A comparative study on the antioxidant properties of Slovakian and Austrian wines

Staško, Andrej; Brezová, Vlasta; Mazúr, Milan; Čertı́k, Milan; Kaliňák, Michal; Gescheidt, Georg

doi:10.1016/j.lwt.2007.11.021

Cited by 49 publications

(48 citation statements)

References 56 publications

(57 reference statements)

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“…There are known studies which show that the proton content in aromatic groups correlates with the antioxidant capacity of food products [3,6]. An analysis of the NMR spectra of the samples tested in this study also confirms this thesis.…”

Section: Nmr Spectroscopysupporting

confidence: 87%

“…64 scans of 32 K data points were acquired with a spectral width of 16 ppm, acquisition time of 5.45 s, and relaxation delay of 5 s. Spectrum processing was performed using TOPSPIN 3.1 Bruker software. The FIDs were Fourier transformed, the spectra were phased, the baseline corrected and the relative integrals of the aromatic region (6.2-8.2 ppm) were evaluated [6].…”

Section: Nmr Spectroscopymentioning

confidence: 99%

“…In recent years, there has been a growing interest in the antioxidant properties of food products [1][2][3][4][5][6]. Various methods are used to study the antioxidant capacity of food products, Electronic supplementary material The online version of this article (doi:10.1007/s00217-017-2986-z) contains supplementary material, which is available to authorized users.…”

Section: Introductionmentioning

confidence: 99%

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Comparison of antioxidant capacities of different types of tea using the spectroscopy methods and semi-empirical mathematical model

Bartoszek

Polak

Chorążewski

2017

Eur Food Res Technol

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including tea; these methods are based on different mechanisms, using a variety of detection techniques and are therefore not standardized. Hence, the comparison of the antioxidant capacity values obtained in different laboratories is not possible. On the other hand, the antioxidant capacity values obtained in the same laboratory through the use of different methods and parameters are also not consistent, due to the use of different interactions. Therefore the research is leading to the modification of existing methods and new methods are constantly sought. Recently, an EPR method based on a new semi-empirical mathematical model were proposed [5]. This method allows for a quick and precise determination of the antioxidant capacity of food products. In this paper this method was applied to tea. Tea is one of the most widely consumed beverages in the world [7]. It is valued both for the taste and for the health benefits associated with its antioxidant content [1,[7][8][9][10]. All varieties of tea are produced from young, tender leaves of Camellia sinensis (L.) (family Theaceae). Through using a wide variety of methods, different types of tea are produced: unfermented (green and white), partially fermented (oolong) and fermented (black and red). Green tea is produced through treating the leaves with hot steam and subsequently drying them. In such conditions, polyphenol oxidation is inactivated, which prevents the oxidation of polyphenols. As a result, the raw material remains rich in flavonols such as: catechin, epicatechin, epigallocatechin, flavonoids and simple phenolic acids [7,11]. Fermentation is necessary in order to produce black tea. This process consists of enzymatic oxidation by endogenous polyphenol oxidases and peroxidases of tea polyphenols, namely colorless flavonols that are partially converted into theaflavins and thearubigins, responsible for the characteristic aroma and color of the black and oolong teas. About 75% of the catechin contained in leaves undergoes enzymatic oxidation [12]. AbstractThe antioxidant properties of different types of tea-green, black and earl grey-were investigated using the EPR spectroscopy method based on a new semi-empirical mathematical model and on a single EPR spectroscopy measurement. The obtained values of the antioxidant capacity were correlated with the bioactive ingredient content identified through the NMR spectroscopy. Moreover, an attempt was made to determine what impact on the antioxidant properties of tea does adding sugar, milk, lemon and honey have. All studied teas exhibited antioxidant properties. The best DPPH free radical scavengers were green teas. Adding sugar, milk and lemon juice to tea did not significantly impact the antioxidant properties of the infusion; adding honey, however, caused an increase in the total antioxidant capacity of the infusion. The aromatic proton content correlates positively with the antioxidant capacity value.

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Section: Nmr Spectroscopysupporting

confidence: 87%

Section: Nmr Spectroscopymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Comparison of antioxidant capacities of different types of tea using the spectroscopy methods and semi-empirical mathematical model

Bartoszek

Polak

Chorążewski

2017

Eur Food Res Technol

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“…Various methods for characterisation of total antioxidant potential are presently in routine use, although some are non-stoichiometric (Alimelli et al, 2007;Campanella et al, 2004;Careri et al, 2003;Carralero Sanz et al, 2005;De Beer et al, 2005;Fernandez-Pachon et al, 2004;Giovanelli, 2005;Gomez-Alonso et al, 2007;Magalhaes et al, 2009;Makris et al, 2003;Malovana et al, 2001;Mozetič et al, 2006;Prior et al, 2005;Prosen et al, 2007;Recamales et al, 2006;Spigno  De Faveri, 2007;Staško et al, 2008;Weingerl et al, 2009;Woraratphoka, 2007). Some of these methods allow for rapid characterization of wines, and allow for evaluation of synergistic effects of various wine components, e.g.…”

