Synergistic antioxidant interaction between sugars and phenolics from a sweet wine

European Food Research and Technology

Volumn 231, Issue 3, 2010, Pages 363-370

  Peinado, J ^a   de Lerma, N López ^a   Peinado, R A ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Antioxidant capacities; Dried grapes; High sugar concentration; Phenolic fraction

Indexed keywords

ADVANCED GLYCATION END PRODUCTS; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; CONCENTRATION OF; DIODE ARRAY DETECTION; DNA OXIDATION; FERROUS IRON; GLYCATION; HYDROXYL RADICALS; IN-VITRO; PHENOLIC COMPOUNDS; PHENOLIC CONTENT; PHENOLIC FRACTION; PHENOLICS; POLYPHENOLS; SUGAR CONCENTRATION; SYNERGIC EFFECTS;

ASSAYS; DEGRADATION; DNA; FRUCTOSE; GENES; GLUCOSE; IRON; ORGANIC COMPOUNDS; OXIDATION; PROJECTILES; SUGAR (SUCROSE); WINE;

PHENOLS;

VITACEAE;

EID: 77953727165     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1279-6     Document Type: Article

References (30)

1. Ghanta S, Banerjee A, Poddar A, Chattopadhyay S (2007) Oxidative DNA damage preventive activity and antioxidant potential of Stevia rebaudiana (Bertoni) Bertoni, a natural sweetener. J Agr Food Chem 55: 10962-10967.
2. Ulrich-Merzenich G, Zeitler H, Vetter H, Kraft K (2009) Synergy research: vitamins and secondary plant components in the maintenance of the redox-homeostasis and in cell signalling. Phytomedicine 16: 2-16.
3. Frankel EN, Finley JW (2008) How to standardize the multiplicity of methods to evaluate natural antioxidants. J Agr Food Chem 56: 4901-4908.
4. Pérez-Jimenez J, Saura-Calixto F (2008) Grape products and cardiovascular disease risk factors. Nutr Res Rev 21: 158-173.
5. Scalbert A, Williamson G (2000) Dietary intake and bioavailability of polyphenols. J Nutr 130: 2073S-2085S.
6. Franco M, Peinado RA, Medina M, Moreno J (2004) Off-vine grape drying effect on volatile compounds and aromatic series in must from Pedro Ximénez grape variety. J Agr Food Chem 52: 3905-3910.
7. Peinado J, Lopez de Lerma N, Moreno J, Peinado RA (2009) Antioxidant activity of different phenolics fractions isolated in must from Pedro Ximénez grapes at different stages of the off-vine drying process. Food Chem 114: 1050-1055.
8. Wehmeier KR, Mooradian AD (1994) Autoxidative and antioxidative potential of simple carbohydrates. Free Rad Biol Med 17: 83-86.
9. Schalkwijk CG, Stehouwer CD, van Hinsbergh VW (2004) Fructose-mediated non-enzymatic glycation: sweet coupling or bad modification. Diabetes-Metab Res 20: 369-382.
10. Spasojevic I, Mojovic M, Blagojevic D, Spasic SD, Jones DR, Nikolic-Kokic A, Spasic MB (2009) Relevance of the capacity of phosphorylated fructose to scavenge the hydroxyl radical. Carbohyd Res 344: 80-84.
11. Al-Awwadi NA, Araiz C, Bornet A, Delbosc S, Cristol JP, Linck N, Azay J, Teissedre PL, Cros G (2005) Extracts enriched in different polyphenolic families normalize increased cardiac NADPH oxidase expression while having differential effects on insulin resistance, hypertension, and cardiac hypertrophy in high-fructose-fed rats. J Agr Food Chem 53: 151-157.
12. Vinson JA, Bose P, Proch J, Kharrat H, Samman N (2008) Cranberries and cranberry products: powerful in vitro, ex vivo, and in vivo sources of antioxidants. J Agr Food Chem 56: 5884-5891.
