Proanthocyanidin content,antioxidant capacity and scavenger activity of Portuguese sparkling wines (Bairrada Appellation of Origin)

BACKGROUND: The main object of the present study was to investigate the different proanthocyanidin fraction (monomeric, oligomeric and polymeric fraction) contents, antioxidant capacity and scavenger activity of the most important and representative commercial sparkling wines available in Bairrada Portuguese Appellation of Origin. RESULTS: The white commercial sparkling wines tested had much less total phenolic, proanthocyanidin content, antioxidant capacity and scavenger activity than the sparkling red wines. For all white and red sparkling wines the polymeric fraction of proanthocyanidins was the most abundant fraction quantified. The antioxidant capacity was positively correlated with the different proanthocyanidin fractions studied. However, in general, higher correlations between total polyphenols, different proanthocyanidin fractions and antioxidant capacity were found only for red sparkling wines. CONCLUSION: The results confirm that Portuguese sparkling wines from Bairrada Appellation of Origin are good sources of antioxidants when compared with other wines elaborated from other grapes varieties and from other regions. At same time, good linear correlations between the levels of each different proanthocyanidin fractions and total polyphenols with antioxidant capacity were found for the commercial sparkling wines analysed. Copyright © 2010 Society of Chemical Industry     

Indian Grape Wines: A Potential Source of Phenols,Polyphenols, and Antioxidants

Indian grape wines are analyzed for total phenolic content and antioxidant activity along with other parameters, such as pH, alcohol content, and reducing sugars. Concentration of polyphenols, like tannic acid, catechol, vanillin, caeffic acid, ferullic acid, and resveratrol, was quantified using reverse phase-high performance liquid chromatography and ultra high performance liquid chromatography. The red wines showed the highest concentration of phenolic content (6.5 ± 0.1 mg/ml) and antioxidant activity (84.60 ± 1%) as compared to white and port wines, while red wine R2 showed the highest radical scavenging activity among red wines and R4 showed the lowest total phenolic content. The white wine W3 showed less total phenolic content and antioxidant activity. Further, a positive correlation between phenolic content and antioxidant activity was observed.     

5 种梅干菜的酚类化合物及抗氧化能力比较分析

以市售5 种梅干菜为研究对象,测定梅干菜酚类化合物的含量,用高效液相色谱-串联质谱（high performance liquid chromatography-tandem mass spectrometry,HPLC-MS/MS）法鉴定梅干菜酚类化合物的种类,并用4 种抗氧化能力评价方法评价梅干菜。结果表明,市售5?种梅干菜所含的酚类化合物含量和各酚类化合物所占的比例及其抗氧化能力差异显著。其中咕咕鲜牌梅干菜（GGX）的总酚含量为14.18?mg?GAE/g,总黄酮含量为7.10?mg?RE/g,2,2’-联氮-双-（3-乙基苯并噻唑啉-6-磺酸）二铵盐（2,2’-azino-bis(3-ethylbenzthiazoline-6-sulphonate),ABTS）法、铁离子还原（ferric reducing antioxidant power,FRAP）法、1,1-二苯基-2-三硝基苯肼法和氧自由基吸收能力（oxygen radical absorbance capacity,ORAC）法测得的抗氧化能力分别为28.09、32.88、31.72?μmol?TE/g和445.55?μmol?TE/g,显著高于其他4?种梅干菜。其次,利用HPLC-MS/MS法分析鉴定出梅干菜中共含有17?种酚类化合物,包括9?种类黄酮和8?种酚酸。其中,梅干菜中的类黄酮主要有野漆树苷、山柰酚、异鼠李素、柚皮素等;酚酸主要有阿魏酸、香豆酸和肉桂酸等。此外,4?种抗氧化能力评价方法中,ABTS与FRAP相关性最高,相关系数为0.967;ORAC法测得的梅干菜抗氧化能力显著高于其他3?种方法;而ABTS法与梅干菜的抗氧化剂相关性最高,最适合评价梅干菜的总抗氧化能力。综上所述,不同种类市售梅干菜的酚类化合物含量和抗氧化能力均不同,其中,GGX总酚含量最高、抗氧化能力最强。     

Polyphenolic composition of Spanish red wines made from Spanish Vitis vinifera L. red grape varieties in danger of extinction

