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Free radical scavenging capacity in the aging of selected red Spanish wines.
J Agric Food Chem. 1999 Apr; 47(4):1603-6.JA

Abstract

Free radical scavenging capacity by the DPPH(*) method and main physicochemical properties, polyphenols content by HPLC, color by a tristimulus colorimeter, and UV-vis spectra in the aging of selected red Spanish wines, were studied. As the wines age, they become darker (lower lightness, L) and increase their hue angle (lower red color) as well as the ratio of absorbance at 420 nm to that at 520 nm. Main polyphenolics identified in the samples were tannic acid, oenin, and gallic acid. The antiradical efficiency of the samples increased during aging, which could be related to an increase in the tannic acid concentration shown by the following correlationship: EC(50) = 1/(0.18 + 0.0011[tannic acid](mg/L)) with a correlation coefficient of 0.744.

Authors+Show Affiliations

Departamento de Metabolismo y Nutrición, Instituto del Frío, Consejo Superior de Investigaciones Científicas (CSIC), Madrid, Spain.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

10564024

Citation

Larrauri, J A., et al. "Free Radical Scavenging Capacity in the Aging of Selected Red Spanish Wines." Journal of Agricultural and Food Chemistry, vol. 47, no. 4, 1999, pp. 1603-6.
Larrauri JA, Sánchez-Moreno C, Rupérez P, et al. Free radical scavenging capacity in the aging of selected red Spanish wines. J Agric Food Chem. 1999;47(4):1603-6.
Larrauri, J. A., Sánchez-Moreno, C., Rupérez, P., & Saura-Calixto, F. (1999). Free radical scavenging capacity in the aging of selected red Spanish wines. Journal of Agricultural and Food Chemistry, 47(4), 1603-6.
Larrauri JA, et al. Free Radical Scavenging Capacity in the Aging of Selected Red Spanish Wines. J Agric Food Chem. 1999;47(4):1603-6. PubMed PMID: 10564024.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Free radical scavenging capacity in the aging of selected red Spanish wines. AU - Larrauri,J A, AU - Sánchez-Moreno,C, AU - Rupérez,P, AU - Saura-Calixto,F, PY - 1999/11/24/pubmed PY - 2000/8/29/medline PY - 1999/11/24/entrez SP - 1603 EP - 6 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 47 IS - 4 N2 - Free radical scavenging capacity by the DPPH(*) method and main physicochemical properties, polyphenols content by HPLC, color by a tristimulus colorimeter, and UV-vis spectra in the aging of selected red Spanish wines, were studied. As the wines age, they become darker (lower lightness, L) and increase their hue angle (lower red color) as well as the ratio of absorbance at 420 nm to that at 520 nm. Main polyphenolics identified in the samples were tannic acid, oenin, and gallic acid. The antiradical efficiency of the samples increased during aging, which could be related to an increase in the tannic acid concentration shown by the following correlationship: EC(50) = 1/(0.18 + 0.0011[tannic acid](mg/L)) with a correlation coefficient of 0.744. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/10564024/Free_radical_scavenging_capacity_in_the_aging_of_selected_red_Spanish_wines_ L2 - https://dx.doi.org/10.1021/jf980607n DB - PRIME DP - Unbound Medicine ER -