scholarly journals Antioxidant activity and resveratrol content in wines the national origin

2021 ◽  
Vol 10 (6) ◽  
pp. 222-227
Author(s):  
Callisaya A Juan Carlos ◽  
Arteaga SM del Carmen ◽  
Taquichiri T Marco A ◽  
Gutiérrez Barea Pastor ◽  
Paco Sarzuri Joel ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
National Origin ◽  
Red Wines ◽  
White Wines

Wines are an important source of resveratrol and polyphenols, in this sense this work has focused on the determination of antioxidant activity and resveratrol content in wines of origin. The different wines analyzed exhibited strong antioxidant activity for the ABTS and DPPH tests, which are in the ranges of 2.123 to 25.097 [µmol/ml] and 2.348 to 17.138 [µmol/ml] for red wines respectively, while for white wines the ranges they are 0.793 to 2.604 [µmol/ml] and 0.419 to 3.07 [µmol/ml] respectively. Regarding the quantification and presence of trans-resveratrol, this was confirmed in most of the wines analyzed, with concentrations ranging between 0.77 and 3.25 [ppm] in red wines. As for white wines, these oscillate in the range of 0.18 to 0.69 [ppm]. Analyzing and comparing the results obtained in wines of origin, we observe that red wines have a good content of resveratrol and that in turn comparing results of other authors, we observe that the content of resveratrol in wines of origin is within the bibliographic range, both for red and white wines.

scholarly journals Chemical Composition of White Wines Produced from Different Grape Varieties and Wine Regions in Slovakia

2021 ◽  
Vol 11 (22) ◽  
pp. 11059
Author(s):  
Silvia Jakabová ◽  
Martina Fikselová ◽  
Andrea Mendelová ◽  
Michal Ševčík ◽  
Imrich Jakab ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Mean Value ◽  
Total Phenolic ◽  
White Wines ◽  
Tartaric Acids ◽  
Total Antioxidant ◽  
Total Polyphenolic Content ◽  
Wine Region ◽  
Grape Varieties

In this work, chemical parameters such as sugar (glucose and fructose) content, organic acid (total acids, malic and tartaric acids), total phenolic content and the antioxidant activity of 12 white wines (chardonnay, pinot blanc and pinot gris) from various wine regions in Slovakia were studied in order to identify differences among the varieties and wine-growing regions. The wine samples were examined by Fourier-transform infrared spectroscopy (FTIR) and UV-VIS spectrophotometry (for determination of total polyphenolic content (TPC) and total antioxidant activity (TAA)) methods. Content of alcohol ranged between 11.50% and 13.80% with the mean value 12.52%. Mean content of total acids varied between 4.63 ± 0.09 and 6.63 ± 0.05 g.L−1, tartaric acid varied between 1.62 ± 0.09 and 2.93 ± 0.03 g L−1, malic acid was found in the concentrations ranged from 0.07 ± 0.05 and 2.50 ± 0.08 g L−1 and lactic acid was present between 1.53 and 0.01 g L−1. The content of fructose was, in general, higher in the samples from the Južnoslovenská and Nitrianska wine regions and glucose was higher in the Malokarpatská wine region. Chardonnay wines showed the highest content of total polyphenols and the antioxidant activity in the samples ranged from 51.06 ± 027 to 72.53 ± 0.35% inhibition of DPPH. The PCA analysis based on chemical descriptors distinguished the Nitrianska and Stredoslovenská wine regions. According to similarities among the wine samples, four main classes were formed by cluster analysis.

Determination of the phenolic composition of sherry and table white wines by liquid chromatography and their relation with antioxidant activity

2006 ◽  
Vol 563 (1-2) ◽  
pp. 101-108 ◽  
Author(s):  
M.S. Fernández-Pachón ◽  
D. Villaño ◽  
A.M. Troncoso ◽  
M.C. García-Parrilla
Keyword(s):  
Antioxidant Activity ◽  
Liquid Chromatography ◽  
Phenolic Composition ◽  
White Wines

scholarly journals Assay of Antioxidant Capacity and Phenolic Compounds in some Romanian and Cypriot Wine

2018 ◽  
Vol 46 (1) ◽  
pp. 240-246 ◽  
Author(s):  
Camelia E. LUCHIAN ◽  
Cintia L. COLIBABA ◽  
Maria CODREANU ◽  
Ştefan TUDOSE-SANDU-VILLE ◽  
Marius NICULAUA ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Human Health ◽  
High Performance ◽  
Relevant Information ◽  
Red Wines ◽  
Health It ◽  
Material Degradation ◽  
Liquid Chromatograph ◽  
Dpph Method

