STUDY OF THE STABILITY OF THE ANTIOXIDANTS OF THE FLOR DE JAMAICA'S WINE (Hibiscus sabdariffa L) UNDER STORAGE (original) (raw)
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Journal of Agricultural and Food Chemistry, 2003
Polyphenol content, free radical scavenging capacity, and changes during storage over 7 months in the dark were studied in ecological and conventional red and white wines. In red wines, the most changeable components during storage were the anthocyanins since during storage anthocyanins content decreased 88% in conventional wine and 91% in ecological wine. Initially, the total flavonol contents of the conventional and ecological red wines were 163.88 (2.69 and 153.58 (1.71 mg/L, respectively, and no significant variations occurred during storage. No differences in hydroxycinnamic acid derivatives content between conventional and ecological red and white wines were observed. The flavonol level in white wines was very low, as expected since these compounds are found in grape skin. The initial antioxidant activity was 5.37 (0.14 and 5.82 (0.31 mM equivalents Trolox for conventional and ecological red wines, respectively; no significant differences were observed (p) 0.2831), and these values were 7-8 times higher than the antioxidant activity observed in conventional and ecological white wine. In contrast with other studies, the total concentrations of phenolic compounds in conventional and ecological red and white wines were not related to antioxidant activity (p > 0.05). In red wines, no significant differences were observed in the antioxidant activity of ecological and conventional red wine (p) 0.28), while in white wine significant differences were observed in the antioxidant activity between conventional and ecological white wine (p) 0.006).
Food and Bioprocess Technology, 2012
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Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2022
In the present study, Cabernet sauvignon (Vitis vinifera L.) wines were stored at four different temperatures at 4-5°C, 8-10°C, 12-14°C and 18-20°C for 24 months. Effects of storage temperatures and durations on pH, total acidity, antioxidant activity, total phenolics content and phenolics distribution of the wines were investigated. Analyzes were carried out at the beginning of storage and at three-month intervals. At the end of the 24 months storage period, total phenolics decreased at all temperatures. At initial storage, the greatest decrease was 17.05 % at 12-14 °C in Cabernet sauvignon wines. Moreover, the antioxidant effect was decreased during the storage period. Quantitative analysis of natural compounds in wines was carried out by HPLC. The greatest catechin content of Cabernet sauvignon wine was measured as 71.59 mgL-1 at the 24 th month of storage. 12-14°C and the lowest catechin content of Cabernet sauvignon wine was observed at 0.43 mgL-1 at the 15 th month of storage and 8-10 °C. Principles and related components of Cabernet sauvignon wine for different storage temperatures and durations conditions were determined with the aid of Principle Component Analysis. Cluster analysis was carried out to determine the main clustering relationships of Cabernet sauvignon wine at different storage temperatures and durations.
Temperature and storage effects on antioxidant activity of juice from red and white grapes
International Journal of Food Science & Technology, 2012
The effect of temperature and storage time on the phenolic composition and on the antioxidant activity of grape (Vitis vinifera L.) juices made using a red (Sangiovese, SG) and a white (Muscat of Alexandria, MA) variety was studied. Total phenolics, flavonoids, flavan-3-ols and hydroxycinnamoyl-tartrates (HCT) were determined on grape extracts (GE) and juices. Total anthocyanins and anthocyanins composition were measured on GE. The antioxidant activity was assessed by means of two different in vitro tests: scavenging of the stable 2,2-diphenyl-1-picrylhydrazyl radical and the inhibition of tyrosine nitration mediated by authentic peroxynitrite (ONOO ) ). All the juices were analysed after 24 h and 2 weeks of storage by means of two-way anova (factors being cultivar and temperature). Anthocyanins were not detected in MA extract, whereas in SG their content was 534 mg malvidin-equivalent per 100 g of dry matter (d.m.) and malvidin derivatives (glycosylated and coumaroylated) were the most represented (respectively 169 and 41 malvidinequivalent per 100 g of d.m.). HCT content of the extracts was higher in SG (overall +33%). Also in grape juices, HCT were lower in MA and in this variety, the trans-fertaric and cis-coutaric acids were also undetectable. Cultivar effect proved to be highly significant, while no significant differences in the phenolic composition were observed for storage temperatures (4 and )20°C) and cultivar · temperature interaction. However, when statistical analysis was focused on each cultivar, MA was found to be more sensible to storage conditions and a significant reduction in total phenolics ()20%) and flavonoids ()53%) content and in the ONOO ) scavenging potential ()32%) was evident after 2 weeks at 4°C (when compared with the same storage temperature after 24 h). On the contrary, SG juices did not show significant differences among the four storage treatments investigated. These results could be explained suggesting that anthocyanins presence in red grape plays a key role in juice stability.
