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Determination of antioxidant activity of wine byproducts and its correlation with polyphenolic content.
J Agric Food Chem. 2002 Oct 09; 50(21):5832-6.JA

Abstract

It has been demonstrated that wine and other products derived from the grape have a high antioxidant capability; as a possible consequence of this, they may have potential benefits for health. The byproducts of the winemaking process represent a source of antioxidant compounds that has been relatively unexploited to date, but that is now the subject of increasing industrial interest. This article describes an approach to the study of the antioxidant activity of grape marcs, stalks, and dregs of both white and red varieties. This activity is compared with the measurements of their content of total polyphenols and of individual polyphenolic compounds, identified and quantified by HPLC. From the results we have been able to establish a positive correlation between the antioxidant activity and the total polyphenolic content of samples, but not with specific compounds.

Authors+Show Affiliations

Departamento de Química Analítica, Facultad de Ciencias, Universidad de Cádiz, C/República Saharaui s/n, 11510 Puerto Real, Cádiz, Spain. angeles.alonso@uca.esNo affiliation info availableNo 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

12358446

Citation

Alonso, Angeles M., et al. "Determination of Antioxidant Activity of Wine Byproducts and Its Correlation With Polyphenolic Content." Journal of Agricultural and Food Chemistry, vol. 50, no. 21, 2002, pp. 5832-6.
Alonso AM, Guillén DA, Barroso CG, et al. Determination of antioxidant activity of wine byproducts and its correlation with polyphenolic content. J Agric Food Chem. 2002;50(21):5832-6.
Alonso, A. M., Guillén, D. A., Barroso, C. G., Puertas, B., & García, A. (2002). Determination of antioxidant activity of wine byproducts and its correlation with polyphenolic content. Journal of Agricultural and Food Chemistry, 50(21), 5832-6.
Alonso AM, et al. Determination of Antioxidant Activity of Wine Byproducts and Its Correlation With Polyphenolic Content. J Agric Food Chem. 2002 Oct 9;50(21):5832-6. PubMed PMID: 12358446.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Determination of antioxidant activity of wine byproducts and its correlation with polyphenolic content. AU - Alonso,Angeles M, AU - Guillén,Dominico A, AU - Barroso,Carmelo G, AU - Puertas,Belén, AU - García,Alberto, PY - 2002/10/3/pubmed PY - 2002/11/26/medline PY - 2002/10/3/entrez SP - 5832 EP - 6 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 50 IS - 21 N2 - It has been demonstrated that wine and other products derived from the grape have a high antioxidant capability; as a possible consequence of this, they may have potential benefits for health. The byproducts of the winemaking process represent a source of antioxidant compounds that has been relatively unexploited to date, but that is now the subject of increasing industrial interest. This article describes an approach to the study of the antioxidant activity of grape marcs, stalks, and dregs of both white and red varieties. This activity is compared with the measurements of their content of total polyphenols and of individual polyphenolic compounds, identified and quantified by HPLC. From the results we have been able to establish a positive correlation between the antioxidant activity and the total polyphenolic content of samples, but not with specific compounds. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/12358446/Determination_of_antioxidant_activity_of_wine_byproducts_and_its_correlation_with_polyphenolic_content_ L2 - https://dx.doi.org/10.1021/jf025683b DB - PRIME DP - Unbound Medicine ER -