Author : Roser Pérez Navarro
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (112 download)
Book Synopsis Bioactive Ingredients and Antioxidant Activity of Austrian Wine and Grape Juice by : Roser Pérez Navarro
Download or read book Bioactive Ingredients and Antioxidant Activity of Austrian Wine and Grape Juice written by Roser Pérez Navarro and published by . This book was released on 2008 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Wine has already been investigated for its potential nutritional quality, such as high amount of phenolic compounds. Phenolic compounds, well-known as natural antioxidants, are reported due their radical scavenging capacity. In the present work, the bioactive ingredients of nine Austrian wines (four red wines: Zweigelt, Blaufränkisch, Syrah and Cuvée; two white wines: Pinot Blanc and Chardonnay; one rosé Blaufränkisch; and two grape juice: red and white) have been quantified and the antioxidant activity has been evaluated. Among the bioactive compounds the total amount of polyphenols, flavonoids, catechins, and proanthocyanidins, were studied and analyzed by standardized photometric methods. The antioxidant activity was determined by the DPPH· radical scavenging method as well as by ABTS assays. The results of the antioxidant capacity were expressed using the term EC50 and Trolox equivalents. As expected, red wines have higher phenolic content (Total polyphenols: 2211,76 mg gallic acid equivalents (GAE)/l, Flavonoids: 1418,39 mg catechin equivalents/l, Catechins: 635,36 mg catechin equivalents/l, 82,15 mg cyanidin equivalents/l for Cuvée) and antioxidant activity (DPPH: EC50 = 0,21 ml sample/mg DPPH and Trolox equivalents = 1,1 ml sample/mg Trolox; ABTS: EC50 = 2,50 ml sample/l ABTS and Trolox equivalents = 0,7 ml sample/mg Trolox) than rosé Blaufränkisch (Total polyphenols: 315,44 mg GAE/l, Flavonoids: 76,78 mg catechin equivalents/l, Catechins: 9,05 mg catechin equivalents/l, Proanthocyanidins: 1,69 mg cyanidin equivalents/l; DPPH: EC50 = 2,52 ml sample/mg DPPH and Trolox equivalents = 13,2 ml sample/mg Trolox; ABTS: EC50 = 109,22 ml sample/l ABTS and Trolox equivalents = 31,1 ml sample/mg Trolox), white wines (Total polyphenols: 333,76 mg GAE/l, Flavonoids: 74,02 mg catechin equivalents/l, Catechins: 14,27 mg catechin equivalents/l, Proanthocyanidin: 1,07 mg cyanidin equivalents/l; DPPH: EC50 = 2,74 ml sample/mg DPPH and Trolox equivalents = 14,3 ml sample/mg Trolox; ABTS: EC50 = 83,33 ml sample/l ABTS and Trolox equivalents = 23,7 ml sample/mg Trolox for Chardonnay) and grape juice (Total polyphenols: 710,35 and 110,22 mg GAE/l, Flavonoids: 313,56 and 8,28 mg catechin equivalents/l, Catechins: 133,64 and 1,06 mg catechin equivalents/l, Proanthocyanidin: 11,63 and 6,93 mg cyanidin equivalents/l; DPPH: EC50 = 1,34 and 15,02 ml sample/mg DPPH and Trolox equivalents = 7 and 78,7 ml sample/mg Trolox; ABTS: EC50 = 319,77 and 650 ml sample/l ABTS and Trolox equivalents = 5,6 and 184,9 ml sample/mg Trolox for red and white, respectably). The relationship between the phenolic contents and the antioxidant activity in each sample was also checked. The results gave a slightly tendency (R > 0,8 for DPPH assay and R > 0,6 for ABTS assay). Finally, it was observed that Cuvée wine has the highest antioxidant capacity for each method used and that the content of phenolic compounds in Austrian wines is very similar to Chinese wines and lower than those in the Italian wines.
