The key role of grape variety for antioxidant capacity of red wines

Kondrashov, A.; Ševčík, Rudolf; Benáková, Hana; Koštířová, M.; Stípek, S

doi:10.1016/j.eclnm.2008.10.004

Cited by 36 publications

(28 citation statements)

References 35 publications

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“…This is the same range as determined especially by Kondrashov et al (2009) in Merlot and Cabernet Sauvignon.…”

Section: Antioxidant Capacity and Total Phenolic Contentsupporting

confidence: 51%

“…On the contrary, the phenolic contents of the four varieties were not very different. Kondrashov et al (2009) and Granato et al (2011) had already observed similar differences in antioxidant capacity between Cabernet Sauvignon and Merlot wines. They also showed that Pinot Noir displayed a lower antioxidant capacity (ORAC and DPPH) and suggested a correlation between this lower antioxidant capacity and lower sensory characteristics.…”

Section: Antioxidant Capacity and Total Phenolic Contentmentioning

confidence: 51%

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Antioxidant capacity and phenolic composition of red wines from various grape varieties: Specificity of Pinot Noir

Leeuw

Kevers

Pincemaïl³

et al. 2014

Journal of Food Composition and Analysis

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“…This is the same range as determined especially by Kondrashov et al (2009) in Merlot and Cabernet Sauvignon.…”

Section: Antioxidant Capacity and Total Phenolic Contentsupporting

confidence: 51%

Section: Antioxidant Capacity and Total Phenolic Contentmentioning

confidence: 51%

Antioxidant capacity and phenolic composition of red wines from various grape varieties: Specificity of Pinot Noir

Leeuw

Kevers

Pincemaïl³

et al. 2014

Journal of Food Composition and Analysis

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“…HMF and furfural were determined by HPLC method. Total polyphenols determined by spectrophotometry and total antioxidant activity by DPPH assay were performed according to Kondrashov et al (2009).…”

Section: Methodsmentioning

confidence: 99%

Nutritional Quality of Commercial Fruit Baby Food

Čížková

Ševčík²,

Rajchl³

et al. 2009

Czech J. Food Sci.

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Commercial fruit baby food is a preserved fruit product usually made with fruit purees, sugar, water and variable additives (thickening agents, antioxidants, etc.). As the foodstuffs intended for particular nutritional uses, baby foods for infants and young children conforms to a set of strict guidelines e.g. maximum levels for pesticide residues, microbiological contamination, addition of additives, labelling, etc. However, being an important supplement to children diet and/or for their progressive adaptation to ordinary food, the nutritional quality of commercial fruit baby food in very important. Ten samples of commercial fruit baby food from the market were analysed for the fruit content, ascorbic acid and total polyphenols content and total antioxidant capacity determined by DPPH method. Hydroxymethylfurfural (HMF) and furfural content were followed as the time-temperature effort indicators. The method for the estimation of fruit content in products was based on the concentration of glucose, fructose, sorbitol, potassium, formol number, malic and citric acid, phosphorus, ash and refractive index and the results were compared with the Code of practice of AIJN and literature sources. The study indicates that there are big differences in composition and quality of commercial fruit baby food, whereas some samples contain fruits only, another products are diluted with significant amount of sugar, water and starchy fillers.

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“…According to Lachman et al (2009), a less significant relationship between antioxidant properties and total phenolics and only a weak relationship between antioxidant activity and total anthocyanin content were also reported. On the other hand, following the results of Kondrashov et al (2009), a significant positive relationship between TAC and TPC values was indicated in 6 Cabernet Sauvignon and 4 Merlot wines. The relatively constant total polyphenol content in our results is in accordance with results of Lachman et al (2009) suggesting the relevance of qualitative changes of phenolics.…”

Section: Resultsmentioning

confidence: 86%

Change of selected antioxidant parameters of red wines during maturation

Mezey¹,

Czako²,

Mezeyová³

et al. 2016

Czech J. Food Sci.

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The effects of red wine maturation on the contents of selected parameters of bioactive compounds in wine were determined. Samples of Alibernet, Cabernet Sauvignon, and Torysa wines were studied by spectrophotometric analysis after 3, 7, 11, 19, and 28 months of aging and the selected parameter content was statistically evaluated. Statistically highly significant changes in total polyphenol content, total anthocyanin content, antioxidant activity, and wine colour density were found depending on the aging according to the used statistical analyses. The obtained results can be used for the optimisation of the wine aging process and they allow producers to time the optimal date of wine release onto the market, depending on the desired content parameters.

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The key role of grape variety for antioxidant capacity of red wines

Cited by 36 publications

References 35 publications

Antioxidant capacity and phenolic composition of red wines from various grape varieties: Specificity of Pinot Noir

Antioxidant capacity and phenolic composition of red wines from various grape varieties: Specificity of Pinot Noir

Nutritional Quality of Commercial Fruit Baby Food

Change of selected antioxidant parameters of red wines during maturation

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