Polyphenols, antioxidant potential and color of fortified wines during accelerated ageing: the Madeira wine case study
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.13/3856 |
Resumo: | Polyphenols, antioxidant potential and color of three types of fortified Madeira wines were evaluated during the accelerated ageing, named as estufagem. The traditional estufagem process was set to 45 °C for 3 months. Overheating conditions, 1 month at 70 °C, were also examined. Total polyphenols (TP), total monomeric anthocyanins (TMA) and total flavonoids (TF) were assessed by spectrophotometric methods, while individual polyphenols and furans were simultaneously determined by HPLC-DAD. Antioxidant potential (AP) was estimated by ABTS, DPPH and FRAP assays, while color was evaluated by Glories and CIELab. Traditional estufagem decreased the TP and AP up to 20% and 26%, respectively, with final values similar to other wines. TMA of the Madeira wines from red grapes decreased during estufagem. Six hydroxybenzoic acids, three hydroxycinnamic acids, one stilbene, three flavonols and three flavan-3-ols were found in these wines. The prominent phenolics were hydroxycinnamates and hydroxybenzoates, even after estufagem. Most polyphenols decreased, with the exception of caffeic, ferulic, p-coumaric, gallic and syringic acids. Finally, both chromatic systems revealed that all wines tended to similar chromatic characteristics after estufagem. The study suggests that estufagem can be applied without high impact on polyphenols and antioxidant potential of these fortified wines. |
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Polyphenols, antioxidant potential and color of fortified wines during accelerated ageing: the Madeira wine case studyPolyphenolsAntioxidant potentialColorWinesHeatingAgeing.Escola Superior de Tecnologias e GestãoFaculdade de Ciências Exatas e da EngenhariaPolyphenols, antioxidant potential and color of three types of fortified Madeira wines were evaluated during the accelerated ageing, named as estufagem. The traditional estufagem process was set to 45 °C for 3 months. Overheating conditions, 1 month at 70 °C, were also examined. Total polyphenols (TP), total monomeric anthocyanins (TMA) and total flavonoids (TF) were assessed by spectrophotometric methods, while individual polyphenols and furans were simultaneously determined by HPLC-DAD. Antioxidant potential (AP) was estimated by ABTS, DPPH and FRAP assays, while color was evaluated by Glories and CIELab. Traditional estufagem decreased the TP and AP up to 20% and 26%, respectively, with final values similar to other wines. TMA of the Madeira wines from red grapes decreased during estufagem. Six hydroxybenzoic acids, three hydroxycinnamic acids, one stilbene, three flavonols and three flavan-3-ols were found in these wines. The prominent phenolics were hydroxycinnamates and hydroxybenzoates, even after estufagem. Most polyphenols decreased, with the exception of caffeic, ferulic, p-coumaric, gallic and syringic acids. Finally, both chromatic systems revealed that all wines tended to similar chromatic characteristics after estufagem. The study suggests that estufagem can be applied without high impact on polyphenols and antioxidant potential of these fortified wines.MDPIDigitUMaPereira, VandaAlbuquerque, FranciscoCacho, JuanMarques, José C.2021-11-26T11:19:34Z20132013-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.13/3856engPereira, V., Albuquerque, F., Cacho, J., & Marques, J. C. (2013). Polyphenols, antioxidant potential and color of fortified wines during accelerated ageing: the Madeira wine case study. Molecules, 18(3), 2997-3017. https://doi.org/10.3390/molecules1803299710.3390/molecules18032997info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-26T03:39:22Zoai:digituma.uma.pt:10400.13/3856Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T15:07:25.615690Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Polyphenols, antioxidant potential and color of fortified wines during accelerated ageing: the Madeira wine case study |
title |
Polyphenols, antioxidant potential and color of fortified wines during accelerated ageing: the Madeira wine case study |
spellingShingle |
Polyphenols, antioxidant potential and color of fortified wines during accelerated ageing: the Madeira wine case study Pereira, Vanda Polyphenols Antioxidant potential Color Wines Heating Ageing . Escola Superior de Tecnologias e Gestão Faculdade de Ciências Exatas e da Engenharia |
title_short |
Polyphenols, antioxidant potential and color of fortified wines during accelerated ageing: the Madeira wine case study |
title_full |
Polyphenols, antioxidant potential and color of fortified wines during accelerated ageing: the Madeira wine case study |
title_fullStr |
Polyphenols, antioxidant potential and color of fortified wines during accelerated ageing: the Madeira wine case study |
title_full_unstemmed |
Polyphenols, antioxidant potential and color of fortified wines during accelerated ageing: the Madeira wine case study |
title_sort |
Polyphenols, antioxidant potential and color of fortified wines during accelerated ageing: the Madeira wine case study |
author |
Pereira, Vanda |
author_facet |
Pereira, Vanda Albuquerque, Francisco Cacho, Juan Marques, José C. |
author_role |
author |
author2 |
Albuquerque, Francisco Cacho, Juan Marques, José C. |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
DigitUMa |
dc.contributor.author.fl_str_mv |
Pereira, Vanda Albuquerque, Francisco Cacho, Juan Marques, José C. |
dc.subject.por.fl_str_mv |
Polyphenols Antioxidant potential Color Wines Heating Ageing . Escola Superior de Tecnologias e Gestão Faculdade de Ciências Exatas e da Engenharia |
topic |
Polyphenols Antioxidant potential Color Wines Heating Ageing . Escola Superior de Tecnologias e Gestão Faculdade de Ciências Exatas e da Engenharia |
description |
Polyphenols, antioxidant potential and color of three types of fortified Madeira wines were evaluated during the accelerated ageing, named as estufagem. The traditional estufagem process was set to 45 °C for 3 months. Overheating conditions, 1 month at 70 °C, were also examined. Total polyphenols (TP), total monomeric anthocyanins (TMA) and total flavonoids (TF) were assessed by spectrophotometric methods, while individual polyphenols and furans were simultaneously determined by HPLC-DAD. Antioxidant potential (AP) was estimated by ABTS, DPPH and FRAP assays, while color was evaluated by Glories and CIELab. Traditional estufagem decreased the TP and AP up to 20% and 26%, respectively, with final values similar to other wines. TMA of the Madeira wines from red grapes decreased during estufagem. Six hydroxybenzoic acids, three hydroxycinnamic acids, one stilbene, three flavonols and three flavan-3-ols were found in these wines. The prominent phenolics were hydroxycinnamates and hydroxybenzoates, even after estufagem. Most polyphenols decreased, with the exception of caffeic, ferulic, p-coumaric, gallic and syringic acids. Finally, both chromatic systems revealed that all wines tended to similar chromatic characteristics after estufagem. The study suggests that estufagem can be applied without high impact on polyphenols and antioxidant potential of these fortified wines. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013 2013-01-01T00:00:00Z 2021-11-26T11:19:34Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.13/3856 |
url |
http://hdl.handle.net/10400.13/3856 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Pereira, V., Albuquerque, F., Cacho, J., & Marques, J. C. (2013). Polyphenols, antioxidant potential and color of fortified wines during accelerated ageing: the Madeira wine case study. Molecules, 18(3), 2997-3017. https://doi.org/10.3390/molecules18032997 10.3390/molecules18032997 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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