Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar

Verzelloni, Elena; Tagliazucchi, Davide; Conte, Angela

doi:10.1016/j.foodchem.2007.04.014

Cited by 193 publications

(153 citation statements)

References 33 publications

Supporting

Mentioning

134

Contrasting

Unclassified

Order By: Relevance

“…Flavonoids, as the most abundant phenolics, are important for their antioxidant and free radical scavenging activities; its content can reflect the antioxidant capacity of the fruit (Verzelloni et al, 2007). In the present study, the concentrations of total flavonoids and flavanols were higher in the red grapes than in the white grapes, in general, and the 'Merlot' grapes grown in Zhangye had the highest concentrations of total flavonoids and flavanols.…”

Section: Antioxidant Capacity Of Grapes Grown In the Corridor Areasupporting

confidence: 44%

Research on the quality of the wine grapes in corridor area of China

Cheng

et al. 2015

Food Sci. Technol (Campinas)

View full text Add to dashboard Cite

The corridor area of Gansu Province is one of the most important wine grape growing regions in China, and this strip of land results in a significant difference in terms of terroir between its regions. Chemical composition and antioxidant capacity of the main wine grape varieties (Vitis vinifera L.) cultivated in the corridor area of Gansu Province in northwest China were compared. Three regions (Zhangye, Wuwei, and Jiayuguan) were selected to explain the influence of soil and climate conditions on the quality of wine grapes. This study aims to investigate the effect of different regions on berry composition and antioxidant capacity, providing a general evaluation of red and white wine grapes quality in the corridor area of China. The results showed that 'Merlot' grapes grown in Zhangye had the best quality among the different varieties in the three regions of Gansu evaluated. The moderate temperature and nitrogen deficiency were associated with improved fruit quality. It was identified that the most suitable grape variety from Zhangye is 'Merlot' , and that 'Cabernet Sauvignon' and 'Italian Resling' are the most suitable varieties from Wuwei and Jiayuguan, respectively.

show abstract

Section: Antioxidant Capacity Of Grapes Grown In the Corridor Areasupporting

confidence: 44%

Research on the quality of the wine grapes in corridor area of China

Cheng

et al. 2015

Food Sci. Technol (Campinas)

View full text Add to dashboard Cite

show abstract

“…The antioxidant capacity can be estimated with 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, trolox equivalent antioxidant capacity (TEAC) assay using 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid radical) [16] and ferric reducing/antioxidant power (FRAP) assay [32]. In this study DPPH assay was used.…”

Section: Antioxidant Assaysmentioning

confidence: 99%

“…The total flavonoid concentration was measured using a colorimetric assay [32]. Catechin standard solutions were prepared by dissolving catechin in water at a concentration ranging from 10 to 50 μg mL -1 .…”

Section: Total Flavonoid Contentmentioning

confidence: 99%

Total contents of phenolics, flavonoids, tannins and antioxidant capacity of selected traditional Ethiopian alcoholic beverages

Debebe¹,

Chandravanshi²,

Abshiro³

2016

Bull. Chem. Soc. Eth.

View full text Add to dashboard Cite

ABSTRACT. The aim of this study was to determine the total contents of phenolics, tannins and flavonoids and antioxidant capacity and their relationships in traditional Ethiopian alcoholic beverages. They have been determined utilizing Folin-Ciocalteu assay, aluminum chloride precipitating agent and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, respectively. The most widely consumed beverages and which have many varieties were selected for this study. These are gesho fermented and non-gesho beverages tella, tej, borde, keribo, birz, korefe and areke. The total phenolic content obtained in gallic acid equivalent (GAE) μg mL -1 was: areke (0.2-0.62), tella (10.1-19.1), tej (5.8-9.5), keribo (10.4-14.9), birz (10.5-12.2), korefe (9.2-10.7) and borde (8.4-10.6). The majority of phenolic compounds in the alcoholic beverages are non-tannic and non-flavonoid compounds. The antioxidant capacity obtained in ascorbic acid equivalent (AAE) μg mL -1 was: areke (-0.28-284), tella (31.6-201), tej (1.73-73.7), keribo (39.21-90.11), birz (41.95-63.08), korefe (58.25-96.45) and borde (180-217). The variation in the antioxidant activity among the beverages is due to the types and amount of ingredients used, disparity in the preparation process and the types of phenolic compounds found. The relationship between total phenolics and antioxidant activities was investigated using Pearson correlation at 95% confidence level. The results obtained indicate that the non-gesho fermented beverages such as keribo (-0.714), birz (-0.686) and borde (-0.212) have negative antioxidant correlation with the total phenolic, whereas, fermented beverages with gesho such as tella (0.539), tej (0.385) and korefe (0.557) have positive correlations. Areke has an overall positive correlation (0.609), but, the cereal areke which does not have medicinal plants has negative correlation.

show abstract

“…The authors evaluated that the increase in brown pigment formation, due to the formation of Maillard reaction products, was accompanied with the increase in antioxidant activity, which was more remarkable in heated honey samples at 70˚C than those at 50˚C and 60˚C [Turkmen et al, 2006]. In addition, these Maillard reaction products were also reported to react with Folin-Ciocalteau reagent [Verzelloni et al, 2007] which could explain the higher TP content values in honey added tea samples, specifi cally at higher temperatures of honey addition. In another study, Brudzynski & Miotto [2011a] hypothesized that phenolics in honey may be components of melanoidin structure, and they tested the melanoidin fractions of unheated and heat-treated honey samples for their total phe- Table 1 (for TP content data) and Because of the fact that heating of honey leads to the formation of HMF (5-hydroxymethylfurfural), as a result of the hexose dehydration in acid media [Belitz & Grosch, 1999], we also checked the HMF contents of the honey samples that were subjected to high temperatures in our study, and confi rmed that the HMF contents were all below the limit value (40 mg/kg).…”

Section: The Effect Of Different Infusion Temperatures Of Honey Additionmentioning

confidence: 99%

Effects of Honey Addition on Antioxidative Properties of Different Herbal Teas

Toydemir¹,

Capanoglu²,

Kamiloglu³

et al. 2015

Pol. J. Food Nutr. Sci.

View full text Add to dashboard Cite

Tea and herbal infusions are among the major contributors of phenolic compounds, specifi cally fl avonoids, in our daily diet. Honey is another antioxidant-rich food that is widely used as a natural sweetener. In this work, the effects of honey addition on antioxidant properties of different herbal teas were investigated. For this purpose, 2 different types of honey (fl ower and pine honey) were added into 9 different herbal teas (melissa, green tea, rosehip, sage, echinacea, fennel, linden, daisy, and ginger) at 4 different temperatures (55˚C, 65˚C, 75˚C, and 85˚C), and the changes in the content of total pheolics, total fl avonoids, and total antioxidant capacity were determined. The total phenolic content and the total antioxidant capacity of the honey-added-tea samples were found to be increased (up to 57% for both), especially with pine honey and at higher temperatures of honey addition. The fi ndings of this study supported the use of honey as a natural sweetener in tea in order to be able to benefi t from the health-enhancing antioxidative properties of these two promising food products.

show abstract

Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar

Cited by 193 publications

References 33 publications

Research on the quality of the wine grapes in corridor area of China

Research on the quality of the wine grapes in corridor area of China

Total contents of phenolics, flavonoids, tannins and antioxidant capacity of selected traditional Ethiopian alcoholic beverages

Effects of Honey Addition on Antioxidative Properties of Different Herbal Teas

Contact Info

Product

Resources

About