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Effect of principal polyphenolic components in relation to antioxidant characteristics of aged red wines.
J Agric Food Chem 2001; 49(12):5736-42JA

Abstract

Aged red wines possess significantly different polyphenolic composition compared with young ones, mainly due not only to formation of polymeric compounds but also because of oxidation, hydrolysis, and other transformations that may occur in native grape phenolics during aging. Representative Greek, single-variety, aged red wines were examined for total phenol, total flavanol, and total anthocyanin content using spectrophotometry, and attempts were made to establish correlations with the antiradical, reducing, and hydroxyl free radical scavenging activity. In addition, HPLC analyses were carried out, to ascertain whether individual polyphenols are actually responsible for the antioxidant effects of aged red wines. It was found that total flavanols are the class of polyphenols that account for hydroxyl free radical scavenging efficacy and to a lesser extent for antiradical and reducing ability, whereas there was a less significant link between the antioxidant properties and the total phenolics and only a weak relationship to total anthocyanin content. The correlation of the antioxidant properties with the principal polyphenols showed that individual compounds are weakly associated with all the antioxidant parameters, suggesting that the expression of antioxidant activity in aged red wines is rather a consequence of synergism between various phenolics, and it is not simply attributed to specific constituents.

Authors+Show Affiliations

Department of Food Quality Management, Mediterranean Agronomic Institute of Chania, P.O. Box 85, 73100 Chania, Greece.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

11743756

Citation

Arnous, A, et al. "Effect of Principal Polyphenolic Components in Relation to Antioxidant Characteristics of Aged Red Wines." Journal of Agricultural and Food Chemistry, vol. 49, no. 12, 2001, pp. 5736-42.
Arnous A, Makris DP, Kefalas P. Effect of principal polyphenolic components in relation to antioxidant characteristics of aged red wines. J Agric Food Chem. 2001;49(12):5736-42.
Arnous, A., Makris, D. P., & Kefalas, P. (2001). Effect of principal polyphenolic components in relation to antioxidant characteristics of aged red wines. Journal of Agricultural and Food Chemistry, 49(12), pp. 5736-42.
Arnous A, Makris DP, Kefalas P. Effect of Principal Polyphenolic Components in Relation to Antioxidant Characteristics of Aged Red Wines. J Agric Food Chem. 2001;49(12):5736-42. PubMed PMID: 11743756.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of principal polyphenolic components in relation to antioxidant characteristics of aged red wines. AU - Arnous,A, AU - Makris,D P, AU - Kefalas,P, PY - 2001/12/18/pubmed PY - 2002/2/28/medline PY - 2001/12/18/entrez SP - 5736 EP - 42 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 49 IS - 12 N2 - Aged red wines possess significantly different polyphenolic composition compared with young ones, mainly due not only to formation of polymeric compounds but also because of oxidation, hydrolysis, and other transformations that may occur in native grape phenolics during aging. Representative Greek, single-variety, aged red wines were examined for total phenol, total flavanol, and total anthocyanin content using spectrophotometry, and attempts were made to establish correlations with the antiradical, reducing, and hydroxyl free radical scavenging activity. In addition, HPLC analyses were carried out, to ascertain whether individual polyphenols are actually responsible for the antioxidant effects of aged red wines. It was found that total flavanols are the class of polyphenols that account for hydroxyl free radical scavenging efficacy and to a lesser extent for antiradical and reducing ability, whereas there was a less significant link between the antioxidant properties and the total phenolics and only a weak relationship to total anthocyanin content. The correlation of the antioxidant properties with the principal polyphenols showed that individual compounds are weakly associated with all the antioxidant parameters, suggesting that the expression of antioxidant activity in aged red wines is rather a consequence of synergism between various phenolics, and it is not simply attributed to specific constituents. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/11743756/Effect_of_principal_polyphenolic_components_in_relation_to_antioxidant_characteristics_of_aged_red_wines_ L2 - https://dx.doi.org/10.1021/jf010827s DB - PRIME DP - Unbound Medicine ER -