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Resveratrol, phenolic antioxidants, and saccharides in South American red wines

Osorio-Macías, Daniel E LU ; Vásquez, Pamela ; Carrasco, Cristhian ; Bergenståhl, Björn LU and Peñarrieta, J Mauricio (2018) In International Journal of Wine Research 10. p.1-11
Abstract
Wine is an important beverage with a long tradition, and its moderate consumption may be considered beneficial for human health. Although there are many studies regarding phenolic compounds in wines, there is a lack of information about antioxidants and phenolic content in South American wines. In this study, 35 South American red wines from four different countries, vintages 2004–2013, purchased at retail stores in La Paz, Bolivia, were studied. Resveratrol content, total antioxidant capacity (TAC) by the 2,2′-azinobis(3-thylbenzotiazoline-6-sulfonic acid) (ABTS) and ferric-reducing antioxidant power
(FRAP) methods, total phenolic content (TPH), total flavonoids (TF), and main saccharides were assessed using the well-established... (More)
Wine is an important beverage with a long tradition, and its moderate consumption may be considered beneficial for human health. Although there are many studies regarding phenolic compounds in wines, there is a lack of information about antioxidants and phenolic content in South American wines. In this study, 35 South American red wines from four different countries, vintages 2004–2013, purchased at retail stores in La Paz, Bolivia, were studied. Resveratrol content, total antioxidant capacity (TAC) by the 2,2′-azinobis(3-thylbenzotiazoline-6-sulfonic acid) (ABTS) and ferric-reducing antioxidant power
(FRAP) methods, total phenolic content (TPH), total flavonoids (TF), and main saccharides were assessed using the well-established spectrophotometric and high-performance liquid chromatography methods. The results ranged from 4 to 24 mmol/L for TAC determined by ABTS method and 14 to 43 mmol/L for TAC determined by FRAP method, 1600 to 3500 mg gallic acid equivalents/L for TPH, and 2 to 6 mmol catechin equivalents /L for TF. The resveratrol content ranged from 0.1 to 8 mg/L. Saccharides, glucose, and fructose content ranged from 0.4 to 10 g/L, 1.4 to 8.6 g/L, and 0.2 to 12 g/L, respectively. There was a high
correlation among the different methods. The results showed that some wines growing at high altitude (>1500 meters above the sea level) have higher amounts of TAC and phenolic content, including resveratrol, while non-varietal wines showed the lowest values. It was also observed that the saccharose content in some wines was surprisingly high, suggesting saccharose dosing after fermentation. (Less)
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author
; ; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
ABTS, FRAP, high altitude, HPLC, PCA, Bolivia
in
International Journal of Wine Research
volume
10
pages
11 pages
publisher
Dove Medical Press Ltd.
ISSN
1179-1403
DOI
10.2147/IJWR.S152026
language
English
LU publication?
yes
id
d9a4edc8-d228-44f0-a9cc-48b96a6337c5
date added to LUP
2022-04-19 15:00:11
date last changed
2022-04-20 11:23:40
@article{d9a4edc8-d228-44f0-a9cc-48b96a6337c5,
  abstract     = {{Wine is an important beverage with a long tradition, and its moderate consumption may be considered beneficial for human health. Although there are many studies regarding phenolic compounds in wines, there is a lack of information about antioxidants and phenolic content in South American wines. In this study, 35 South American red wines from four different countries, vintages 2004–2013, purchased at retail stores in La Paz, Bolivia, were studied. Resveratrol content, total antioxidant capacity (TAC) by the 2,2′-azinobis(3-thylbenzotiazoline-6-sulfonic acid) (ABTS) and ferric-reducing antioxidant power <br/>(FRAP) methods, total phenolic content (TPH), total flavonoids (TF), and main saccharides were assessed using the well-established spectrophotometric and high-performance liquid chromatography methods. The results ranged from 4 to 24 mmol/L for TAC determined by ABTS method and 14 to 43 mmol/L for TAC determined by FRAP method, 1600 to 3500 mg gallic acid equivalents/L for TPH, and 2 to 6 mmol catechin equivalents /L for TF. The resveratrol content ranged from 0.1 to 8 mg/L. Saccharides, glucose, and fructose content ranged from 0.4 to 10 g/L, 1.4 to 8.6 g/L, and 0.2 to 12 g/L, respectively. There was a high <br/>correlation among the different methods. The results showed that some wines growing at high altitude (&gt;1500 meters above the sea level) have higher amounts of TAC and phenolic content, including resveratrol, while non-varietal wines showed the lowest values. It was also observed that the saccharose content in some wines was surprisingly high, suggesting saccharose dosing after fermentation.}},
  author       = {{Osorio-Macías, Daniel E and Vásquez, Pamela and Carrasco, Cristhian and Bergenståhl, Björn and Peñarrieta, J Mauricio}},
  issn         = {{1179-1403}},
  keywords     = {{ABTS; FRAP; high altitude; HPLC; PCA; Bolivia}},
  language     = {{eng}},
  month        = {{01}},
  pages        = {{1--11}},
  publisher    = {{Dove Medical Press Ltd.}},
  series       = {{International Journal of Wine Research}},
  title        = {{Resveratrol, phenolic antioxidants, and saccharides in South American red wines}},
  url          = {{http://dx.doi.org/10.2147/IJWR.S152026}},
  doi          = {{10.2147/IJWR.S152026}},
  volume       = {{10}},
  year         = {{2018}},
}