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Effect of cultivar and variety on phenolic compounds and antioxidant activity of cherry wine.
Food Chem. 2015 Nov 01; 186:69-73.FC

Abstract

To compare the influence of cultivar and variety on the phenolic compounds and antioxidant activity (AA) of cherry wines, total phenolic (TP), total flavonoid (TF), total anthocyanin (TA), total tannin (TT), five individual phenolic acids, and AA were determined. An ultra-performance liquid chromatography tandem mass spectrometry (HPLC-DAD/ESI-MS) method was developed for the determination of gallic acid (GAE), p-hydroxybenzoic acid (PHB), chlorogenic acid (CHL), vanillic acid (VAN), and caffeic acid (CAF). A principal component analysis (PCA) and a cluster analysis (CA) were used to analyze differences related to cultivar and variety. The TP, TF, TA, TT, and AA of samples sourced from the Shandong province of China were higher than those from the Jiangsu province. The PCA and CA results showed that phenolic compounds in cherry wines were closely related to cultivar and variety and that cultivar had more influence on the phenolic compounds of cherry wines than variety.

Authors+Show Affiliations

Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, China.Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, China.Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, China.Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, China. Electronic address: hyyu603@gmail.com.

Pub Type(s)

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

Language

eng

PubMed ID

25976793

Citation

Xiao, Zuobing, et al. "Effect of Cultivar and Variety On Phenolic Compounds and Antioxidant Activity of Cherry Wine." Food Chemistry, vol. 186, 2015, pp. 69-73.
Xiao Z, Fang L, Niu Y, et al. Effect of cultivar and variety on phenolic compounds and antioxidant activity of cherry wine. Food Chem. 2015;186:69-73.
Xiao, Z., Fang, L., Niu, Y., & Yu, H. (2015). Effect of cultivar and variety on phenolic compounds and antioxidant activity of cherry wine. Food Chemistry, 186, 69-73. https://doi.org/10.1016/j.foodchem.2015.01.050
Xiao Z, et al. Effect of Cultivar and Variety On Phenolic Compounds and Antioxidant Activity of Cherry Wine. Food Chem. 2015 Nov 1;186:69-73. PubMed PMID: 25976793.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of cultivar and variety on phenolic compounds and antioxidant activity of cherry wine. AU - Xiao,Zuobing, AU - Fang,Lingling, AU - Niu,Yunwei, AU - Yu,Haiyan, Y1 - 2015/01/13/ PY - 2014/10/29/received PY - 2015/01/02/revised PY - 2015/01/07/accepted PY - 2015/5/16/entrez PY - 2015/5/16/pubmed PY - 2016/1/12/medline KW - Antioxidant activity KW - Cherry wine KW - Cluster analysis KW - Phenolic compounds SP - 69 EP - 73 JF - Food chemistry JO - Food Chem VL - 186 N2 - To compare the influence of cultivar and variety on the phenolic compounds and antioxidant activity (AA) of cherry wines, total phenolic (TP), total flavonoid (TF), total anthocyanin (TA), total tannin (TT), five individual phenolic acids, and AA were determined. An ultra-performance liquid chromatography tandem mass spectrometry (HPLC-DAD/ESI-MS) method was developed for the determination of gallic acid (GAE), p-hydroxybenzoic acid (PHB), chlorogenic acid (CHL), vanillic acid (VAN), and caffeic acid (CAF). A principal component analysis (PCA) and a cluster analysis (CA) were used to analyze differences related to cultivar and variety. The TP, TF, TA, TT, and AA of samples sourced from the Shandong province of China were higher than those from the Jiangsu province. The PCA and CA results showed that phenolic compounds in cherry wines were closely related to cultivar and variety and that cultivar had more influence on the phenolic compounds of cherry wines than variety. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/25976793/Effect_of_cultivar_and_variety_on_phenolic_compounds_and_antioxidant_activity_of_cherry_wine_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(15)00052-7 DB - PRIME DP - Unbound Medicine ER -