Phenolic composition and total antioxidant capacity analysis of red wine vinegars commercialized in Portuguese market

Detalhes bibliográficos
Autor(a) principal: Cruz, Miguel
Data de Publicação: 2018
Outros Autores: Correia, Ana Cristina, Gonçalves, Fernando, Jordão, António
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.19/5082
Resumo: In the last years, there has been an increase in consumption of wine vinegars in Portugal. Thus, the aim of this work was to evaluate the phenolic composition and total antioxidant capacity from several commercial red wine vinegars commercialized in Portuguese market. Several parameters were evaluated: general phenolic composition, chromatic characteristics, individual anthocyanins and phenolic acids by HPLC, and total antioxidant capacity by two methodologies (DPPH and ABTS). For the different parameters analyzed, the red wine vinegars samples studied differed significantly. Vinegars with higher phenolic content tend to have lower lightness, but higher values of the red component color. High diversity of anthocyanins was detected, with some of the vinegars being distinguished by having significantly higher values of anthocyanins compared to the others, as was detected for the generality of the other phenolic parameters. The total antioxidant capacity was positively correlated with the different phenolic parameters. Finally, higher total antioxidant capacity was detected for the phenolic fraction containing anthocyanins and polymeric proanthocyanidins. The results obtained confirm that red wine vinegars are good sources of phenolic compounds and antioxidants. However, there is a great diversity of values for the various red wine vinegars commercialized in the Portuguese market
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spelling Phenolic composition and total antioxidant capacity analysis of red wine vinegars commercialized in Portuguese marketAnálise da composição fenólica e da capacidade antioxidante total de vinagres de vinho tinto comercializados no mercado PortuguêsPhenolic compoundsAntioxidant capacityRed wine vinegarsIn the last years, there has been an increase in consumption of wine vinegars in Portugal. Thus, the aim of this work was to evaluate the phenolic composition and total antioxidant capacity from several commercial red wine vinegars commercialized in Portuguese market. Several parameters were evaluated: general phenolic composition, chromatic characteristics, individual anthocyanins and phenolic acids by HPLC, and total antioxidant capacity by two methodologies (DPPH and ABTS). For the different parameters analyzed, the red wine vinegars samples studied differed significantly. Vinegars with higher phenolic content tend to have lower lightness, but higher values of the red component color. High diversity of anthocyanins was detected, with some of the vinegars being distinguished by having significantly higher values of anthocyanins compared to the others, as was detected for the generality of the other phenolic parameters. The total antioxidant capacity was positively correlated with the different phenolic parameters. Finally, higher total antioxidant capacity was detected for the phenolic fraction containing anthocyanins and polymeric proanthocyanidins. The results obtained confirm that red wine vinegars are good sources of phenolic compounds and antioxidants. However, there is a great diversity of values for the various red wine vinegars commercialized in the Portuguese marketEDP OpenRepositório Científico do Instituto Politécnico de ViseuCruz, MiguelCorreia, Ana CristinaGonçalves, FernandoJordão, António2018-09-10T13:14:59Z2018-082018-08-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.19/5082engCruz, M., Correia, A.C., Gonçalves, F.J. & Jordão, A.M. (2018). Phenolic composition and total antioxidant capacity analysis of red wine vinegars commercialized in Portuguese market, Ciência Téc. Vitiv. 33(2), 102–115. https://doi.org/10.1051/ctv/20183302102.10.1051/ctv/20183302102info: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:RCAAP2023-01-16T15:27:54Zoai:repositorio.ipv.pt:10400.19/5082Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:43:34.361915Repositório 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 Phenolic composition and total antioxidant capacity analysis of red wine vinegars commercialized in Portuguese market
Análise da composição fenólica e da capacidade antioxidante total de vinagres de vinho tinto comercializados no mercado Português
title Phenolic composition and total antioxidant capacity analysis of red wine vinegars commercialized in Portuguese market
spellingShingle Phenolic composition and total antioxidant capacity analysis of red wine vinegars commercialized in Portuguese market
Cruz, Miguel
Phenolic compounds
Antioxidant capacity
Red wine vinegars
title_short Phenolic composition and total antioxidant capacity analysis of red wine vinegars commercialized in Portuguese market
title_full Phenolic composition and total antioxidant capacity analysis of red wine vinegars commercialized in Portuguese market
title_fullStr Phenolic composition and total antioxidant capacity analysis of red wine vinegars commercialized in Portuguese market
title_full_unstemmed Phenolic composition and total antioxidant capacity analysis of red wine vinegars commercialized in Portuguese market
title_sort Phenolic composition and total antioxidant capacity analysis of red wine vinegars commercialized in Portuguese market
author Cruz, Miguel
author_facet Cruz, Miguel
Correia, Ana Cristina
Gonçalves, Fernando
Jordão, António
author_role author
author2 Correia, Ana Cristina
Gonçalves, Fernando
Jordão, António
author2_role author
author
author
dc.contributor.none.fl_str_mv Repositório Científico do Instituto Politécnico de Viseu
dc.contributor.author.fl_str_mv Cruz, Miguel
Correia, Ana Cristina
Gonçalves, Fernando
Jordão, António
dc.subject.por.fl_str_mv Phenolic compounds
Antioxidant capacity
Red wine vinegars
topic Phenolic compounds
Antioxidant capacity
Red wine vinegars
description In the last years, there has been an increase in consumption of wine vinegars in Portugal. Thus, the aim of this work was to evaluate the phenolic composition and total antioxidant capacity from several commercial red wine vinegars commercialized in Portuguese market. Several parameters were evaluated: general phenolic composition, chromatic characteristics, individual anthocyanins and phenolic acids by HPLC, and total antioxidant capacity by two methodologies (DPPH and ABTS). For the different parameters analyzed, the red wine vinegars samples studied differed significantly. Vinegars with higher phenolic content tend to have lower lightness, but higher values of the red component color. High diversity of anthocyanins was detected, with some of the vinegars being distinguished by having significantly higher values of anthocyanins compared to the others, as was detected for the generality of the other phenolic parameters. The total antioxidant capacity was positively correlated with the different phenolic parameters. Finally, higher total antioxidant capacity was detected for the phenolic fraction containing anthocyanins and polymeric proanthocyanidins. The results obtained confirm that red wine vinegars are good sources of phenolic compounds and antioxidants. However, there is a great diversity of values for the various red wine vinegars commercialized in the Portuguese market
publishDate 2018
dc.date.none.fl_str_mv 2018-09-10T13:14:59Z
2018-08
2018-08-01T00:00:00Z
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/10400.19/5082
url http://hdl.handle.net/10400.19/5082
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Cruz, M., Correia, A.C., Gonçalves, F.J. & Jordão, A.M. (2018). Phenolic composition and total antioxidant capacity analysis of red wine vinegars commercialized in Portuguese market, Ciência Téc. Vitiv. 33(2), 102–115. https://doi.org/10.1051/ctv/20183302102.
10.1051/ctv/20183302102
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 EDP Open
publisher.none.fl_str_mv EDP Open
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
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
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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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