Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics

Autor(es)

Granato, D. ; Katayama, F. C. U. ; Castro, I. A.

• Tipo de documento: Artigo Científico
• Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 43, n. 10, p. 8-pg., 2010-12-01.

Resumo

The objective of this study was to evaluate the association among chemical parameters, the commercial value, and the antioxidant activity of Brazilian red wines using chemometric techniques. Twenty-nine samples from five different varieties were assessed. Samples were separated into three groups using hierarchical cluster analysis: cluster 1 presented the highest antioxidant activity towards DPPH (68.51% of inhibition) and ORAC (30,918.64 mu mol Trolox Equivalents/L), followed by cluster 3 (DPPH = 59.36% of inhibition: ORAC = 25,255.02 mu mol Trolox Equivalents/L) and then cluster 2 (DPPH = 46.67% of inhibition; ORAC = 19,395.74 gmol Trolox Equivalents/L). Although the correlation between the commercial value and the antioxidant activity on DPPH and ORAC was not statistically significant (P = 0.13 and P = 0.06, respectively), cluster 1 grouped the samples with higher commercial values. Cluster analysis applied to the variables suggested that non-anthocyanin flavonoids were the main phenolic class exerting antioxidant activity on Brazilian red wines. (C) 2010 Elsevier Ltd. All rights reserved. (AU)

• Processo FAPESP: 09/02258-0 - Associação entre atividade antioxidante in vitro e características químicas, sensoriais, cromáticas e comerciais de vinhos tintos sul-americanos
• Beneficiário: Daniel Granato
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 09/06364-9 - Associação entre atividade antioxidante in vivo e características químicas, sensoriais, cromáticas e comerciais de vinhos tintos de diversas regiões
• Beneficiário: Inar Castro Erger
• Modalidade de apoio: Auxílio à Pesquisa - Regular