Comparative study on selected polyphenol content in red wines of eger (Hungary)

Acta Alimentaria

Volumn 35, Issue 4, 2006, Pages 465-477

  Orban N ^a   Kiss, A ^b   Dravucz M ^b   Gal L ^c   Orban S ^b  

^a EÖTVÖS LORÁND UNIVERSITY   (Hungary)

^b ESZTERHÁZY KÁROLY UNIVERSITY   (Hungary)

^c FVM Szoleszeti es Boraszati Kutatointezete Kecskemet   (Hungary)

Author keywords

Eger wine district; HPLC; Hungarian wines; Polyphenols

Indexed keywords

VITACEAE; VITIS SP.;

EID: 33845718711     PISSN: 01393006     EISSN: 15882535     Source Type: Journal    
DOI: 10.1556/AAlim.35.2006.4.10     Document Type: Article

References (38)

1. ANON. (1980): Guidelines for data acquisition and data evaluation in environmental chemistry. Anal. Chem., 52, 2242-2249.
2. ANDRADE, P.B., MENDES, G., FALCO, V., VALENTÃO, P. & SEABRA, R.M. (2001): Preliminary study of flavonols in port wine grape varieties. Fd Chem., 73, 397-399.
3. BAPTISTA, J.A.B., TAVARES, J.F.D. & CARVALHO, R.C.B. (2001): Comparison of polyphenols and aroma in red wines from Portuguese mainland versus Azores Islands. Fd Res. int., 34, 345-355.
4. BIACS, P. K., TÓTH, Á., PAP, L. & BIACS, P.A. (1995): Production and analytical testing of powdered grape coloring agent. Acta Alimentaria, 24, 297-306.
5. CSIKTUSNÁDI KISS, G.A., FORGÁCS, E., CSERHÁTI, T., CANDEIAS, M., VILAS-BOAS, L., BRONZE, R. & SPRANGER, I. (2000): Solid-phase extraction and high-performance liquid chromatographic separation of pigments of red wines. J. Chromat. A., 889, 51-57.
6. DAROCH, F., HOENEISEN, M., GONZALEZ, C.L., KAWAGUCHI, F., SALGADO, F., SOLAR, H. & GARCIA, A. (2001): In vitro antibacterial activity of Chilean red wines against Helicobacter pylori. Microbios, 104, 79-85.
7. DEL ALAMO SANZA, M., NEVARES DOMÍNGUEZ, I., CÁREZ CÁREZ, L.M. & NAVAS GRACIA, L. (2004): Analysis for low molecular weight phenolic compounds in a red wine aged in oak chips. Anal. chim Acta, 513, 229-237.
8. DE GAULEJAC, N.S-C., GLORIES, Y. & VIVA, N. (1999): Free radical scavenging effect of anthocyanins in red wines. Fd Res. int., 32, 327-333.
9. DÍAZ ROMERO, C., TORT, S., DÍAZ, E. & PÉREZ-TRUJILLO, J.P. (2003): Chemical characterization of bottled sweet wines from the Canary Islands (Spain). Acta Alimentaria, 32, 247-256.
10. EDENHARDER, R. & GRÜNHAGE, D. (2003): Free radical scavenging abilities of flavonoids as mechanism of protection against mutagenicity induced by tert-butyl hydroperoxide or cumene hydroperoxide in Salmonella typhimurium TA102. Mutat. Res., 540, 1-18.
11. ETIÉVANT, P. & SCHLICH, P. (1988): Varietal and geographic classification of French red wines in terms of pigments and flavonoid compounds. J. Sci Fd Agric., 42, 39-54.
12. FRANKEL, E.N., WATERHOUSE, A.L. & TEISSEDRE, P.L. (1995): Principal phenolic phytochemicals in selected California wines and their antioxidant activity in inhibiting oxidation of human low-density lipoproteins. J. agric. Fd Chem., 43, 890-894.
13. GARCIA-VIGUERA, C. & BRIDLE, P. (1995): Analysis of non-coloured phenolic compounds in red wines. A comparison of high-performance liquid chromatography and capillary zone electrophoresis. Fd Chem., 54, 349-352.
14. GOLDBERG, D.M., YAN, J., NG, E., DIAMANDIS, E.P., KARUMANCHIRI, A., SOLEAS, G. & WATERHOUSE, A.L. (1995): A global survey of trans-resveratrol concentrations in commercial wines. Am. J. Enol. Viticult., 46, 159-165.
15. GOLDBERG, D.M., KARUMANCHIRI, A., TSANG, E. & SOLEAS, G.J. (1998a): Catechin and epicatechin concentrations of red wines: regional and cultivar-related differences. Am. J. Enol. Viticult., 49, 23-34.
16. GOLDBERG, D.M., TSANG, E., KARUMANCHIRI, A. & SOLEAS, G.J. (1998b): Quercetin and p-coumaric acid concentrations in commercial wines. Am. J. Enol. Viticult., 49, 142-151.
17. GÓMEZ-PLAZA, E., GIL-MUÑOZ, R., LÓPEZ-ROCA, J.M. & MARTÍNEZ, A. (1999): Color and phenolic compounds of a young red wine as discriminating variables of its ageing status. Fd Res. Int., 32, 503-507.
18. GÓMEZ-PLAZA, E., GIL-MUÑOZ, R., LÓPEZ-ROCA, J.M., MARTÍNEZ-CUTILLAS, A. & FERNÁNDEZ-FERNÁNDEZ, J.I. (2002): Maintenance of colour composition of a red wine during storage. Influence of prefermentative practices, maceration time and storage. Fd Sci. Technol., 35, 46-53.
