Effect of Winemaking on Phenolic Compounds and Antioxidant Activities of Msalais Wine
Msalais wine (MW) is a popular traditional wine with the cultural characteristics of a specific Chinese ethnic group. In this study, phenolic profiles and antioxidant characteristics were identified using chromatographic analysis. A total of thirty-eight compounds, including eight furans, eleven phe...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-01-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/28/3/1250 |
| _version_ | 1797623737069076480 |
|---|---|
| author | Xiaojie Hou Shenghuizi Chen Yunfeng Pu Tingting Wang Heng Xu Hu Li Peng Ma Xujie Hou |
| author_facet | Xiaojie Hou Shenghuizi Chen Yunfeng Pu Tingting Wang Heng Xu Hu Li Peng Ma Xujie Hou |
| author_sort | Xiaojie Hou |
| collection | DOAJ |
| description | Msalais wine (MW) is a popular traditional wine with the cultural characteristics of a specific Chinese ethnic group. In this study, phenolic profiles and antioxidant characteristics were identified using chromatographic analysis. A total of thirty-eight compounds, including eight furans, eleven phenolic acids, fourteen flavonoids, and five others, were identified via LC-MS/QTOF. It was found that catechin is the most abundant phenolic compound in MW, followed by epicatechin, gallic acid, caffeic acid, rutin, and p-coumaric acid. Winemaking had a significant influence on the levels of phenols and antioxidant activity. Condensed juice (CJ) displayed the highest phenol and antioxidant activity levels, while the levels were significantly decreased during the fermentation process and gradually stabilized thereafter during the aging process. A correlation analysis between the polyphenols in Msalais and their antioxidant capacity was performed to determine which molecules contributed more to the antioxidant capacity in a complex mixture of polyphenols. All of the phenolic compounds, except ferulic acid, showed good correlation with DPPH, ABTS, and CUPRAC. Among them, resveratrol had the strongest antioxidant capacity, although its concentration was very low. Catechin also had a strong antioxidant capacity, which was positively correlated with its concentration. This indicates that the antioxidant activity of Msalais is related to the number, type, and structure of polyphenols. |
| first_indexed | 2024-03-11T09:33:03Z |
| format | Article |
| id | doaj.art-17bc32f973c14658823035d2884c40d4 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-11T09:33:03Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-17bc32f973c14658823035d2884c40d42023-11-16T17:29:45ZengMDPI AGMolecules1420-30492023-01-01283125010.3390/molecules28031250Effect of Winemaking on Phenolic Compounds and Antioxidant Activities of Msalais WineXiaojie Hou0Shenghuizi Chen1Yunfeng Pu2Tingting Wang3Heng Xu4Hu Li5Peng Ma6Xujie Hou7College of Food Science and Engineering, Tarim University, Alar 843300, ChinaCollege of Food Science and Engineering, Tarim University, Alar 843300, ChinaCollege of Food Science and Engineering, Tarim University, Alar 843300, ChinaCollege of Food Science and Engineering, Tarim University, Alar 843300, ChinaCollege of Food Science and Engineering, Xinjiang Institute of Technology, Akesu 843000, ChinaRegional Center for Disease Prevention and Control, Akesu 843000, ChinaCollege of Food Science and Engineering, Tarim University, Alar 843300, ChinaCollege of Food Science and Engineering, Tarim University, Alar 843300, ChinaMsalais wine (MW) is a popular traditional wine with the cultural characteristics of a specific Chinese ethnic group. In this study, phenolic profiles and antioxidant characteristics were identified using chromatographic analysis. A total of thirty-eight compounds, including eight furans, eleven phenolic acids, fourteen flavonoids, and five others, were identified via LC-MS/QTOF. It was found that catechin is the most abundant phenolic compound in MW, followed by epicatechin, gallic acid, caffeic acid, rutin, and p-coumaric acid. Winemaking had a significant influence on the levels of phenols and antioxidant activity. Condensed juice (CJ) displayed the highest phenol and antioxidant activity levels, while the levels were significantly decreased during the fermentation process and gradually stabilized thereafter during the aging process. A correlation analysis between the polyphenols in Msalais and their antioxidant capacity was performed to determine which molecules contributed more to the antioxidant capacity in a complex mixture of polyphenols. All of the phenolic compounds, except ferulic acid, showed good correlation with DPPH, ABTS, and CUPRAC. Among them, resveratrol had the strongest antioxidant capacity, although its concentration was very low. Catechin also had a strong antioxidant capacity, which was positively correlated with its concentration. This indicates that the antioxidant activity of Msalais is related to the number, type, and structure of polyphenols.https://www.mdpi.com/1420-3049/28/3/1250Msalais wineLC-MS/QTOFphenolic compoundsantioxidant activitywinemaking |
| spellingShingle | Xiaojie Hou Shenghuizi Chen Yunfeng Pu Tingting Wang Heng Xu Hu Li Peng Ma Xujie Hou Effect of Winemaking on Phenolic Compounds and Antioxidant Activities of Msalais Wine Molecules Msalais wine LC-MS/QTOF phenolic compounds antioxidant activity winemaking |
| title | Effect of Winemaking on Phenolic Compounds and Antioxidant Activities of Msalais Wine |
| title_full | Effect of Winemaking on Phenolic Compounds and Antioxidant Activities of Msalais Wine |
| title_fullStr | Effect of Winemaking on Phenolic Compounds and Antioxidant Activities of Msalais Wine |
| title_full_unstemmed | Effect of Winemaking on Phenolic Compounds and Antioxidant Activities of Msalais Wine |
| title_short | Effect of Winemaking on Phenolic Compounds and Antioxidant Activities of Msalais Wine |
| title_sort | effect of winemaking on phenolic compounds and antioxidant activities of msalais wine |
| topic | Msalais wine LC-MS/QTOF phenolic compounds antioxidant activity winemaking |
| url | https://www.mdpi.com/1420-3049/28/3/1250 |
| work_keys_str_mv | AT xiaojiehou effectofwinemakingonphenoliccompoundsandantioxidantactivitiesofmsalaiswine AT shenghuizichen effectofwinemakingonphenoliccompoundsandantioxidantactivitiesofmsalaiswine AT yunfengpu effectofwinemakingonphenoliccompoundsandantioxidantactivitiesofmsalaiswine AT tingtingwang effectofwinemakingonphenoliccompoundsandantioxidantactivitiesofmsalaiswine AT hengxu effectofwinemakingonphenoliccompoundsandantioxidantactivitiesofmsalaiswine AT huli effectofwinemakingonphenoliccompoundsandantioxidantactivitiesofmsalaiswine AT pengma effectofwinemakingonphenoliccompoundsandantioxidantactivitiesofmsalaiswine AT xujiehou effectofwinemakingonphenoliccompoundsandantioxidantactivitiesofmsalaiswine |