Principal phenolic compounds in Greek red wines

Food Chemistry

Volumn 99, Issue 4, 2006, Pages 784-793

  Kallithraka, S ^a   Tsoutsouras, E ^a   Tzourou, E ^a   Lanaridis, P ^a  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

Author keywords

Anthocyanins; Autochthonous cultivars; Greek wines; Polyphenols

Indexed keywords

ANTHOCYANIN; COUMARIC ACID; FLAVANOL DERIVATIVE; PHENOL DERIVATIVE; POLYPHENOL DERIVATIVE;

ANTENNA; ARTICLE; COMPARATIVE STUDY; CULTIVAR; DIODE; GEOGRAPHIC DISTRIBUTION; GRAPEFRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; RED WINE;

VITACEAE; VITIS SP.; VITIS VINIFERA;

EID: 33646586680     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.07.059     Document Type: Article

References (32)

1. Arnous A., Makris D.P., and Kefalas P. Effect of principal polyphenolic components in relation to antioxidant characteristics of aged red wines. Journal of Agricultural and Food Chemistry 49 (2001) 5736-5742
2. Arnous A., Makris D.P., and Kefalas P. Anthocyanin composition and colour characteristics of selected aged wines produced in Greece. Journal of Wine Research 13 1 (2002) 23-34
3. Arnous A., Makris D.P., and Kefalas P. Correlation of pigment and flavanol content with antioxidant properties in selected aged regional wines from Greece. Journal of Food Composition and Analysis 15 6 (2002) 655-665
4. Cheynier V., and Ricardo Da Silva J.M. Oxidation of grape procyanidins in model solutions containing trans-caffeoyl-tartaric acid and polyphenol oxidase. Journal of Agricultural and Food Chemistry 39 (1991) 1047-1049
5. 2 atmosphere on the volatile, amino acid, and pigment constituents in red grape (Vitis vinifera L. Var. Agiorgitiko). Journal of Agricultural and Food Chemistry 42 (1994) 338-344
6. Frankel E.N., Kanner J.B., German E., and Kinsella J.E. Inhibition of human low-density lipoprotein by phenolic substances in red wine. Lancet 341 (1993) 454-457
7. Frankel E.N., Waterhouse A.L., and Teissedre P.L. Principal phenolic phytochemicals in selected California wines and their antioxidant activity in inhibiting oxidation of human low-density lipoproteins. Journal of Agricultural and Food Chemistry 43 (1995) 890-894
8. Goldberg D.M., and Soleas G. Analysis of antioxidant wine polyphenols by high performance liquid chromatography. Analytical Chemistry 29 (1999) 122-137
9. Harvalia A., and Bena-Tzourou I. Etude de quelques facteurs influencant la couleur des vins rouges Helleniques. Connaissance de la vigne et du vin 61 (1982) 1-13
10. Haslam E. In vino veritas: oligomeric procyanidins and the aging of red wines. Phytochemistry 19 (1980) 1577-1582
11. Kallithraka S., Arvanitoyannis I., El-Zajouli A., and Kefalas P. The application of an improved method for trans-resveratrol to determine the origin of Greek red wines. Food Chemistry 75 (2001) 355-363
12. Kallithraka S., Arvanitoyannis I., Kefalas P., El-Zajouli A., Soufleros E., and Psarra E. Instrumental and sensory analysis of Greek wines; implementation of principal component analysis (PCA) for classification according to geographical origin. Food Chemistry 73 (2001) 501-514
13. Kallithraka S., Mohdaly A.A., Makris D.P., and Kefalas P. Determination of major anthocyanin pigments in Hellenic native grape varieties (Vitis vinifera sp.): association with antiradical efficiency. Journal of Food Composition and Analysis 18 (2005) 375-386
14. Kanner J., Frankel E.N., Granit R., German B., and Kinsella J.E. Natural antioxidants in grapes and wines. Journal of Agricultural and Food Chemistry 42 (1994) 64-69
