Lingua Mariana S, Fabani María P, Wunderlin Daniel A, Baroni María V
ISIDSA: Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos, SECyT, Universidad Nacional de Córdoba, Bv. Dr. Juan Filloy s/n, Ciudad Universitaria, 5000 Córdoba, Argentina; ICYTAC: Instituto de Ciencia y Tecnología de Alimentos Córdoba, CONICET and Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Bv. Dr. Juan Filloy s/n, Ciudad Universitaria, 5000 Córdoba, Argentina.
Instituto de Biotecnología, Facultad de Ingeniería, Universidad Nacional de San Juan, Av. Libertador General San Martín 1109 (O), 5400 San Juan, Argentina.
Food Chem. 2016 Oct 1;208:228-38. doi: 10.1016/j.foodchem.2016.04.009. Epub 2016 Apr 4.
The evolution of phenolic compounds and their relationship with the antioxidant capacity (AC) of samples taken along the winemaking process of three Vitis vinifera L. cv., Syrah, Merlot and Cabernet Sauvignon grown in Argentina were studied. Forty-five compounds were identified by HPLC-PDA-MS/MS, while the AC was determined by FRAP, ABTS and DPPH assays. Results show that phenolic composition and AC vary along the winemaking process and between varieties. Multiple regression analysis showed a high correlation between phenolic composition and AC of samples, being anthocyanins the main family with significant contribution to AC. In addition, quantitative differences in specific phenolic compounds help to explain differences in AC observed between varieties. A high phenolic content and bioactivity still remain in pomaces which support its use as an inexpensive source of antioxidants.
研究了阿根廷种植的三个酿酒葡萄品种西拉（Syrah）、梅洛（Merlot）和赤霞珠（Cabernet Sauvignon）在酿酒过程中所取样品中酚类化合物的演变及其与抗氧化能力（AC）的关系。通过高效液相色谱-光电二极管阵列-串联质谱（HPLC-PDA-MS/MS）鉴定出45种化合物，同时通过铁还原抗氧化能力（FRAP）、2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸（ABTS）和2,2-二苯基-1-苦基肼基（DPPH）测定法测定AC。结果表明，酚类组成和AC在酿酒过程中以及品种之间存在差异。多元回归分析表明样品的酚类组成与AC之间存在高度相关性，花色苷是对AC有显著贡献的主要类别。此外，特定酚类化合物的定量差异有助于解释品种间观察到的AC差异。葡萄皮渣中仍含有较高的酚类含量和生物活性，这支持将其用作廉价的抗氧化剂来源。
