title: Proanthocyanidin content, antioxidant capacity and scavenger activity of Portuguese sparkling wines (Bairrada Appellation of Origin).
abstract: BACKGROUND
  The main object of the present study was to investigate the different proanthocyanidin fraction (monomeric, oligomeric and polymeric fraction) contents, antioxidant capacity and scavenger activity of the most important and representative commercial sparkling wines available in Bairrada Portuguese Appellation of Origin.
  
  
  RESULTS
  The white commercial sparkling wines tested had much less total phenolic, proanthocyanidin content, antioxidant capacity and scavenger activity than the sparkling red wines. For all white and red sparkling wines the polymeric fraction of proanthocyanidins was the most abundant fraction quantified. The antioxidant capacity was positively correlated with the different proanthocyanidin fractions studied. However, in general, higher correlations between total polyphenols, different proanthocyanidin fractions and antioxidant capacity were found only for red sparkling wines.
  
  
  CONCLUSIONS
  The results confirm that Portuguese sparkling wines from Bairrada Appellation of Origin are good sources of antioxidants when compared with other wines elaborated from other grapes varieties and from other regions. At same time, good linear correlations between the levels of each different proanthocyanidin fractions and total polyphenols with antioxidant capacity were found for the commercial sparkling wines analysed.
authors.affiliation: Polytechnic Institute of Viseu, Agrarian Higher School, Department of Food Industries, Estrada de Nelas, Quinta da Alagoa, Ranhados 3500-606 Viseu, Portugal. antoniojordao@esav.ipv.pt
authors.forename: António M
authors.initials: AM
authors.lastname: Jordão
authors.forename: Fernando J
authors.initials: FJ
authors.lastname: Gonçalves
authors.forename: Ana C
authors.initials: AC
authors.lastname: Correia
authors.forename: João
authors.initials: J
authors.lastname: Cantão
authors.forename: M Dolores
authors.initials: MD
authors.lastname: Rivero-Pérez
authors.forename: Maria L
authors.initials: ML
authors.lastname: González Sanjosé
mesh_terms: D000975:Antioxidants / Q000032:analysis / Q000494:pharmacology*; D005419:Flavonoids / Q000032:analysis / Q000494:pharmacology*; D005609:Free Radicals / Q000378:metabolism; D005638:Fruit; D010636:Phenols / Q000032:analysis / Q000494:pharmacology*; D028321:Plant Preparations / Q000737:chemistry*; D059808:Polyphenols; D011174:Portugal; D044945:Proanthocyanidins / Q000032:analysis / Q000494:pharmacology*; D027843:Vitis / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D005609:Free Radicals; D010636:Phenols; D028321:Plant Preparations; D059808:Polyphenols; D044945:Proanthocyanidins