In vivo antioxidant activity of grape, pomace and wine from three red varieties grown in Argentina: Its relationship to phenolic profile
- Autores
- Lingua, Mariana Soledad; Fabani, Maria Paula; Wunderlin, Daniel Alberto; Baroni, María Verónica
- Año de publicación
- 2016
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The in vivo antioxidant capacity (AC) of natural antioxidants involved in the winemaking of three red grape varieties grown in Argentina and its association with the phenolic composition were studied. Polyphenols from grape, wine and pomace were capable of rescuing yeast cells from oxidative stress, probably by the induction of antioxidant enzymes, such as glutathione reductase (GR) and glutathione peroxidase (GPx). Observed AC was highly correlated with phenolic profiles, as shown by canonical correlation analysis (CCA) and multiple regression analysis (MRA). Grape samples showed the highest activity among sample types, and according to MRA kaempferol-3-glucoside and fertaric acid contributed positively, whereas ethyl gallate contributed negatively to AC of wines and pomaces.With respect to varieties, Syrah was the one with the highest activity, owing to higher contents of anthocyanins, compounds highly related to bioactivity.
Fil: Lingua, Mariana Soledad. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología. Instituto Superior de Investigación, Desarrollo y Servicio de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Fabani, Maria Paula. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina
Fil: Wunderlin, Daniel Alberto. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología. Instituto Superior de Investigación, Desarrollo y Servicio de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Baroni, María Verónica. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología. Instituto Superior de Investigación, Desarrollo y Servicio de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina - Materia
-
RED WINEMAKING
ANTIOXIDANT CAPACITY
SACCHAROMYCES CEREVISIAE
PHENOLIC COMPOUNDS CONTRIBUTION
VARIETIES DIFFERENCES - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/158161
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In vivo antioxidant activity of grape, pomace and wine from three red varieties grown in Argentina: Its relationship to phenolic profileLingua, Mariana SoledadFabani, Maria PaulaWunderlin, Daniel AlbertoBaroni, María VerónicaRED WINEMAKINGANTIOXIDANT CAPACITYSACCHAROMYCES CEREVISIAEPHENOLIC COMPOUNDS CONTRIBUTIONVARIETIES DIFFERENCEShttps://purl.org/becyt/ford/1.7https://purl.org/becyt/ford/1The in vivo antioxidant capacity (AC) of natural antioxidants involved in the winemaking of three red grape varieties grown in Argentina and its association with the phenolic composition were studied. Polyphenols from grape, wine and pomace were capable of rescuing yeast cells from oxidative stress, probably by the induction of antioxidant enzymes, such as glutathione reductase (GR) and glutathione peroxidase (GPx). Observed AC was highly correlated with phenolic profiles, as shown by canonical correlation analysis (CCA) and multiple regression analysis (MRA). Grape samples showed the highest activity among sample types, and according to MRA kaempferol-3-glucoside and fertaric acid contributed positively, whereas ethyl gallate contributed negatively to AC of wines and pomaces.With respect to varieties, Syrah was the one with the highest activity, owing to higher contents of anthocyanins, compounds highly related to bioactivity.Fil: Lingua, Mariana Soledad. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología. Instituto Superior de Investigación, Desarrollo y Servicio de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Fabani, Maria Paula. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; ArgentinaFil: Wunderlin, Daniel Alberto. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología. Instituto Superior de Investigación, Desarrollo y Servicio de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Baroni, María Verónica. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología. Instituto Superior de Investigación, Desarrollo y Servicio de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaElsevier2016-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/158161Lingua, Mariana Soledad; Fabani, Maria Paula; Wunderlin, Daniel Alberto; Baroni, María Verónica; In vivo antioxidant activity of grape, pomace and wine from three red varieties grown in Argentina: Its relationship to phenolic profile; Elsevier; Journal of Functional Foods; 20; 1-2016; 332-3451756-46462214-9414CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S1756464615005472?via%3Dihubinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jff.2015.10.034info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:47:26Zoai:ri.conicet.gov.ar:11336/158161instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:47:26.475CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
In vivo antioxidant activity of grape, pomace and wine from three red varieties grown in Argentina: Its relationship to phenolic profile |
title |
In vivo antioxidant activity of grape, pomace and wine from three red varieties grown in Argentina: Its relationship to phenolic profile |
spellingShingle |
In vivo antioxidant activity of grape, pomace and wine from three red varieties grown in Argentina: Its relationship to phenolic profile Lingua, Mariana Soledad RED WINEMAKING ANTIOXIDANT CAPACITY SACCHAROMYCES CEREVISIAE PHENOLIC COMPOUNDS CONTRIBUTION VARIETIES DIFFERENCES |
title_short |
