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Anthocyanin and proanthocyanidin content in selected white and red wines. Oxygen radical absorbance capacity comparison with nontraditional wines obtained from highbush blueberry.
J Agric Food Chem. 2003 Aug 13; 51(17):4889-96.JA

Abstract

Antioxidant capacity, as measured by oxygen radical absorbance capacity (ORAC(PE)), total phenolic, total and individual anthocyanins, and proanthocyanidin fraction contents were evaluated in red and white wines from grapes. A comparison in terms of antioxidant capacity is made with nontraditional wines made from highbush blueberry. Blueberries are among fruits that are best recognized for their potential health benefits. In red wines, total oligomeric proanthocyanidin content, including catechins, was substantially higher (177.18 +/- 96.06 mg/L) than that in white wines (8.75 +/- 4.53 mg/L). A relative high correlation in red wines was found between ORAC(PE) values and malvidin compounds (r = 0.75, P < 0.10), and proanthocyanidins (r = 0.87, P < 0.05). In white wines, a significant correlation was found between the trimeric proanthocyanidin fraction and peroxyl radical scavenging values (r = 0.86, P < 0.10). A moderate drink (1 drink per day, about 140 mL) of red wine, or white wine, or wine made from highbush blueberry corresponds to an intake of 2.04 +/- 0.81 mmol of TE, 0.47 +/- 0.15 mmol of TE, and 2.42 +/- 0.88 mmol of TE of ORAC(PE)/day, respectively.

Authors+Show Affiliations

Nutrition and Neurocognitive Laboratory, Jean Mayer Human Nutrition Research Center on Aging, Tufts University, 711 Washington Street, Boston, Massachusetts 02111, USA. csanchezm@if.csic.esNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

12903941

Citation

Sánchez-Moreno, Concepción, et al. "Anthocyanin and Proanthocyanidin Content in Selected White and Red Wines. Oxygen Radical Absorbance Capacity Comparison With Nontraditional Wines Obtained From Highbush Blueberry." Journal of Agricultural and Food Chemistry, vol. 51, no. 17, 2003, pp. 4889-96.
Sánchez-Moreno C, Cao G, Ou B, et al. Anthocyanin and proanthocyanidin content in selected white and red wines. Oxygen radical absorbance capacity comparison with nontraditional wines obtained from highbush blueberry. J Agric Food Chem. 2003;51(17):4889-96.
Sánchez-Moreno, C., Cao, G., Ou, B., & Prior, R. L. (2003). Anthocyanin and proanthocyanidin content in selected white and red wines. Oxygen radical absorbance capacity comparison with nontraditional wines obtained from highbush blueberry. Journal of Agricultural and Food Chemistry, 51(17), 4889-96.
Sánchez-Moreno C, et al. Anthocyanin and Proanthocyanidin Content in Selected White and Red Wines. Oxygen Radical Absorbance Capacity Comparison With Nontraditional Wines Obtained From Highbush Blueberry. J Agric Food Chem. 2003 Aug 13;51(17):4889-96. PubMed PMID: 12903941.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Anthocyanin and proanthocyanidin content in selected white and red wines. Oxygen radical absorbance capacity comparison with nontraditional wines obtained from highbush blueberry. AU - Sánchez-Moreno,Concepción, AU - Cao,Guohua, AU - Ou,Boxin, AU - Prior,Ronald L, PY - 2003/8/9/pubmed PY - 2003/10/22/medline PY - 2003/8/9/entrez SP - 4889 EP - 96 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 51 IS - 17 N2 - Antioxidant capacity, as measured by oxygen radical absorbance capacity (ORAC(PE)), total phenolic, total and individual anthocyanins, and proanthocyanidin fraction contents were evaluated in red and white wines from grapes. A comparison in terms of antioxidant capacity is made with nontraditional wines made from highbush blueberry. Blueberries are among fruits that are best recognized for their potential health benefits. In red wines, total oligomeric proanthocyanidin content, including catechins, was substantially higher (177.18 +/- 96.06 mg/L) than that in white wines (8.75 +/- 4.53 mg/L). A relative high correlation in red wines was found between ORAC(PE) values and malvidin compounds (r = 0.75, P < 0.10), and proanthocyanidins (r = 0.87, P < 0.05). In white wines, a significant correlation was found between the trimeric proanthocyanidin fraction and peroxyl radical scavenging values (r = 0.86, P < 0.10). A moderate drink (1 drink per day, about 140 mL) of red wine, or white wine, or wine made from highbush blueberry corresponds to an intake of 2.04 +/- 0.81 mmol of TE, 0.47 +/- 0.15 mmol of TE, and 2.42 +/- 0.88 mmol of TE of ORAC(PE)/day, respectively. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/12903941/Anthocyanin_and_proanthocyanidin_content_in_selected_white_and_red_wines__Oxygen_radical_absorbance_capacity_comparison_with_nontraditional_wines_obtained_from_highbush_blueberry_ L2 - https://dx.doi.org/10.1021/jf030081t DB - PRIME DP - Unbound Medicine ER -