Total antioxidant capacity, total phenolic content, mineral elements, and histamine concentrations in wines of different fruit sources

Rupasinghe, H.P. Vasantha; Clegg, Steve

doi:10.1016/j.jfca.2006.06.008

Cited by 148 publications

(109 citation statements)

References 25 publications

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“…Most of these studies focus on the content of total phenolics and antioxidant capacity, while the ones studying a comprehensive profi le of individual phenolic compounds as important markers of wine quality are very scarce and usually involve only one or two diff erent fruit wines, as reported for blackberry (12)(13)(14)(15), cherry and blackcurrant (16)(17)(18)(19), red raspberry (20,21) and apple wine (11). Nevertheless, some of the fruit wines, such as blackberry (12,13,22) or elderberry, blueberry and blackcurrant wine (23) showed a high phenolic content and antioxidant capacity, even comparable to those of red wine (12,24). In addition, extracts of blackberry, black raspberry, blueberry, cranberry, red raspberry and strawberry, rich in polyphenols, showed important biological activity by inhibiting proliferation of human oral (KB, CAL-27), breast (MCF-7), colon (HT-29, HCT116) and prostate (LNCaP) cancer cells, as well as stimulating cell apoptosis in vitro (25).…”

Section: Introductionmentioning

confidence: 99%

Phenolic Composition, Antioxidant Capacity and in vitro Cytotoxicity Assessment of Fruit Wines

Ljevar

Ćurko

Tomašević

et al. 2016

Food Technol. Biotechnol.

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Section: Introductionmentioning

confidence: 99%

Phenolic Composition, Antioxidant Capacity and in vitro Cytotoxicity Assessment of Fruit Wines

Ljevar

Ćurko

Tomašević

et al. 2016

Food Technol. Biotechnol.

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“…Nectarines are nutritionally important because of their high acceptance by consumers (Cantín et al 2009), although they usually have lower antioxidant content than other fruits such as strawberry, apple or orange (Rupasinghe, Clegg 2007). In this work, the initial AC levels ranged from 32 to 34 mg AsAE/100 g f.w.…”

Section: Analysis Of Bioactive Compoundsmentioning

confidence: 69%

Combined effects of deficit irrigation and fresh-cut processing on quality and bioactive compounds of nectarines

Falagán¹,

Artés²,

Gómez³

et al. 2015

Hort. Sci. (Prague)

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Falagán N., Artés F., Gómez P.A., Artés-Hernández F., Pérez-Pastor A., de la Rosa J.M., Aguayo E. Water scarcity makes necessary the use of tools for increasing water productivity such as regulated deficit irrigation strategies (RDI). The effect of RDI on fresh-cut white flesh extra-early nectarine was studied. Initially, the soluble solids content of nectarines from RDI was higher than in control and over-irrigated fruits (9.72 ± 0.20 vs. 8.57 ± 0.05°Brix, respectively) but after shelf-life storage no differences were found. During storage, RDI fruits had a more stable antioxidant capacity and soluble phenolic content. This treatment showed 10% more vitamin C than the other irrigation treatments, due to an increase in dehydroascorbic acid content. No pathogenic bacteria growth was found and all microbial counts were below the European legal limits. For all the irrigation treatments, the final sensorial scores were above the limit of marketability. Overall, RDI enabled savings of about 1,260 m 3 of water/ha and year, without negatively affecting the quality of the fruit, allowing for their use as a fresh-cut product with a shelf-life of 8 days at 5°C.

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“…1). The antioxidant activity in wine generally depends on the level and type of phenolic compounds as well as the presence of other components including sulphur dioxide (SO 2 ) and metals (RupasingHe & CLegg, 2007). In addition, assessment of antioxidant capacities could be affected by the assay model system since antioxidants may respond in different ways to different oxidant sources in the assay (Prior et al, 2005).…”

Section: Antioxidative Properties Of the Winesmentioning

confidence: 99%

“…Wines contain different concentrations of various components including phenolic compounds, transition metals, ethanol, organic acids, SO 2 and biogenic amines (RupasingHe & CLegg, 2007). SO 2 is a chemical widely used in wine-making due to its antimicrobial and antioxidant activities (DaniLewiCz, 2007).…”

Section: Effect Of Wines On Ground Pork Colourmentioning

confidence: 99%

“…SO 2 is a chemical widely used in wine-making due to its antimicrobial and antioxidant activities (DaniLewiCz, 2007). The concentrations of transition metals in wine, such as iron (0-5 mg l -1 ) and copper (0.1-0.3 mg l -1 ), depend on the fruit source, geographical origin of the fruit, and vinification method (RupasingHe & CLegg, 2007). The levels of metals in wine are important because these metals are known to generate highly reactive hydroxyl or alkoxyl radicals, resulting in oxidative spoilage even at low concentrations.…”

Section: Effect Of Wines On Ground Pork Colourmentioning

confidence: 99%

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Effects of red grape, wild grape and black raspberry wines on ground pork during refrigerated storage

Lee¹,

Cho²

2014

Acta Alimentaria

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The effects of red grape, wild grape and black raspberry wines on the quality of ground pork during a 15 days refrigerated storage period were investigated. The levels of phenolic compounds were the highest in black raspberry wine (P<0.05). In contrast, the antioxidant capacities according to ferric reducing antioxidant potential (FRAP) and trolox equivalent antioxidant capacity (TEAC) were not significantly different among the wines (P>0.05). The addition of 5% and 10% wine influenced the quality of ground pork by decreasing pH, inhibiting the progression of lipid oxidation and the formation of total volatile basic nitrogen (TVB-N), and stabilizing the red colour of the ground pork compared to control samples to which no wine was added. In ground pork, addition of red grape wine led to lower concentrations of thiobarbituric acid reactive substances (TBARS, 0.19-0.39 mg kg , respectively) or black raspberry wine (0.33-0.58 mg kg -1 and 81.7-225.4 mg kg -1 , respectively) up to 10 days of storage. Results from the present study suggested that the quality of ground pork was affected by wine type and storage period. These effects could be due to phenolic compounds as well as other chemical components of the wines.

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Total antioxidant capacity, total phenolic content, mineral elements, and histamine concentrations in wines of different fruit sources

Cited by 148 publications

References 25 publications

Phenolic Composition, Antioxidant Capacity and in vitro Cytotoxicity Assessment of Fruit Wines

Phenolic Composition, Antioxidant Capacity and in vitro Cytotoxicity Assessment of Fruit Wines

Combined effects of deficit irrigation and fresh-cut processing on quality and bioactive compounds of nectarines

Effects of red grape, wild grape and black raspberry wines on ground pork during refrigerated storage

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