Phenolic composition, chromatic characteristics, and antioxidant activity of young wines made from three minority red grape varieties (Moravia Dulce, Rojal and Tortosí) cultivated in the Spanish region of Castilla-La Mancha were studied over two vintages. Phenolic contents were affected by both grape variety and vintage, whereas phenolic profiles were mainly affected by grape cultivar, thus allowing their differentiation The anthocyanin profiles of Moravia Dulce and Tortosí wines were dominated by malvidin 3-glucoside, whereas peonidin 3-glucoside was in Rojal wines. The flavonol profile of Rojal and, in a lesser extent, Tortosí wines were dominated by B-ring di-substituted flavonols (mainly quercetin-type flavonols). In contrast, B-ring tri-substituted flavonols (mainly myricetin-type) predominated in Moravia Dulce wines. All studied wines had high quantities of total resveratrol, especially Rojal and Moravia Dulce wines, although they mainly occurred as cis-isomers. Rojal wines always appeared as the most different single-cultivar wines in all parameters in this study, being characterized by the lowest content of almost all families of phenolic compounds. With regard to the colour characteristics, all the studied wines had normal values to be considered young red wines except for Rojal wines, which should be considered as rosé wines. Finally, all wines showed remarkable antioxidant activity, closely connected with their phenolic content. The results suggest that Moravia Dulce and Tortosí grape cultivars could be appropriate raw materials for the elaboration of quality young red wines, whereas Rojal grapes could be for rosé wines.     

不同品种李子多酚组成及抗氧化活性

为研究不同品种李子果皮、果肉多酚组成及抗氧化活性,以9个不同品种的李子(芙蓉李、巫山李、玫瑰李、红布李、黑布李、西梅李、脆红李、江安李、青李)为原料,提取游离酚和结合酚,测定其1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力和抗氧化能力(oxygen radical absorbance capacity,ORAC)值,并通过高效液相色谱分析其多酚组成。结果显示:9种李子果皮总酚含量范围为111.52~775.88 mg GAE/100 g;果肉总酚含量范围为120.65~301.91 mg GAE/100 g,其中红布李果皮、果肉总酚含量均最高,西梅李总酚含量均最低。在多酚组成上,游离酚含量显著高于结合酚,且多酚组分主要为酚酸(原儿茶酸、绿原酸、咖啡酸)。体外抗氧化结果显示:9种李子果皮、果肉多酚均具有一定的抗氧化活性,DPPH自由基清除IC50值范围为4.38~46.46μg/m L,ORAC值范围为0.24~210.50μmol TE/g,其中巫山李果肉游离酚对DPPH自由基的清除能力最强,红布李果皮游离酚ORAC值最高。     

Phenolic compounds and total antioxidant potential of commercial wines

Growing evidence of the role of free radicals and antioxidants in health and ageing has focussed great interest on these compounds. The relationship between the total antioxidant potential and the phenolic content of commercial wines was evaluated. A close relationship between total phenolic content and total antioxidant potential for all wines was observed. Capillary zone electrophoresis showed that, in red wines, gallic acid was the highest of the phenolic acids and (+)-catechin and (−)-epicatechin were the next most abundant phenolics. Also, these compounds were strictly correlated with the total antioxidant potential of wines. Total antioxidant potential, by bleaching of 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cations, using gallic acid as standard, could be a practical and simple measurement to evaluate the characteristics of different wines. Furthermore, capillary electrophoresis is a powerful and high-performing tool for evaluating principal antioxidant wine components.     

Comparative antioxidant and antiproliferative activities of red and white pitayas and their correlation with flavonoid and polyphenol content

Pitaya, commonly known as dragon fruit, has generated considerable consumer interest because of its attractive color and micronutrient content. The present study investigated the total polyphenol and flavonoid content, antioxidant activity against various free radicals, and antiproliferative effect on several cancer cell lines of extracts of flesh and peel of white and red pitayas, collected from Jeju Island, Korea. The total polyphenol and flavonoid contents of 80% methanol extracts of red pitaya peel (RPP) and white pitaya peel (WPP) were approximately 3- and 5-fold higher than those of red pitaya flesh (RPF) and white pitaya flesh (WPF), respectively. Overall, the total flavonoid and polyphenol contents of these extracts were RPP>WPP>RPF>WPF and WPP>RPP>RPF>WPF, respectively. In addition, a study involving nontargeted high-performance liquid chromatography coupled with a photodiode array and electrospray ionization mass spectrometry (HPLC-PDA-ESI-MS) of different pitaya extracts indicated the presence of phenolic, hydroxycinnamic acid derivatives, flavonol glycosides, betacyanin, and its derivatives with a few unknown compounds. Separately, peel extracts of both red and white pitayas showed higher 2,2-diphenyl-1-picrylhydrazyl, hydroxyl, and alkyl radical-scavenging activity than did the corresponding flesh extracts. Both peel extracts also showed stronger antiproliferative activity against AGS and MCF-7 cancer cells than either flesh extract. There was a direct correlation between the phenolic content and antioxidant effect, but no correlation observed between antioxidant activity and antiproliferative activity. These results suggest that the peel of white and red pitaya may be a valuable ingredient in foods and may also be useful in cosmetic, nutraceutical, and pharmaceutical applications.     

