کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7585072 | 1492033 | 2018 | 37 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Phenolic characterization of aging wine lees: Correlation with antioxidant activities
ترجمه فارسی عنوان
تعریف فنلیکی از شراب های قدیمی شراب: همبستگی با فعالیت های آنتی اکسیدانی
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
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:H2O showed the highest values with 254â¯mgGAE/gDE and 146â¯mgCATE/gDE 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:H2O (4690â¯ÂµmolCAE/gDE, 4527â¯ÂµmolTE/gDE and 2197â¯ÂµmolTE/gDE, respectively). For ORAC method, methanol extract showed the best value with 2771â¯ÂµmolTE/gDE. 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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 259, 1 September 2018, Pages 188-195
Journal: Food Chemistry - Volume 259, 1 September 2018, Pages 188-195
نویسندگان
R. Romero-DÃez, S. RodrÃguez-Rojo, M.J. Cocero, C.M.M. Duarte, A.A. Matias, M.R. Bronze,