In this study, Vitis vinifera L wines cv. Cabernet Franc, Merlot, Sangiovese and Syrah, 2006 and 2007 vintages, produced in Sa˜o Joaquim, a new wine-producing region in southern Brazil, were evaluated. As phenolic compound content is one of the most important parameters in assessing wine quality and is possibly partially responsible for the beneficial health properties of wines, in this paper the levels of the main anthocyanins, flavonols, hydroxycinnamic acid and hydroxybenzoic acid (HPLC-DAD and HPLCDAD–MS analysis) and the in vivo antioxidant activity in mice are reported. The antioxidant capacity of plasma was assessed through the reduction of ferric iron (FRAP). Lipid peroxidation (TBARS), carbonyl protein (CP), reduced glutathione (GSH) levels and the catalase (CAT), superoxide dismutase (SOD) and glutathione peroxidase (GPx) activity were determined in livers of the test animals. The results for the phenolic compounds content of the wine samples were considered appropriate for quality red wines, and the wine consumption promoted a significant increase in FRAP and decreases in the TBARS and CP levels and in the CAT, SOD and GPx activity. Moreover, the phenolic content of the wines was positively correlated with the in vivo antioxidant capacity promoted by regular wine consumption

Gris, E.F.; Mattivi, F.; Ferreira, E.A.; Vrhovsek, U.; Filho, D.W.; Pedrosa, R.C.; Bordignon Luiz, M.T. (2013). Phenolic profile and effect of regular consumption of Brazilian red wines onin vivo antioxidant activity. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 31 (1): 31-40. doi: 10.1016/j.jfca.2013.03.002 handle: http://hdl.handle.net/10449/23200

Phenolic profile and effect of regular consumption of Brazilian red wines on in vivo antioxidant activity

Mattivi, Fulvio;Vrhovsek, Urska;
2013-01-01

Abstract

In this study, Vitis vinifera L wines cv. Cabernet Franc, Merlot, Sangiovese and Syrah, 2006 and 2007 vintages, produced in Sa˜o Joaquim, a new wine-producing region in southern Brazil, were evaluated. As phenolic compound content is one of the most important parameters in assessing wine quality and is possibly partially responsible for the beneficial health properties of wines, in this paper the levels of the main anthocyanins, flavonols, hydroxycinnamic acid and hydroxybenzoic acid (HPLC-DAD and HPLCDAD–MS analysis) and the in vivo antioxidant activity in mice are reported. The antioxidant capacity of plasma was assessed through the reduction of ferric iron (FRAP). Lipid peroxidation (TBARS), carbonyl protein (CP), reduced glutathione (GSH) levels and the catalase (CAT), superoxide dismutase (SOD) and glutathione peroxidase (GPx) activity were determined in livers of the test animals. The results for the phenolic compounds content of the wine samples were considered appropriate for quality red wines, and the wine consumption promoted a significant increase in FRAP and decreases in the TBARS and CP levels and in the CAT, SOD and GPx activity. Moreover, the phenolic content of the wines was positively correlated with the in vivo antioxidant capacity promoted by regular wine consumption
Vitis vinifera wines
Quality red wines
Phenolic compounds
Anthocyanins
Flavonols
Phenolic acids
Hydroxycinnamic acids
Hydroxybenzoic acids
HPLC-DAD analysis
Wine consumption
In vivo antioxidant activity
Food analysis
Food composition
Vino
Attività antiossidante in vivo
Topi
Antociani e flavonoli
Acidi idrossicinnamici
acidi idrossibenzoici
Settore CHIM/10 - CHIMICA DEGLI ALIMENTI
2013
Gris, E.F.; Mattivi, F.; Ferreira, E.A.; Vrhovsek, U.; Filho, D.W.; Pedrosa, R.C.; Bordignon Luiz, M.T. (2013). Phenolic profile and effect of regular consumption of Brazilian red wines onin vivo antioxidant activity. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 31 (1): 31-40. doi: 10.1016/j.jfca.2013.03.002 handle: http://hdl.handle.net/10449/23200
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