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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/158161
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/158161
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling 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/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv 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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score 13.22299

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