Journal
JOURNAL OF FUNCTIONAL FOODS
Volume 20, Issue -, Pages 332-345Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.jff.2015.10.034
Keywords
Red winemaking; Antioxidant capacity; Saccharomyces cerevisiae; Contribution of phenolic compounds; Differences in varieties
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Funding
- Agencia Nacional de Promocion Cientifica y Tecnologica [PICT 2008-0554]
- Secretaria de Ciencia y Tecnica-Universidad Nacional de Cordoba [05/C724]
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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. (C) 2015 Elsevier Ltd. All rights reserved.
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