Chemiluminescent determination of total antioxidant capacity during winemaking

Girotti, Stefano; Fini, Fabiana; Bolelli, Luca; Savini, Luigi; Sartini, Elisa; Arfelli, Giuseppe

doi:10.1002/bio.912

Cited by 18 publications

(16 citation statements)

References 24 publications

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“…119 The possible industrial use of three previously selected Saccharomyces cerevisiae in musts derived from Tempranillo and Cabernet Sauvignon has been investigated recently. 120 With the exception of hydroxycinnamic acids, no particular infl uence of the yeast strain was observed on the remaining nonanthocyanin phenol compounds.…”

Section: Effect Of Grape/vine Varieties and Cultivarsmentioning

confidence: 99%

Major factors influencing antioxidant contents and antioxidant activity in grapes and wines

Lachman¹,

Sulc²

2009

IJWR

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Phenolic compounds in wines, especially in red wines, possess strong antioxidant activity, have the largest effect in decreasing atherosclerosis by both hypolipemic and antioxidant mechanisms. The long-term uptake of red wine has a positive impact on antioxidant activity (AA) of blood plasma in rats in vivo and increases AA by 15%-20% compared to a control group. In the article the effect of total phenolics (TP), total anthocyanins (TA), individual anthocyanins, procyanidins and phenolics contained in red grapes, musts, grape seeds and skins and wines on the AA is discussed. Signifi cant impact of varieties, viticultural regions and locations, climate conditions and vintage has been shown. Likewise, the ways and individual stages of the vinifi cation technology process, and storage conditions affect color, TP, TA, and AA and health aspects of produced wines. Resveratrol, another free radical scavenger mainly contained in the skins of grapes, inhibits the risk of cardiovascular diseases. Higher amounts of trans-resveratrol (RES) have been found in wines from cool and wet climate regions and lesser amounts are typical for warm and dry regions. Changes in the TP content and AA affected by grape variety, vineyard location and winemaking process in white and blue varieties from different vineyards of the Czech Republic were studied. Signifi cant differences in TP among varieties were found. Analysis of variance showed statistically high differences among red and white wines and growing locations. Wines differed signifi cantly in TP content and AA increased signifi cantly during the winemaking process. Statistically signifi cant differences in AA values were found among growing areas, wines and varieties. Signifi cant positive correlations between TP and AA were determined. Total antioxidant status (TAS) of white and red wines (white and blue vine varieties) determined by DPPH and ABTS assays revealed signifi cant differences in AA between white and red wines. Moreover, differences were ascertained between individual varieties of red wine. The results obtained supported the assumption that variety plays a considerable role in TAS; the blue vine varieties showed a much higher TAS. Analysis of variance in AA showed statistically high signifi cance between red and white wines. AA increased during the winemaking process, the highest increase was determined during fermentation and maturation stages of red wine.

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Section: Effect Of Grape/vine Varieties and Cultivarsmentioning

confidence: 99%

Major factors influencing antioxidant contents and antioxidant activity in grapes and wines

Lachman¹,

Sulc²

2009

IJWR

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“…The total antioxidant capacity (TAC) determination is based on the measurement of the length of inhibition time of luminol radicals' dependent chemiluminescence, assuming that it is directly proportional to the total antioxidant capacity. Luminol chemiluminescence occurs by means of hydrogen peroxide decomposition in the presence of horse-radish peroxidase (HRP) as a catalyst Girotti, Bolelli, Fini, et al, 2002). Nhe Trolox equivalent antioxidant capacity (TEAC) is a chemiluminescent inhibition assay; it measures the sample's capacity to temporarily consume the radicals produced by luminol oxidation and compare it with a standard antioxidant -Trolox.…”

Section: Introductionmentioning

confidence: 99%

“…The sensitive and simple chemiluminescent methods for measuring antioxidant activity were developed Girotti, Bolelli, Fini, Budini, & Arfelli, 2002;Whitehead, Robinson, Allaway, Syms, & Hale, 1995). The total antioxidant capacity (TAC) determination is based on the measurement of the length of inhibition time of luminol radicals' dependent chemiluminescence, assuming that it is directly proportional to the total antioxidant capacity.…”

Section: Introductionmentioning

confidence: 99%

Comparison of the antioxidant capacity and the antimicrobial activity of black and green tea

Bancı́řová

2010

Food Research International

126

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“…The use of cereals and malt to produce beer may also contribute for the ingestion of naturally occurring antioxidant (AO) compounds, such as polyphenols. Therefore, a possible benefit from beer consumption, not yet studied, may derive from its AO proprieties (Ghiselli et al, 2000b;Girotti, Bolelli, Fini, Budini, & Arfelli, 2002;Wei, Mura, & Shibamoto, 2001). AOs are ''any substance that, when present at low concentrations compared with those of an oxidizable substrate, significantly delays or prevents oxidation of that substrate" (Halliwell, 2007).…”

Section: Introductionmentioning

confidence: 99%

Control and comparison of the antioxidant capacity of beers

Tafulo

Queirós

Delerue–Matos

et al. 2010

Food Research International

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A B S T R A C TThe purpose of the present work is to determine the antioxidant capacity (AC) of 27 commercial beers. The AC indicates the degree of protection of a certain organism against oxidative damage provoked by reactive oxygen and nitrogen species.Assays were carried out by the following methods: (i) total radical trapping antioxidant parameter (TRAP); (ii) trolox equivalent antioxidant capacity (TEAC); (iii) trolox equivalent antioxidant capacity (DPPH); (iv) ferric-ion reducing antioxidant parameter (FRAP); (v) cupric reducing antioxidant capacity (CUPRAC); (vi) oxygen radical absorbance capacity (ORAC). Ascorbic acid (AA), gallic acid (GA) and trolox (TR) were used as standards.All beers showed antioxidant power, but a wide range of ACs was observed. The effect of several factors upon these differences was studied. Statistical differences were found between ACs of beers of different colours. ORAC method provided always higher experimental ACs, of significant statistical differences to other assays.

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Chemiluminescent determination of total antioxidant capacity during winemaking

Cited by 18 publications

References 24 publications

Major factors influencing antioxidant contents and antioxidant activity in grapes and wines

Major factors influencing antioxidant contents and antioxidant activity in grapes and wines

Comparison of the antioxidant capacity and the antimicrobial activity of black and green tea

Control and comparison of the antioxidant capacity of beers

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