Changes in phenolic composition and antioxidant activity of white wine during bottle storage: Accelerated browning test versus bottle storage

2009 ◽  
Vol 113 (2) ◽  
pp. 500-505 ◽  
Author(s):  
S. Kallithraka ◽  
M.I. Salacha ◽  
I. Tzourou
Keyword(s):  
Antioxidant Activity ◽  
White Wine ◽  
Phenolic Composition

Antioxidant activity and phenolic composition of costmary (Chrysanthemum balsamita L.) flower

2019 ◽  
Author(s):  
E Varga ◽  
E Domokos ◽  
K Orbán ◽  
L Kursinszki ◽  
B Imre ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Composition

Contribution of Major Polyphenols to the Antioxidant Profile and Cytotoxic Activity of Olive Leaves

2019 ◽  
Vol 19 (13) ◽  
pp. 1651-1657
Author(s):  
Zouhaier Bouallagui ◽  
Asma Mahmoudi ◽  
Amina Maalej ◽  
Fatma Hadrich ◽  
Hiroko Isoda ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Hepg2 Cells ◽  
Cytotoxic Activities ◽  
Phenolic Composition ◽  
Olive Leaves ◽  
Total Polyphenols ◽  
Cytotoxic Effects ◽  
Antioxidant Profile ◽  
Phytochemical Profile ◽  
Mcf 7

Aim: This study was designed to investigate the phytochemical profile and the cytotoxic activities of the eco-friendly extracts of olive leaves from Chemlali cultivar. Materials and Methods: The Phenolic composition of olive leaves extracts, the antioxidant activity and the cytotoxic effects against MCF-7 and HepG2 cells were determined. Results: Olive leaves extracts showed relevant total polyphenols contents. Oleuropein was the major detected phenolic compound reaching a concentration of 16.9 mg/ml. The antioxidant potential of the studied extracts varied from 23.7 to 46.5mM Trolox equivalents as revealed by DPPH and ABTS assays. Cytotoxicity experiments showed similar trends for both HepG2 and MCF-7 cells with the infusion extract being the most active. Conclusion: This study denotes that olive leaves may have great potential as endless bioresource of valuable bioactive compounds which may have a wide application.

scholarly journals Phenolic Composition and Antioxidant Activity of Plants Belonging to the Cephalaria (Caprifoliaceae) Genus

Plants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 952
Author(s):  
Małgorzata Chrząszcz ◽  
Barbara Krzemińska ◽  
Rafał Celiński ◽  
Katarzyna Szewczyk
Keyword(s):  
Antioxidant Activity ◽  
Lung Diseases ◽  
Antioxidative Activity ◽  
Biological Activities ◽  
Natural Antioxidants ◽  
Antioxidant Effect ◽  
In Vivo Studies ◽  
Phenolic Composition

The genus Cephalaria, belonging to the Caprifoliaceae family, is a rich source of interesting secondary metabolites, including mainly saponins which display a variety of biological activities, such as immunomodulatory, antimicrobial and hemolytic effects. Besides these compounds, flavonoids and phenolic acids were identified in Cephalaria species. Cephalaria is employed in traditional medicine e.g., to cure cardiac and lung diseases, rheumatism, and regulate menstruation. In this review we focus on the phenolic compound composition and antioxidative activity of Cephalaria species. The antioxidant effect can be explained by flavonoids present in all parts of these plants. However, future efforts should concentrate more on in vitro and in vivo studies and also on clinical trials in order to confirm the possibility of using these plants as natural antioxidants for the pharmacology, food or cosmetic industries.

scholarly journals Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1499
Author(s):  
Giovanna Fia ◽  
Ginevra Bucalossi ◽  
Bruno Zanoni
Keyword(s):  
Antioxidant Activity ◽  
Red Wine ◽  
Waste Product ◽  
Natural Antioxidants ◽  
White Wine ◽  
Small Scale ◽  
Protective Effects ◽  
White Wines ◽  
Accelerated Oxidation ◽  
Wine Colour