19. KALLITHRAKA, S., ARVANITOYANNIS, I.S., KEFALAS, P., EL-ZAJOULI, A., SOUFLEROS, E. & PSARRA, E. (2001): Instrumental and sensory analysis of Greek wines; implementation of principal component analysis (PCA) for classification according to geographical origin. Fd Chem., 71, 355-363.
20. KÁLLAY, M. & TÖRÖK, Z. (1998): Rezveratrol izomerek meghatározása. (Analysis of resveratrol isomers.) Magyar Szolo-Borgazd., 8(1), 15-18.
21. KOVÁCS, ZS. & DINYA, Z. (2000): Examination of non-volatile organic compounds in red wines made in Eger. Microchem. J., 67, 57-62.
22. KOVÁCS, ZS., DINYA, Z. & ANTUS, S. (2004): LC-SSI-MS techniques as efficient tools for characterization of nonvolatile phenolic compounds of a special Hungarian wine. J. chromat. Sci., 42, 125-129.
23. LANDRAULT, N., POUCHERET, P., AZAY, J., KROSNIAK, M., GASC, F., JENIN, C., CROS, G. & TEISSEDRE, P-L. (2003): Effect of a polyphenols-enriched chardonnay white wine in diabetic rats. J. agric. Fd Chem., 51, 311-318.
24. LASZLAVIK, M., GÁL, L., MISIK, S. & ERDEI, L. (1995): Phenolic compounds in two Hungarian red wines matured in Quercus robur and Quercus petrea barrels: HPLC analysis and diode array detection. Am. J. Enol. Viticult., 46, 67-74.
25. MALOVANÁ, S., GARCÍA-MONTELONGO, F.J., PÉREZ, J.P. & RODRÍGUEZ-DELGADO, M.A. (2001): Optimisation of sample preparation for the determination of trans-resveratrol and other polyphenolic compounds in wines by high performance liquid chromatography. Anal. chim. Acta, 428, 245-253.
26. MATEUS, N., PROENÇA, S., RIBEIRO, P., MACHADO, J.M. & DE FREITAS, V. (2001): Grape and wine polyphenolic composition of red Vitis vinifera varieties concerning vineyard altitude. Cienc. Tecnol. Aliment., 3, 102-110.
27. NETZEL, M., STRASS, G., BITSCH, I., KÖNITZ, R., CHRISTMANN, M. & BITSCH, R. (2003): Effect of grape processing on selected antioxidant phenolics in red wine. J. Fd Engrg, 56, 223-228.
28. NIKFARDJAM, M.S.P. (2001): Polyphenols in white wines and grape juices and their changes during production. PhD thesis, Institute für Oenologie and Getränkeforschung der Forschungsanstalt Geisenheim, and Justus von Liebig University, Giessen. Available at: http://geb.uni-giessen.de/geb/ volltexte/2001/519/pdf/d010123.pdf
29. NIKFARDJAM, M.S.P., MÁRK, L., AVAR, P., FIGLER, M. & OHMACHT, R. (2005): Polyphenols, anthocyanins, and trans-resveratrol in red wines from the Hungarian Villány Region. Fd Chem., 98, 453-462.
30. PODANI, J. (2001): SYN-TAX 2000 Computer Program for Data Analysis in Ecology and Systematics. User's manual. Sciencia Kiad., Budapest.
31. PROESTOS, C., BAKOGIANNIS, A., PSARIANOS, C., KOUTINAS, A.A., KANELLAKI, M. & KOMAITIS, M. (2005): High performance liquid chromatography analysis of phenolic substances in Greek wines. Fd Control., 16, 319-323.
32. REVILLA, E. & RYAN J-M. (2000): Antioxidant properties in grape extracts and wines by high-performance liquid chromatography-photodiode array detection without sample preparation. J. Chromat. A., 881, 461-469.
33. ROBICHAUD, J.L. & NOBLE, A.C. (1990): Astringency and bitterness of selected phenolics in wine. J. Sci. Fd Agric., 53, 343-353.
34. RODRÍGUEZ-DELGADO, M-Á., GONZÁLEZ-HERNÁNDEZ, G., CONDE-GONZÁLEZ, J-E. & PÉREZ-TRUJILLO, J-P. (2002): Principal component analysis of the polyphenol content in young red wines. Fd Chem., 78, 523-532.
35. SAKKIADI, A-V., STAVRAKAKIS, M.N. & HAROUTOUNIAN, S.A. (2001): Direct HPLC assay of five biologically interesting phenolic antioxidants in varietal Greek red wines. Fd Res. Technol., 34, 410-413.
36. SALAGOITY-AUGUSTE, M-H. & BERTRAND, A. (1984): Wine phenolics-analysis of low molecular weight components by high-performance liquid chromatography. J. Sci. Fd Agric., 35, 1241-1247.
37. TEISSEDRE, P-L. & LANDRAULT, N. (2000): Wine phenolics: contribution to dietary intake and bioavailability. Fd Res. int., 33, 461-467.
38. TYIHÁK, E. (2005): New approach to mechanism of action of trans-resveratrol. Acta Alimentaria, 34, 3-4.