Anthocyanin profile and antioxidant activity from 24 grape varieties cultivated in two Portuguese wine regions

Journal International des Sciences de la Vigne et du Vin

Volumn 48, Issue 1, 2014, Pages 51-62

  Costa, Elisa ^a   Cosme, Fernanda ^b   Jordão, António M ^a   Mendes Faia, Arlete ^b  

^a POLYTECHNIC INSTITUTE OF VISEU   (Portugal)

^b UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

Author keywords

Antioxidant activity; Individual anthocyanins; Pulp; Red grapes; Seed; Skin

Indexed keywords

EID: 84930866929     PISSN: 11510285     EISSN: None     Source Type: Journal    
DOI: 10.20870/oeno-one.2014.48.1.1661     Document Type: Article

References (44)

1. Amous A., Makris D. P. and Kefalas P., 2002. Correlation of pigment and flavanol content with antioxidant properties in selected aged regional wines from Greece. J. Food Compos. Anal, 15, 655-665.
2. Beecher G. R., 2003. Overview of dietary flavonoids: nomenclature, occurrence and intake. J. Nutr. 133, 3248-3254.
3. Bozan B., Tosun G. and Özean D., 2008. Study of polyphenol content in the seeds of red grape (Vitis vinifera L.) varieties cultivated in Turkey and their antiradical activity. Food Chem, 109, 426-430.
4. Brand-Williams W., Cuvelier M. E. and Berset C., 1995. Use of a free radical method to evaluate antioxidant activity. LWT - Food Sei. Technol, 28, 25-30.
5. Conde C., Silva P., Fontes N., Dias A. C. P., Tavares R. M., Sousa M. J., Agasse A., Delrot S. and Gerós H., 2007. Biochemical changes throughout grape berry development and fruit and wine quality. Food 1, 1-22.
6. 2 on the extraction of individual anthocyanins and colored matter of three Portuguese grape varieties during winemaking. Vitis 33, 41-47.
7. Dallas C. and Laureano O., 1994b. Effects of pH, sulphur dioxide, alcohol content, temperature and storage time on colour composition of a young Portuguese red table wine. J. Sci. Food Agrie. 65, 477-485.
8. Di Majo D., La Guardia M., Giammanco S., La Neve L. and Giammanco M., 2008. The antioxidant capacity of red wine in relationship with its polyphenolic constituents. Food Chem, 111, 45-49.
9. Di Stefano R. and Flamini R., 2008. High performance liquid chromatography analysis of grape and wine polyphenols. In: Hyphenated Techniques in Grape and Wine Chemistry, pp. 33-79. Riccardo Flamini (ed.), John Wiley & Sons, Ltd.
10. Dimitrovska M., Bocevska M., Dimitrovski D. and Murkovic M., 2011. Anthocyanin composition of Vranec, Cabernet Sauvignon, Merlot and Pinot Noir grapes as indicator of their varietal differentiation. Eur. Food Res. Technol, 232, 591-600.
11. Dopico-García M. S., Fique A., Guerra L., Afonso J. M., Pereira O., Valentão P., Andrade P. B. and Seabra R. M., 2008. Principal components of phenolics to characterize red Vinho Verde grapes: anthocyanins or non-coloured compounds? Talanta 75, 1190-1202.
12. Downey M. O., Dokoozlian N. K. and Krstic M. P., 2006. Cultural practice and environmental impacts on the flavonoid composition of grapes and wine: a review of recent research. Am, J. Enol, Vitic. 57, 257-268.
13. Fémandez-Lopez J. A., Almela L., Muñoz J. A., Hidalgo V. and Carreño J., 1998. Dependence between colour and individual anthocyanin content in ripening grapes. Food Res. Int. 31, 667-672.
14. Gatto P., Vrovsek U., Muth J., Segala C., Romualdi C., Fontana P., Pruefer D., Stefanini M., Moser C., Mattivi F. and Velasco R., 2008. Ripening and genotype control stilbene accumulation in healthy grapes. J. Agric. Food Chem, 56, 11773-11785.
15. Gil M. and Yuste J., 2004. Phenolic maturity of Tempranillo grapevine trained as goblet, under different soil and climate conditions in the Duero valley area. J. Int. Sci. Vigne Vin 38, 81-88.
16. Jackson D. I. and Lombard P. B., 1993. Environment and management practices affecting grape composition and wine quality - A review. Am, J. Enol, Vitic. 44, 409-430.
17. Jordão A. M., Ricardo-da-Silva J. M. and Laureano O., 1998a. Evolution of anthocyanins during grape maturation of two varieties (Vitis vinifera L.), Castelão Francês and Touriga Francesa. Vitis 37, 93-94.
18. Jordão A. M., Ricardo-da-Silva J. M. and Laureano O., 1998b. Influência da rega na composição fenólica das uvas tintas da casta Touriga Francesa (Vitis vinifera L.). Ciene. Tecnol Aliment. 2, 60-73.
19. Jordão A. M., Simöes S., Correia A. C. and Gonçalves F. G., 2012. Antioxidant activity evolution during Portuguese red wine vinification and their relation with the proanthocyanidin and anthocyanin composition. J. Food Process. Preserv. 36, 298-309.
20. Kallithraka S., Mohdaly A., Makris D. P. and Kefalas P., 2005. Determination of major anthocyanin pigments in Hellenic native grape varieties (Vitis vinifera sp.): association with antiradical activity. J. Food Compos. Anal. 18, 375-386.
