RT info:eu-repo/semantics/article
T1 Correlations between Antioxidant Activity and Chemical Composition in Diverse Red Wines
A1 Benítez Brito, Néstor
A1 Heras Roger, Jesús Enrique de las
A1 Darias Rosales, Javier
A1 Díaz Romero, Carlos
A2 Ingeniería Química y Tecnología Farmacéutica
A2 Grupo de investigación: NutriciónAlimentación y Salud
K1 phenolics
K1 red wine
K1 antioxidant activity
K1 radical scavenging capacity
AB The antioxidant activity (AA) of 250 red wines was analyzed to explore how wine composition (physicochemical parameters, organic acids, minerals, and phenolic compounds) interrelates with AA. Significant connections were found between AA and factors, such as pH, sugars, specific organic acids, and magnesium. Notably, phenolic groups like catechins, flavonols, hydroxycinnamic acids, and polymeric pigments showed strong correlations with AA, affirming that phenolic compounds predominantly influence wine’s AA. Total phenolic content proved to be a practical, fast, reliable, and effective indirect measure of AA in wines. Surprisingly, resveratrol did not correlate with AA. The study also revealed that “crianza” wines have lower phenolic contents compared to young wines, highlighting the importance of considering the complete spectrum of phenolic compounds to understand wine’s antioxidant properties.
YR 2024
FD 2024
LK http://riull.ull.es/xmlui/handle/915/40797
UL http://riull.ull.es/xmlui/handle/915/40797
LA en
DS Repositorio institucional de la Universidad de La Laguna
RD 25-abr-2025