title: From grape to wine: Changes in phenolic composition and its influence on antioxidant activity.
abstract: The evolution of phenolic compounds and their relationship with the antioxidant capacity (AC) of samples taken along the winemaking process of three Vitis vinifera L. cv., Syrah, Merlot and Cabernet Sauvignon grown in Argentina were studied. Forty-five compounds were identified by HPLC-PDA-MS/MS, while the AC was determined by FRAP, ABTS and DPPH assays. Results show that phenolic composition and AC vary along the winemaking process and between varieties. Multiple regression analysis showed a high correlation between phenolic composition and AC of samples, being anthocyanins the main family with significant contribution to AC. In addition, quantitative differences in specific phenolic compounds help to explain differences in AC observed between varieties. A high phenolic content and bioactivity still remain in pomaces which support its use as an inexpensive source of antioxidants.
authors.affiliation: ISIDSA: Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos, SECyT, Universidad Nacional de Córdoba, Bv. Dr. Juan Filloy s/n, Ciudad Universitaria, 5000 Córdoba, Argentina; ICYTAC: Instituto de Ciencia y Tecnología de Alimentos Córdoba, CONICET and Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Bv. Dr. Juan Filloy s/n, Ciudad Universitaria, 5000 Córdoba, Argentina.
authors.forename: Mariana S
authors.initials: MS
authors.lastname: Lingua
authors.affiliation: Instituto de Biotecnología, Facultad de Ingeniería, Universidad Nacional de San Juan, Av. Libertador General San Martín 1109 (O), 5400 San Juan, Argentina.
authors.forename: María P
authors.initials: MP
authors.lastname: Fabani
authors.affiliation: ISIDSA: Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos, SECyT, Universidad Nacional de Córdoba, Bv. Dr. Juan Filloy s/n, Ciudad Universitaria, 5000 Córdoba, Argentina; ICYTAC: Instituto de Ciencia y Tecnología de Alimentos Córdoba, CONICET and Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Bv. Dr. Juan Filloy s/n, Ciudad Universitaria, 5000 Córdoba, Argentina.
authors.forename: Daniel A
authors.initials: DA
authors.lastname: Wunderlin
authors.affiliation: ISIDSA: Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos, SECyT, Universidad Nacional de Córdoba, Bv. Dr. Juan Filloy s/n, Ciudad Universitaria, 5000 Córdoba, Argentina; ICYTAC: Instituto de Ciencia y Tecnología de Alimentos Córdoba, CONICET and Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Bv. Dr. Juan Filloy s/n, Ciudad Universitaria, 5000 Córdoba, Argentina. Electronic address: vbaroni@fcq.unc.edu.ar.
authors.forename: María V
authors.initials: MV
authors.lastname: Baroni
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000032:analysis*; D001118:Argentina; D003373:Coumaric Acids / Q000032:analysis; D044948:Flavonols / Q000032:analysis; D005504:Food Analysis; D005511:Food Handling; D062385:Hydroxybenzoates / Q000032:analysis; D010636:Phenols / Q000032:analysis*; D025341:Principal Component Analysis; D013267:Stilbenes / Q000032:analysis; D053719:Tandem Mass Spectrometry; D027843:Vitis / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D003373:Coumaric Acids; D044948:Flavonols; D062385:Hydroxybenzoates; D010636:Phenols; D013267:Stilbenes
keywords: Antioxidant capacity; Phenolic profile; Pomace; Vitis vinifera L. red varieties; Winemaking