21. Kramling T. E. and Singleton V. L., 1969. An estimate of the nonflavonoid phenols in wines. Am, J. Enol, Vitic. 20, 86-92.
22. Mateus N., Machado J. M. and De Freitas V., 2002. Development changes of anthocyanins in Vitis vinifera grapes grown in the Douro Valley and concentration in respective wines. J. Sci. Food Agric. 82, 1689-1695.
23. Monagas M., Hemandez-Ledesma B., Garrido I., Martin-Alvarez J. P., Gomez-Cordoves C. and Bartolome B., 2005. Quality assessment of commercial dietary antioxidant products from Vitis vinifera L. grape seeds. Nutr. Cancer 53, 244-254.
24. OIV, 2006. Recueil des Méthodes Internationales d'Analyse des Vins et des Moûts. Organisation Internationale de la Vigne et du Vin, Paris.
25. Ortega-Meder M. D., Rivas Gonzalo J. C., Vicente J. L. and Santos-Buelga C., 1994. Differentiation of grapes according to the skin anthocyanin composition. Rev. Esp. Cienc. Tecnol, Aliment. 34, 409-426.
26. Ortega-Regules A., Romero-Cascales I., López-Roca J. M., Ros-García J. M. and Gómez-Plaza E., 2006. Anthocyanin fingerprint of grapes: environmental and genetic variations. J. Sci. Food Agrie. 86, 1460-1467.
27. Poudel P. R., Tamura H., Kataoka I. and Mochioka R., 2008. Phenolic compounds and antioxidant activities of skins and seeds of five wild grapes and two hybrids native to Japan. J. Food Compos. Anal 21, 622-625.
28. Re R., Pellegrini N., Proteggente A., Pannala A., Yang M. and Rice-Evans C., 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radie. Biol, Med. 26, 1231-1237.
29. Rechkemmer G. and Pool-Zobel B., 1996. Estimation of beneficial health effects of anthocyanins/anthocyanidins. Vortragstagung 31, 219-232.
30. Ribéreau-Gayon P., Peynaud E. and Sudraud P., 1982. Science et Techniques du Vin, Tome 4. Dunod, Paris.
31. Ribéreau-Gayon P., 1982. The anthocyanins of grapes and wines. In: Anthocyanins as Food Colors, pp. 209-244. Markakis P. (ed.), Academic Press, New York.
32. Ribéreau-Gayon P., Glories Y., Maujean A. and Dubourdieu D., 2006. Phenolic compounds. In: Handbook of Enology - Volume 2. The Chemistry of Wine: Stabilization and Treatments, pp. 141-204. John Wiley and Sons Ltd, Chichester.
33. Rivero-Pérez M. D., Muñiz P. and González-San José M. L., 2007. Antioxidant profile of red wines evaluated by total antioxidant capacity, scavenger activity and biomarkers of oxidative stress methodologies. J. Agric. Food Chem, 55, 5476-5483.
34. Rivero-Pérez M. D., Muñiz P. and González-San José M. L., 2008. Contribution of anthocyanin fraction to the antioxidant properties of wine. Food Chem, Toxicol, 46, 2815-2822.
35. Roggero J. P., Coen S. and Ragonnet B., 1986. High performance liquid chromatography survey on changes in pigment content in ripening grapes of Syrah. An approach to anthocyanin metabolism. Am, J. Enol, Vitic. 37, 77-83.
36. Romero-Cascales I., Ortega-Regules A., López-Roca J. M., Femández-Femández J. I. and Gómez-Plaza E., 2005. Differences in anthocyanin extractability from grapes to wines according to variety. Am, J. Enol, Vitic. 56, 212-219.
37. Segade S. R., Vázquez E. S. and Losada E. D., 2008. Influence of ripeness grade on accumulation and extractability of grape skin anthocyanins in different cultivars. J. Food Compos. Anal 21, 599-607.
38. Simonetti P., Pietta P. and Testolin G., 1997. Polyphenol content and total antioxidant potential of selected Italian wines. J. Agric. Food Chem, 45, 1152-1155.
39. Sun B. S., Spranger I. and Ricardo-da-Silva J. M., 1996. Extraction of grape seed procyanidins using different organic solvents. In: Proceedings of the XVIII International Conference of the "Groupe Polyphenols " - Polyphenols Communications 96, pp. 169-170. Bordeaux, France.
40. Villaño D., Fernández-Pachón M. S., Troncoso A. M. and García-Parrilla M. C., 2006. Influence of enological practices on the antioxidant activity of wines. Food Chem, 95, 394-404.
41. Wang C. C., Chu C. Y., Chu K. O., Choy K. W., Khaw K. S., Rogers M. S. and Pang C. P., 2004. Trolox-equivalent antioxidant capacity assay versus oxygen radical absorbance capacity assay in plasma. Clin, Chem, 50, 952-954.
42. Xu C., Zhang Y., Cao L. and Lu J., 2010. Phenolic compounds and antioxidant properties of different grape cultivars grown in China. Food Chem, 119, 1557-1565.
43. Yilmaz Y. and Toledo R. T., 2004. Health aspects of functional grape seed constituents. Trends Food Sci. Technol, 15, 422-433.
44. Yokotsuka K., Nagaro A., Nakazawa K. and Sato M., 1999. Changes in anthocyanins in berry skins of Merlot and Cabernet-Sauvignon grapes grown in two soils modified with limestone or oyster shell versus a native soil over two years. Am, J. Enol, Vitic. 50, 1-12.