The antioxidant capacities of imported red wines (Cabernet Sauvignon) from US and Chile

Lee, Hye-Ryun; Hwang, In-Wook; Ha, Hyoung-Tae; Chung, Sung Kwang

doi:10.11002/kjfp.2013.20.5.608

Cited by 2 publications

(1 citation statement)

References 15 publications

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“…Red wine contained 10-30 times more flavonoids than white wine or plum wine, and no flavonoid was detected in other alcoholic beverages. Flavonoids such as catechin, quercetin, and kaempferol were detected in red wine (Lee et al, 2013), quercetin and catechin in white wine [30] as well as peonidin, cyanidin, and rutin in plum wine (Miljić et al, 2017).…”

Section: Resultsmentioning

confidence: 99%

Acetaldehyde contents and quality characteristics of commercial alcoholic beverages

Shin

Lee

2019

Food Sci Biotechnol

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The quality characteristics of commercial alcoholic beverages (yakju, diluted soju, and fruit wines) were evaluated by assessing pH, total acidity, acetaldehyde, SO 2 , and flavonoid content. pH level was the highest in diluted soju, and total acidity and flavonoid content were higher in fruit wines compared to others. SO 2 was detected only in fruit wines, and the total SO 2 content was higher in the order of white wine [ red wine [ plum wine. Acetaldehyde contents were different according to the type of alcoholic beverage and analytic method of titration, enzymatic, headspace-GC and OIV methods. In fruit wines, acetaldehyde contents were significantly different according to analytic method (p \ 0.05), and acetaldehyde bound to SO 2 affected its quantification, resulting in lower acetaldehyde contents assessed by titration and headspace-GC than enzymatic and OIV methods. Therefore, selection of an appropriate analytic method is important for quantification of acetaldehyde in alcoholic beverages.

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Section: Resultsmentioning

confidence: 99%

Acetaldehyde contents and quality characteristics of commercial alcoholic beverages

Shin

Lee

2019

Food Sci Biotechnol

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Antioxidant and DNA Damage Protective Activities of Freeze-Dried Blue Mussel (Mytilus edulis)

Lee¹,

Choi²,

Kim³

et al. 2014

Journal of the Korean Society of Food Science and Nutrition

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Blue mussels (Mytilus edulis) are widely distributed among the world's oceans in various habitats. The purpose of this study was to investigate the effects of freeze-drying on the antioxidant and antigenotoxic activities of blue mussels collected in the Gyeongnam coast area of Korea. Raw (RM) and freeze-dried blue mussel flesh (FRM) were extracted with ethanol, methanol, and water. Antioxidant activities were evaluated on the basis of DPPH radical scavenging activity, oxygen radical absorbance capacity (ORAC), cellular antioxidant capacity (CAC), and antigenotoxic activity (comet assay). Except for the water extract, RM and FRM showed DPPH radical scavenging activities, which increased upon freeze-drying in MeOH extract. The highest ORAC value was observed in water extract of RM and MeOH extract of FRM. CAC was protected against AAPH-induced oxidative stress in HepG2 cells by both RM and FRM extracts. Freeze-drying lowered ORAC value of water extract, whereas it increased CAC activity, suggesting that antioxidant activities varied according to the generated radicals. All extracts from RM and FRM showed antigenotoxic activities by reducing H2O2-induced DNA damage in human leukocytes. Freeze-drying had no effect on antigenotoxicity of blue mussels. Taken together, these results indicate that blue mussels possess antioxidant and antigenotoxic properties, and freeze-drying might be a useful processing method for blue mussels to retain their maximum physiological potential as a functional food.

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The antioxidant capacities of imported red wines (Cabernet Sauvignon) from US and Chile

Cited by 2 publications

References 15 publications

Acetaldehyde contents and quality characteristics of commercial alcoholic beverages

Acetaldehyde contents and quality characteristics of commercial alcoholic beverages

Antioxidant and DNA Damage Protective Activities of Freeze-Dried Blue Mussel (Mytilus edulis)

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