title: Anthocyanin and proanthocyanidin content in selected white and red wines. Oxygen radical absorbance capacity comparison with nontraditional wines obtained from highbush blueberry.
abstract: Antioxidant capacity, as measured by oxygen radical absorbance capacity (ORAC(PE)), total phenolic, total and individual anthocyanins, and proanthocyanidin fraction contents were evaluated in red and white wines from grapes. A comparison in terms of antioxidant capacity is made with nontraditional wines made from highbush blueberry. Blueberries are among fruits that are best recognized for their potential health benefits. In red wines, total oligomeric proanthocyanidin content, including catechins, was substantially higher (177.18 +/- 96.06 mg/L) than that in white wines (8.75 +/- 4.53 mg/L). A relative high correlation in red wines was found between ORAC(PE) values and malvidin compounds (r = 0.75, P < 0.10), and proanthocyanidins (r = 0.87, P < 0.05). In white wines, a significant correlation was found between the trimeric proanthocyanidin fraction and peroxyl radical scavenging values (r = 0.86, P < 0.10). A moderate drink (1 drink per day, about 140 mL) of red wine, or white wine, or wine made from highbush blueberry corresponds to an intake of 2.04 +/- 0.81 mmol of TE, 0.47 +/- 0.15 mmol of TE, and 2.42 +/- 0.88 mmol of TE of ORAC(PE)/day, respectively.
authors.affiliation: Nutrition and Neurocognitive Laboratory, Jean Mayer Human Nutrition Research Center on Aging, Tufts University, 711 Washington Street, Boston, Massachusetts 02111, USA. csanchezm@if.csic.es
authors.forename: Concepción
authors.initials: C
authors.lastname: Sánchez-Moreno
authors.forename: Guohua
authors.initials: G
authors.lastname: Cao
authors.forename: Boxin
authors.initials: B
authors.lastname: Ou
authors.forename: Ronald L
authors.initials: RL
authors.lastname: Prior
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D000975:Antioxidants / Q000032:analysis / Q000737:chemistry; D029798:Blueberry Plants / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid; D005419:Flavonoids; D005638:Fruit / Q000737:chemistry; D010636:Phenols / Q000032:analysis; D011108:Polymers / Q000032:analysis; D044945:Proanthocyanidins; D017382:Reactive Oxygen Species / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D005419:Flavonoids; D010636:Phenols; D011108:Polymers; D044945:Proanthocyanidins; D017382:Reactive Oxygen Species; C013221:proanthocyanidin