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Multivariate analysis of antioxidant power and polyphenolic composition in red wines.
J Agric Food Chem. 2001 Oct; 49(10):4841-4.JA

Abstract

It has been demonstrated that the dietary intake of compounds having antioxidant activity is very important, and various chemical, biological, and electrochemical methods have been proposed to evaluate the antioxidant power of compounds such as polyphenols. Wine, although nonessential, has a high polyphenol content up to 2-3 g/L in red wines obtained by traditional maceration. The polyphenol content of wines is usually evaluated by the Folin reagent, which provides an appropriate response to the requirements of wine manufacturers. Because the presence of individual polyphenols may be evaluated by HPLC, more or less selective methods toward the various chemical classes of polyphenols have been developed. An HPLC method set up recently was applied to evaluate how individual polyphenols contributed to the overall antioxidant power (AOP) of 60 Italian red wines, trying to identify the effect that individual compounds may have on the total AOP. Application of the multivariate analysis allowed us to detect some determining compounds such as gallic acid and some flavonols. On the basis of the correlation between two traditional chemical methods, namely the total polyphenol determination by the Folin reagent and the flavanol determination by the condensation reaction with p-(dimethylamino)-cinnamaldehyde, it was shown that the use of these two merely chemical methods is well correlated (r = 0.83 and 0.87) to an AOP evaluation of red wines.

Authors+Show Affiliations

Department of Food Science and Microbiology, University of Milan, Italy. oreste.brenna@unimi.itNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

11600032

Citation

Brenna, O V., and E Pagliarini. "Multivariate Analysis of Antioxidant Power and Polyphenolic Composition in Red Wines." Journal of Agricultural and Food Chemistry, vol. 49, no. 10, 2001, pp. 4841-4.
Brenna OV, Pagliarini E. Multivariate analysis of antioxidant power and polyphenolic composition in red wines. J Agric Food Chem. 2001;49(10):4841-4.
Brenna, O. V., & Pagliarini, E. (2001). Multivariate analysis of antioxidant power and polyphenolic composition in red wines. Journal of Agricultural and Food Chemistry, 49(10), 4841-4.
Brenna OV, Pagliarini E. Multivariate Analysis of Antioxidant Power and Polyphenolic Composition in Red Wines. J Agric Food Chem. 2001;49(10):4841-4. PubMed PMID: 11600032.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Multivariate analysis of antioxidant power and polyphenolic composition in red wines. AU - Brenna,O V, AU - Pagliarini,E, PY - 2001/10/16/pubmed PY - 2002/1/5/medline PY - 2001/10/16/entrez SP - 4841 EP - 4 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 49 IS - 10 N2 - It has been demonstrated that the dietary intake of compounds having antioxidant activity is very important, and various chemical, biological, and electrochemical methods have been proposed to evaluate the antioxidant power of compounds such as polyphenols. Wine, although nonessential, has a high polyphenol content up to 2-3 g/L in red wines obtained by traditional maceration. The polyphenol content of wines is usually evaluated by the Folin reagent, which provides an appropriate response to the requirements of wine manufacturers. Because the presence of individual polyphenols may be evaluated by HPLC, more or less selective methods toward the various chemical classes of polyphenols have been developed. An HPLC method set up recently was applied to evaluate how individual polyphenols contributed to the overall antioxidant power (AOP) of 60 Italian red wines, trying to identify the effect that individual compounds may have on the total AOP. Application of the multivariate analysis allowed us to detect some determining compounds such as gallic acid and some flavonols. On the basis of the correlation between two traditional chemical methods, namely the total polyphenol determination by the Folin reagent and the flavanol determination by the condensation reaction with p-(dimethylamino)-cinnamaldehyde, it was shown that the use of these two merely chemical methods is well correlated (r = 0.83 and 0.87) to an AOP evaluation of red wines. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/11600032/Multivariate_analysis_of_antioxidant_power_and_polyphenolic_composition_in_red_wines_ L2 - https://dx.doi.org/10.1021/jf0104376 DB - PRIME DP - Unbound Medicine ER -