老化酒渣酚类物质的特征分析：与抗氧化活性的相关性。

Phenolic characterization of aging wine lees: Correlation with antioxidant activities.

机构信息

High Pressure Processes Group, Department of Chemical Engineering and Environmental Technology, School of Engineering - Sede Mergelina, University of Valladolid, 47011 Valladolid, Spain; Instituto de Biologia Experimental Tecnológica, Universidade de Lisboa, Avenida da República, Estação Agronómica Nacional, 2780-157 Oeiras, Portugal; Instituto de Tecnologia Química e Biológica António Xavier, Universidade de Lisboa, Avenida da República, Estação Agronómica Nacional, 2780-157 Oeiras, Portugal.

High Pressure Processes Group, Department of Chemical Engineering and Environmental Technology, School of Engineering - Sede Mergelina, University of Valladolid, 47011 Valladolid, Spain.

出版信息

Food Chem. 2018 Sep 1;259:188-195. doi: 10.1016/j.foodchem.2018.03.119. Epub 2018 Mar 27.

DOI:10.1016/j.foodchem.2018.03.119

PMID:29680043

Abstract

Aging wine lees are water-wastes produced during the wine aging inside wood barrels that can be considered as alternative sources of bioactive compounds. Phenolic characterization and antioxidant activity (AA) measurements of wines lees solid-liquid extracts have been undertaken on a dry extract (DE) basis. Solvents with different polarities (water, methanol, ethanol, two hydroalcoholic mixtures and acetone) were used. Total phenolic (TPC) and total flavonoid contents (TFC) were determined. The mixture of 75:25(v/v) EtOH:HO showed the highest values with 254 mg/g and 146 mg/g respectively. HORAC, HOSC and FRAP were used to determine the AA of the extracts being also highest for the mixture of 75:25(v/v) EtOH:HO (4690 µmol/g, 4527 µmol/g and 2197 µmol/g, respectively). For ORAC method, methanol extract showed the best value with 2771 µmol/g. Correlations between TPC, TFC, phenolic compounds and AA were determined. Most relevant compounds contributing to AA were identified using data from mass spectrometry, being mainly anthocyanins.

摘要

陈酿酒渣是在木桶中陈酿葡萄酒时产生的废水，可以被视为生物活性化合物的替代来源。已经在干提取物（DE）的基础上对葡萄酒渣固液提取物进行了酚类特征描述和抗氧化活性（AA）测量。使用了具有不同极性的溶剂（水、甲醇、乙醇、两种水醇混合物和丙酮）。75:25（v/v）乙醇：水混合物显示出最高的总酚（TPC）和总类黄酮含量（TFC），分别为 254mg/g 和 146mg/g。使用 HORAC、HOSC 和 FRAP 来测定提取物的 AA，75:25（v/v）乙醇：水混合物的 AA 也最高（分别为 4690µmol/g、4527µmol/g 和 2197µmol/g）。对于 ORAC 方法，甲醇提取物的 AA 值最高，为 2771µmol/g。还确定了 TPC、TFC、酚类化合物和 AA 之间的相关性。使用质谱数据确定了对 AA 贡献最大的相关化合物，主要是花色苷。