Stability of individual phenolic compounds and antioxidant activity during storage of a red wine powder

Autores
Galmarini, Mara Virginia; Maury, Chantal; Mehinagic, Emira; Sanchez, Virginia; Baeza, Rosa; Mignot, Sophie; Zamora, María Clara; Chirife, Jorge
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Galmarini, Mara Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Maury, Chantal. Universidad Nantes Angers Le Mans; Francia
Fil: Mehinagic, Emira. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Sanchez, Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Baeza, Rosa. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Mignot, Sophie. Universidad Nantes Angers Le Mans; Francia
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Abstract: The addition of maltodextrin DE 10 to red wine (Cabernet sauvignon) followed by freeze-drying allowed to obtain a free-flowing (dealcoholized) wine powder (WP) having a phenolic concentration about 3.6 times higher than the original liquid red wine. The powder, having a water activity (aw) of 0.053 and 0.330 was stored at 28ºC and 38ºC and the content of ten different phenolic compounds was determined by HPLC. Caftaric acid, quercetin 3-glucoside, caffeic acid, gallic acid and resveratrol contents in the WP stored at 28 and 38 ºC, remained almost constant during 70 days of storage, while epicatechin gallate, catechin, malvidin 3-G and epicatechin showed slight losses (about 15- 25%) during storage. On the contrary, epigallocatechin experienced a strong loss of concentration (around 61% loss) during storage at the same conditions. A moderate decrease of antioxidant activity, determined by free radical scavenging capacity of the DPPH* and ferric reducing antioxidant power (FRAP) was observed along storage. This decrease was more important at higher temperature (38ºC) and higher aw (0.33). These results would allow the feasibility of using this wine powder as a healthy ingredient in alcohol-free powder drinks
Materia
POLIFENOLES
VINO
POTENCIAL ANTIOXIDANTE
RESVERATROL
INGENIERIA EN ALIMENTOS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Repositorio Institucional (UCA)
Institución
Pontificia Universidad Católica Argentina
OAI Identificador
oai:ucacris:123456789/5442
Acceder
id RIUCA_0fd315be9649b911bd99b5a0c3b01a56
oai_identifier_str oai:ucacris:123456789/5442
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
spelling Stability of individual phenolic compounds and antioxidant activity during storage of a red wine powderGalmarini, Mara VirginiaMaury, ChantalMehinagic, EmiraSanchez, VirginiaBaeza, RosaMignot, SophieZamora, María ClaraChirife, JorgePOLIFENOLESVINOPOTENCIAL ANTIOXIDANTERESVERATROLINGENIERIA EN ALIMENTOSFil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Galmarini, Mara Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Maury, Chantal. Universidad Nantes Angers Le Mans; FranciaFil: Mehinagic, Emira. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Sanchez, Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Baeza, Rosa. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Mignot, Sophie. Universidad Nantes Angers Le Mans; FranciaFil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaAbstract: The addition of maltodextrin DE 10 to red wine (Cabernet sauvignon) followed by freeze-drying allowed to obtain a free-flowing (dealcoholized) wine powder (WP) having a phenolic concentration about 3.6 times higher than the original liquid red wine. The powder, having a water activity (aw) of 0.053 and 0.330 was stored at 28ºC and 38ºC and the content of ten different phenolic compounds was determined by HPLC. Caftaric acid, quercetin 3-glucoside, caffeic acid, gallic acid and resveratrol contents in the WP stored at 28 and 38 ºC, remained almost constant during 70 days of storage, while epicatechin gallate, catechin, malvidin 3-G and epicatechin showed slight losses (about 15- 25%) during storage. On the contrary, epigallocatechin experienced a strong loss of concentration (around 61% loss) during storage at the same conditions. A moderate decrease of antioxidant activity, determined by free radical scavenging capacity of the DPPH* and ferric reducing antioxidant power (FRAP) was observed along storage. This decrease was more important at higher temperature (38ºC) and higher aw (0.33). These results would allow the feasibility of using this wine powder as a healthy ingredient in alcohol-free powder drinksUniversidad Católica Argentina. Facultad de Ciencias Agrarias2012info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.uca.edu.ar/handle/123456789/5442Galmarini, M., Maury, Ch., Mehinagic, E., Sanchez, V., Baeza, R., Mignot, S., Zamora, M. y Chirife, J. 2012. Stability of individual phelonic compounds and antioxidant activity during storage of a red wine powder [en línea]. Postprint del artículo publicado en Food and bioprocess technology, diciembre 2012. DOI 1 0 . 1 0 0 7/s 1 1 9 4 7-0 1 2- 1 0 3 5-y Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5442enginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica Argentina2025-07-03T10:56:07Zoai:ucacris:123456789/5442instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-07-03 10:56:07.833Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
