Antioxidant capacity and phenolic composition of red wines from various grape varieties: Specificity of Pinot Noir

Leeuw, R. Van; Kevers, Claire; Pincemaïl, Joël; Defraigne, Jean; Dommès, Jacques

doi:10.1016/j.jfca.2014.07.001

Cited by 94 publications

(86 citation statements)

References 45 publications

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“…There are available data on RACI values of different vegetables (Sun and Tanumihardjo ) and cultivated plants from Serbia (Petrović and others ). In the study of Leeuw and others (), GAS values were used for comparison of antioxidant capacity of red wines. Therefore, analyzing the results of multiple antioxidant assays using several different statistical‐mathematical models is a valuable novel method that opens new avenues in expression of antioxidant capacity of foods and beverages.…”

Section: Resultsmentioning

confidence: 99%

“…Also for each cocoa powder, the average of 3 T‐scores was taken for the value of GAS ranging from 0 to 3. T‐score is calculated by the following equation:

T - s c o r e = (X - m i n) / (m a x - m i n)

, where min and max , respectively, represent the smallest and largest values of variable X among the cocoa powders of the same extract groups (Leeuw and others ).…”

Section: Methodsmentioning

confidence: 99%

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Correlation between Antimicrobial, Antioxidant Activity, and Polyphenols of Alkalized/Nonalkalized Cocoa Powders

Todorović

Milenković

Vidović

et al. 2017

Journal of Food Science

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Many factors can influence antioxidative and antimicrobial characteristics of plant materials. The quality of cocoa as functional food ingredient is influenced through its processing. The main aim of this study was to test if there is difference in polyphenol content, antioxidant capacity, and antimicrobial activity between nonalkalized and alkalized cocoa powders. To estimate polyphenol and flavonoid content in cocoa samples the spectrophotometric microassays were used. Flavan-3ols were determined with reversed-phase high-performance liquid chromatography (RP-HPLC). Antimicrobial activity against 3 Gram positive bacteria, 4 Gram negative bacteria and 1 strain of yeast was determined using broth microdilution method. Total polyphenol content was 1.8 times lower in alkalized cocoa samples than in natural ones. Epicatechin/catechin ratio was changed due to the process of alkalization in favor of catechin (2.21 in natural and 1.45 in alkalized cocoa powders). Combined results of 3 antioxidative tests (DPPH, FRAP, ABTS) were used for calculation of RACI (Relative Antioxidant Capacity Index) and GAS (Global Antioxidant Score) values that were consistently higher in natural than in alkalized cocoa extracts. Obtained results have shown significant correlations between these values and phenolic content (0.929 ≤ r ≤ 0.957, P < 0.01). Antimicrobial activity varied from 5.0 to 25.0 mg/ml (MICs), while Candida albicans was the most sensitive tested microorganism. Cocoa powders subjected to alkalization had significantly reduced content of total and specific phenolic compounds and reduced antioxidant capacity (P < 0.05), but their antimicrobial activity was equal for Gram-positive bacteria or even significantly enhanced for Gram-negative bacteria.

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Section: Resultsmentioning

confidence: 99%

“…Also for each cocoa powder, the average of 3 T‐scores was taken for the value of GAS ranging from 0 to 3. T‐score is calculated by the following equation:

T - s c o r e = (X - m i n) / (m a x - m i n)

, where min and max , respectively, represent the smallest and largest values of variable X among the cocoa powders of the same extract groups (Leeuw and others ).…”

Section: Methodsmentioning

confidence: 99%

Correlation between Antimicrobial, Antioxidant Activity, and Polyphenols of Alkalized/Nonalkalized Cocoa Powders

Todorović

Milenković

Vidović

et al. 2017

Journal of Food Science

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“…Leeuw, Kevers, Pincemail, Defraigne, and Dommes () determined the phenolic profiles of 38 commercial red wines ( Vitis vinifera L.) produced with classic cultivars derived from countries with a long tradition in the production of high quality wines, such as France, Italy, USA, Chile, Argentina, South Africa, and Australia. The results showed that the flavanol profile varied according to the cultivar and the region of origin.…”