Free radicals have an important role in food and in chemical material degradation, contributing to the occurrence of many human health problems, but the antioxidants can considerably delay or prevent the oxidation of easily oxidable substrates. The present research aimed to assess the antioxidant activity, expressed by the presence of polyphenols, flavonols, flavones, anthocyanidins and flavanols, in several Romanian and Cypriot wines. The wine phenolics content was analysed by high-performance liquid chromatograph (HPLC) Shimadzu equipped with two chromatographic columns. Higher concentrations were registered in all red wines. The antioxidant activity quantification was carried out by the DPPH method, a simple and cheap approach based on the absorbance decrease determination of the DPPH radical (2,2-diphenyl- 1- picrylhydrazyl) in the presence of antioxidants. The highest antioxidant activity for white wines was determined at ‘Spouriko’ for Cypriot wine from 2013 (EC 50 = 1/38) while for Romanian wines, the highest value was found in a ‘Tămâioasă românească’ (EC50 = 1/58) and for red wines at ‘Maratheftiko’ wine from 2012 (EC50 = 1/680) and in ‘Fetească Neagră’ wine from 2014 (EC50 =1/590). This study provides relevant information to consumers and industry alike regarding the beneficial role wine plays for human health. It also can act as a baseline for choosing a certain product, according to its sanogenic potential.

scholarly journals Bioactive compounds in wines produced in a new area for vitiviniculture in Brazil

2019 ◽  
Vol 35 (5) ◽  
Author(s):  
Ana Carolina Vilas Boas ◽  
Rita de Cássia Mirela Resende Nassur ◽  
Paôla De Castro Henrique ◽  
Giuliano Elias Pereira ◽  
Luiz Carlos Oliveira de Lima
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Phenolic Acids ◽  
Total Phenolics ◽  
Minas Gerais ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
White Wines ◽  
Sauvignon Blanc ◽  
Minas Gerais State

Wines are known for its high content of bioactive compounds that can be influenced by the region and climate where the grapes are produced. New regions of production are normally developed using techniques and standards for other traditional regions, but is important to characterize the wine profile, which is different according to the terroir, and can be important for future geographic indications. The aim of this study was to evaluate color, antioxidant activity, anthocyanin content and phenolic compounds profile in wines produced in Minas Gerais State, Brazil. Wines were produced in different wineries of the same region using the varieties Syrah, Merlot, Cabernet Sauvignon, Cabernet Franc (red), Chardonnay and Sauvignon Blanc (white) and Syrah (rose), from municipalities of Cordislândia, Boa Esperança and Três Corações, located in the south of Minas Gerais State, Brazil. Wines produced in Minas Gerais State presented contents of t-resveratrol, total phenolics, anthocyanins, flavonols, flavanols and phenolic acids consistent to the contents observed in wines from traditional regions of production. However, the terroir and the grape variety can result in a differentiation of compounds observed in wines. Syrah red wines produced in Boa Esperança stood out with higher amounts of anthocyanins (24.29 mg L-1), phenolic acids (123,19 mg L-1 ) and flavonols (35.55 mg L-1), when compared to wines from the same variety from other municipalities and other evaluated red wines. Sauvignon Blanc wines from Boa Esperança presented higher contents of phenolic acids and total flavonols, when compared to wines of the same variety produced in Cordislândia. Chardonay wines presented higher total phenolics content, when compared to ohther evaluated white wines.  Rose wine produced in the South of Minas Gerais presented the phenolic acids content of 36,33 mg L-1 and total flavonols content of 29,7 mg L-1. The highest antioxidant activity using the DPPH method, (% of free radicals scavenging - FRS) was observed for Syrah wines from Três Corações, (75.37%), but not different from Cabernet Sauvignon wines from Cordislândia (72.50%), values that can be correlated with the largest content of phenolics observed in wines as phenolic compounds (3009 mg L-1). No differences were observed in the contents of the antioxidant activity of white wines. This results indicate that the studied wines present the necessary nutritional and beneficial characteristics to compete in the supply of bioactive compounds during consumption, when compared to wines produced in traditional and different regions in Brazil and other countries.  

scholarly journals Determination of biogenic amine - content of natural wines

2003 ◽  
Vol 9 (3-4) ◽  
Author(s):  
M. Kállay ◽  
D. Sárdy
Keyword(s):  
Amino Acids ◽  
Biogenic Amine ◽  
Red Wines ◽  
White Wines ◽  
Amine Content

Nowadays the consumption of natural wines has been increased. In parallel with the higher demand, the study of the parameters of natural wines has also developed. The amines being produced during the decarboxylization procedure of amino acids could be one of the most important features of natural wines. The objective of this study was to measure the biogenic amine content of natural wines from 2000 and 2001. We have determined that the biogenic amine content of natural wines is not different from the biogenic amine composition of normal wines. There was not any considerable difference between the years. In complience with the average tendency, red wines contain higher histamine-, tiramine- and serotonin values than white wines.

