Ranking the efficacies of selected red wine phenolic anti-oxidants using reversed-phase HPLC

European Food Research and Technology

Volumn 233, Issue 5, 2011, Pages 781-789

  Seemungal, Amanda ^a   Petróczi, Andrea ^a   Naughton, Declan P ^a  

^a KINGSTON UNIVERSITY   (United Kingdom)

Author keywords

Anti oxidant; Oxidation; Phenolic; Pro oxidant; Red wine; RP HPLC

Indexed keywords

ANTI-OXIDANTS; PHENOLIC; PROOXIDANT; RED WINE; RP-HPLC;

FATTY ACIDS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROGEN PEROXIDE; METAL IONS; METALS; OXIDATION; PHENOLS; WINE;

OXIDANTS;

EID: 80255136157     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-011-1571-0     Document Type: Article

References (23)

1. Gambelli L, Santaroni GP (2004) Polyphenols content in some Italian red wines of different geographical origins. J Food Comp Anal 17: 613-618.
2. Gómez-Alonso S, García-Romero E, Hermosín-Gutiérrez I (2007) HPLC analysis of diverse grape and wine phenolics using direct injection and multidetection by DAD and fluorescence. J Food Comp Anal 20: 618-626.
3. Jaitz L, Siegl K, Eder R, Rak G, Abranko L, Koellensperger G, Hann S (2010) LC-MS/MS analysis of phenols for classification of red wine according to geographic origin, grape variety and vintage. Food Chem 122: 366-372.
4. Paixão N, Pereira V, Marques JC, Câmara JS (2008) Quantification of polyphenols with potential antioxidant properties in wines using reverse phase HPLC. J Sep Science 31: 2189-2198.
5. Rastija V, Srečnik G, Medić-Šarić M (2009) Polyphenolic composition of Croatian wines with different geographical origins. Food Chem 115: 54-60.
6. Sakkiadi A-V, Stavrakakis MN, Haroutounian SA (2001) Direct HPLC assay of five biologically interesting phenolic antioxidants in varietal Greek red wines. Lebensm Wiss Technol 34: 410-413.
7. Peña-Neira A, Hernández T, García-Vallejo C, Estrella I, Suarez JA (2000) A survey of phenolic compounds in Spanish wines of different geographical origin. Eur Food Res Technol 210: 445-448.
8. Alén-Ruiz F, García-Falcón MS, Pérez-Lamela MC, Martínez-Carballo E, Simal-Gándara J (2009) Influence of major polyphenols on antioxidant activity in Mencía and Brancellao red wines. Food Chem 113: 53-60.
9. Fernández-Pachón MS, Villaño D, García-Parrilla MC, Troncoso AM (2004) Antioxidant activity of wines and relation with their polyphenolic composition. Anal Chim Acta 513: 113-118.
10. Lucena APS, Nascimento RJB, Maciel JAC, Tavares JX, Barbosa-Filho JM, Oliveira EJ (2010) Antioxidant activity and phenolics content of selected Brazilian wines. J Food Comp Anal 23: 30-36.
11. Roussis IG, Lambropoulos I, Soulti K (2005) Scavenging capacities of some wines and wine phenolic extracts. Food Technol Biotechnol 43: 351-358.
12. Minussi RC, Rossi M, Bologna L, Cordi L, Rotilio D, Pastore GM, Durán N (2003) Phenolic compounds and total antioxidant potential of commercial wines. Food Chem 82: 409-416.
13. Heim KE, Tagliaferro AR, Bobilya DJ (2002) Flavonoid antioxidants: chemistry, metabolism and structure-activity relationships. J Nutr Biochem 13: 572-584.
14. Halliwell B (2009) The wanderings of a free radical. Free Radic Biol Med 46: 531-542.
15. Seemungal A, Naughton DP, Petróczi A (2011) Application of thin-layer chromatography to rank the efficacies of five anti-oxidants in red wine. J Planar Chromatogr 24: 300-324.
16. Malešev D, Kuntić V (2007) Investigation of metal-flavonoid chelates and the determination of flavonoids via metal-flavonoid complexing reactions. J Serb Chem Soc 72: 921-939.
17. Rice-Evans C, Miller N, Paganga G (1996) Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radic Biol Med 20: 933-956.
18. 2 and hydroxyl radical. Food Chem 116: 995-998.
19. Chen JH, Ho C-T (1997) Antioxidant activities of caffeic acid and its related hydroxycinnamic acid compounds. J Agric Food Chem 45: 2374-2378.
20. Sroka Z, Cisowski W (2003) Hydrogen peroxide scavenging, antioxidant and anti-radical activity of some phenolic acids. Food Chem Toxicol 41: 753-758.
21. Mira L, Fernandez MT, Santos M, Rocha R, Florêncio MH, Jennings KR (2002) Interactions of flavonoids with iron and copper ions: a mechanism for their antioxidant activity. Free Radic Res 36: 1199-1208.
22. 2+ ions: implications for their antioxidant properties. Biochem J 330: 1173-1178.
23. Andjelković M, van Camp J, De Meulenaer B, Depaemelaere G, Socaciu C, Verloo M, Verhe R (2006) Iron-chelation properties of phenolic acids bearing catechol and galloyl groups. Food Chem 98: 23-31.