Antioxidant capacity and stilbene contents of wines produced in the Snake River Valley of Idaho

Food Chemistry

Volumn 105, Issue 1, 2007, Pages 195-203

  Lee, J ^a   Rennaker, C ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Idaho; ORAC; Piceid; Quality; Resveratrol; Stilbene; Vitis vinefera; Wine

Indexed keywords

ANTHOCYANIN; PICEID; RESVERATROL; STILBENE; TANNIN; TROLOX C;

ACIDITY; ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; COLOR; GRAPE; RELATIVE DENSITY; UNITED STATES; VINEYARD; WINE;

VITACEAE; VITIS;

EID: 34347332468     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.03.069     Document Type: Article

References (36)

1. Abril M., Negueruela A.I., Perez C., Juan T., and Estopanan G. Preliminary study of resveratrol content in aragon red and rosé wines. Food Chemistry 92 4 (2005) 729-736
2. Baht K.P.L., Kosmeder II J.W., and Pezzuto J.M. Biological effects of resveratrol. Antioxidants and Redox Signaling 3 6 (2001) 1041-1064
3. Burns J., Yokota T., Ashirara H., Lean M.E.J., and Crozier A. Plant foods and herbal sources of resveratrol. Journal of Agricultural and Food Chemistry 50 11 (2002) 3338-3340
4. Burns J., Gardner P.T., Matthews D., Duthie G.G., Lean M.E.J., and Crozier A. Extraction of phenolics and changes in antioxidant activity of red wines during vinification. Journal of Agricultural and Food Chemistry 49 12 (2001) 5795-5808
5. Bavaresco L. Role of viticultural factors on stilbene concentrations of grapes and wine. Drugs under experimental and clinical research 29 5-6 (2003) 181-187
6. Callemien D., Jerkovic V., Rozenberg R., and Collin S. Hop as an interesting source of resveratrol for brewers: optimization of the extraction and quantitative study by liquid chromatography by liquid chromatography/atmospheric pressure chemical ionization tandem mass spectrometry. Journal of Agricultural and Food Chemistry 53 2 (2005) 424-429
7. Careri M., Corradini C., Elviri L., Nicoletti I., and Zagnoni I. Direct-HPLC analysis of quercetin and trans-resveratrol in red wine, grape, and winemaking byproducts. Journal of Agricultural and Food Chemistry 51 18 (2003) 5226-5231
8. Clare S.S., Skurray G., and Shalliker R.A. Effect of pomace-contacting method on the concentration of cis- and trans-resveratrol and resveratrol glucoside isomers in wine. American Journal of Enology and Viticulture 55 4 (2004) 401-406
9. Dávalos A., Gomez-Cordoves C., and Bartolome B. Extending applicability of the oxygen radical absorbance capacity (ORAC-Fluorescein) assay. Journal of Agricultural and Food Chemistry 52 1 (2004) 48-54
10. Dourtoglou V.G., Makris D.P., Bois-Dounas F., and Zonas C. trans-Resveratrol concentration in wines produced in Greece. Journal of Food Composition and Analysis 12 3 (1999) 227-233
11. Gao X., Yong X.X., Divine G., Janakiraman N., Chapman R.A., and Gautam S.C. Disparate in vitro and in vivo antileukemic effects of resveratrol, a natural polyphenolics compound found in grapes. Journal of Nutrition 132 7 (2002) 2076-2081
12. Gerogiannaki-Christopoulou M., Athanasopoulos P., Kyriakidis N., Gerogiannaki I.A., and Spanos M. trans-Resveratrol in wines from Greek red and white varieties. Food Control 17 4 (2006) 700-706
13. Goldberg D.M., and Ng E. Regional differences in resveratrol isomer concentration of wines from various cultivars. Journal of Wine Research 7 (1996) 13-24
14. Harbertson J.F., Picciotto E.A., and Adams D.O. Measurement of polymeric pigments in grape berry extracts and wines using the protein precipitation assay combined with bisulfite bleaching. American Journal of Enology and Viticulture 54 4 (2003) 301-306
15. Huang D., Ou B., Hampsch-Woodill M., Flanagan J.A., and Prior R.L. High-throughput assay of oxygen radical absorbance capacity (ORAC) using multichannel liquid handling system coupled with microplate fluorescence reader in 96-well format. Journal of Agricultural and Food Chemistry 50 16 (2002) 4437-4444
16. Hung L., Chen J., Huang S., Lee R., and Su M. Cardioprotective effect of resveratrol, a natural antioxidant derived from grapes. Cardiovascular Research 47 3 (2000) 549-555