scholarly journals Analysis of cis- and trans-resveratrol in Portuguese wines

OENO One ◽  
1996 ◽  
Vol 30 (1) ◽  
pp. 31 ◽  
Author(s):  
Gilles De Revel ◽  
Tim Hogg ◽  
Cristina Santos
Keyword(s):  
Detection Limit ◽  
Nordihydroguaiaretic Acid ◽  
Red Wines ◽  
Internal Standards ◽  
White Wines ◽  
Good Linearity ◽  
Ether Extraction ◽  
Health Promoting ◽  
Tms Derivatives

<p style="text-align: justify;"><em>Trans</em>-resveratrol (<em>trans</em>-3,5,4'-trihydroxystilbene) has been reported as contributing to the health promoting properties of wine. In this study wines made exclusively from native Portuguese varieties were assayed for the levels of <em>trans</em>-resveratrol. The method developed uses GC-FID and GC-MS determinations of TMS derivatives; derivatisation by hexamethyldisilazane following ether extraction of wines. Two currently used food antioxydants nordihydroguaiaretic acid (NDGA) and 2' ,4' ,5' -trihydroxybutyrophenone (THBP), were employed as internai standards, being extracted and derivatised in exactly the same way as the determined resveratrol. These internal standards permitted the verification of a good linearity and reproducibility for this determination, with a detection limit of 5 μg/l. A characteristic of this method is the enhanced discrimination between <em>cis</em>- and <em>trans</em>- isomers of resveratrol with the consequent possibility of the determination of <em>cis</em>-resveratrol. The levels of resveratrol from wines of different regions of Portugal was studied. There appeared to be considerable variation in the concentrations encountered in the various wines although generally red wines contained much higher levels than white wines. The use of glucosidase enzymes in winemaking led to an increase of 3 - to 4 - fold in the levels of resveratrol encountered in Vinho Verde wines. Differences were noted between the resveratrol levels of specifie varietal wines from the Vinho Verde.</p>

scholarly journals Antioxidant activity of wines and related matters studied by EPR spectroscopy

2009 ◽  
Vol 26 (Special Issue) ◽  
pp. S49-S54 ◽  
Author(s):  
P. Stopka ◽  
J. Křížová ◽  
N. Vrchotová ◽  
P. Bábíková ◽  
J. Tříska ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitis Vinifera ◽  
Epr Spectroscopy ◽  
Red Wines ◽  
Epr Spectrum ◽  
Average Value ◽  
Stable Nitroxide

Antioxidant activity and free radicals were studied in various parts of Vitis vinifera plant in vivo and in wines using EPR spectroscopy. Antioxidative properties of polyphenolic substances play an important role for the evaluation of quality of natural products. Determination of antioxidant activity of experimental samples by EPR method was based on measuring the changes of EPR spectrum of stable nitroxide radicals as a result of their interaction with antioxidants. In the leaves of <i>Vitis vinifera</i> vine varieties for the production of red wines there was observed a higher decrease in free Tempol radicals as compared to the leaves of varieties used for the production of white wines. For all monitored wines there was established a clear decrease in free Tempol radicals to the average value of 75.5 ± 15.6% as compared to the original EPR spectrum. A higher antioxidant activity was observed in yeast sediments from the production of red wines than in those from white ones.

scholarly journals Natural Contaminants in Wines: Determination of Biogenic Amines by Chromatographic Techniques

2021 ◽  
Vol 18 (19) ◽  
pp. 10159
Author(s):  
Giuliana Vinci ◽  
Lucia Maddaloni ◽  
Sabrina A. Prencipe ◽  
Roberto Ruggieri
Keyword(s):  
Biogenic Amines ◽  
Food Poisoning ◽  
White Wine ◽  
Allergic Reactions ◽  
Red Wines ◽  
White Wines ◽  
Fermentation Processes ◽  
Chromatographic Techniques ◽  
High Concentrations

Biogenic amines (BAs) are natural contaminants of wine that originate from decarboxylase microorganisms involved in fermentation processes. The primary relevance of biogenic amines in food could have both toxic effects on consumers’ health (i.e., allergic reactions, nausea, tremors, etc.), if present at high concentrations, and concurrently it can be considered as a remarkable indicator of quality and/or freshness. Therefore, the presence of nine biogenic amines [Tryptamine (TRP), ß-phenylethylamine (ß-PEA), putrescine (PUT), cadaverine (CAD), histamine (HIS), serotonin (SER), tyramine (TYR), spermidine (SPD), and spermine (SPM)] was investigated in red and white wine samples, which differed in the winemaking processes. The qualitative-quantitative determination of BAs was carried out by chromatographic methods (HPLC-UV/Vis and LC-ESI-MS). The analysis showed that both winemaking processes had all the nine BAs considered in the study at different amounts. Data showed that red wines had a higher concentration of PUT (10.52 mg L−1), TYR (7.57 mg L−1), and HIS (6.5 mg L−1), the BAs most involved in food poisoning, compared to white wines, probably related to the different type of fermentation (alcoholic and malolactic).

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