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Changes during storage in conventional and ecological wine: phenolic content and antioxidant activity.
J Agric Food Chem 2003; 51(16):4694-700JA

Abstract

Polyphenol content, free radical scavenging capacity, and changes during storage over 7 months in the dark were studied in ecological and conventional red and white wines. In red wines, the most changeable components during storage were the anthocyanins since during storage anthocyanins content decreased 88% in conventional wine and 91% in ecological wine. Initially, the total flavonol contents of the conventional and ecological red wines were 163.88 +/- 2.69 and 153.58 +/- 1.71 mg/L, respectively, and no significant variations occurred during storage. No differences in hydroxycinnamic acid derivatives content between conventional and ecological red and white wines were observed. The flavonol level in white wines was very low, as expected since these compounds are found in grape skin. The initial antioxidant activity was 5.37 +/- 0.14 and 5.82 +/- 0.31 mM equivalents Trolox for conventional and ecological red wines, respectively; no significant differences were observed (p = 0.2831), and these values were 7-8 times higher than the antioxidant activity observed in conventional and ecological white wine. In contrast with other studies, the total concentrations of phenolic compounds in conventional and ecological red and white wines were not related to antioxidant activity (p > 0.05). In red wines, no significant differences were observed in the antioxidant activity of ecological and conventional red wine (p = 0.28), while in white wine significant differences were observed in the antioxidant activity between conventional and ecological white wine (p = 0.006).

Authors+Show Affiliations

Escuela Universitaria de Nutrición Humana y Dietética, Universidad Católica San Antonio, Murcia 30107, Spain. mpzafrilla@pdi.ucam.eduNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

14705898

Citation

Zafrilla, Pilar, et al. "Changes During Storage in Conventional and Ecological Wine: Phenolic Content and Antioxidant Activity." Journal of Agricultural and Food Chemistry, vol. 51, no. 16, 2003, pp. 4694-700.
Zafrilla P, Morillas J, Mulero J, et al. Changes during storage in conventional and ecological wine: phenolic content and antioxidant activity. J Agric Food Chem. 2003;51(16):4694-700.
Zafrilla, P., Morillas, J., Mulero, J., Cayuela, J. M., Martínez-Cachá, A., Pardo, F., & López Nicolás, J. M. (2003). Changes during storage in conventional and ecological wine: phenolic content and antioxidant activity. Journal of Agricultural and Food Chemistry, 51(16), pp. 4694-700.
Zafrilla P, et al. Changes During Storage in Conventional and Ecological Wine: Phenolic Content and Antioxidant Activity. J Agric Food Chem. 2003 Jul 30;51(16):4694-700. PubMed PMID: 14705898.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Changes during storage in conventional and ecological wine: phenolic content and antioxidant activity. AU - Zafrilla,Pilar, AU - Morillas,Juana, AU - Mulero,Juana, AU - Cayuela,José M, AU - Martínez-Cachá,Adela, AU - Pardo,Francisco, AU - López Nicolás,José Manuel, PY - 2004/1/7/pubmed PY - 2005/2/3/medline PY - 2004/1/7/entrez SP - 4694 EP - 700 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 51 IS - 16 N2 - Polyphenol content, free radical scavenging capacity, and changes during storage over 7 months in the dark were studied in ecological and conventional red and white wines. In red wines, the most changeable components during storage were the anthocyanins since during storage anthocyanins content decreased 88% in conventional wine and 91% in ecological wine. Initially, the total flavonol contents of the conventional and ecological red wines were 163.88 +/- 2.69 and 153.58 +/- 1.71 mg/L, respectively, and no significant variations occurred during storage. No differences in hydroxycinnamic acid derivatives content between conventional and ecological red and white wines were observed. The flavonol level in white wines was very low, as expected since these compounds are found in grape skin. The initial antioxidant activity was 5.37 +/- 0.14 and 5.82 +/- 0.31 mM equivalents Trolox for conventional and ecological red wines, respectively; no significant differences were observed (p = 0.2831), and these values were 7-8 times higher than the antioxidant activity observed in conventional and ecological white wine. In contrast with other studies, the total concentrations of phenolic compounds in conventional and ecological red and white wines were not related to antioxidant activity (p > 0.05). In red wines, no significant differences were observed in the antioxidant activity of ecological and conventional red wine (p = 0.28), while in white wine significant differences were observed in the antioxidant activity between conventional and ecological white wine (p = 0.006). SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/14705898/Changes_during_storage_in_conventional_and_ecological_wine:_phenolic_content_and_antioxidant_activity_ L2 - https://dx.doi.org/10.1021/jf021251p DB - PRIME DP - Unbound Medicine ER -