Section: Resultsmentioning

confidence: 99%

Phenolic compounds profile and antioxidant activity of commercial tropical red wines (Vitis viniferaL.) from São Francisco Valley, Brazil

Padilha

Biasoto

Corrêa

et al. 2016

Journal of Food Biochemistry

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The aim of this study was to investigate the phenolic composition and antioxidant activity of commercial red wines produced from Vitis vinifera L. grapes grown in the São Francisco Valley (SFV), which is a tropical region in northeastern Brazil. All wines showed phenolic compound contents consistent with those of other traditional wine producing regions and high antioxidant activity. In total, 20 phenolic compounds were quantified by RP‐HPLC‐DAD‐FD and the antioxidant activity was positively correlated with the content of syringic acid > peonidin 3‐O‐glucoside > ρ‐coumaric acid > (+)‐catechin, epigallocatechin gallate > cyanidin‐3‐O‐glucoside > procyanidin A2 > (‐)‐epicatechin, highlighting the contribution of these bioactive compounds to the antioxidant potential of tropical wines. This study shows that it is possible to obtain wines with a good bioactive component and high antioxidant activity in tropical climates such as that of the SFV. The data reported herein contribute to our knowledge of the wine producing potential of new regions worldwide. Practical applications An important difference between the tropical viticulture practiced in the São Francisco Valley (SFV) and that of other traditional regions of the world is that in the SFV each vine can produce two harvests per year. Also, since this is a region with hot weather, high luminosity and abundant water for irrigation, wineries operate according to a particular scheme, according to the best period in which to harvest the grapes and to prune the vines. Also, the “step” system can be applied, where the harvesting is distributed within a certain period (e.g., one month, several months, or the whole year). Thus, it is possible to prepare wines throughout the year. This study contributes to gaining a better enological understanding of the wines produced in an atypical grape production region.

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“…Red wines are considered to have more protective function than white or rosé wines, because of their higher content in antioxidant substances released from the grape skin and seeds. 8 The total amount of polyphenols in red wines has been estimated in the range from 2000 to 6000 mg L -1 . 9 Polyphenols are usually responsible for wine colour and contribute to the bitter flavour of wine.…”

Section: Introductionmentioning

confidence: 99%

Simultaneous GC-MS Determination of Free and Bound Phenolic Acids in Slovenian Red Wines and Chemometric Characterization

Ivanović

Razboršek

Kolar

2016

ACSi

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Several phenolic acids (PAs), caffeic, vanillic, syringic, p-coumaric and ferulic acid, found in Slovenian red wines were studied using gas chromatography and mass spectrometry. For isolation of the PAs from wine samples, solid phase extraction using hydrophilic modified styrene -HLB cartridges was used. The bound PAs were extracted after basic hydrolysis and o-coumaric acid was used as the internal standard. The developed method was validated and the linear concentration range for all analytes was from 1 to 100 mg L -1 with correlation coefficients above 0.999. We show that the method is repeatable (RSD<2%), recoveries were above 96%, and LOD and LOQ values were acceptable. In all of the wine samples tested, caffeic and p-coumaric acid were determined to be the predominant PAs (17-72 mg L -1 ), while other compounds were found in lower concentrations. Principal Component Analysis and Cluster Analysis were used to study differences between wines related towards varieties and Slovenian wine regions. The results demonstrate that variety has more influence on PAs content than wine regions in Slovenian red wines.

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Antioxidant capacity and phenolic composition of red wines from various grape varieties: Specificity of Pinot Noir

Cited by 94 publications

References 45 publications

Correlation between Antimicrobial, Antioxidant Activity, and Polyphenols of Alkalized/Nonalkalized Cocoa Powders

Correlation between Antimicrobial, Antioxidant Activity, and Polyphenols of Alkalized/Nonalkalized Cocoa Powders

Phenolic compounds profile and antioxidant activity of commercial tropical red wines (Vitis viniferaL.) from São Francisco Valley, Brazil

Simultaneous GC-MS Determination of Free and Bound Phenolic Acids in Slovenian Red Wines and Chemometric Characterization

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