scholarly journals Phenolic composition and total antioxidant capacity analysis of red wine vinegars commercialized in Portuguese market

2018 ◽  
Vol 33 (2) ◽  
pp. 102-115 ◽  
Author(s):  
Miguel Cruz ◽  
Ana C. Correia ◽  
Fernando J. Gonçalves ◽  
António M. Jordão
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Red Wine ◽  
Phenolic Content ◽  
The Other ◽  
Capacity Analysis ◽  
Phenolic Composition ◽  
Phenolic Fraction ◽  
Total Antioxidant ◽  
High Diversity

In the last years, there has been an increase in consumption of wine vinegars in Portugal. Thus, the aim of this work was to evaluate the phenolic composition and total antioxidant capacity from several commercial red wine vinegars commercialized in Portuguese market. Several parameters were evaluated: general phenolic composition, chromatic characteristics, individual anthocyanins and phenolic acids by HPLC, and total antioxidant capacity by two methodologies (DPPH and ABTS). For the different parameters analyzed, the red wine vinegars samples studied differed significantly. Vinegars with higher phenolic content tend to have lower lightness, but higher values of the red component color. High diversity of anthocyanins was detected, with some of the vinegars being distinguished by having significantly higher values of anthocyanins compared to the others, as was detected for the generality of the other phenolic parameters. The total antioxidant capacity was positively correlated with the different phenolic parameters. Finally, higher total antioxidant capacity was detected for the phenolic fraction containing anthocyanins and polymeric proanthocyanidins. The results obtained confirm that red wine vinegars are good sources of phenolic compounds and antioxidants. However, there is a great diversity of values for the various red wine vinegars commercialized in the Portuguese market.

EXTRACTION OPTIMIZATION AND ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS FROM AVOCADO PEEL

2019 ◽  
pp. 49-59
Author(s):  
Nu Linh Giang Ton ◽  
Thi Hoai Nguyen ◽  
Quoc Hung Vo
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Antioxidant Capacity ◽  
Response Surface ◽  
Total Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quadratic Model ◽  
Total Phenolic ◽  
Total Antioxidant

Avocado peel has been considered as a potential source of natural antioxidants in which phenolics are among the most important compounds. Therefore, this study aims to optimize the extraction process of phenolics using response surface methodology and evaluate the corresponding antioxidant activity. From the quadratic model, the optimal condition was determined including the ethanol concentration 54.55% (v/v), the solvent/solute ratio 71.82/1 (mL/g), temperature 53.03 oC and extraction time 99.09 min. The total phenolic content and the total antioxidant capacity at this condition with minor modifications were 26,74 ± 0,04 (mg GAE/g DW) and 188.06 ± 1.41 (mg AAE/g DW), respectively. The significant correlation between total phenolic content and total antioxidant capacity was also confirmed. Key words: response surface methodology, central composite rotatable design, total phenolic content, total antioxidant capacity, avocado peel

scholarly journals In Ovo Injection of GABA Can Help Body Weight Gain at Hatch, Increase Chick Weight to Egg Weight Ratio, and Improve Broiler Heat Resistance

Animals ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 1364
Author(s):  
Chris Major Ncho ◽  
Akshat Goel ◽  
Chae-Mi Jeong ◽  
Mohamed Youssouf ◽  
Yang-Ho Choi
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Antioxidant Status ◽  
Body Weight Gain ◽  
Weight Ratio ◽  
The Other ◽  
Mrna Levels ◽  
In Ovo ◽  
Total Antioxidant ◽  
In Ovo Injection

