Phenolic profile and effect of regular consumption of Brazilian red wines on in vivo antioxidant activity

Gris, Eliana Fortes; Mattivi, Fulvio; Ferreira, Eduardo Antônio; Vrhovšek, Urška; Filho, Danilo Wilhelm; Pedrosa, Rozangela Curi; Bordignon-Luiz, Marilde T.

doi:10.1016/j.jfca.2013.03.002

Cited by 61 publications

(42 citation statements)

References 51 publications

(77 reference statements)

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“…Since wine composition is in constant evolution, the aging in bottles also seems to contribute to changes in the flavonol content, through the interaction of flavonols with other constituents [3]. It was found that the effect of vintage was significantly more pronounced on the anthocyanins than on the flavonols [46].…”

Section: Factors Influencing Phenolic Content and Composition Of Winementioning

confidence: 99%

The Evolution of Polyphenols from Grapes to Wines

Niculescu¹,

Paun²,

Ionete³

2018

Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

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Polyphenols play an important role in the quality of wines, due to their contribution to the wine sensory properties: color, astringency and bitterness. They act as antioxidants, having positive role in human health. They can be divided into non-flavonoid (hydroxybenzoic and hydroxycinnamic acids and stilbenes) and flavonoid compounds (anthocyanins, flavan-3-ols and flavonols). Anthocyanins are responsible for the color of red grapes and wines, hydroxycinnamic and hydroxybenzoic acids act as copigments, stilbenes as antioxidants and the flavan-3-ols are mainly responsible for the astringency, bitterness and structure of wines, being involved also in the color stabilization during aging. This chapter will focus on the chemical structures of the main polyphenols, their identification and quantification in grapes and wines by advanced analytical techniques, highlighting also the maceration and aging impact on the polyphenols evolution. The factors influencing the phenolic accumulation in grapes are also reviewed, emphasizing as well the relationship between phenolic content in grapes versus wine. Polyphenolic changes during the wine making process are highlighted along with the main polyphenol extraction methods and analysis techniques. This research will contribute to the improvement in the knowledge of polyphenols: their presence in grapes, the relationship with wine quality and the influence of the external factors on their evolution.

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Section: Factors Influencing Phenolic Content and Composition Of Winementioning

confidence: 99%

The Evolution of Polyphenols from Grapes to Wines

Niculescu¹,

Paun²,

Ionete³

2018

Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

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“…Screening of various parameters in wines and other food products is on rise in recent years because of their possible role in better health, nutritional value, and disease prevention. There are several reports on the quality of commercially produced wines from various countries such as Italy (Cassino et al., 2016; Garaguso & Nardini, 2015), China (Jiang & Zhang, 2012; Li, Wang, Li, Li, & Wang, 2009), Australia (Yoo, Prenzler, Saliba, & Ryan, 2011), Brazil (Gris et al., 2013), Czech Republic (Stratil et al., 2008), Portugal (Stratil et al., 2008), Romania (Hosu, Cristea, & Cimpoiu, 2014), and Spain (Gómez‐Plaza, Olmos, & Bautista‐Ortín, 2016). Screening of the parameters such as total phenols on commercial wine also helps to assess the quality wines and allocate them into different grades and price.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of secondary metabolites, antioxidant activity, and color parameters of Nepali wines

Pandeya

Rayamajhi

Pokhrel

et al. 2018

Food Science & Nutrition

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We evaluated the quality of wines produced in Nepal in terms of phenolic, flavonoid, anthocyanin and tannin content, antioxidant capacity, and color parameters using spectrophotometric methods. The total phenolic content, total flavonoid content, and total antioxidant activities in Nepali wines ranged from 85.5 to 960.0 (mean = 360.5 ± 268.7) mg/L GAE, 40.9–551.3 (mean = 188.9 ± 161.5) mg/L QE, and 66.6–905.0 (mean = 332.8 ± 296.5) mg/L AAE, respectively. These parameters were significantly higher in red wines compared to white wines. The phenolic and flavonoid content showed strong correlation with each other as well as with antioxidant activities. Additional parameters measured included various color parameters and carbohydrates. The wine color showed strong correlation with phenol, flavonoid, and antioxidant activity, whereas this correlation was not significant with anthocyanin content. Multivariate analysis was carried out to better describe and discriminate the wine samples. Finally, we compared Nepali wines with wines from other countries.

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“…[1][2][3][4] Generally, it is believed that consumption of plant phenolics decreases the risk of diseases related to oxidative stress. 5 Wine, as a complex matrix containing several hundreds of different chemical compounds, 6,7 presents an analytical challenge, especially for identification and quantification of compounds in low concentrations.…”

Section: Introductionmentioning

confidence: 99%

Simultaneous GC-MS Determination of Free and Bound Phenolic Acids in Slovenian Red Wines and Chemometric Characterization

Ivanović

Razboršek

Kolar

2016

ACSi

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Several phenolic acids (PAs), caffeic, vanillic, syringic, p-coumaric and ferulic acid, found in Slovenian red wines were studied using gas chromatography and mass spectrometry. For isolation of the PAs from wine samples, solid phase extraction using hydrophilic modified styrene -HLB cartridges was used. The bound PAs were extracted after basic hydrolysis and o-coumaric acid was used as the internal standard. The developed method was validated and the linear concentration range for all analytes was from 1 to 100 mg L -1 with correlation coefficients above 0.999. We show that the method is repeatable (RSD<2%), recoveries were above 96%, and LOD and LOQ values were acceptable. In all of the wine samples tested, caffeic and p-coumaric acid were determined to be the predominant PAs (17-72 mg L -1 ), while other compounds were found in lower concentrations. Principal Component Analysis and Cluster Analysis were used to study differences between wines related towards varieties and Slovenian wine regions. The results demonstrate that variety has more influence on PAs content than wine regions in Slovenian red wines.

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Phenolic profile and effect of regular consumption of Brazilian red wines on in vivo antioxidant activity

Cited by 61 publications

References 51 publications

The Evolution of Polyphenols from Grapes to Wines

The Evolution of Polyphenols from Grapes to Wines

Evaluation of secondary metabolites, antioxidant activity, and color parameters of Nepali wines

Simultaneous GC-MS Determination of Free and Bound Phenolic Acids in Slovenian Red Wines and Chemometric Characterization

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