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葡萄茎提取物在提高威士忌抗氧化能力方面的应用。

Application of Grape Stems Extract to Increase the Antioxidant Capacity of Whiskey.

作者信息

Kazak Anatoliy, Grishin Yurij, Johnson Joel B, Oleinikov Nikolay, Rudenko Marina, Mayorova Angela, Dorofeeva Anna, Frolova Kristina

机构信息

Humanitarian Pedagogical Academy V.I. Vernadsky Crimean Federal University 295007, Simferopol, Russia.

Laboratory of Analytical Research, Innovative and Resource-Saving Technologies All-Russian National Research Institute of Viticulture and Winemaking "Magarach" 298600, Yalta, Russia.

出版信息

Int J Food Sci. 2024 Aug 8;2024:7199030. doi: 10.1155/2024/7199030. eCollection 2024.

DOI:10.1155/2024/7199030
PMID:39149415
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11326882/
Abstract

The recent steady demand for products with increased antioxidant properties largely determines the direction of research in the field of creating high-quality products with increased biological value. Insufficient knowledge of the antioxidant activity and potential biological value of whiskey makes this area of research relevant and in demand. This study presents the results of an analysis of the influence of distillate aging conditions on the phenolic composition and antioxidant capacity of whiskey, obtained using coulometric, chromatographic, and amperometric methods of analysis. During the study, samples of whiskey with increased antioxidant capacity were obtained based on the use of alcoholic extracts of grape stems of the species. The data obtained as a result of the study can be used in the future both to improve the efficiency of methods for monitoring and regulating the circulation of alcoholic products based on the developed methodology for determining antioxidant capacity and to contribute to the creation of a new type of alcoholic products with an increased content of bioavailable biologically active substances and antioxidant capacity.

摘要

近期对具有更高抗氧化性能产品的稳定需求，在很大程度上决定了研发具有更高生物价值的高品质产品领域的研究方向。人们对威士忌抗氧化活性和潜在生物价值的了解不足，使得该研究领域具有相关性且备受关注。本研究展示了利用库仑分析、色谱分析和安培分析方法，对馏出物陈酿条件对威士忌酚类成分和抗氧化能力影响的分析结果。在研究过程中，基于使用该物种葡萄茎的酒精提取物，获得了具有更高抗氧化能力的威士忌样品。研究结果未来可用于提高基于所开发的抗氧化能力测定方法监测和调节酒精产品流通的方法效率，也有助于创造一种新型酒精产品，其生物可利用的生物活性物质含量和抗氧化能力更高。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3d5f/11326882/dd52716bc696/IJFS2024-7199030.003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3d5f/11326882/3683d5d99ab4/IJFS2024-7199030.001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3d5f/11326882/5e410748e10c/IJFS2024-7199030.002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3d5f/11326882/dd52716bc696/IJFS2024-7199030.003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3d5f/11326882/3683d5d99ab4/IJFS2024-7199030.001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3d5f/11326882/5e410748e10c/IJFS2024-7199030.002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3d5f/11326882/dd52716bc696/IJFS2024-7199030.003.jpg

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