13. Chiou A, Karathanos VT, Mylona A, Salta FN, Preventi F, Andrikopoulos NK (2007) Currants (Vitis vinifera L.) content of simple phenolics and antioxidant activity. Food Chem 102: 516-522.
14. Tagliazucchi D, Verzelloni E, Conte A (2008) Antioxidant properties of traditional balsamic vinegar and boiled must model systems. Eur Food Res Technol 227: 835-843.
15. Guimaraes R, Barros L, Barreira JCM, Sousa MJ, Carvalho AM, Ferreira ICFR (2010) Targeting excessive free radicals with peels and juices of citrus fruits: grapefruit, lemon, lime and orange. Food Chem Toxicol 48: 99-106.
16. Madrid J (2003) In: Madrid J, Madrid A, Moreno G (eds) Análisis de vinos, mostos y alcoholes. Mundi-prensa, Madrid.
17. Oszmianski J, Cheynier V, Moutounet M (1996) Iron-catalyzed oxidation of (+)-catechin in model systems. J Agr Food Chem 44: 1712-1715.
18. Brenna O, Buratti S, Cosio MS, Mannino SA (1998) New HPLC method for the determination of polyphenols in wines based on the use of less aggressive eluents and a coupled revelation system. Electroanalysis 10: 1204-1207.
19. Pérez RM, Vargas R, Martínez FJ, García EV, Hernández B (2003) Antioxidant activity of alkaloids from Bocconia arborea. A study on six testing methods. Ars Pharmaceutica 44: 5-21.
20. Shyu YS, Lin JT, Chang YT, Chiang CJ, Yang DJ (2009) Evaluation of antioxidant ability of ethanolic extract from dill (Anethum graveolens L.) flower. Food Chem 115: 515-521.
21. Kubola J, Siriamornpun S (2008) Phenolic contents and antioxidant activities of bitter gourd (Momordica charantia L.) leaf, stem and fruit fraction extracts in vitro. Food Chem 110: 881-890.
22. Ardestani A, Yazdanparast R (2007) Antioxidant and free radical scavenging potential of Achillea santolina extracts. Food Chem 104: 21-29.
23. Wu JW, Hsieh CL, Wang HY, Chen HY (2009) Inhibitory effects of guava (Psidium guajava L.) leaf extracts and its active compounds on the glycation process of protein. Food Chem 113: 78-84.
24. Serratosa MP, López-Toledano A, Mérida J, Medina M (2008) Changes in colour and phenolic compounds during the raisining of grape cv. Pedro Ximénez. J Agr Food Chem 56: 2810-2816.
25. Singleton VL, Timberlake CF, Lea AGH (1976) The phenolic cinnamates of white grapes and wine. J Sci Food Agric 29: 403-410.
26. Benítez P, Castro R, Natera R, Barroso CG (2006) Changes in the polyphenolic and volatile content of "fino" Sherry wine exposed to high temperature and ultraviolet and visible radiation. Eur Food Res Technol 222: 302-309.
27. Morelli R, Russo-Volpe S, Bruno N, Lo Scalzo R (2003) Fenton-dependent damage to carbohydrates: free radical scavenging activity of some simple sugars. J Agr Food Chem 51: 7418-7425.
28. Ermilov A, Diamond MP, Sacco AG, Dozortsev DD (1999) Culture media and their components differ in their ability to scavenge reactive oxygen species in the plasmid relaxation assay. Fertil Steril 72: 154-157.
29. Nagai R, Ikeda K, Higashi T, Sano H, Jinnouchi Y, Araki T, Horiuchi S (1997) Hydroxyl radical mediates Ne-(Carboxymethyl)lysine formation from amadori product. Biochem Biophys Res Commun 234: 167-172.
30. Takagi Y, Kashiwagi A, Tanaka Y, Asahina T, Kikkawa R, Shigeta Y (1995) Significance of fructose-induced protein oxidation and formation of advanced glycation end product. J Diabetes Complicat 9: 87-91.