Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
2016 | 21 | 3 |
Tytuł artykułu

The influence of winemaking on the content of natural antioxidants and mineral elements in wines made from berry fruits

Treść / Zawartość
Warianty tytułu
Języki publikacji
Bioactive compounds are natural antioxidants essential for the normal functioning of a body. The main sources of antioxidants are fruit and vegetables. Bioactive compounds are essentially stable during the storage of raw material, but their processing leads to significant changes in the content of these compounds, which continue during the storage of end products. A substantial proportion of biologically active compounds is destroyed during technological processing as well as long-term storage of products in unsuitable conditions. Hence the aim of the study was to determine the effect of the winemaking process on the antioxidant potential and content of phenolic compounds (anthocyanins and tannins), vitamin C, minerals and catalase activity in wines obtained from black currant, red currant, strawberry, grape and raspberry. While grape wines are very popular because of their flavour and other health-promoting effects, wines produced from berry fruits are a source of numerous valuable natural antioxidant compounds that are beneficial for health. Wine made from black currants was found to contain the greatest quantity of antioxidants. Among the berry fruits analyzed, black currant proved to have the highest antioxidant properties, which was linked to its high content of polyphenolic compounds, vitamin C and mineral nutrients. Similarly, wine obtained from the fruit of black currant had the highest capacity to scavenge free radicals.
Słowa kluczowe
Opis fizyczny
  • Department of Biochemistry and Toxicology, University of Life Sciences in Lublin, Akademicka 13, 20-934 Lublin, Poland
  • Department of Biochemistry and Toxicology, University of Life Sciences in Lublin, Lublin, Poland
  • Department of Biotechnology, Human Nutrition and Science of Food Commodities, University of Life Sciences in Lublin, Lublin, Poland
  • Department of Toxicology and Environmental Protection, University of Life Sciences in Lublin, Lublin, Poland
  • Department of Biochemistry and Toxicology, University of Life Sciences in Lublin, Lublin, Poland
  • Akubor P.I., Obio S.O., Nwadomere K.A., Obiomah E. 2003. Production and quality evaluation of banana wine. Plant Food Hum. Nutr., 58: 1-6.
  • Benvenuti S., Pellati F., Melegari M. 2004. Polyphenols, anthocyanins, ascorbic acid, and radical scavenging activity of Rubus, Ribes, and Aronia. J. Food Sci., 69: 164-169.
  • Brand-Williams W., Cuvelier M.E., Berset C. 1995. Use of a free radical method to evaluate antioxidant activity. Lebens.-Wissen. Technol., 28: 25-30.
  • Cheynier V., Dueñas-Paton M., Salas E., Maury C., Souquet J.M., Sarni-Manchado P., Fulcrand H. 2006. Structure and properties of wine pigments and tannins. Am. J. Enol. Vitic., 57: 298-305.
  • Danilewicz J.C. 2003. Review of reaction mechanisms of oxygen and proposed intermediate reduction products in wine: central role of iron and copper. Am. J. Enol. Viticult., 54: 73-85.
  • Di Majo D., La Guardia M., Giammanco S., La Neve L., Giammanco M. 2008. The antioxidant capacity of red wine in relationship with its polyphenolic constituents. Food Chem., 111: 45-49.
  • Dias D.R., Schwan R.F., Freire E.S., Serôdio R.D. 2007. Elaboration of a fruit wine from cocoa (Theobroma cacao L.) pulp. Int. J. Food Sci. Tech., 42: 319-329.
  • Farombi E.O., Hansen M., Ravn-Haren G., Moller P., Dragsted L.O. 2004. Commonly consumed and occurring dietary substances affect biomarkers of oxidative stress and DNA damage in healthy rats. Food Chem. Toxicol., 21: 1315-1322.
  • Gąstoł M., Domagała-Świątk iewicz I. 2012. Comparative study on mineral content of organic and conventional apple, pear and black currant juices. Acta Sci. Pol. Hort. Cult., 11: 3-14.
