Determination of Antioxidant Activity of Wine Byproducts and Its Correlation with Polyphenolic Content
It has been demonstrated that wine and other products derived from the grape have a high antioxidant capability; as a possible consequence of this, they may have potential benefits for health. The byproducts of the winemaking process represent a source of antioxidant compounds that has been relative...
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| Published in | Journal of agricultural and food chemistry Vol. 50; no. 21; pp. 5832 - 5836 |
|---|---|
| Main Authors | , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Washington, DC
American Chemical Society
09.10.2002
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| Subjects | |
| Online Access | Get full text |
| ISSN | 0021-8561 1520-5118 |
| DOI | 10.1021/jf025683b |
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| Abstract | It has been demonstrated that wine and other products derived from the grape have a high antioxidant capability; as a possible consequence of this, they may have potential benefits for health. The byproducts of the winemaking process represent a source of antioxidant compounds that has been relatively unexploited to date, but that is now the subject of increasing industrial interest. This article describes an approach to the study of the antioxidant activity of grape marcs, stalks, and dregs of both white and red varieties. This activity is compared with the measurements of their content of total polyphenols and of individual polyphenolic compounds, identified and quantified by HPLC. From the results we have been able to establish a positive correlation between the antioxidant activity and the total polyphenolic content of samples, but not with specific compounds. Keywords: Antioxidant activity; wine byproducts; electrochemical method; polyphenols |
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| AbstractList | It has been demonstrated that wine and other products derived from the grape have a high antioxidant capability; as a possible consequence of this, they may have potential benefits for health. The byproducts of the winemaking process represent a source of antioxidant compounds that has been relatively unexploited to date, but that is now the subject of increasing industrial interest. This article describes an approach to the study of the antioxidant activity of grape marcs, stalks, and dregs of both white and red varieties. This activity is compared with the measurements of their content of total polyphenols and of individual polyphenolic compounds, identified and quantified by HPLC. From the results we have been able to establish a positive correlation between the antioxidant activity and the total polyphenolic content of samples, but not with specific compounds. It has been demonstrated that wine and other products derived from the grape have a high antioxidant capability; as a possible consequence of this, they may have potential benefits for health. The byproducts of the winemaking process represent a source of antioxidant compounds that has been relatively unexploited to date, but that is now the subject of increasing industrial interest. This article describes an approach to the study of the antioxidant activity of grape marcs, stalks, and dregs of both white and red varieties. This activity is compared with the measurements of their content of total polyphenols and of individual polyphenolic compounds, identified and quantified by HPLC. From the results we have been able to establish a positive correlation between the antioxidant activity and the total polyphenolic content of samples, but not with specific compounds. Keywords: Antioxidant activity; wine byproducts; electrochemical method; polyphenols It has been demonstrated that wine and other products derived from the grape have a high antioxidant capability; as a possible consequence of this, they may have potential benefits for health. The byproducts of the winemaking process represent a source of antioxidant compounds that has been relatively unexploited to date, but that is now the subject of increasing industrial interest. This article describes an approach to the study of the antioxidant activity of grape marcs, stalks, and dregs of both white and red varieties. This activity is compared with the measurements of their content of total polyphenols and of individual polyphenolic compounds, identified and quantified by HPLC. From the results we have been able to establish a positive correlation between the antioxidant activity and the total polyphenolic content of samples, but not with specific compounds.It has been demonstrated that wine and other products derived from the grape have a high antioxidant capability; as a possible consequence of this, they may have potential benefits for health. The byproducts of the winemaking process represent a source of antioxidant compounds that has been relatively unexploited to date, but that is now the subject of increasing industrial interest. This article describes an approach to the study of the antioxidant activity of grape marcs, stalks, and dregs of both white and red varieties. This activity is compared with the measurements of their content of total polyphenols and of individual polyphenolic compounds, identified and quantified by HPLC. From the results we have been able to establish a positive correlation between the antioxidant activity and the total polyphenolic content of samples, but not with specific compounds. |
| Author | Guillén, Dominico A Puertas, Belén Alonso, Ángeles M García, Alberto Barroso, Carmelo G |
| Author_xml | – sequence: 1 givenname: Ángeles M surname: Alonso fullname: Alonso, Ángeles M – sequence: 2 givenname: Dominico A surname: Guillén fullname: Guillén, Dominico A – sequence: 3 givenname: Carmelo G surname: Barroso fullname: Barroso, Carmelo G – sequence: 4 givenname: Belén surname: Puertas fullname: Puertas, Belén – sequence: 5 givenname: Alberto surname: García fullname: García, Alberto |
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| Keywords | polyphenols wine byproducts Pharmacognosy Antioxidant activity HPLC chromatography Quantization Grape marc Identification Antioxidant Vitis vinifera Biological activity Wine industry Polyphenol Fruit crop Vitidaceae Dicotyledones Angiospermae Spermatophyta Chemical composition Measurement method By product Public health electrochemical method |
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| Snippet | It has been demonstrated that wine and other products derived from the grape have a high antioxidant capability; as a possible consequence of this, they may... |
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| SubjectTerms | Agronomy. Soil science and plant productions analysis antioxidants Antioxidants - analysis Biological and medical sciences Chemical constitution Chromatography, High Pressure Liquid Economic plant physiology Flavonoids Freeze Drying Fundamental and applied biological sciences. Psychology General pharmacology grape pomace Medical sciences oxidation Pharmacognosy. Homeopathy. Health food Pharmacology. Drug treatments Phenols Phenols - analysis Polymers Polymers - analysis Polyphenols stems Wine Wine - analysis |
| Title | Determination of Antioxidant Activity of Wine Byproducts and Its Correlation with Polyphenolic Content |
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