dc.title.none.fl_str_mv Stability of individual phenolic compounds and antioxidant activity during storage of a red wine powder
title Stability of individual phenolic compounds and antioxidant activity during storage of a red wine powder
spellingShingle Stability of individual phenolic compounds and antioxidant activity during storage of a red wine powder
Galmarini, Mara Virginia
POLIFENOLES
VINO
POTENCIAL ANTIOXIDANTE
RESVERATROL
INGENIERIA EN ALIMENTOS
title_short Stability of individual phenolic compounds and antioxidant activity during storage of a red wine powder
title_full Stability of individual phenolic compounds and antioxidant activity during storage of a red wine powder
title_fullStr Stability of individual phenolic compounds and antioxidant activity during storage of a red wine powder
title_full_unstemmed Stability of individual phenolic compounds and antioxidant activity during storage of a red wine powder
title_sort Stability of individual phenolic compounds and antioxidant activity during storage of a red wine powder
dc.creator.none.fl_str_mv Galmarini, Mara Virginia
Maury, Chantal
Mehinagic, Emira
Sanchez, Virginia
Baeza, Rosa
Mignot, Sophie
Zamora, María Clara
Chirife, Jorge
author Galmarini, Mara Virginia
author_facet Galmarini, Mara Virginia
Maury, Chantal
Mehinagic, Emira
Sanchez, Virginia
Baeza, Rosa
Mignot, Sophie
Zamora, María Clara
Chirife, Jorge
author_role author
author2 Maury, Chantal
Mehinagic, Emira
Sanchez, Virginia
Baeza, Rosa
Mignot, Sophie
Zamora, María Clara
Chirife, Jorge
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidad Católica Argentina. Facultad de Ciencias Agrarias
dc.subject.none.fl_str_mv POLIFENOLES
VINO
POTENCIAL ANTIOXIDANTE
RESVERATROL
INGENIERIA EN ALIMENTOS
topic POLIFENOLES
VINO
POTENCIAL ANTIOXIDANTE
RESVERATROL
INGENIERIA EN ALIMENTOS
dc.description.none.fl_txt_mv Fil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Galmarini, Mara Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Maury, Chantal. Universidad Nantes Angers Le Mans; Francia
Fil: Mehinagic, Emira. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Sanchez, Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Baeza, Rosa. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Mignot, Sophie. Universidad Nantes Angers Le Mans; Francia
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Abstract: The addition of maltodextrin DE 10 to red wine (Cabernet sauvignon) followed by freeze-drying allowed to obtain a free-flowing (dealcoholized) wine powder (WP) having a phenolic concentration about 3.6 times higher than the original liquid red wine. The powder, having a water activity (aw) of 0.053 and 0.330 was stored at 28ºC and 38ºC and the content of ten different phenolic compounds was determined by HPLC. Caftaric acid, quercetin 3-glucoside, caffeic acid, gallic acid and resveratrol contents in the WP stored at 28 and 38 ºC, remained almost constant during 70 days of storage, while epicatechin gallate, catechin, malvidin 3-G and epicatechin showed slight losses (about 15- 25%) during storage. On the contrary, epigallocatechin experienced a strong loss of concentration (around 61% loss) during storage at the same conditions. A moderate decrease of antioxidant activity, determined by free radical scavenging capacity of the DPPH* and ferric reducing antioxidant power (FRAP) was observed along storage. This decrease was more important at higher temperature (38ºC) and higher aw (0.33). These results would allow the feasibility of using this wine powder as a healthy ingredient in alcohol-free powder drinks
description Fil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
publishDate 2012
dc.date.none.fl_str_mv 2012
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 https://repositorio.uca.edu.ar/handle/123456789/5442
Galmarini, M., Maury, Ch., Mehinagic, E., Sanchez, V., Baeza, R., Mignot, S., Zamora, M. y Chirife, J. 2012. Stability of individual phelonic compounds and antioxidant activity during storage of a red wine powder [en línea]. Postprint del artículo publicado en Food and bioprocess technology, diciembre 2012. DOI 1 0 . 1 0 0 7/s 1 1 9 4 7-0 1 2- 1 0 3 5-y Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5442
url https://repositorio.uca.edu.ar/handle/123456789/5442
identifier_str_mv Galmarini, M., Maury, Ch., Mehinagic, E., Sanchez, V., Baeza, R., Mignot, S., Zamora, M. y Chirife, J. 2012. Stability of individual phelonic compounds and antioxidant activity during storage of a red wine powder [en línea]. Postprint del artículo publicado en Food and bioprocess technology, diciembre 2012. DOI 1 0 . 1 0 0 7/s 1 1 9 4 7-0 1 2- 1 0 3 5-y Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5442
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/4.0/
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositorio Institucional (UCA)
instname:Pontificia Universidad Católica Argentina
reponame_str Repositorio Institucional (UCA)
collection Repositorio Institucional (UCA)
instname_str Pontificia Universidad Católica Argentina
repository.name.fl_str_mv Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentina
repository.mail.fl_str_mv claudia_fernandez@uca.edu.ar
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score 13.13397

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