In vivo antioxidant activity of grape, pomace and wine from three Argentinian varieties. Its relationship to phenolic profile.

LINGUA, M.; FABANI, M.P.; WUNDERLIN D.A.; BARONI, M.V.

Journal of Functional Foods

Elsevier

Lugar: Amsterdam; Año: 2016 vol. 20 p. 332 - 345

1756-4646

Theevolution of phenolic compounds and their relationship with the antioxidantcapacity (AC) of samples taken along the winemaking process of three Vitis vinifera L. cv., Syrah, Merlot and Cabernet Sauvignon grown in Argentina werestudied. Forty five compounds were identified by HPLC-PDA-MS/MS, while the ACwas determined byFRAP, ABTS and DPPH assays. Results show that phenolic composition and AC vary along thewinemaking process and between varieties. Multiple regression analysis showed a high correlation between phenolic composition and AC of samples, being anthocyanins the main family withsignificant contribution to AC. In addition, quantitative differences inspecific phenolic compounds help to explain differences in AC observed betweenvarieties. A high phenolic content and bioactivity still remain in pomaceswhich support its use as an inexpensive source of antioxidants.