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Assessment of some Australian red wines for price, phenolic content, antioxidant activity, and vintage in relation to functional food prospects.
J Food Sci. 2011 Nov-Dec; 76(9):C1355-64.JF

Abstract

Twenty-three Cabernet Sauvignon wines from the Mudgee region and thirty-two Shiraz wines from the Hunter Valley region were analyzed for phenolic content and antioxidant activity. Concentrations of (+)-catechin, quercetin, and transresveratrol, total phenolic content, and DPPH antioxidant activity varied considerably, both within and between varieties. Individual phenols, total phenols, and antioxidant activity were correlated with price and vintage. Shiraz wines showed positive and significant correlations for catechin and quercetin concentrations with total phenols, antioxidant activity, and vintage; and for total phenols and antioxidant activity with vintage. Cabernet Sauvignon wines showed positive and significant correlations for quercetin concentration with total phenols and antioxidant activity. There was a negative and significant correlation found between price and antioxidant activity for Cabernet Sauvignon wines. Results are discussed in terms of the potential for wine to be considered a functional food.

PRACTICAL APPLICATION

We report on potential health benefits (antioxidant activity) of 55 wines typical of 2 geographically close, but distinct, wine regions of Australia. Our results highlight the variability in functional components as an issue that needs further research and consideration in relation to wine as a functional food. The price of studied wines is not reflective of their health functionality, based on antioxidant activities.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Yoo YJ
National Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Locked Bag 588, Charles Sturt Univ., Wagga Wagga, New South Wales 2678, Australia.
Prenzler PD
No affiliation info available
Saliba AJ
No affiliation info available
Ryan D
No affiliation info available

MeSH

AntioxidantsAustraliaBiphenyl CompoundsCatechinChromatography, High Pressure LiquidFunctional FoodPicratesPolyphenolsQuercetinResveratrolStilbenesWine

Pub Type(s)

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

Language

eng

PubMed ID

22416699

Citation

Yoo, Yung J., et al. "Assessment of some Australian Red Wines for Price, Phenolic Content, Antioxidant Activity, and Vintage in Relation to Functional Food Prospects." Journal of Food Science, vol. 76, no. 9, 2011, pp. C1355-64.
Yoo YJ, Prenzler PD, Saliba AJ, et al. Assessment of some Australian red wines for price, phenolic content, antioxidant activity, and vintage in relation to functional food prospects. J Food Sci. 2011;76(9):C1355-64.
Yoo, Y. J., Prenzler, P. D., Saliba, A. J., & Ryan, D. (2011). Assessment of some Australian red wines for price, phenolic content, antioxidant activity, and vintage in relation to functional food prospects. Journal of Food Science, 76(9), C1355-64. https://doi.org/10.1111/j.1750-3841.2011.02429.x
Yoo YJ, et al. Assessment of some Australian Red Wines for Price, Phenolic Content, Antioxidant Activity, and Vintage in Relation to Functional Food Prospects. J Food Sci. 2011 Nov-Dec;76(9):C1355-64. PubMed PMID: 22416699.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Assessment of some Australian red wines for price, phenolic content, antioxidant activity, and vintage in relation to functional food prospects. AU - Yoo,Yung J, AU - Prenzler,Paul D, AU - Saliba,Anthony J, AU - Ryan,Danielle, PY - 2012/3/16/entrez PY - 2012/3/16/pubmed PY - 2012/8/18/medline SP - C1355 EP - 64 JF - Journal of food science JO - J Food Sci VL - 76 IS - 9 N2 - UNLABELLED: Twenty-three Cabernet Sauvignon wines from the Mudgee region and thirty-two Shiraz wines from the Hunter Valley region were analyzed for phenolic content and antioxidant activity. Concentrations of (+)-catechin, quercetin, and transresveratrol, total phenolic content, and DPPH antioxidant activity varied considerably, both within and between varieties. Individual phenols, total phenols, and antioxidant activity were correlated with price and vintage. Shiraz wines showed positive and significant correlations for catechin and quercetin concentrations with total phenols, antioxidant activity, and vintage; and for total phenols and antioxidant activity with vintage. Cabernet Sauvignon wines showed positive and significant correlations for quercetin concentration with total phenols and antioxidant activity. There was a negative and significant correlation found between price and antioxidant activity for Cabernet Sauvignon wines. Results are discussed in terms of the potential for wine to be considered a functional food. PRACTICAL APPLICATION: We report on potential health benefits (antioxidant activity) of 55 wines typical of 2 geographically close, but distinct, wine regions of Australia. Our results highlight the variability in functional components as an issue that needs further research and consideration in relation to wine as a functional food. The price of studied wines is not reflective of their health functionality, based on antioxidant activities. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/22416699/Assessment_of_some_Australian_red_wines_for_price_phenolic_content_antioxidant_activity_and_vintage_in_relation_to_functional_food_prospects_ L2 - https://doi.org/10.1111/j.1750-3841.2011.02429.x DB - PRIME DP - Unbound Medicine ER -