Catechin and Epicatechin Contents in Wines Obtained from Brazilian Exotic Tropical Fruits

Abstract

Flavonoids constitute a diverse group of secondary metabolites which are present in both fruits and wines. The contents of some of the most prominent compounds such as catechin and epicatechin are little known in wines prepared from tropical fruits. In this context, this study was aimed to determine catechin and epicatechin contents in wines processed from 7 tropical fruits (cajá-umbu, cashew apple, mangaba, pineapple, siriguela, sugar apple and umbu), by HPLC-DAD system. Moreover the total phenolic compounds content was also determined in these wines and compared to those of the commercial wines obtained from grapes and cashew apple. The wines produced in this work contained higher total phenolic compounds contents when compared to that of the grape wines. The higher values of total phenolic compounds were found in wines elaborated from cajá-umbu (123.4 mg·mL −1 GAE) and from cashew (87.5 mg·mL −1 GAE). However, higher contents of catechin and epicatechin were found in wines obtained from mangaba (14.01 ± 0.37 mg·L −1 , 22.66 ± 1.03 mg·L −1 ), siriguela (9.97 ± 0.28, 4.38 ± 0.45) and cashew apple (7.46 ± 0.18, 1.30 ± 0.17) fruits. The present work indicates that the use of exotic tropical fruits is feasible in developing wines which could serve as functional foods as these contain appreciable quantities of catechin and epicatechin.

Physicochemical Characterization, Antioxidant Potential and Sensory Quality of Wine from Wild Edible Fruits of Flacourtia montana J. Graham

“…Moreover, catechins are abundantly found in the beverages such as green tea and apple wine, and exhibit multiple biological activities [37,38]. The findings of the present study was in accordance with the recent report on fruit wines by Ramalho et al [42] wherein their study revealed the occurrence of catechin and epicatechin among fruit wines, was comparatively higher than grape wines. The antioxidant profile of Flacourtia montana wine was on par with the Jackfruit (Artocarpus heterophyllus Lam.)…”

Thermal Processing Alters the Chemical Quality and Sensory Characteristics of Sweetsop (Annona squamosa L.) and Soursop (Annona muricata L.) Pulp and Nectar

“…Ramalho and others () have reported the presence of catechin and epicatechin (4.34 and 4.11 mg/L, respectively) in A. squamosa wine. Also, the bitterness in wines is due to the flavan‐3‐ols catechin and epicatechin (Nobel, ).…”

A Review on Wine Flavour Profiles Altered by Bottle Aging

“…In addition, tannins can be formed by polymerising flavonoid derivatives such as flavane-3-ol and flavane-3,4-diol. The most important representatives of flavane-3-ols are catechins and epicatechins, which contribute to the retention of taste, astringency, and texture characteristics during wine aging [ 80 ]. However, the concentration of catechin and epicatechin in all wines has been reported to decrease during aging [ 74 ].…”