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General phenolic characterisation, individual anthocyanin and antioxidant capacity of matured red wines from two Portuguese Appellations of Origins.
J Sci Food Agric 2013; 93(10):2486-93JS

Abstract

BACKGROUND

The main aim of this work was to evaluate the general phenolic composition, individual anthocyanin content and total antioxidant capacity from 20 commercial matured red wine samples (vintage from 2005 to 2008) produced in two Appellations of Origin from the north of Portugal: Douro and Dão.

RESULTS

The results showed that the levels of general phenolic compounds, individual anthocyanins and antioxidant capacity in the 20 matured red wine samples analysed differed significantly. In addition, matured red wine samples aged in oak wood had a lower total individual anthocyanin content (from 13.85 to 56.79 mg L(-1), averaging 46.13 mg L(-1)) than wines aged in bottle (from 25.93 to 252.82 mg L(-1), averaging 94.17 mg L(-1)). The total antioxidant capacity values of the analysed wines showed quantitative differences among the values obtained from each antioxidant method applied as well as differences in the range of variation, especially for the values obtained by the DPPH method.

CONCLUSION

The wines used in this study constitute quite a heterogeneous group, made from different Portuguese red grape varieties, with diverse ages and two ageing processes (bottle and oak wood barrels); and accordingly, they showed important differences, especially in their phenolic composition. Finally, the oak wood ageing process before bottling had a negative effect in individual anthocyanins content in contrast to matured red wines submitted only to a bottle ageing process.

Authors+Show Affiliations

Polytechnic Institute of Viseu (Centre for the Study of Education, Technologies and Health), Agrarian Higher School, Department of Food Industries, Estrada de Nelas, Quinta da Alagoa, Ranhados, Viseu, Portugal.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

23460089

Citation

Cristino, Rosa, et al. "General Phenolic Characterisation, Individual Anthocyanin and Antioxidant Capacity of Matured Red Wines From Two Portuguese Appellations of Origins." Journal of the Science of Food and Agriculture, vol. 93, no. 10, 2013, pp. 2486-93.
Cristino R, Costa E, Cosme F, et al. General phenolic characterisation, individual anthocyanin and antioxidant capacity of matured red wines from two Portuguese Appellations of Origins. J Sci Food Agric. 2013;93(10):2486-93.
Cristino, R., Costa, E., Cosme, F., & Jordão, A. M. (2013). General phenolic characterisation, individual anthocyanin and antioxidant capacity of matured red wines from two Portuguese Appellations of Origins. Journal of the Science of Food and Agriculture, 93(10), pp. 2486-93. doi:10.1002/jsfa.6064.
Cristino R, et al. General Phenolic Characterisation, Individual Anthocyanin and Antioxidant Capacity of Matured Red Wines From Two Portuguese Appellations of Origins. J Sci Food Agric. 2013 Aug 15;93(10):2486-93. PubMed PMID: 23460089.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - General phenolic characterisation, individual anthocyanin and antioxidant capacity of matured red wines from two Portuguese Appellations of Origins. AU - Cristino,Rosa, AU - Costa,Elisa, AU - Cosme,Fernanda, AU - Jordão,António M, Y1 - 2013/03/04/ PY - 2012/10/02/received PY - 2012/12/11/revised PY - 2013/01/24/accepted PY - 2013/3/6/entrez PY - 2013/3/6/pubmed PY - 2014/1/15/medline SP - 2486 EP - 93 JF - Journal of the science of food and agriculture JO - J. Sci. Food Agric. VL - 93 IS - 10 N2 - BACKGROUND: The main aim of this work was to evaluate the general phenolic composition, individual anthocyanin content and total antioxidant capacity from 20 commercial matured red wine samples (vintage from 2005 to 2008) produced in two Appellations of Origin from the north of Portugal: Douro and Dão. RESULTS: The results showed that the levels of general phenolic compounds, individual anthocyanins and antioxidant capacity in the 20 matured red wine samples analysed differed significantly. In addition, matured red wine samples aged in oak wood had a lower total individual anthocyanin content (from 13.85 to 56.79 mg L(-1), averaging 46.13 mg L(-1)) than wines aged in bottle (from 25.93 to 252.82 mg L(-1), averaging 94.17 mg L(-1)). The total antioxidant capacity values of the analysed wines showed quantitative differences among the values obtained from each antioxidant method applied as well as differences in the range of variation, especially for the values obtained by the DPPH method. CONCLUSION: The wines used in this study constitute quite a heterogeneous group, made from different Portuguese red grape varieties, with diverse ages and two ageing processes (bottle and oak wood barrels); and accordingly, they showed important differences, especially in their phenolic composition. Finally, the oak wood ageing process before bottling had a negative effect in individual anthocyanins content in contrast to matured red wines submitted only to a bottle ageing process. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/23460089/General_phenolic_characterisation_individual_anthocyanin_and_antioxidant_capacity_of_matured_red_wines_from_two_Portuguese_Appellations_of_Origins_ L2 - https://doi.org/10.1002/jsfa.6064 DB - PRIME DP - Unbound Medicine ER -