Anthocyanin and proanthocyanidin content in selected white and red wines.: Oxygen radical absorbance capacity comparison with nontraditional wines obtained from highbush blueberry

被引:127
作者
Sánchez-Moreno, C
Cao, GH
Ou, BX
Prior, RL
机构
[1] Tufts Univ, Nutr & Neurocognit Lab, Jean Mayer Human Nutr Res Ctr Aging, Boston, MA 02111 USA
[2] CSIC, Dept Plant Foods Sci & Technol, Inst Frio, E-28040 Madrid, Spain
[3] Brunswick Labs, Wareham, MA 02571 USA
[4] Arkansas Childrens Nutr Ctr, USDA ARS, Little Rock, AR 72202 USA
关键词
wine; grape; blueberry; anthocyanins; proanthocyanidins; phenolics; ORAC;
D O I
10.1021/jf030081t
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Antioxidant capacity, as measured by oxygen radical absorbance capacity (ORAC(PE)), total phenolic, total and individual anthocyanins, and proanthocyanidin fraction contents were evaluated in red and white wines from grapes. A comparison in terms of antioxidant capacity is made with nontraditional wines made from highbush blueberry. Blueberries are among fruits that are best recognized for their potential health benefits. In red wines, total oligomeric proanthocyanidin content, including catechins, was substantially higher (1177.18 +/- 96.06 mg/L) than that in white wines (8.75 +/- 4.53 mg/L). A relative high correlation in red wines was found between ORACPE values and malvidin compounds (r = 0.75, P < 0.10), and proanthocyanidins (r = 0.87, P < 0.05). In white wines, a significant correlation was found between the trimeric proanthocyanidin fraction and peroxyl radical scavenging values (r = 0.86, P < 0.10). A moderate drink (1 drink per day, about 140 mL) of red wine, or white wine, or wine made from highbush blueberry corresponds to an intake of 2.04 +/- 0.81 mmol of TE, 0.47 +/- 0.15 mmol of TE, and 2.42 +/- 0.88 mmol of TE of ORAC(PE)/day, respectively.
引用
收藏
页码:4889 / 4896
页数:8
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