In vivo antioxidant activity of grape, pomace and wine from three red varieties grown in Argentina: Its relationship to phenolic profile |
title_full |
In vivo antioxidant activity of grape, pomace and wine from three red varieties grown in Argentina: Its relationship to phenolic profile |
title_fullStr |
In vivo antioxidant activity of grape, pomace and wine from three red varieties grown in Argentina: Its relationship to phenolic profile |
title_full_unstemmed |
In vivo antioxidant activity of grape, pomace and wine from three red varieties grown in Argentina: Its relationship to phenolic profile |
title_sort |
In vivo antioxidant activity of grape, pomace and wine from three red varieties grown in Argentina: Its relationship to phenolic profile |
dc.creator.none.fl_str_mv |
Lingua, Mariana Soledad Fabani, Maria Paula Wunderlin, Daniel Alberto Baroni, María Verónica |
author |
Lingua, Mariana Soledad |
author_facet |
Lingua, Mariana Soledad Fabani, Maria Paula Wunderlin, Daniel Alberto Baroni, María Verónica |
author_role |
author |
author2 |
Fabani, Maria Paula Wunderlin, Daniel Alberto Baroni, María Verónica |
author2_role |
author author author |
dc.subject.none.fl_str_mv |
RED WINEMAKING ANTIOXIDANT CAPACITY SACCHAROMYCES CEREVISIAE PHENOLIC COMPOUNDS CONTRIBUTION VARIETIES DIFFERENCES |
topic |
RED WINEMAKING ANTIOXIDANT CAPACITY SACCHAROMYCES CEREVISIAE PHENOLIC COMPOUNDS CONTRIBUTION VARIETIES DIFFERENCES |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/1.7 https://purl.org/becyt/ford/1 |
dc.description.none.fl_txt_mv |
The in vivo antioxidant capacity (AC) of natural antioxidants involved in the winemaking of three red grape varieties grown in Argentina and its association with the phenolic composition were studied. Polyphenols from grape, wine and pomace were capable of rescuing yeast cells from oxidative stress, probably by the induction of antioxidant enzymes, such as glutathione reductase (GR) and glutathione peroxidase (GPx). Observed AC was highly correlated with phenolic profiles, as shown by canonical correlation analysis (CCA) and multiple regression analysis (MRA). Grape samples showed the highest activity among sample types, and according to MRA kaempferol-3-glucoside and fertaric acid contributed positively, whereas ethyl gallate contributed negatively to AC of wines and pomaces.With respect to varieties, Syrah was the one with the highest activity, owing to higher contents of anthocyanins, compounds highly related to bioactivity. Fil: Lingua, Mariana Soledad. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología. Instituto Superior de Investigación, Desarrollo y Servicio de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina Fil: Fabani, Maria Paula. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina Fil: Wunderlin, Daniel Alberto. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología. Instituto Superior de Investigación, Desarrollo y Servicio de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina Fil: Baroni, María Verónica. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología. Instituto Superior de Investigación, Desarrollo y Servicio de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina |
description |
The in vivo antioxidant capacity (AC) of natural antioxidants involved in the winemaking of three red grape varieties grown in Argentina and its association with the phenolic composition were studied. Polyphenols from grape, wine and pomace were capable of rescuing yeast cells from oxidative stress, probably by the induction of antioxidant enzymes, such as glutathione reductase (GR) and glutathione peroxidase (GPx). Observed AC was highly correlated with phenolic profiles, as shown by canonical correlation analysis (CCA) and multiple regression analysis (MRA). Grape samples showed the highest activity among sample types, and according to MRA kaempferol-3-glucoside and fertaric acid contributed positively, whereas ethyl gallate contributed negatively to AC of wines and pomaces.With respect to varieties, Syrah was the one with the highest activity, owing to higher contents of anthocyanins, compounds highly related to bioactivity. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-01 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/158161 Lingua, Mariana Soledad; Fabani, Maria Paula; Wunderlin, Daniel Alberto; Baroni, María Verónica; In vivo antioxidant activity of grape, pomace and wine from three red varieties grown in Argentina: Its relationship to phenolic profile; Elsevier; Journal of Functional Foods; 20; 1-2016; 332-345 1756-4646 2214-9414 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/158161 |
identifier_str_mv |
Lingua, Mariana Soledad; Fabani, Maria Paula; Wunderlin, Daniel Alberto; Baroni, María Verónica; In vivo antioxidant activity of grape, pomace and wine from three red varieties grown in Argentina: Its relationship to phenolic profile; Elsevier; Journal of Functional Foods; 20; 1-2016; 332-345 1756-4646 2214-9414 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S1756464615005472?via%3Dihub info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jff.2015.10.034 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
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application/pdf application/pdf application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
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Consejo Nacional de Investigaciones Científicas y Técnicas |
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CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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13.22299 |