15. Kato R., Nakadate I., Yamamoto S., and Sigimura T. Inhibition of 12-O-tetradecanoylphorbol-13-acetate-induced tumor promotion and ornithine decarboxylase activity by quercetin: possible involvement of lipoxygenase inhibition. Carcinogenesis 4 (1983) 1631-1637
16. Knekt P., Jarvinen R., Reunanen A., and Maatela J. Flavonoid intake and coronary mortality in Finland: a cohort study. British Medical Journal 312 (1996) 478-481
17. Lanaridis P., and Bena-Tzourou E. Étude des variations des anthocyanes pendant la maturation des raisins de cinq cépage rouges, cultivé en Grèce. Journal International des Sciences de la Vigne et du Vin 31 4 (1997) 205-212
18. Makris D.P., Psarra E., Kallithraka S., and kefalas P. The effect of polyphenolic composition as related to antioxidant capacity in white wines. Food Research International 36 (2002) 805-814
19. McDonald M.S., Hughes M., Burns M., Lean J., Mathews D., and Crozier A. Survey of the free and conjucated myricetin and quercetin content of red wines of different geographical origins. Journal of Agricultural and Food Chemistry 46 (1998) 368-375
20. Mehanso H., Butler L.G., and Carlson D.M. Dietary tannins and salivary proline-rich proteins: interactions, induction and defense mechanisms. Annual Review of Nutrition 7 (1987) 423-440
21. Minussi R.C., Rossi M., Bologna L., Cordi L., Rotilio D., Pastore G.M., et al. Phenolic compounds and total antioxidant potential of commercial wines. Food Chemistry 82 (2003) 409-416
22. Ozmianski J., and Sapis J.C. Fractionation and identification of some low molecular weight grape seed phenolics. Journal of Agricultural and Food Chemistry 37 (1989) 1293-1297
23. Ricardo Da Silva J.M., Cheynier V., Souquet J.M., Moutonet M., Cabanis J.C., and Bourzeix M. Interaction of grape seed proteins in relation to wine fining. Journal of Science and Food Agriculture 57 (1991) 111-125
24. Roggero J.P., Coen S., and Ragonnet B. High performance liquid chromatography survey on changes in pigment content in ripening grapes of Syrah. An approach to anthocyanin metabolism. American Journal of Enology and Viticulture 37 (1986) 77-83
25. Robichaud J.L., and Noble A.C. Astringency and bitterness of selected phenolics in wine. Journal of Science and Food Agriculture 53 (1990) 343-353
26. Sakkiadi A.V., Haroutounian S.A., and Stavrakakis M.N. Direct HPLC assay of five biologically interesting phenolic antioxidants in varietal Greek red wines. Lebensmittel-Wissenschaft und-Technologie 34 (2001) 410-413
27. Sato M., Ramarathnam N., Suzuki Y., Okhudo T., Takeuchi M., and Ochi H. Varietal differences in the phenolic content and superoxide radical scavenging potential of wines from different sources. Journal of Agricultural and Food Chemistry 44 (1996) 37-41
28. Simonetti P., Pietta P., and Testolin G. Polyphenol content and total antioxidant potential of selected Italian wines. Journal of Agricultural and Food Chemistry 45 (1997) 1152-1255
29. Soleas G., Dam J., Carey M., and Goldberg D. Toward the fingerprinting of wines: cultivar-related patterns of polyphenolic constituents in Ontario wines. Journal of Agricultural and Food Chemistry 45 (1997) 3871-3880
30. SPSS Base 9.0 User's Guide (1999). SPSS for windows 98, Chicago, USA.
31. Verma A., Johnson J.A., Gould M.N., and Tanner M.A. Inhibition of 7,12-dimethylbenzanthracene and N-nitrosomethylurea induced rat mammary cancer by dietary flavonol quercetin. Cancer Research 48 (1988) 5754-5758
32. Waterman P.G., and Mole S. Analysis of phenolic plant metabolites (1994), Blackwell Scientific Publ., Oxford (pp. 83-91)