Gris E.F.,Federal University of Santa Catarina |
Gris E.F.,University of Brasilia |
Mattivi F.,Research and Innovation Center |
Ferreira E.A.,Federal University of Santa Catarina |
And 5 more authors.
Journal of Food Composition and Analysis | Year: 2013
In this study, Vitis vinifera L wines cv. Cabernet Franc, Merlot, Sangiovese and Syrah, 2006 and 2007 vintages, produced in São Joaquim, a new wine-producing region in southern Brazil, were evaluated. As phenolic compound content is one of the most important parameters in assessing wine quality and is possibly partially responsible for the beneficial health properties of wines, in this paper the levels of the main anthocyanins, flavonols, hydroxycinnamic acid and hydroxybenzoic acid (HPLC-DAD and HPLC-DAD-MS analysis) and the in vivo antioxidant activity in mice are reported. The antioxidant capacity of plasma was assessed through the reduction of ferric iron (FRAP). Lipid peroxidation (TBARS), carbonyl protein (CP), reduced glutathione (GSH) levels and the catalase (CAT), superoxide dismutase (SOD) and glutathione peroxidase (GPx) activity were determined in livers of the test animals. The results for the phenolic compounds content of the wine samples were considered appropriate for quality red wines, and the wine consumption promoted a significant increase in FRAP and decreases in the TBARS and CP levels and in the CAT, SOD and GPx activity. Moreover, the phenolic content of the wines was positively correlated with the in vivo antioxidant capacity promoted by regular wine consumption. © 2013 Elsevier Inc. Source
Burin V.M.,Rod. Admar Gonzaga |
Falcao L.D.,Rod. Admar Gonzaga |
Gonzaga L.V.,Rod. Admar Gonzaga |
Fett R.,Rod. Admar Gonzaga |
And 2 more authors.
Ciencia e Tecnologia de Alimentos | Year: 2010
Viticultural practices in the State of Santa Catarina, Brazil, have shown economic growth, with the production of grapes used to produce wines and grape juice. Grapes are rich in phenolic compounds which have drawn attention not only because of their important role in the development of products derived from grapes, but also for their potential beneficial health effects. The objective of this study was to evaluate commercial, organic and homemade grape juices produced in Santa Catarina. Grape juices were analyzed for total phenolic content, colour, and antioxidant activity. The commercial juices had the highest average values for total monomeric anthocyanins and total phenolics. There was a strong positive correlation (R = 0.9566) between the antioxidant activity and total phenolic content for the commercial juice. In addition, the Principle Components Analysis showed a strong positive correlation between the red colour and total monomeric anthocyanins. However, the total monomeric anthocyanis and polymeric anthocyanins showed a negative correlation. Source