17. Ibern-Gomex M., Roig-Perez S., Lamuela-Raventos R.M., and de la Torre-Boronat M.C. Resveratrol and piceid levels in natural and blended peanut butters. Journal of Agricultural and Food Chemistry 48 12 (2000) 6352-6354
18. Jeandet P., Bessis R., and Gautheron B. The production of resveratrol (3,4,5'-trihydroxystilbene) by grape berries in different developmental stages. American Journal of Enology and Viticulture 55 4 (2004) 41-46
19. Lamuela-Ramentós R.M., Romero-Perez A.I., Waterhouse A.L., and de la Torre-Boronat M.C. Direct-HPLC analysis of cis- and trans-resveratrol and piceid isomers in Spanish red Vitis vinifera wines. Journal of Agricultural and Food Chemistry 43 2 (1995) 281-283
20. Lee J., Durst R.W., and Wrolstad R.E. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study. Journal of AOAC International 88 5 (2005) 1269-1278
21. López-Vélez M., Martinez-Martinez F., and Del Valle-Ribes C.D. The study of phenolic compounds as natural antioxidants in wine. Critical Reviews in Food Science and Nutrition 43 3 (2003) 233-244
22. Lyons M.M., Yu C., Toma R.B., Cho S.Y., Reiboldt W., Lee J., et al. Resveratrol in raw and baked blueberries and bilberries. Journal of Agricultural and Food Chemistry 51 20 (2003) 5867-5870
23. Moreno-Labanda J., Mallavia R., Perez-Fons L., Lizama V., Saura D., and Micol V. Determination of piceid and resveratrol in Spanish wines deriving from Monastrell (Vitis vinifera L.) grape variety. Journal of Agricultural and Food Chemistry 52 17 (2004) 5396-5403
24. Ou B., Hampsch-Woodill M., and Prior R.L. Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. Journal of Agricultural and Food Chemistry 49 10 (2001) 4619-4626
25. Renaud S.C., Gueguen R., Conard P., Lanzmann-petithory D., Orgogozo J., and Henry O. Moderate wine drinkers have lower hypertension-related mortality: a prospective cohort study in French men. American Journal of Clinical Nutrition 80 3 (2004) 621-625
26. Ribeiro de Lima M.T., Waffo-Teguo P., Teissedre P.L., Pujolas A., Vercauteren J., Cabanis J.C., et al. Determination of stilbenes (trans-astringin, cis- and trans-piceid, and cis- and trans- resveratrol) in Portuguese wines. Journal of Agricultural and Food Chemistry 47 7 (1999) 2666-2670
27. Romero-Pérez A.I., Lamuela-Raventos R.M., Waterhouse A.L., and de la Torre-Boronat M.C. Levels of cis- and trans-resveratrol and their glucosides in white and rosé Vitis vinifera wines from Spain. Journal of Agricultural and Food Chemistry 44 8 (1996) 2124-2128
28. Sanders T.H., McMichael Jr. R.W., and Hendrix K.W. Occurrence of resveratrol in edible peanuts. Journal of Agricultural and Food Chemistry 48 4 (2000) 1243-1246
29. Siemann E.H., and Creasy L.L. Concentration of the phytoalexin resveratrol in wine. American Journal of Enology and Viticulture 43 1 (1992) 49-52
30. Sobolev V.S., and Cole R.J. trans-Resveratrol content in commercial peanuts and peanut products. Journal of Agricultural and Food Chemistry 47 4 (1999) 1435-1439
31. Stervbo U., Vang O., and Bonnesen C. A review of the content of the putative chemopreventive phytoalexin resveratrol in red wine. Food Chemistry 101 2 (2007) 449-457
32. Urpi-Sarda M., Jauregui O., Lamuela-Raventos R.M., Jaeger W., Miksits M., Covas M.-I., et al. Uptake of diet resveratrol into the human low-density lipoprotein. Identification and quantification of resveratrol metabolites by liquid chromatography coupled with tandem mass spectrometry. Analytical Chemistry 77 10 (2005) 3149-3155
33. Virgili M., and Contestabile A. Partial neuroprotection of in vivo excitotoxic brain damage by chronic administration of the red wine antioxidant agent, trans-resveratrol in rats. Neuroscience Letter 281 2-3 (2000) 123-126
34. Wang Y., Catana F., Yang Y., Roderick R., and van Breemen R.B. An LC-MS method for analyzing total resveratrol in grape juice, cranberry juice, and in wine. Journal of Agricultural and Food Chemistry 50 3 (2002) 431-435
35. Waterhouse A.L. Unit I 1.1: polyphenolics: determination of total phenolics. In: wrolstad R.E. (Ed). Current protocols in food analytical chemistry (2002), John Wiley and Sons, New York 1-4
36. Wollin S.D., and Jones P.J. Alcohol, red wine and cardiovascular disease. Journal of Nutrition 131 5 (2001) 1401-1404