From grape to wine: Changes in phenolic composition and its influence on antioxidant activity

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 evolution of phenolic compounds and their relationship with the antioxidant capacity (AC) of samples taken along the winemaking process of three Vitis vinifera L. cv., Syrah, Merlot and Cabernet Sauvignon grown in Argentina were studied. Forty five compounds were identified by HPLC-PDA-MS/MS, while the AC was determined by FRAP, ABTS and DPPH assays. Results show that phenolic composition and AC vary along the winemaking process and between varieties. Multiple regression analysis showed a high correlation between phenolic composition and AC of samples, being anthocyanins the main family with significant contribution to AC. In addition, quantitative differences in specific phenolic compounds help to explain differences in AC observed between varieties. A high phenolic content and bioactivity still remain in pomaces which support its use as an inexpensive source of antioxidants.
Fil: Lingua, Mariana Soledad. 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. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología. Instituto Superior de Investigación, Desarrollo y Servicio de Alimentos; Argentina
Fil: Fabani, Maria Paula. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Wunderlin, Daniel Alberto. 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. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología. Instituto Superior de Investigación, Desarrollo y Servicio de Alimentos; 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
Vitis Vinifera L. Red Varieties
Winemaking
Phenolic Profile
Antioxidant Capacity
Pomace
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:11336/48956
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/48956
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling From grape to wine: Changes in phenolic composition and its influence on antioxidant activityLingua, Mariana SoledadFabani, Maria PaulaWunderlin, Daniel AlbertoBaroni, María VerónicaVitis Vinifera L. Red VarietiesWinemakingPhenolic ProfileAntioxidant CapacityPomacehttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The evolution of phenolic compounds and their relationship with the antioxidant capacity (AC) of samples taken along the winemaking process of three Vitis vinifera L. cv., Syrah, Merlot and Cabernet Sauvignon grown in Argentina were studied. Forty five compounds were identified by HPLC-PDA-MS/MS, while the AC was determined by FRAP, ABTS and DPPH assays. Results show that phenolic composition and AC vary along the winemaking process and between varieties. Multiple regression analysis showed a high correlation between phenolic composition and AC of samples, being anthocyanins the main family with significant contribution to AC. In addition, quantitative differences in specific phenolic compounds help to explain differences in AC observed between varieties. A high phenolic content and bioactivity still remain in pomaces which support its use as an inexpensive source of antioxidants.Fil: Lingua, Mariana Soledad. 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. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología. Instituto Superior de Investigación, Desarrollo y Servicio de Alimentos; ArgentinaFil: Fabani, Maria Paula. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaFil: Wunderlin, Daniel Alberto. 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. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología. Instituto Superior de Investigación, Desarrollo y Servicio de Alimentos; 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; ArgentinaElsevier2016-04info: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/11336/48956Lingua, Mariana Soledad; Fabani, Maria Paula; Wunderlin, Daniel Alberto; Baroni, María Verónica; From grape to wine: Changes in phenolic composition and its influence on antioxidant activity; Elsevier; Food Chemistry; 208; 4-2016; 228-2380308-8146CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/ 10.1016/j.foodchem.2016.04.009info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814616305180info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:52:48Zoai:ri.conicet.gov.ar:11336/48956instacron: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:34982025-09-03 09:52:48.422CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv From grape to wine: Changes in phenolic composition and its influence on antioxidant activity
title From grape to wine: Changes in phenolic composition and its influence on antioxidant activity
spellingShingle From grape to wine: Changes in phenolic composition and its influence on antioxidant activity
Lingua, Mariana Soledad
Vitis Vinifera L. Red Varieties
Winemaking
Phenolic Profile
Antioxidant Capacity
Pomace
title_short From grape to wine: Changes in phenolic composition and its influence on antioxidant activity
title_full From grape to wine: Changes in phenolic composition and its influence on antioxidant activity
title_fullStr From grape to wine: Changes in phenolic composition and its influence on antioxidant activity
title_full_unstemmed From grape to wine: Changes in phenolic composition and its influence on antioxidant activity
title_sort From grape to wine: Changes in phenolic composition and its influence on antioxidant activity
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 Vitis Vinifera L. Red Varieties
Winemaking
Phenolic Profile
Antioxidant Capacity
Pomace
topic Vitis Vinifera L. Red Varieties
Winemaking
Phenolic Profile
Antioxidant Capacity
Pomace
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The evolution of phenolic compounds and their relationship with the antioxidant capacity (AC) of samples taken along the winemaking process of three Vitis vinifera L. cv., Syrah, Merlot and Cabernet Sauvignon grown in Argentina were studied. Forty five compounds were identified by HPLC-PDA-MS/MS, while the AC was determined by FRAP, ABTS and DPPH assays. Results show that phenolic composition and AC vary along the winemaking process and between varieties. Multiple regression analysis showed a high correlation between phenolic composition and AC of samples, being anthocyanins the main family with significant contribution to AC. In addition, quantitative differences in specific phenolic compounds help to explain differences in AC observed between varieties. A high phenolic content and bioactivity still remain in pomaces which support its use as an inexpensive source of antioxidants.
Fil: Lingua, Mariana Soledad. 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. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología. Instituto Superior de Investigación, Desarrollo y Servicio de Alimentos; Argentina
Fil: Fabani, Maria Paula. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Wunderlin, Daniel Alberto. 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. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología. Instituto Superior de Investigación, Desarrollo y Servicio de Alimentos; 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 evolution of phenolic compounds and their relationship with the antioxidant capacity (AC) of samples taken along the winemaking process of three Vitis vinifera L. cv., Syrah, Merlot and Cabernet Sauvignon grown in Argentina were studied. Forty five compounds were identified by HPLC-PDA-MS/MS, while the AC was determined by FRAP, ABTS and DPPH assays. Results show that phenolic composition and AC vary along the winemaking process and between varieties. Multiple regression analysis showed a high correlation between phenolic composition and AC of samples, being anthocyanins the main family with significant contribution to AC. In addition, quantitative differences in specific phenolic compounds help to explain differences in AC observed between varieties. A high phenolic content and bioactivity still remain in pomaces which support its use as an inexpensive source of antioxidants.
publishDate 2016
dc.date.none.fl_str_mv 2016-04
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/11336/48956
Lingua, Mariana Soledad; Fabani, Maria Paula; Wunderlin, Daniel Alberto; Baroni, María Verónica; From grape to wine: Changes in phenolic composition and its influence on antioxidant activity; Elsevier; Food Chemistry; 208; 4-2016; 228-238
0308-8146
CONICET Digital
CONICET
url http://hdl.handle.net/11336/48956
identifier_str_mv Lingua, Mariana Soledad; Fabani, Maria Paula; Wunderlin, Daniel Alberto; Baroni, María Verónica; From grape to wine: Changes in phenolic composition and its influence on antioxidant activity; Elsevier; Food Chemistry; 208; 4-2016; 228-238
0308-8146
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/ 10.1016/j.foodchem.2016.04.009
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814616305180
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 13.13397

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