Unripe grapes (UGs) are a waste product of vine cultivation rich in natural antioxidants. These antioxidants could be used in winemaking as alternatives to SO2. Three extracts were obtained by maceration from Viognier, Merlot and Sangiovese UGs. The composition and antioxidant activity of the UG extracts were studied in model solutions at different pH levels. The capacity of the UG extracts to protect wine colour was evaluated in accelerated oxidation tests and small-scale trials on both red and white wines during ageing in comparison with sulphur dioxide, ascorbic acid and commercial tannins. The Viognier and Merlot extracts were rich in phenolic acids while the Sangiovese extract was rich in flavonoids. The antioxidant activity of the extracts and commercial tannins was influenced by the pH. In the oxidation tests, the extracts and commercial products showed different wine colour protection capacities in function of the type of wine. During ageing, the white wine with the added Viognier UG extract showed the lowest level of colour oxidation. The colour of the red wine with the UG extract evolved similarly to wine with SO2 and commercial tannins. The obtained results indicated that natural and healthy UG extracts could be an interesting substitute for SO2 during wine ageing.

scholarly journals Characterization of phenolic compounds and antioxidant properties of Glycyrrhiza glabra L. rhizomes and roots

RSC Advances ◽  
2015 ◽  
Vol 5 (34) ◽  
pp. 26991-26997 ◽  
Author(s):  
Natália Martins ◽  
Lillian Barros ◽  
Montserrat Dueñas ◽  
Celestino Santos-Buelga ◽  
Isabel C. F. R. Ferreira
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Properties ◽  
Glycyrrhiza Glabra ◽  
Phenolic Composition ◽  
Glycyrrhiza Glabra L

The present work aims to characterize and quantify the phenolic composition and to evaluate the antioxidant activity of Glycyrrhiza glabra L. (commonly known as licorice) rhizomes and roots.

Phenolic composition and antioxidant activity of kenaf leaves

2015 ◽  
Vol 78 ◽  
pp. 116-123 ◽  
Author(s):  
Andreia Pascoal ◽  
Rosa Quirantes-Piné ◽  
Ana Luisa Fernando ◽  
Efi Alexopoulou ◽  
Antonio Segura-Carretero
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Composition

scholarly journals Infusions from Thymus vulgaris L. treated at different gamma radiation doses: Effects on antioxidant activity and phenolic composition

LWT ◽  
2016 ◽  
Vol 74 ◽  
pp. 34-39 ◽  
Author(s):  
Eliana Pereira ◽  
Lillian Barros ◽  
Amilcar L. Antonio ◽  
Sandra Cabo Verde ◽  
Celestino Santos-Buelga ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Gamma Radiation ◽  
Thymus Vulgaris ◽  
Radiation Doses ◽  
Phenolic Composition

scholarly journals Wines with Increased Lignan Content by the Addition of Lignan Extracts

2016 ◽  
Vol 34 (No. 5) ◽  
pp. 439-444 ◽  
Author(s):  
Balík Josef ◽  
Híc Pavel ◽  
Kulichová Jana ◽  
Novotná Pavla ◽  
Tříska Jan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Storage Time ◽  
Red Wine ◽  
White Wine ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Ethanol Extracts ◽  
One Year ◽  
And Storage

Red and white wines [Grüner Veltliner white wine and Blue Limberger (Blaufränkisch) red wine (vintage 2013)] were enriched with lignan hydroxymatairesinol originated from spruce knots. These spruce knots with removed resin were extracted with ethyl alcohol of agricultural origin. Ethanol extracts of lignans were then used to enrich wine sorts. Enriched wines were stored for 13 months. At 2, 6, and 13 months, samples were taken and subjected to a variety of analyses and sensory evaluations. Analyses included 7-hydroxymatairesinol and alpha-conidendrin lignan content, antioxidant activity (as determined by FRAP), total polyphenols, and sensory evaluation. The obtained data were evaluated using the analysis of variance to determine which factors e.g. wine type, quantity of added lignan extracts, additional sugar, method of preservation, and storage time had the most significant influence on lignan content, antioxidant activity and polyphenol content. In all cases the lignan content in the wines was significantly influenced by the addition of lignan extracts. After one year of storage, lignan contents changed only moderately and added lignans were stable in stored wines. Total polyphenol content in wines and the antioxidant activity of wines were significantly influenced by the type of wine (i.e., red or white). The presented method of wine enrichment with lignans opens the door for the production of extra quality wines.

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