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    Por favor, use este identificador para citar o enlazar este ítem:http://uvadoc.uva.es/handle/10324/31433

    Título
    Phenolic characterization of aging wine lees: correlation with antioxidant activities
    Autor
    Romero Díez, Rut
    Rodríguez Rojo, Soraya
    Cocero Alonso, María JoséAutoridad UVA Orcid
    Duarte, Catarina M.M.
    Matias, Ana A.
    Bronze, Maria Rosario
    Año del Documento
    2018
    Editorial
    Elsevier Ltd.
    Documento Fuente
    Food Chemistry, 2018, vol. 259, p.188–195
    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 254mgGAE/gDE and 146mgCATE/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 (4,690 µmolCAE/gDE, 4,527 µmolTE/gDE and 2,197 µmolTE/gDE, respectively). For ORAC method, methanol extract showed the best value with 2,771µmolTE /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.
    Palabras Clave
    Aging wine lees
    Phenolic Characterization
    Antioxidant activity
    LC-MS/MS
    Correlation study
    Anthocyanins
    Revisión por pares
    SI
    DOI
    10.1016/j.foodchem.2018.03.119
    Idioma
    eng
    URI
    http://uvadoc.uva.es/handle/10324/31433
    Derechos
    openAccess
    Collections
    • BioEcoUVa - Artículos de revista [173]
    • IPP - Artículos de revista [28]
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    Descripción:
    PHENOLIC CHARACTERIZATION OF AGING WINE LEES: CORRELATION WITH ANTIOXIDANT ACTIVITIES
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