Antioxidant profile of selected Mediterranean red wines

Natural Product Research

Volumn 27, Issue 10, 2013, Pages 855-861

  Tenore, Gian Carlo ^a   Ciampaglia, Roberto ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

antioxidants; Moroccan red wines; polyphenolic profile; radical scavenging activity; reducing capacity

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; FLAVONOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; HUMAN; MOROCCO; RED WINE;

ANTHOCYANINS; ANTIOXIDANTS; BIPHENYL COMPOUNDS; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING; FREE RADICAL SCAVENGERS; MEDITERRANEAN REGION; MOROCCO; PICRATES; POLYPHENOLS; WINE;

EID: 84879233816     PISSN: 14786419     EISSN: 14786427     Source Type: Journal    
DOI: 10.1080/14786419.2012.673608     Document Type: Article

References (18)

1. Alcalde-Eon, C., Escribano-Bailon, M.T., Santos-Buelga, C., & Rivas-Gonzalo, J.C. (2004). Separation of pyranoanthocyanins from red wine by column chromatography. Analytica Chimica Acta, 513, 305-318.
2. Benzie, I.F.F., & Strain, J.J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of 'antioxidant power': The FRAP assay. Analytical Biochemistry, 239, 70-76.
3. Brand-Williams, W., Cuvelier, M.E., & Berset, C. (1995). Use of free radical method to evaluate antioxidant activity. Lebensmittel-Wissenschaft und Technologie, 28, 25-30.
4. Castillo-Munoz, N., Gomez-Alonso, S., Garc?a-Romero, E., & Hermos?n-Gutierrez, I. (2007). Flavonol profiles of Vitis vinifera red grapes and their single-cultivar wines. Journal of Agricultural and Food Chemistry, 55, 992-1002.
5. Delgado-Andrade, C., Rufian-Henares, J.A., & Morales, F.J. (2005). Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods. Journal of Agricultural and Food Chemistry, 53, 7832-7836.
6. Downey, M.O., & Rochfort, S. (2008). Simultaneous separation by reversed-phase high-performance liquid chromatography and mass spectral identification of anthocyanins and flavonols in Shiraz grape skin. Journal of Chromatography A, 1201, 43-47.
7. Fernandez-Pachon, M.S., Villano, D., Troncoso, A.M., & Garc?a-Parrilla, M.C. (2006). Determination of the phenolic composition of sherry and table white wines by liquid chromatography and their relation with antioxidant activity. Analytica Chimica Acta, 563, 101-108.
8. Gawel, R. (1998). Red wine astringency: A review. Australian Journal of Grape and Wine Research, 4, 74-95.
9. Ginjom, I.R., D'Arcy, B.R., Caffin, N.A., & Gidley, M.J. (2010). Phenolic contents and antioxidant activities of major Australian red wines throughout the winemaking process. Journal of Agricultural and Food Chemistry, 58, 10133-10142.
10. Gonzalez-San Jose, M.L., Santa-Maria, G., & Diez, C. (1990). Anthocyanins as parameters for differentiating wines by grape variety, wine-growing region, and wine-making methods. Journal of Food Composition and Analysis, 3, 54-66.
11. Landrault, N., Poucheret, P., Ravel, P., Gasc, F., Cros, G., & Teissedre, P.L. (2001). Antioxidant capacities and phenolics levels of French wines from different varieties and vintages. Journal of Agricultural and Food Chemistry, 49, 3341-3348.
12. Minussi, R.C., Rossi, M., Bologna, L., Cordi, L., Rotilio, D., Pastore, G.M., Duran, N. (2003). Phenolic compounds and total antioxidant potential of commercial wines. Food Chemistry, 82, 409-416.
13. Monagas, M., Gomez-Cordoves, C., & Bartolome, B. (2006). Evolution of the phenolic content of red wines from Vitis vinifera L. during ageing in bottle. Food Chemistry, 95, 405-412.
14. Monagas, M., Nunez, V., Bartolome, B., & Gomez-Cordoves, C. (2003). Anthocyanin-derived pigments in Graciano, Tempranillo, and Cabernet Sauvignon wines produced in Spain. American Journal of Enology and Viticulture, 54, 163-169.
15. Rastija, V., Srec?nik, G., & Medic-S? aric, M. (2009). Polyphenolic composition of Croatian wines with different geographical origins. Food Chemistry, 115, 54-60.
16. Renaud, S., Gueguen, R., Siest, G., & Salamon, R. (1999). Wine, beer, and mortality in middle-aged men from eastern France. Archives of Internal Medicine, 159, 1865-1870.
17. Schlesier, K., Harwat, M., Bohm, V., & Bitsch, R. (2002). Assessment of antioxidant activity by using different in vitro methods. Free Radical Research, 36, 177-187.
18. Urquiaga, I., & Leighton, F. (2005). Wine and health: Evidence and mechanisms. World Review of Nutrition and Dietetics, 95, 122-139.