The aim of this study was to explore the outcomes of an in ovo GABA injection in broilers challenged with HS. In Experiment 1, 210 Arbor Acres eggs were allocated to five treatments: no-injection, and in ovo injection of 0.6 mL of 0%, 5%, 10%, or 20% of GABA. Hatchling weight and CWEWR were significantly increased in the 5% GABA group. In ovo, injection of 10% GABA solution caused a significant decrease in plasma cholesterol and increased plasma total antioxidant capacity of hatchlings. Experiment 2 was conducted with 126 fertile Arbor Acres eggs distributed into one of two groups. At 17.5 days of incubation, one received no injection, and the other was fed 0.6 mL of 10% GABA. On day 10, one subgroup (4 replicates * 3 birds) from each treatment was submitted to HS (38 ± 1 °C for 3 h) while the other was kept at a thermoneutral temperature (29 ± 1 °C). An in ovo injection of GABA significantly increased total antioxidant capacity, but reduced malondialdehyde levels, hepatic mRNA levels of HSP70, FAS, and L-FABP with HS. In conclusion, an in ovo GABA injection improves CWEWR and antioxidant status at hatch, and enhances antioxidant status while downregulating the expression of HSP70 and fatty acid metabolism-related genes in young chicks under HS.

scholarly journals ANTIOXIDANT PROPERTIES EVALUATION FOR DIFFERENT TYPES OF APPLE VINEGAR WITH UNALCOHOLIC RED WINE CONCENTRATES ADDITION

1970 ◽  
Vol 63 ◽  
Author(s):  
Mariana Atena Poiană ◽  
I. Gergen ◽  
Diana Moigrădean ◽  
Viorica Târu ◽  
Diana Dogaru
Keyword(s):  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Total Antioxidant Capacity ◽  
Red Wine ◽  
Antioxidant Properties ◽  
Differential Method ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Total Antioxidant ◽  
Monomeric Anthocyanins

In this paper it was obtained the apple vinegar with addition of red wines concentrates in different percents for to improve the antioxidant properties. For processing of red wine concentrates it was used the young red wines Merlot and Cabernet Sauvignon. For resulted vinegar types were analyzed total acidity, extract, total antioxidant capacity (using FRAP method), total polyphenols amount (by Folin-Ciocalteu method) and monomeric anthocyanins (using pH-differential method). Polyphenols content from vinegar with Cabernet Sauvignon concentrates addition was situated in the range 0.74-3.42 mM gallic acid/L and for vinegar with red wine Merlot concentrates addition between 0.74-2.64 mM gallic acid/L. The antioxidant capacity was presented the values between 0.45-8.18 mM Fe2+/L for apple vinegar with Cabernet Sauvignon concentrates addition and between 0.45-6.69 mM Fe2+/L for vinegar with Merlot concentrate addition. The polyphenols content and monomeric anthocyanins content of apple vinegars with red wine concentrates increase in rapport with the percent of red wines concentrates added. The values of polyphenols content and total antioxidant capacity were more with approximate 20% in the case of vinegar with Cabernet Sauvignon concentrates addition comparatively with the case of vinegar with Merlot concentrates addition.

Comparison of total antioxidant capacity and phenolic composition of some apple juices with combined HPLC–CUPRAC assay

2010 ◽  
Vol 120 (4) ◽  
pp. 1201-1209 ◽  
Author(s):  
Şeyda Karaman ◽  
Esma Tütem ◽  
Kevser Sözgen Başkan ◽  
Reşat Apak
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Phenolic Composition ◽  
Total Antioxidant

Total antioxidant capacity and phenolic content of the Brazilian diet: a real scenario

2014 ◽  
Vol 65 (3) ◽  
pp. 293-298 ◽  
Author(s):  
Eloá Angélica Koehnlein ◽  
Adelar Bracht ◽  
Verônica Sayuri Nishida ◽  
Rosane Marina Peralta
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Phenolic Content ◽  
Total Antioxidant ◽  
Real Scenario

scholarly journals Physiological and Gene Expression Responses of Six Annual Ryegrass Cultivars to Cobalt, Lead, and Nickel Stresses

