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.

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.

scholarly journals Influence of wine polysaccharides and polyphenols on the crystallization of potassium hydrogen tartrate

OENO One ◽  
1997 ◽  
Vol 31 (2) ◽  
pp. 65 ◽  
Author(s):  
Vincent Gerbaud ◽  
Nadine Gabas ◽  
Jacques Blouin ◽  
Patrice Pellerin ◽  
Michel Moutounet
Keyword(s):  
Crystal Growth ◽  
Red Wine ◽  
White Wine ◽  
Red Wines ◽  
High Concentration ◽  
Total Polyphenols ◽  
White Wines ◽  
Appearance Time ◽  
Potassium Hydrogen ◽  
Potassium Hydrogen Tartrate

<p style="text-align: justify;">Potassium hydrogen tartrate (KHT) is a natural compound of wine which crystallizes spontaneously. Whereas crystal occurrence can be considered as a sign of goodness in old and famous vintage wines, it is usually thought of as a serious failure for most consumers, even though it does not alter wine quality. An efficient and cheap process of wine stabilization versus KHT crystallization has to be found yet. An alternate process to physical stabilization of wines may lie in the addition of an inhibitor of KHT crystallization. Bearing this in mind, we have investigated the effect of several polysaccharides and total polyphenols fractions on KHT crystallization through the measurement of crystal appearance time (induction time) with and without any macromolecule.</p><p style="text-align: justify;">Red wines. white wines and KHT supersaturated hydroalcoholic solution exhibit different behaviours versus KHT crystallization, red wines crystallizing less easily than white wines and far less easily th an hydroalcoholic solution. Those differences can be explained by our results. The innate inhibition of red wines is the sum of the inhibiting effects of rhamnogalacturonans (RG-I and RG-II), yeasts mannoproteins present in wine and of total polyphenols. Arabinogalactans show no effect on KHT crystallization whereas rhamnogalacturonans display a peculiar concentration dependent behaviour : crystal appearance is accelerated at low concentration and slowed at high concentration. More strongly observed for RG-1I2 fractions, this feature is confirmed by a theory of crystallization in the presence of an additive. The theory predicts that RG-I has almost no effect on the nucleation phenomenon whereas RG-1I2 enhances this phenomenon. Both RG-l and RG-1I2 inhibit crystal growth by adsorption on crystal growth sites, as contirmed by single crystal growth experiments.</p><p style="text-align: justify;">Red wine tendency to be more difficult to stabilize versus KHT crystallization by cooling than white wine is due to the concentration in RG-II and in total polyphenols : low RG-II content in white wine accelerates crystal appearance whereas high RG-Il content in red wine slows crystal appearance. Thus it intensifies the inhibition due to the high total polyphenol content in red wine.</p><p style="text-align: justify;">Mannoproteins extracted from yeast cell walls inhibit KHT crystallization far more than yeast mannoproteins present in wine. However, their efficiency is reduced as temperature is lowered.</p>

Application of a Microplate-Based ORAC-Pyrogallol Red Assay for the Estimation of Antioxidant Capacity: First Action 2012.03

2012 ◽  
Vol 95 (6) ◽  
pp. 1558-1561 ◽  
Author(s):  
Rocío Ortiz ◽  
Mónica Antilén ◽  
Hernán Speisky ◽  
Margarita E Aliaga ◽  
Camilo López-Alarcón ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Oxygen Radicals ◽  
Red Wine ◽  
Area Under The Curve ◽  
Fruit Juices ◽  
Red Wines ◽  
White Wines ◽  
Pyrogallol Red ◽  
Wide Range ◽  
Precision And Accuracy

Abstract A method was developed for microplate-based oxygen radicals absorbance capacity (ORAC) using pyrogallol red (PGR) as probe (ORAC-PGR). The method was evaluated for linearity, precision, and accuracy. In addition, the antioxidant capacity of commercial beverages, such as wines, fruit juices, and iced teas, was measured. Linearity of the area under the curve (AUC) versus Trolox® concentration plots was [AUC = (845 ± 110) + (23 ± 2) [Trolox, μM]; R = 0.9961, n = 19]. Analyses showed better precision and accuracy at the highest Trolox concentration (40 μM) with RSD and recovery (REC) values of 1.7 and 101.0%, respectively. The method also showed good linearity for red wine [AUC = (787 ± 77) + (690 ± 60) [red wine, μL/mL]; R = 0.9926, n = 17], precision and accuracy with RSD values from 1.4 to 8.3%, and REC values that ranged from 89.7 to 103.8%. Red wines showed higher ORAC-PGR values than white wines, while the ORAC-PGR index of fruit juices and iced teas presented a wide range of results, from 0.6 to 21.6 mM of Trolox equivalents. Product-to-product variability was also observed for juices of the same fruit, showing the differences between brands on the ORAC-PGR index.

EFFECTS OF BOILING AND ROASTING ON CRUDE PROTEINS, TOTAL ANTIOXIDANT CAPACITY AND TOTAL POLYPHENOLS CONTENT OF POTATO TUBERS

2020 ◽  
Author(s):  
Despina-Maria Bordean ◽  
Aurica Breica Borozan ◽  
Gabriel Bujanca ◽  
Camelia Cioban ◽  
Delia Gabriela Dumbrava
Keyword(s):  
Moisture Content ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Crude Protein ◽  
Starch Content ◽  
Colorimetric Method ◽  
High Water ◽  
Local Market ◽  
Total Polyphenols ◽  
Total Antioxidant

Compared with other sources, potato can bring multiple nutritional benefits because it’s naturally low energy food (0.7 kcal), having high water, fiber and starch content. Even if the consummation of potatoes is in decline, it is still considered a source of valuable nutrition. Depending on the method of preparation, potatoes contain significant level of proteins and antioxidants and can offer considerable protection against cardiovascular diseases and cancer. Natural antioxidants are present under different forms in all plants, being the base source of these compounds for humans. The objective of this study was to determine the moisture content, crude protein, total antioxidant capacity and phenolic content of three assortments of potatoes (Solanum tuberosum) available on the Romanian local market (Timis County). The study was carried out on raw, unpeeled, boiled and roasted potatoes. The moisture content was determinate thermogravimetrically using Sartorius thermo balance, crude protein quantified by using a rapid colorimetric method, total antioxidant capacity determinate using CUPRAC method and total polyphenols content using Folin-Ciocalteu assay. The experimental results show that blue roasted potatoes present the highest content of crude protein, total antioxidant capacity and total polyphenols content and the lowest water content. The obtained data are used to create a graphical fingerprint of raw and processed potatoes in order to identify the best options to mix different potatoes assortments and to create innovative nutritious food products

Phenolic Composition and Total Antioxidant Capacity by Electrochemical, Spectrophotometric and HPLC‐EC Evaluation in Portuguese Red and White Wines

2019 ◽  
Vol 31 (5) ◽  
pp. 936-945 ◽  
Author(s):  
Isaíde de Araújo Rodrigues ◽  
Sara M. C. Gomes ◽  
Isabel Patrícia Garrido Fernandes ◽  
Ana Maria Oliveira‐Brett
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Phenolic Composition ◽  
White Wines ◽  
Total Antioxidant
Sign in / Sign up

Export Citation Format

Share Document