Sánchez-Moreno C, Satué-Gracia M T, Frankel E N
Department of Food Science and Technology, University of California, Davis, California 95616, USA.
J Agric Food Chem. 2000 Nov;48(11):5581-7. doi: 10.1021/jf000664s.
Wines contain phenolic compounds that may be useful for preventing lipid oxidation as dietary antioxidants. This study was aimed at evaluating the antioxidant activity in corn oil emulsions of seventeen selected Spanish wines and two California wines. The inhibition of hydroperoxide formation at 10 microM gallic acid equivalents (GAE) varied from 8.4% to 40.2% with the red wines, from 20.9% to 45.8% with the rosé wines, and from 6.5% to 47.0% with the white wines. The inhibition of hydroperoxide formation at 20 microM GAE varied from 11.9% to 34.1% with the red wines, from 0.1% to 34. 5% with the rosé wines, and from 3.3% to 37.2% with the white wines. The inhibition of hexanal formation at 10 microM GAE varied from 23. 6% to 64.4% with the red wines, from 42.7% to 68.5% with the rosé wines, and from 28.4% to 68.8% with the white wines. The inhibition of hexanal formation at 20 microM GAE varied from 33.0% to 46.3% with the red wines, from 11.3% to 66.5% with the rosé wines, and from -16.7% to +21.0% with the white wines. The antioxidant effect decreased with increasing concentration. This antioxidant activity was related to the five main groups of phenolic compounds identified in wines by HPLC. The relative antioxidant activity correlated positively with the total phenol content of wines (by the Folin-Ciocalteu method and by HPLC), benzoic acids, anthocyanins, flavan-3-ols, and flavonols, for the inhibition of hydroperoxides and hexanal at 10 and 20 microM GAE.
葡萄酒中含有酚类化合物，这些化合物作为膳食抗氧化剂可能有助于防止脂质氧化。本研究旨在评估17种选定的西班牙葡萄酒和2种加利福尼亚葡萄酒在玉米油乳液中的抗氧化活性。在10微摩尔没食子酸当量（GAE）时，过氧化氢形成的抑制率在红葡萄酒中为8.4%至40.2%，在桃红葡萄酒中为20.9%至45.8%，在白葡萄酒中为6.5%至47.0%。在20微摩尔GAE时，过氧化氢形成的抑制率在红葡萄酒中为11.9%至34.1%，在桃红葡萄酒中为0.1%至34.5%，在白葡萄酒中为3.3%至37.2%。在10微摩尔GAE时，己醛形成的抑制率在红葡萄酒中为23.6%至64.4%，在桃红葡萄酒中为42.7%至68.5%，在白葡萄酒中为28.4%至68.8%。在20微摩尔GAE时，己醛形成的抑制率在红葡萄酒中为33.0%至46.3%，在桃红葡萄酒中为11.3%至66.5%，在白葡萄酒中为-16.7%至+21.0%。抗氧化效果随浓度增加而降低。这种抗氧化活性与通过高效液相色谱法（HPLC）在葡萄酒中鉴定出的五类主要酚类化合物有关。对于在10和20微摩尔GAE时过氧化氢和己醛的抑制，相对抗氧化活性与葡萄酒的总酚含量（通过福林-西奥尔特法和HPLC）、苯甲酸、花青素、黄烷-3-醇和黄酮醇呈正相关。