2021 ◽  
Vol 22 (24) ◽  
pp. 13583
Author(s):  
Siyu Qiao ◽  
Ye Tao ◽  
Qinghua Shan ◽  
Jingang Wang ◽  
Tuanyao Chai ◽  
...  
Keyword(s):  
Heavy Metal ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Heavy Metal Contamination ◽  
The Other ◽  
Blue Dye ◽  
Metal Transporters ◽  
Genes Encoding ◽  
Total Antioxidant ◽  
Physiological Indexes

Heavy metals negatively affect soil quality and crop growth. In this study, we compared the tolerance of six ryegrass cultivars to cobalt (Co2+), lead (Pb2+), and nickel (Ni2+) stresses by analyzing their physiological indexes and transcript levels of genes encoding metal transporters. Compared with the other cultivars, the cultivar Lm1 showed higher germination rates and better growth under Co2+, Pb2+, or Ni2+ treatments. After 48 h of Co2+ treatment, the total antioxidant capacity of all six ryegrass cultivars was significantly increased, especially that of Lm1. In contrast, under Pb2+ stress, total antioxidant capacity of five cultivars was significantly decreased, but that of Lm1 was unaffected at 24 h. Staining with Evans blue dye showed that the roots of Lm1 were less injured than were roots of the other five ryegrass cultivars by Co2+, Pb2+, and Ni2+. Lm1 translocated and accumulated lesser Co2+, Pb2+, and Ni2+ than other cultivars. In Lm1, genes encoding heavy metal transporters were differentially expressed between the shoots and roots in response to Co2+, Pb2+, and Ni2+. The aim of these researches could help find potential resource for phytoremediation of heavy metal contamination soil. The identified genes related to resistance will be useful targets for molecular breeding.

scholarly journals Red, White, And...Orange? A New Look into an Old Wine (P20-007-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Shely Salemnia ◽  
Rosalia Garcia-Torres ◽  
Dena Herman ◽  
Claudia Fajardo-Lira
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Red Wine ◽  
White Wine ◽  
Red Wines ◽  
Total Polyphenols ◽  
White Wines ◽  
Skin Contact ◽  
Total Antioxidant ◽  
Orange Wine

Abstract Objectives Orange wine is essentially white wine that is produced similarly to red wines, with skin-contact during maceration. Various polyphenols found in red wine may be contributing to the observed benefits on heart health. The objective is to identify if grape skin contact gives orange wine similar antioxidant properties as red wine, by comparing total polyphenols and antioxidant capacity of red, white, and orange wines. Methods Fifteen wine samples were analyzed in triplicates (4 red, 8 orange and 3 white wines). A set of orange, red and white wines from the same wineries and vintages were purchased and analyzed. Analysis consisted of total polyphenols, total antioxidant capacity, and color. Total polyphenols were measured using the Folin Ciocalteu method (gallic acid equivalent per liter (GA/L)), total antioxidant capacity was measured using the ORAC method (micromol of Trolox equivalent per mililiter (µmol TE/ml)) and color was measured using a colorimeter (Lab color scale). Results Total polyphenol content in orange wines (1259.2 + 138.9 mg GA/L) was 0.6 times of red wines (2239.4 + 156.9 mg GA/L) and 4.6 times higher than white wines (273.9 + 11.8 mg GA/L). Similarly, the antioxidant capacity of orange wine (12.2 + 1.9 µmol TE/ml) was 0.6 times of red wines (20.9 + 2.7 µmol TE/ml) and 2.3 times higher than white wines (4.9 + 0.9 µmol TE/ml). Differences in total polyphenols and antioxidant capacity between types of wines were significantly different (ANOVA, α = 0.05). Color of orange wines had great variability, ranging from pale to deep orange and confirmed by the wide range of a and b color values (0.3 to 2.9 and 13.3 to 25.5 respectively). Many factors can contribute to this variation, including grape variety, winery, methods of production and storage; only two countries have a legal definition of orange wine or skin-contact white wine, thus adding additional variability. Conclusions This allows for understanding of the characteristics of orange wines, which may have a beneficial effect on heart health and how it compares with other wine styles. Funding Sources California State University, Northridge.

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