Phenolic content and antioxidant capacity of Cypriot wines
We characterised 12 wines (10 red, 1 sweet red, and 1 white) from different Cypriot cultivars in terms of their phenolic, anthocyanin composition, and antioxidant capacity as determined by two activities: radical scavenging and ferric reducing ability. Two different phenolic fractions (tannin-free a...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2015-04-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201502-0005_phenolic-content-and-antioxidant-capacity-of-cypriot-wines.php |
| _version_ | 1797899663592914944 |
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| author | Charis M. GALANAKIS Anestis KOTANIDIS Maria DIANELLOU Vassilis GEKAS |
| author_facet | Charis M. GALANAKIS Anestis KOTANIDIS Maria DIANELLOU Vassilis GEKAS |
| author_sort | Charis M. GALANAKIS |
| collection | DOAJ |
| description | We characterised 12 wines (10 red, 1 sweet red, and 1 white) from different Cypriot cultivars in terms of their phenolic, anthocyanin composition, and antioxidant capacity as determined by two activities: radical scavenging and ferric reducing ability. Two different phenolic fractions (tannin-free and 1-kDa permeate) were also isolated from Cypriot wines with an ultimate goal of investigating their role in the overall antioxidant capacity of wines. The results indicated that Maratheftiko and Lefkada cultivars had higher concentrations of o-diphenols, hydroxycinnamic acid derivatives, flavonols and anthocyanins compared to other Cypriot cultivars like Ofthalmo, Mavro, and Giannoudi. The higher concentrations of phenols did not always correspond to a higher antioxidant capacity, probably due to the antagonistic action observed between hydroxycinnamic acid derivatives, flavonols, and anthocyanins. The latest interactions restricted the release of flavonols' advanced antiradical activity in wines. |
| first_indexed | 2024-04-10T08:33:33Z |
| format | Article |
| id | doaj.art-412aec03c96b420092852d556463c08e |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:33:33Z |
| publishDate | 2015-04-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-412aec03c96b420092852d556463c08e2023-02-23T03:28:13ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172015-04-0133212613610.17221/335/2014-CJFScjf-201502-0005Phenolic content and antioxidant capacity of Cypriot winesCharis M. GALANAKIS0Anestis KOTANIDIS1Maria DIANELLOU2Vassilis GEKAS3Innovation, Chania, GreeceDepartment of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Lemesos, CyprusDepartment of Chemistry, University of Crete, Iraklio, GreeceDepartment of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Lemesos, CyprusWe characterised 12 wines (10 red, 1 sweet red, and 1 white) from different Cypriot cultivars in terms of their phenolic, anthocyanin composition, and antioxidant capacity as determined by two activities: radical scavenging and ferric reducing ability. Two different phenolic fractions (tannin-free and 1-kDa permeate) were also isolated from Cypriot wines with an ultimate goal of investigating their role in the overall antioxidant capacity of wines. The results indicated that Maratheftiko and Lefkada cultivars had higher concentrations of o-diphenols, hydroxycinnamic acid derivatives, flavonols and anthocyanins compared to other Cypriot cultivars like Ofthalmo, Mavro, and Giannoudi. The higher concentrations of phenols did not always correspond to a higher antioxidant capacity, probably due to the antagonistic action observed between hydroxycinnamic acid derivatives, flavonols, and anthocyanins. The latest interactions restricted the release of flavonols' advanced antiradical activity in wines.https://cjfs.agriculturejournals.cz/artkey/cjf-201502-0005_phenolic-content-and-antioxidant-capacity-of-cypriot-wines.phpo-diphenolshydroxycinnamic acidflavonolsanthocyaninsantiradical activity |
| spellingShingle | Charis M. GALANAKIS Anestis KOTANIDIS Maria DIANELLOU Vassilis GEKAS Phenolic content and antioxidant capacity of Cypriot wines Czech Journal of Food Sciences o-diphenols hydroxycinnamic acid flavonols anthocyanins antiradical activity |
| title | Phenolic content and antioxidant capacity of Cypriot wines |
| title_full | Phenolic content and antioxidant capacity of Cypriot wines |
| title_fullStr | Phenolic content and antioxidant capacity of Cypriot wines |
| title_full_unstemmed | Phenolic content and antioxidant capacity of Cypriot wines |
| title_short | Phenolic content and antioxidant capacity of Cypriot wines |
| title_sort | phenolic content and antioxidant capacity of cypriot wines |
| topic | o-diphenols hydroxycinnamic acid flavonols anthocyanins antiradical activity |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201502-0005_phenolic-content-and-antioxidant-capacity-of-cypriot-wines.php |
| work_keys_str_mv | AT charismgalanakis phenoliccontentandantioxidantcapacityofcypriotwines AT anestiskotanidis phenoliccontentandantioxidantcapacityofcypriotwines AT mariadianellou phenoliccontentandantioxidantcapacityofcypriotwines AT vassilisgekas phenoliccontentandantioxidantcapacityofcypriotwines |