Section: Introductionmentioning

confidence: 99%

A Comparative Study of Analytical Methods for Determination of Polyphenols in Wine by HPLC/UV-Vis, Spectrophotometry and Chemiluminometry

Weingerl¹

2012

Macro to Nano Spectroscopy

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“…Entretanto, as técnicas mais frequentemente empregadas envolvem a inativação de espécies radicalares, usualmente o radical cátion ABTS .+ , resultante da reação entre ABTS (2,2'-azino-bis(3-etilbenzotiazolina-6-ácido sulfônico) e persulfato de potássio. 10 Embora uma importante parcela da atividade antioxidante de vinhos seja atribuída à presença de espécies polifenólicas, grande parte das quais apresenta absorção característica na região espectral compreendida entre 400 e 800 nm, não existem relatos na literatura sobre a avaliação deste parâmetro recorrendo-se à espectroscopia eletrônica. Sendo assim, o presente trabalho apresentou como principal objetivo avaliar a capacidade antioxidante de vinhos, utilizando dados espectrais e procedimentos de calibração multivariada fundamentados em regressão por mínimos quadrados parciais (PLS).…”

Section: Introductionunclassified

Caracterização espectroscópica multivariada do potencial antioxidante de vinhos

Gallice¹,

Messerschmidt²,

Peralta‐Zamora³

2011

Quím. Nova

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Recebido em 31/3/10; aceito em 7/10/10; publicado na web em 26/1/11 MULTIVARIATE SPECTROSCOPIC CHARACTERIZATION OF ANTIOXIDANT POTENTIAL OF WINE. In this work the antioxidant capacity of red wine samples was characterized by conventional spectroscopic and chromatographic methodologies, regarding chemical parameters like color, total polyphenolic and resveratrol content, and antioxidant activity. Additionally, multivariate calibration models were developed to predict the antioxidant activity, using partial least square regression and the spectral data registered between 400 and 800 nm. Even when a close correlation between the evaluated parameters has been expected many inconsistencies were observed, probably on account of the low selectivity of the conventional methodologies. Models developed from mean-centered spectra and using 4 latent variables allowed high prevision capacity of the antioxidant activity, permitting relative errors lower than 3%.Keywords: wine; antioxidant potential; multivariate electronic spectroscopy. INTRODUÇÃOEstudos relativamente recentes demonstram que, mesmo adepto a uma dieta rica em gorduras, o povo francês apresenta uma baixa incidência de doenças coronárias, assim como uma baixa tendência à obesidade. 1 Este fato, universalmente conhecido como o paradoxo francês, é atribuído ao consumo diário de vinho, produto que, em função da sua rica composição em espécies polifenólicas, exerce um importante efeito antioxidante. 2 Grande parte das reações metabólicas do organismo humano é realizada em meio aeróbico (ex. respiração mitocondrial), o que irremediavelmente leva à geração de inúmeras espécies reativas de oxigênio (EROs), com destaque para radicais peroxila (ROO · ), alcoxila (RO · ), hidroxila (HO · ), superóxido (O 2 · ) e oxigênio singlete ( 1 O 2 ), dentre outras. Normalmente, o organismo controla a concentração deste tipo de espécies, principalmente por meio da produção de enzimas que catalisam reações de inativação de radicais. 3 Contudo, o aumento da geração intracelular de radicais ou a deficiência nos mecanismos antioxidantes podem desequilibrar este sistema de controle, 4 produzindo o denominado estresse oxidativo. Em geral, estima-se que o estresse oxidativo esteja envolvido na incidência de inúmeras doenças, dentre as quais se podem destacar câncer, arteriosclerose, reumatismo, artrite, artrose e doenças degenerativas, como Parkinson e Alzheimer, dentre outras.Em função da comprovada relação existente entre o estresse oxidativo e o surgimento de patologias características, grande ênfase tem sido dada nos últimos anos ao consumo de alimentos que apresentem atividade antioxidante. Dentro deste contexto, destaque deve ser dado ao vinho, principalmente tinto, produto que apresenta elevada ação antioxidante, em razão da presença de altas concentrações de substâncias polifenólicas, como taninos, ácidos fenólicos, flavonoides, catequinas e antocianidinas. 5 Mesmo que a composição polifenólica dos vinhos seja altamente dependente do tipo de uva, das condições climáticas, das técni...

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A comparative study on the antioxidant properties of Slovakian and Austrian wines

Cited by 49 publications

References 56 publications

Comparison of antioxidant capacities of different types of tea using the spectroscopy methods and semi-empirical mathematical model

Comparison of antioxidant capacities of different types of tea using the spectroscopy methods and semi-empirical mathematical model

A Comparative Study of Analytical Methods for Determination of Polyphenols in Wine by HPLC/UV-Vis, Spectrophotometry and Chemiluminometry

Caracterização espectroscópica multivariada do potencial antioxidante de vinhos

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