normal diet with added wine lees, group 3 was fed high-cholesterol diet (HCD), i.e. normal diet with the addition of sunfl ower oil, and group 4 was fed HCD with wine lees. HCD increased serum total cholesterol (TC) by 2.3-fold, triacylglycerol (TAG) by 1.5-fold, low-density lipoprotein (LDL) by 3.5-fold and liver malondialdehyde (MDA) by 50 %, and reduced liver superoxide dismutase (SOD) by 50 %, catalase (CAT) by 30 % and glutathione (GSH) by 17.5 % compared to control. Conversely, treatment with HCD and wine lees reduced TC and LDL up to 1.4 times more than with HCD only, with depletion of lipid peroxidation (MDA) and restoration of SOD and CAT activities in liver, approximating values of the control. HDL levels were unaff ected in any group. Serum transaminase activity showed no hepatotoxic properties in the treatment with lees alone. In the proposed model, wine lees as a rich polyphenol source could be a basis for functional food products without alcohol.

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“…The addition of o-methoxy groups increased the antioxidant activity due to improved stabilization of the phenoxyl radical. 27 However, the addition of an o-hydroxyl group decreased the antioxidant activity. 28 The more rapidly does the absorbance decrease, the more potent is the antioxidant activity of the compound in terms of the hydrogen donating ability.…”

Section: Antioxidant Activity Of Compounds According To the Cph Radicmentioning

confidence: 99%

Quantification of Antioxidants by Using Chlorpromazine Hydrochloride: Application of the Method to Food and Medicinal Plant Samples

et al. 2014

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Chlorpromazine hydrochloride (CPH) (3-(2-chloro-phenothiazine-10-yl)-propyl] dimethylamine hydrochloride) has been the subject of a large number of studies employing a broad spectrum of oxidants, and chosen to examine the course of electron transfer reactions. We report on a method to determine the antioxidant activity of some food and medicinal plants using the oxidation of CPH by chromium(VI) to form a stable CPH radical in the 1:1 orthophosphoric acid-ethyl alcohol (OPA-EtOH) medium. The pink color of the control solution was measured at λmax of 530 nm. Nine standard antioxidants have been studied by this method, along with the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. The EC50, TEC50, antioxidant efficacy and the stoichiometric values for antioxidants have been evaluated. The radical scavenging activity expressed as EC50 ranged from 9.2 μg/mL in Camellia sinensis to 448.18 μg/mL in Cuminum cyminum. The application of a simple and versatile antioxidant capacity assay for dietary polyphenols and medicinal plant extracts, which are commonly used in Ayurveda opens its relevance in the field of antioxidant analysis.

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Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality

Cited by 100 publications

References 32 publications

Quality evaluation of red wines produced from the Isabella and Ives cultivar (Vitis labrusca): physicochemical parameters, phenolic composition and antioxidant activity

Quality evaluation of red wines produced from the Isabella and Ives cultivar (Vitis labrusca): physicochemical parameters, phenolic composition and antioxidant activity

Wine Lees Polyphenols as a Novel Functional Bioactive Compound in the Protection against Oxidative Stress and Hyperlipidemia

Quantification of Antioxidants by Using Chlorpromazine Hydrochloride: Application of the Method to Food and Medicinal Plant Samples

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