| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7585072 | Food Chemistry | 2018 | 37 Pages |
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: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.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
R. Romero-DÃez, S. RodrÃguez-Rojo, M.J. Cocero, C.M.M. Duarte, A.A. Matias, M.R. Bronze,