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The Use of Grape Seed Byproducts Rich in Flavonoids to Improve the Antioxidant Potential of Red Wines.
Molecules. 2016 Nov 12; 21(11)M

Abstract

The influence of adding seeds from grape pomace during Syrah wine fermentation in a warm climate has been studied. Seeds of Pedro Ximenez variety were rich in phenolic compounds, mainly flavonoids such as catechin and procyanidins. Changes in total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity of red wines were observed. These changes depended on the vinification stage and the amount of seeds (SW: 450 g or DW: 900 g seeds/150 kg grapes) applied. In general, antioxidant activity was greater when a simple dose (SW) was considered. Results indicate that seeds rich in flavonoids could be used as wine additives, which could improve the antioxidant potential of red wines in a warm climate.

Authors+Show Affiliations

Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. mjara@us.es.Department of Analytical Chemistry, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. vila@us.es.Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. gilete@us.es.Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. heredia@us.es.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27845756

Citation

Jara-Palacios, María José, et al. "The Use of Grape Seed Byproducts Rich in Flavonoids to Improve the Antioxidant Potential of Red Wines." Molecules (Basel, Switzerland), vol. 21, no. 11, 2016.
Jara-Palacios MJ, Hernanz D, Escudero-Gilete ML, et al. The Use of Grape Seed Byproducts Rich in Flavonoids to Improve the Antioxidant Potential of Red Wines. Molecules. 2016;21(11).
Jara-Palacios, M. J., Hernanz, D., Escudero-Gilete, M. L., & Heredia, F. J. (2016). The Use of Grape Seed Byproducts Rich in Flavonoids to Improve the Antioxidant Potential of Red Wines. Molecules (Basel, Switzerland), 21(11).
Jara-Palacios MJ, et al. The Use of Grape Seed Byproducts Rich in Flavonoids to Improve the Antioxidant Potential of Red Wines. Molecules. 2016 Nov 12;21(11) PubMed PMID: 27845756.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The Use of Grape Seed Byproducts Rich in Flavonoids to Improve the Antioxidant Potential of Red Wines. AU - Jara-Palacios,María José, AU - Hernanz,Dolores, AU - Escudero-Gilete,María Luisa, AU - Heredia,Francisco J, Y1 - 2016/11/12/ PY - 2016/09/30/received PY - 2016/11/02/revised PY - 2016/11/08/accepted PY - 2016/11/16/entrez PY - 2016/11/16/pubmed PY - 2017/4/8/medline KW - antioxidant activity KW - flavonoids KW - grape pomace KW - red wine KW - seeds JF - Molecules (Basel, Switzerland) JO - Molecules VL - 21 IS - 11 N2 - The influence of adding seeds from grape pomace during Syrah wine fermentation in a warm climate has been studied. Seeds of Pedro Ximenez variety were rich in phenolic compounds, mainly flavonoids such as catechin and procyanidins. Changes in total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity of red wines were observed. These changes depended on the vinification stage and the amount of seeds (SW: 450 g or DW: 900 g seeds/150 kg grapes) applied. In general, antioxidant activity was greater when a simple dose (SW) was considered. Results indicate that seeds rich in flavonoids could be used as wine additives, which could improve the antioxidant potential of red wines in a warm climate. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/27845756/The_Use_of_Grape_Seed_Byproducts_Rich_in_Flavonoids_to_Improve_the_Antioxidant_Potential_of_Red_Wines_ L2 - https://www.mdpi.com/resolver?pii=molecules21111526 DB - PRIME DP - Unbound Medicine ER -