International Symposium on Grape Production and Processing, 2008
Consumption of grapes (Vitis vinifera L.) is beneficial to health. In addition to the nutrients such as sugars, vitamins and minerals, grapes are also rich in phenolic compounds and other natural antioxidants. However, very little information is available on effect of post-harvest handling and storage temperature on changes of the phytonutrients in grapes. The present work was done to investigate the effect of post-harvest storage using restricted ventilation (1-2%) polythene cluster bags/plastic boxes at ambient temperature and 2-4°C in the refrigerator, on physicochemical parameters, phenolics compounds and the antioxidant activity in grapes. A representative sample of grape bunches stored at ambient temperature without cluster bag/box was taken as control. It was found that the physiological loss in weight, total soluble solids and titrable acidity were gradually increased with storage period at ambient temperature up to 25 days and at 2-4°C up to 60 days, though the changes were relatively less in the samples stored in the bags and boxes as compared to control. The reducing sugars, total phenolics, flavonoids, procyanidin monomers and anthocyanins extracted in the aqueous methanol were significantly reduced (p< 0.05) in the control sample with the increase in storage period till 10 days followed by gradual increase; however, relatively less variation was observed in the case of the samples stored in bags and boxes at both the temperatures. All the samples stored at 2-4°C showed much less percent polymeric color in the range of 8-11% as well as no significant variation in the procyanidin monomers content throughout the storage period of 60 days. The antioxidant activity analyzed for various samples correlated well with the total phenolics content of the respective samples. Thus, the storage-life and the antioxidants level in grapes could be well retained at low temperature storage using restricted ventilation packaging.
Oxidative stability of red wine stored in packages with different oxygen permeability
European Food Research and Technology, 2007
A young red wine was aged in containers with different oxygen permeability, i.e. glass, polyethyleneterephtalate (PET) and polyethyleneterephtalate including an oxygen scavenger (PETA), to determine variations in antioxidant components and antioxidant activity, determined as radical scavenging activity. The phenolic composition and the antioxidant activity of the wine were evaluated during approximately 24 weeks of storage at 20 or 30 • C. Significant changes were observed in total anthocyanin concentration in all samples, while other indexes such as total phenolics and total flavonoids remained stable during storage in all conditions. The antioxidant activity diminished in all samples, with differences between the various containers, both at 20 and 30 • C. HPLC analysis showed that important changes occurred in some flavonoid components (catechin, epicatechin, procyanidin TB2) and in most anthocyanidins in all storage conditions, with greater degradation at 30 • C and in PET bottles. Samples stored in PETA bottles showed the highest stability. The research demonstrated that ageing-related changes during storage are influenced by the oxygen permeability of the containers and can be slowed by the use of PET materials with enhanced oxygen barrier capacity.
