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The study of phenolic compounds as natural antioxidants in wine.
Crit Rev Food Sci Nutr. 2003; 43(3):233-44.CR

Abstract

Plant phenolics present in fruit and vegetables, and that are particularly rich in red wine, have received considerable attention because of their potential antioxidant activity. Human consumption of antioxidants has many alleged health benefits, including protection against cardiovascular diseases, and, most recently, cancer. Red wines contain a variety of polyphenolic antioxidants. Five samples of commercial red wines from Spain and four phenolic compounds of red wine: gallic acid, trans-resveratrol, quercetin and rutin, have been studied. The total phenolics content and the total antioxidant activity (TAA) of wines was determined. The total phenolic content, determined according to the Folin-Ciocalteu method, varied from 1800 to 2300 mg/L, expressed as gallic acid equivalents (GAE). The antioxidative effects of wine phenolics were determined using a system based on the inhibition by antioxidants of the absorbance of the radical cation. The relationship between antioxidant activity of phenolic comounds, as hydrogen donating free radical scavengers, and their chemical structures was studied. Furthermore, the total antioxidant activity of the wines investigated was well correlated with phenol content. Thus, the results confirm that red wine polyphenols are, in vitro, significant antioxidants.

Authors+Show Affiliations

Department of Physical Chemistry, Faculty of Pharmacy, University of Granada, 18071 Granada, Spain.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

12822671

Citation

López-Vélez, M, et al. "The Study of Phenolic Compounds as Natural Antioxidants in Wine." Critical Reviews in Food Science and Nutrition, vol. 43, no. 3, 2003, pp. 233-44.
López-Vélez M, Martínez-Martínez F, Del Valle-Ribes C. The study of phenolic compounds as natural antioxidants in wine. Crit Rev Food Sci Nutr. 2003;43(3):233-44.
López-Vélez, M., Martínez-Martínez, F., & Del Valle-Ribes, C. (2003). The study of phenolic compounds as natural antioxidants in wine. Critical Reviews in Food Science and Nutrition, 43(3), 233-44.
López-Vélez M, Martínez-Martínez F, Del Valle-Ribes C. The Study of Phenolic Compounds as Natural Antioxidants in Wine. Crit Rev Food Sci Nutr. 2003;43(3):233-44. PubMed PMID: 12822671.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The study of phenolic compounds as natural antioxidants in wine. AU - López-Vélez,M, AU - Martínez-Martínez,F, AU - Del Valle-Ribes,C, PY - 2003/6/26/pubmed PY - 2003/10/4/medline PY - 2003/6/26/entrez SP - 233 EP - 44 JF - Critical reviews in food science and nutrition JO - Crit Rev Food Sci Nutr VL - 43 IS - 3 N2 - Plant phenolics present in fruit and vegetables, and that are particularly rich in red wine, have received considerable attention because of their potential antioxidant activity. Human consumption of antioxidants has many alleged health benefits, including protection against cardiovascular diseases, and, most recently, cancer. Red wines contain a variety of polyphenolic antioxidants. Five samples of commercial red wines from Spain and four phenolic compounds of red wine: gallic acid, trans-resveratrol, quercetin and rutin, have been studied. The total phenolics content and the total antioxidant activity (TAA) of wines was determined. The total phenolic content, determined according to the Folin-Ciocalteu method, varied from 1800 to 2300 mg/L, expressed as gallic acid equivalents (GAE). The antioxidative effects of wine phenolics were determined using a system based on the inhibition by antioxidants of the absorbance of the radical cation. The relationship between antioxidant activity of phenolic comounds, as hydrogen donating free radical scavengers, and their chemical structures was studied. Furthermore, the total antioxidant activity of the wines investigated was well correlated with phenol content. Thus, the results confirm that red wine polyphenols are, in vitro, significant antioxidants. SN - 1040-8398 UR - https://www.unboundmedicine.com/medline/citation/12822671/The_study_of_phenolic_compounds_as_natural_antioxidants_in_wine_ L2 - http://www.tandfonline.com/doi/full/10.1080/10408690390826509 DB - PRIME DP - Unbound Medicine ER -