From grape to wine: Changes in phenolic composition and its influence on antioxidant activity

被引：137
作者：
Lingua, Mariana S. [1 ,2 ,3 ]
Fabani, Maria P. [4 ]
Wunderlin, Daniel A. [1 ,2 ,3 ]
Baroni, Maria V. [1 ,2 ,3 ]
机构：
[1] Univ Nacl Cordoba, SECyT, ISIDSA, Bv Dr Juan Filloy S-N,Ciudad Univ, RA-5000 Cordoba, Argentina
[2] Univ Nacl Cordoba, CONICET, ICYTAC, Bv Dr Juan Filloy S-N, RA-5000 Cordoba, Argentina
[3] Univ Nacl Cordoba, Fac Ciencias Quim, Bv Dr Juan Filloy S-N, RA-5000 Cordoba, Argentina
[4] Univ Nacl San Juan, Fac Ingn, Inst Biotecnol, Ave Libertador Gen San Martin 1109 O, RA-5400 San Juan, Argentina
来源：
FOOD CHEMISTRY | 2016年 / 208卷
关键词：
Vitis vinifera L. red varieties; Winemaking; Phenolic profile; Antioxidant capacity; Pomace; VITIS-VINIFERA L; WINEMAKING BY-PRODUCTS; RED WINES; FLAVONOL PROFILES; CV GRACIANO; POLYPHENOLS; ANTHOCYANIN; CULTIVARS; EVOLUTION; CAPACITY;
D O I：
10.1016/j.foodchem.2016.04.009
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The evolution of phenolic compounds and their relationship with the antioxidant capacity (AC) of samples taken along the winemaking process of three Vitis vinifera L. cv., Syrah, Merlot and Cabernet Sauvignon grown in Argentina were studied. Forty-five compounds were identified by HPLC-PDA-MS/MS, while the AC was determined by FRAP, ABTS and DPPH assays. Results show that phenolic composition and AC vary along the winemaking process and between varieties. Multiple regression analysis showed a high correlation between phenolic composition and AC of samples, being anthocyanins the main family with significant contribution to AC. In addition, quantitative differences in specific phenolic compounds help to explain differences in AC observed between varieties. A high phenolic content and bioactivity still remain in pomaces which support its use as an inexpensive source of antioxidants. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：228 / 238
页数：11
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