  • Gosh D., Mcgh ie T.K., Zhang J., Adaim A., Skinner M. 2006. Effect of anthocyanins and other phenolics of boysenberry and blackcurrant as inhibitors of oxidative stress and damage to cellular DNA in SH-SY5Y and HL-60 cells. J. Sci. Food Agricult., 86: 678-686.
  • Howard A., Chopra M., Thurnham D.I., Strain J.J., Fuhrman B., Aviram M. 2002. Red wine consumption and inhibition of LDL oxidation: What are the important components? Med. Hypoth., 59: 101-104.
  • Jimenez-Garcia S.N., Guevara-Gonzalez R.G., Miranda-Lopez R., Feregrino-Perez A.A., Torres -Pacheco I., Vazquez-Cruz M.A. 2013. Functional properties and quality characteristics of bioactive compounds in berries: Biochemistry, biotechnology, and genomics. Food Res. Int., 54: 1195-1207.
  • Kumar Y.S., Prakasam R.S. 2009. Optimization of fermentation conditions for mango (Mangifera indica L.) wine production by employing response surface methodology. Int. J. Food Sci. Technol., 44: 2320-2327.
  • Lee J., Durst R.W., Wrolstad R.E. 2005. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: Collaborative study. J. AOAC Int., 88: 1269-1278.
  • Luhova L., Lebeda A., Hedererova D., Pec P. 2003. Activities of amine oxidase, peroxidase and catalase in seedlings of Pisum sativum L. under different light conditions. Plant Soil Environ., 49: 151-157.
  • Musa K.H., Abdullah A., Jusoh K., Subramaniam V. 2011. Antioxidant activity of pink flesh guava (Psidium guajava L.): Effect of extraction techniques and solvents. Food Anal. Meth., 4: 100-107.
  • Paredes-López O., Cervantes-Ceja M.L., Vigna-Pérez M., Hérnandez-Pérez T. 2010. Berries: Improving human health and healthy aging, and promoting quality – A review. Plant Food. Hum. Nutr., 65: 299-308.
  • Rani P., Meena Unni K., Karth ikeyan J. 2004. Evaluation of antioxidant properties of berries. Ind. J. Clin. Biochem., 19: 103-110.
  • Ribéreau-Gayon P., Glories Y., Maujean A., Dubordieu D. 2006. Handbook of enology (2nd ed.). Chichester: John Wiley & Sons Ltd.Rice-Evans C.A. 2004. Flavonoids and isoflavones: absorption, metabolism, and bioactivity. Free Rad. Biol. Med., 36: 827-828.
  • Rice-Evans C.A., Miller N.J., Paganga G. 1997. Antioxidant properties of phenolic compounds. Trends Plant Sci., 2: 152-159.
  • Rouseff R.L., Nagy S. 1994. Health and nutritional benefits of citrus fruit components. Food Technol., 11: 125-132.
  • Tsao R., Yang R. 2003. Optimization of a new mobile phase to know the complex and real polyphenolic composition: towards a total phenolic index using high-performance liquid chromatography. J. Chromatogr. A, 1018: 29-40.
  • Villano D., Fernández-Pachón M.S., Troncoso A.M., García-Parrilla M.C. 2006. Influence of enological practices on the antioxidant capacity and total polyphenols. Food Chem., 95: 394-404.
  • Visioli F., Borsani L., Galli C. 2000. Diet and prevention of coronary heart disease: The potential role of phytochemicals. Cardiovasc. Res., 47: 419-425.
  • Wang H., Guohua C., Prior R.L. 1997. Oxygen radical absorbing capacity of anthocyanins. J. Agricult. Food Chem., 45: 304-309.
  • Wang S.Y., Lin H.S. 2000. Antioxidant activity in fruits and leaves of blackberry, raspberry, and strawberry varies with cultivar and developmental stage. J. Agricult. Food Chem., 48: 140-146.
  • Zago M.P, Oteiza P.I. 2001. The antioxidant properties of zinc: Interactions with iron and antioxidants. Free Rad. Biol. Med., 31: 266-274.
Typ dokumentu
Identyfikator YADDA
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.