Food Chemistry, 2014
Changes in colour and phenolic composition in sweet red wines made from Merlot, Syrah and Tempranillo grapes were studied in order to assess the influence of bottle storage over a period of 12 months. For this purpose, wine colour parameters, sensory analysis and concentrations of monomeric anthocyanins, pyranoanthocyanins, methylmethine-mediated condensation adducts, flavan3-ol derivatives and flavonols were measured. Hue increased and red colours decreased with the storage time, particularly over the first 3 months. The concentrations of low molecular weight flavan-3-ol derivatives decreased with time due to the effect of their conversion into tannins of high molecular weight. In addition, the glycosylated flavonols decreased through hydrolysis to give the corresponding aglycones. Overall, the concentration of phenolic compounds decreased markedly with storage time, whereas the antioxidant activity in the wines remained constant throughout. A panel of expert tasters judged the colour, aroma and flavour of all initial and final wines to be acceptable.
Foods
Background: Wine antioxidants are linked to cardiovascular disease prevention, thus are highly valued by the healthy food market. The dehydration process removes alcohol and water from wine and allows it to extend its shelf life, while encapsulation can help preserve physical-chemical and antioxidant properties. Moreover, information on the effect of wine drying and encapsulation on non-anthocyanin phenolic compounds is limited in the literature. Methods: Listan Prieto and Syrah (Vitis vinifera L.) wines were dehydrated and converted into powder by freezing and spray drying. Powdered wines were subjected to water activity, pH, soluble solids, color, and phenolic compounds analysis. Results: Freeze-drying process produced powdered wines with higher pH than the spray-drying process. Powdered wines made by these processes presented similar water activity and soluble solids. Powdered wines did not show statistical differences in trans-resveratrol, hydrocinnamic acids, phloretin, kaempfe...
Level of single bioactive phenolics in red wine as a function of the oxygen supplied during storage
Food Chemistry, 2000
The influence of three levels of oxygen supply on the phenolic composition of Sangiovese wine was evaluated during 6 months of storage. Oxygenation reduced the total phenolics content and increased the concentration of red polymeric compounds. Saturation with oxygen every 30 days significantly improved the wine colour density as compared to the control. The individual behaviour of phenolic compounds such as (+) catechin, (−) epicatechin, quercetin, caffeic acid, and anthocyanins showed a significant depleting effect of oxygen on wine phenolic composition when wines were oxygenated every month. The supply of oxygen every 60 days limited the oxidation of low molecular weight phenolic compounds and slightly influenced the wine colour. This confirmed that oxygenation could improve the evolution of red wines during ageing, but its control is necessary to reduce detrimental effects upon single bioactive phenolic compounds.
Journal of Agricultural and Food Chemistry, 2011
The objective of this work was to study the evolution of the phenolic composition of red wine during vinification and storage and its relationship with some sensory properties (astringency and bitterness) and antioxidant activities. Thus, red wine was made by a classic vinification method with Castelão and Tinta Mi uda grapes (Vitis vinifera L.) harvested at maturity (3:2; w/w). Samples were taken at 2 and 7 days of maceration, at second racking, at the time of bottling and at 6 and 14 months after bottling. The total polyphenols extract (TPx) in each sample was isolated by column chromatography. The phenolic composition (anthocyanins and proanthocyanidins), in vitro antioxidant activity, and sensory property (astringency, bitterness) of the isolated TPx from different winemaking stages were evaluated through high-performance liquid chromatographyÀdiode array detection, 1,1-diphenyl-2-picrylhidrazyl radical test, ferric reducing antioxidant power assay, total phenolic index, MWI (polyphenol molecular weight index), TSA (tannin specific activity), and sensory panel tasting. The results showed that the phenolic composition of red wine varied significantly during winemaking. The intensity of astringency (IA) and the intensity bitterness (IB) of the isolated TPx from different winemaking stages increased from 2 days of maceration until second racking and then decreased. Furthermore, MWI and TSA are positively correlated with IA and IB. The in vitro antioxidant activity of the isolated TPx from different winemaking stages maintained unchanged after alcoholic fermentation, which was independent of the variation of phenolic composition and sensory properties.