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From grape to wine: Changes in phenolic composition and its influence on antioxidant activity.
Food Chem. 2016 Oct 01; 208:228-38.FC

Abstract

The evolution of phenolic compounds and their relationship with the antioxidant capacity (AC) of samples taken along the winemaking process of three Vitis vinifera L. cv., Syrah, Merlot and Cabernet Sauvignon grown in Argentina were studied. Forty-five compounds were identified by HPLC-PDA-MS/MS, while the AC was determined by FRAP, ABTS and DPPH assays. Results show that phenolic composition and AC vary along the winemaking process and between varieties. Multiple regression analysis showed a high correlation between phenolic composition and AC of samples, being anthocyanins the main family with significant contribution to AC. In addition, quantitative differences in specific phenolic compounds help to explain differences in AC observed between varieties. A high phenolic content and bioactivity still remain in pomaces which support its use as an inexpensive source of antioxidants.

Authors+Show Affiliations

ISIDSA: Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos, SECyT, Universidad Nacional de Córdoba, Bv. Dr. Juan Filloy s/n, Ciudad Universitaria, 5000 Córdoba, Argentina; ICYTAC: Instituto de Ciencia y Tecnología de Alimentos Córdoba, CONICET and Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Bv. Dr. Juan Filloy s/n, Ciudad Universitaria, 5000 Córdoba, Argentina.Instituto de Biotecnología, Facultad de Ingeniería, Universidad Nacional de San Juan, Av. Libertador General San Martín 1109 (O), 5400 San Juan, Argentina.ISIDSA: Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos, SECyT, Universidad Nacional de Córdoba, Bv. Dr. Juan Filloy s/n, Ciudad Universitaria, 5000 Córdoba, Argentina; ICYTAC: Instituto de Ciencia y Tecnología de Alimentos Córdoba, CONICET and Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Bv. Dr. Juan Filloy s/n, Ciudad Universitaria, 5000 Córdoba, Argentina.ISIDSA: Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos, SECyT, Universidad Nacional de Córdoba, Bv. Dr. Juan Filloy s/n, Ciudad Universitaria, 5000 Córdoba, Argentina; ICYTAC: Instituto de Ciencia y Tecnología de Alimentos Córdoba, CONICET and Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Bv. Dr. Juan Filloy s/n, Ciudad Universitaria, 5000 Córdoba, Argentina. Electronic address: vbaroni@fcq.unc.edu.ar.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27132844

Citation

Lingua, Mariana S., et al. "From Grape to Wine: Changes in Phenolic Composition and Its Influence On Antioxidant Activity." Food Chemistry, vol. 208, 2016, pp. 228-38.
Lingua MS, Fabani MP, Wunderlin DA, et al. From grape to wine: Changes in phenolic composition and its influence on antioxidant activity. Food Chem. 2016;208:228-38.
Lingua, M. S., Fabani, M. P., Wunderlin, D. A., & Baroni, M. V. (2016). From grape to wine: Changes in phenolic composition and its influence on antioxidant activity. Food Chemistry, 208, 228-38. https://doi.org/10.1016/j.foodchem.2016.04.009
Lingua MS, et al. From Grape to Wine: Changes in Phenolic Composition and Its Influence On Antioxidant Activity. Food Chem. 2016 Oct 1;208:228-38. PubMed PMID: 27132844.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - From grape to wine: Changes in phenolic composition and its influence on antioxidant activity. AU - Lingua,Mariana S, AU - Fabani,María P, AU - Wunderlin,Daniel A, AU - Baroni,María V, Y1 - 2016/04/04/ PY - 2015/06/15/received PY - 2016/03/17/revised PY - 2016/04/04/accepted PY - 2016/5/3/entrez PY - 2016/5/3/pubmed PY - 2017/2/7/medline KW - Antioxidant capacity KW - Phenolic profile KW - Pomace KW - Vitis vinifera L. red varieties KW - Winemaking SP - 228 EP - 38 JF - Food chemistry JO - Food Chem VL - 208 N2 - The evolution of phenolic compounds and their relationship with the antioxidant capacity (AC) of samples taken along the winemaking process of three Vitis vinifera L. cv., Syrah, Merlot and Cabernet Sauvignon grown in Argentina were studied. Forty-five compounds were identified by HPLC-PDA-MS/MS, while the AC was determined by FRAP, ABTS and DPPH assays. Results show that phenolic composition and AC vary along the winemaking process and between varieties. Multiple regression analysis showed a high correlation between phenolic composition and AC of samples, being anthocyanins the main family with significant contribution to AC. In addition, quantitative differences in specific phenolic compounds help to explain differences in AC observed between varieties. A high phenolic content and bioactivity still remain in pomaces which support its use as an inexpensive source of antioxidants. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/27132844/From_grape_to_wine:_Changes_in_phenolic_composition_and_its_influence_on_antioxidant_activity_ DB - PRIME DP - Unbound Medicine ER -