Tags

Type your tag names separated by a space and hit enter

Contribution of anthocyanin fraction to the antioxidant properties of wine.
Food Chem Toxicol. 2008 Aug; 46(8):2815-22.FC

Abstract

The wine is a beverage with an important antioxidant efficiency which is attributed to their bioactives compounds, especially polyphenols. The anthocyanins are the main phenolic compounds of red wine and its consumption has been partially related with the "French Paradox". The aim of the present work was to evaluate the contribution of the anthocyanins to the antioxidant properties of red wines. So, total antioxidant capacity (TAC), hydroxyl and superoxide scavenger activity and lipid peroxidation of 80 Spanish red wines and their anthocyanins fractions have been assessed for ABTS, DPPH, DMPD, and FRAP methods, hydroxyl radical (HRSA), superoxide radical scavenger activity (SRSA) and ABAP-lipid peroxidation (ABAP-LP). The results showed that free anthocyanins fraction are main responsible of the total antioxidant capacity of red wines correlated with electron transference processes. In similar way, free anthocyanins are the maximum responsible of HRSA scavenger activity of red wines, contributing less extensively to their SRSA capacity or to their protective action on lipid peroxidation. Furthermore, simple anthocyanins exert a low action in TAC process involved with proton transference. Glycosilated and methoxylic anthocyanins as malvidin-3-glucoside, seem to be the type of anthocyanins with higher participation on the antioxidant effect of red wine.

Authors+Show Affiliations

Dpto. de Biotecnologi a y Ciencia de los Alimentos, Facultad de Ciencias, Universidad de Burgos, Pza. Misael Banuelos s/n, Burgos 09001, Spain. drivero@ubu.esNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18590944

Citation

Rivero-Pérez, M D., et al. "Contribution of Anthocyanin Fraction to the Antioxidant Properties of Wine." Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, vol. 46, no. 8, 2008, pp. 2815-22.
Rivero-Pérez MD, Muñiz P, González-Sanjosé ML. Contribution of anthocyanin fraction to the antioxidant properties of wine. Food Chem Toxicol. 2008;46(8):2815-22.
Rivero-Pérez, M. D., Muñiz, P., & González-Sanjosé, M. L. (2008). Contribution of anthocyanin fraction to the antioxidant properties of wine. Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, 46(8), 2815-22. https://doi.org/10.1016/j.fct.2008.05.014
Rivero-Pérez MD, Muñiz P, González-Sanjosé ML. Contribution of Anthocyanin Fraction to the Antioxidant Properties of Wine. Food Chem Toxicol. 2008;46(8):2815-22. PubMed PMID: 18590944.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Contribution of anthocyanin fraction to the antioxidant properties of wine. AU - Rivero-Pérez,M D, AU - Muñiz,P, AU - González-Sanjosé,M L, Y1 - 2008/05/23/ PY - 2007/07/31/received PY - 2008/02/04/revised PY - 2008/05/16/accepted PY - 2008/7/2/pubmed PY - 2008/9/16/medline PY - 2008/7/2/entrez SP - 2815 EP - 22 JF - Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association JO - Food Chem. Toxicol. VL - 46 IS - 8 N2 - The wine is a beverage with an important antioxidant efficiency which is attributed to their bioactives compounds, especially polyphenols. The anthocyanins are the main phenolic compounds of red wine and its consumption has been partially related with the "French Paradox". The aim of the present work was to evaluate the contribution of the anthocyanins to the antioxidant properties of red wines. So, total antioxidant capacity (TAC), hydroxyl and superoxide scavenger activity and lipid peroxidation of 80 Spanish red wines and their anthocyanins fractions have been assessed for ABTS, DPPH, DMPD, and FRAP methods, hydroxyl radical (HRSA), superoxide radical scavenger activity (SRSA) and ABAP-lipid peroxidation (ABAP-LP). The results showed that free anthocyanins fraction are main responsible of the total antioxidant capacity of red wines correlated with electron transference processes. In similar way, free anthocyanins are the maximum responsible of HRSA scavenger activity of red wines, contributing less extensively to their SRSA capacity or to their protective action on lipid peroxidation. Furthermore, simple anthocyanins exert a low action in TAC process involved with proton transference. Glycosilated and methoxylic anthocyanins as malvidin-3-glucoside, seem to be the type of anthocyanins with higher participation on the antioxidant effect of red wine. SN - 0278-6915 UR - https://www.unboundmedicine.com/medline/citation/18590944/Contribution_of_anthocyanin_fraction_to_the_antioxidant_properties_of_wine_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0278-6915(08)00252-4 DB - PRIME DP - Unbound Medicine ER -