Characterization of Polish Wines Produced from the Multispecies Hybrid and Vitis vinifera L. Grapes

Phenolic profile, antioxidant activity, and color parameters of Polish wines, produced from the multispecies hybrid and Vitis vinifera L. grapes were analyzed. A principal component analysis was applied, in order to differentiate the investigated wines in terms of content of phenolic compounds. The white wines turned out to be similar to each other in terms of color parameters and the results of principal component analysis, while the red wines strongly differed in this respect. However, the white wine produced from the multispecies hybrid grapes contained a higher level of phenolic acids and flavonoids, as compared to the white wines obtained from the hybrid cultivars. Out of the red wines, Rondo wine, produced from the multispecies hybrid grapevine was the richest in total phenolic and phenolic acids content. Caffeic acid and quercetin were the predominant phenolics in majority of the wines tested.     

Phenolics composition and antioxidant activity of wine produced from spine grape (Vitis davidii Foex) and Cherokee rose (Rosa laevigata Michx.) fruits from South China

Wines made from 3 spine grape (Vitis davidii Foex) genotypes-Junzi 1# (JZ 1#), Junzi 2# (JZ 2#), and Liantang (LT)-and Cherokee rose (Rosa laevigata Michx., CR) were evaluated for their phenolics composition and antioxidant activities by several assays, including 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS scavenging capacity, cupric ion reducing antioxidant capacity, and metal-chelating capacity). The results showed that CR wine had higher contents of total phenolics, total flavonoids, and oligomeric proanthocyanidins than the 3 spine grape genotype wines and Cabernet Sauvignon (CS) wine. Among the 3 varieties of spine grape wines, JZ 1# had higher contents than the 2 other genotypes. Moreover, the total monomeric anthocyanins in JZ 1# was about 4.5-fold higher than those in CS wine and CR wine. A significance analysis demonstrated that the antioxidant capacity (as measured by the ABTS scavenging capacity and cupric ion reducing antioxidant capacity) of CR wine was significantly higher than that of the control and spine grape wines. With respect to metal-chelating capacity, the CR wine was the strongest amongst all the wine samples tested, followed by JZ 1#. This indicates that CR and JZ 1# wines can potentially be considered as wild fruit wines with abundant phenolic compounds and antioxidant activities. PRACTICAL APPLICATION: Spine grape (Vitis davidii Foex) and Cherokee rose (Rosa laevigata Michx.) are 2 species of important wild plants in South China. However, they have not yet been effectively developed and utilized. Recently, some researchers attempted to convert their juice to wine. We anticipate that this research will provide sufficient experimental evidence for their good antioxidant activity and potential for further development and utilization.     

海拔对美乐和赤霞珠葡萄酒中酚类物质含量、抗氧化活性及酯类香气成分的影响

为研究海拔对大渡河干旱河谷地区美乐和赤霞珠葡萄酒的影响,以该地区海拔2280、2390 m葡萄园种植的美乐和海拔2280、2390、2600 m葡萄园种植的赤霞珠果实所分别酿造的干红葡萄酒为研究对象,对其理化指标、酯类香气物质含量、抗氧化活力及感官特征进行分析。结果表明:随海拔上升,2种(美乐和赤霞珠)葡萄酒的残糖含量降低,总酸、干浸出物、总酚、单宁、总类黄酮、总花色苷含量、色度、DPPH清除力以及铜离子还原力增加;2种葡萄酒酯类物质的相对含量随海拔上升呈下降趋势,但海拔对2种葡萄酒主要酒酯类香气的构成无影响,通过主成分分析,将葡萄酒酒样的酯类成分提取为3个主成分,累计贡献率达93.021%;葡萄酒感官得分随海拔升高而升高,但海拔过高对葡萄酒感官质量有负作用,海拔2390 m赤霞珠葡萄酒感官质量最佳;通径分析表明,总酚对葡萄酒感官质量有直接的重要作用。