Phenolic compounds and antioxidative properties of selected wines from the northeast of Thailand

Woraratphoka, Jirayus; Intarapichet, Kanok-Orn; Indrapichate, Korakod

doi:10.1016/j.foodchem.2007.02.020

Cited by 58 publications

(46 citation statements)

References 19 publications

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“…88 From the evaluation of the phenol potential of Tannat, Cabernet-Sauvignon, and Merlot grapes 89 and its correspondence with the color and composition of the respective wines resulted that Tannat grapes presented anthocyanin and total polyphenols contents signifi cantly higher. In sixteen red grape cultivars stronger correlation between antioxidant activity and total polyphenol content than antioxidant activity and total anthocyanins was determined 90 Signifi cantly higher amounts of total phenols, fl avonoids, and antioxidant activities in red wines compared to white wines were demonstrated elsewhere, eg, in selected wines produced in the northeast of Thailand 93 or in white, rosé, and red commercial Terras Madeirenses Portuguese wines from Madeira Island. 94 From the statistical variance analysis, signifi cant differences (p Ͻ 0.05) were found between vintages for total polyphenols.…”

Section: Effect Of Grape/vine Varieties and Cultivarsmentioning

confidence: 99%

Major factors influencing antioxidant contents and antioxidant activity in grapes and wines

Lachman¹,

Sulc²

2009

IJWR

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Phenolic compounds in wines, especially in red wines, possess strong antioxidant activity, have the largest effect in decreasing atherosclerosis by both hypolipemic and antioxidant mechanisms. The long-term uptake of red wine has a positive impact on antioxidant activity (AA) of blood plasma in rats in vivo and increases AA by 15%-20% compared to a control group. In the article the effect of total phenolics (TP), total anthocyanins (TA), individual anthocyanins, procyanidins and phenolics contained in red grapes, musts, grape seeds and skins and wines on the AA is discussed. Signifi cant impact of varieties, viticultural regions and locations, climate conditions and vintage has been shown. Likewise, the ways and individual stages of the vinifi cation technology process, and storage conditions affect color, TP, TA, and AA and health aspects of produced wines. Resveratrol, another free radical scavenger mainly contained in the skins of grapes, inhibits the risk of cardiovascular diseases. Higher amounts of trans-resveratrol (RES) have been found in wines from cool and wet climate regions and lesser amounts are typical for warm and dry regions. Changes in the TP content and AA affected by grape variety, vineyard location and winemaking process in white and blue varieties from different vineyards of the Czech Republic were studied. Signifi cant differences in TP among varieties were found. Analysis of variance showed statistically high differences among red and white wines and growing locations. Wines differed signifi cantly in TP content and AA increased signifi cantly during the winemaking process. Statistically signifi cant differences in AA values were found among growing areas, wines and varieties. Signifi cant positive correlations between TP and AA were determined. Total antioxidant status (TAS) of white and red wines (white and blue vine varieties) determined by DPPH and ABTS assays revealed signifi cant differences in AA between white and red wines. Moreover, differences were ascertained between individual varieties of red wine. The results obtained supported the assumption that variety plays a considerable role in TAS; the blue vine varieties showed a much higher TAS. Analysis of variance in AA showed statistically high signifi cance between red and white wines. AA increased during the winemaking process, the highest increase was determined during fermentation and maturation stages of red wine.

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Section: Effect Of Grape/vine Varieties and Cultivarsmentioning

confidence: 99%

Major factors influencing antioxidant contents and antioxidant activity in grapes and wines

Lachman¹,

Sulc²

2009

IJWR

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“…Several studies made no distinction between trans-and cis-resveratrol. In these studies, the level of resveratrol was usually reported to be below 8 mg/L in red wine (Jeandet et al, 1993;Mattivi, 1993b;Roggero & Archier, 1994;Celotti et al, 1996;Király-Véghely et al, 1998;Alonso et al, 2002;Woraratphoka et al, 2007;Yoo et al, 2011), with two deviating reports on higher levels. One report by Flamini and Della Vedova (2004) analysed three types of wine and reported total free resveratrol contents in wines between 11.8 and 17.2 mg/L.…”

Section: Stilbenes In Winementioning

confidence: 98%

Phytoestrogens in foods on the Nordic market

Forslund¹,

Andersson²

2017

TemaNord

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“…나라에 따라서 jerky [6], charqui [14], speck, koppa [22] 포도를 발효시켜 제조한 와인은 페놀화합물을 다량 함유하 고 있어서 항산화작용을 하며, LDL 콜레스테롤의 산화억제, 혈액응고 억제 등의 작용을 가지고 있기 때문에 심장질환의 위험을 감소시킬 수 있다 [29]. 와인에 함유된 페놀화합물 중 flavonoid류는 quercetin, myricetin, catechin, epicatechin, anthocyanin류 등이 있으며, non-flavonoid류로서는 hydroxybenzoate계인 p-hydroxybenzoic acid, gallic acid, hydroxycinnamate계인 caffeic acid, caftaric acid, p-coumaric acid, stilbene계인 resveratrol, resveratrol glucoside 등이 있다 [32]. 이들은 항염증, 항알러지, 항바이러스 작용 [20], 항암 작용 [4], 항산화 작용 [13] Co., Japan)를 이용하여 측정하였다.…”

Section: 서 론unclassified

Effect on the Quality Characteristics of Beef Jerky Ripened by Wine

Lee¹,

Moon²,

Jung³

2008

Journal of Life Science

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-This study was carried out to investigate the effect of wine ripening on quality characteristics such as chemical compositions, Hunter's color, rheological properties, water activity, pH, TBARS value, VBN content, total plate count and sensory score. Beef jerky was prepared by three types such as beef jerky containing water 50 ml (T0), beef jerky containing water 25 ml and wine 25 ml (T1), and beef jerky containing wine 50 ml (T2). The moisture, crude protein, crude fat, crude ash, L * (lightness), a * (redness), b * (yellowness), hardness, springiness, cohesiveness, gumminess and chewiness were not significantly different among the beef jerky. The Aw, pH and TBARS value were not significantly different among the beef jerky, the VBN content and total plate count of T2 had the lowest among the beef jerky (p<0.05). The flavor of T2 was superior to the T0 (p<0.05), and the taste, color, tenderness, juiciness and overall acceptability were not significantly different among the beef jerky.

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Phenolic compounds and antioxidative properties of selected wines from the northeast of Thailand

Cited by 58 publications

References 19 publications

Major factors influencing antioxidant contents and antioxidant activity in grapes and wines

Major factors influencing antioxidant contents and antioxidant activity in grapes and wines

Phytoestrogens in foods on the Nordic market

Effect on the Quality Characteristics of Beef Jerky Ripened by Wine

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