Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 31, Issue 1, Pages 31-40Publisher
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jfca.2013.03.002
Keywords
Vitis vinifera wines; Quality red wines; Phenolic compounds; Anthocyanins; Flavonols; Phenolic acids; Hydroxycinnamic acids; Hydroxybenzoic acids; HPLC-DAD analysis; Wine consumption; In vivo antioxidant activity; Food analysis; Food composition
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Funding
- Brazilian governmental agency the National Council for Scientific and Technological Development (CNPq) (Brazil/Italy)
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In this study, Vitis vinifera L wines cv. Cabernet Franc, Merlot, Sangiovese and Syrah, 2006 and 2007 vintages, produced in Sao Joaquim, a new wine-producing region in southern Brazil, were evaluated. As phenolic compound content is one of the most important parameters in assessing wine quality and is possibly partially responsible for the beneficial health properties of wines, in this paper the levels of the main anthocyanins, flavonols, hydroxycinnamic acid and hydroxybenzoic acid (HPLC-DAD and HPLC-DAD-MS analysis) and the in vivo antioxidant activity in mice are reported. The antioxidant capacity of plasma was assessed through the reduction of ferric iron (FRAP). Lipid peroxidation (TBARS), carbonyl protein (CP), reduced glutathione (GSH) levels and the catalase (CAT), superoxide dismutase (SOD) and glutathione peroxidase (GPx) activity were determined in livers of the test animals. The results for the phenolic compounds content of the wine samples were considered appropriate for quality red wines, and the wine consumption promoted a significant increase in FRAP and decreases in the TBARS and CP levels and in the CAT, SOD and GPx activity. Moreover, the phenolic content of the wines was positively correlated with the in vivo antioxidant capacity promoted by regular wine consumption. (C) 2013 Elsevier Inc. All rights reserved.
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