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Polyphenol content and total antioxidant activity of vini novelli (young red wines).
J Agric Food Chem. 2000 Mar; 48(3):732-5.JA

Abstract

Eight commercial Italian vini novelli (red wines prepared by carbonic maceration and supposed to be consumed within three months from their wine-making) were evaluated for their total antioxidant activity. The wines had an average total phenol content (1605.4 +/- 337.4 mg/L gallic acid equivalents) lower than that of wines prepared by traditional maceration and consumable after aging (2057. 3 +/- 524.0 mg/L gallic acid equivalents). The average flavanol content (424.7 +/- 121.3 mg/L catechin equivalents) and the total antioxidant activity (16.8 +/- 3.8 mmol/L Trolox equivalents) of vini novelli were higher than the corresponding values (382.7 +/- 174.5 mg/L catechin equivalents and 12.3 +/- 3.3 mmol/L Trolox equivalents) found for aged wines. Three couples of experimental wines were prepared from the same grapes by traditional or carbonic maceration. These wines showed a different phenolic pattern, anthocyanins being more abundant in vini novelli. However, the average total antioxidant activities of the wines were similar, suggesting that aging (and not the wine-making technique) is the main factor influencing the antioxidant activity of red wines.

Authors+Show Affiliations

Pellegrini N
Department of Food Science and Microbiology, University of Milan, Italy.
Simonetti P
No affiliation info available
Gardana C
No affiliation info available
Brenna O
No affiliation info available
Brighenti F
No affiliation info available
Pietta P
No affiliation info available

MeSH

AntioxidantsFlavonoidsFlavonolsHumansPhenolsPolymersWine

Pub Type(s)

Journal Article

Language

eng

PubMed ID

10725141

Citation

Pellegrini, N, et al. "Polyphenol Content and Total Antioxidant Activity of Vini Novelli (young Red Wines)." Journal of Agricultural and Food Chemistry, vol. 48, no. 3, 2000, pp. 732-5.
Pellegrini N, Simonetti P, Gardana C, et al. Polyphenol content and total antioxidant activity of vini novelli (young red wines). J Agric Food Chem. 2000;48(3):732-5.
Pellegrini, N., Simonetti, P., Gardana, C., Brenna, O., Brighenti, F., & Pietta, P. (2000). Polyphenol content and total antioxidant activity of vini novelli (young red wines). Journal of Agricultural and Food Chemistry, 48(3), 732-5.
Pellegrini N, et al. Polyphenol Content and Total Antioxidant Activity of Vini Novelli (young Red Wines). J Agric Food Chem. 2000;48(3):732-5. PubMed PMID: 10725141.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Polyphenol content and total antioxidant activity of vini novelli (young red wines). AU - Pellegrini,N, AU - Simonetti,P, AU - Gardana,C, AU - Brenna,O, AU - Brighenti,F, AU - Pietta,P, PY - 2000/3/22/pubmed PY - 2000/6/17/medline PY - 2000/3/22/entrez SP - 732 EP - 5 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 48 IS - 3 N2 - Eight commercial Italian vini novelli (red wines prepared by carbonic maceration and supposed to be consumed within three months from their wine-making) were evaluated for their total antioxidant activity. The wines had an average total phenol content (1605.4 +/- 337.4 mg/L gallic acid equivalents) lower than that of wines prepared by traditional maceration and consumable after aging (2057. 3 +/- 524.0 mg/L gallic acid equivalents). The average flavanol content (424.7 +/- 121.3 mg/L catechin equivalents) and the total antioxidant activity (16.8 +/- 3.8 mmol/L Trolox equivalents) of vini novelli were higher than the corresponding values (382.7 +/- 174.5 mg/L catechin equivalents and 12.3 +/- 3.3 mmol/L Trolox equivalents) found for aged wines. Three couples of experimental wines were prepared from the same grapes by traditional or carbonic maceration. These wines showed a different phenolic pattern, anthocyanins being more abundant in vini novelli. However, the average total antioxidant activities of the wines were similar, suggesting that aging (and not the wine-making technique) is the main factor influencing the antioxidant activity of red wines. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/10725141/Polyphenol_content_and_total_antioxidant_activity_of_vini_novelli__young_red_wines__ L2 - https://doi.org/10.1021/jf990251v DB - PRIME DP - Unbound Medicine ER -