Color, ellagitannins, anthocyanins, and antioxidant activity of Andean blackberry (Rubus glaucus Benth.) wines
| Autor: | María José Noriega, Jacqueline Ortiz, Iñigo Arozarena, Inés Córdova, Sara Salvatierra, María Remedios Marín-Arroyo, Isidro Hermosín-Gutiérrez, Montserrat Navarro, I. Urretavizcaya |
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| Rok vydání: | 2012 |
| Předmět: |
Antioxidant
medicine.medical_treatment Cyanidin Color Wine Ethanol fermentation Antioxidants Anthocyanins chemistry.chemical_compound Pigment Glucosides Phenols Andean blackberry Tandem Mass Spectrometry Botany medicine Food science Rosaceae Chromatography High Pressure Liquid Liquid fraction biology Chemistry General Chemistry biology.organism_classification Rubus glaucus Hydrolyzable Tannins visual_art Fruit Fermentation visual_art.visual_art_medium General Agricultural and Biological Sciences |
| Zdroj: | Journal of agricultural and food chemistry. 60(30) |
| ISSN: | 1520-5118 |
| Popis: | Twenty-eight blackberry ( Rubus glaucus Benth.) wines elaborated under different processing conditions were analyzed for total phenolics, ellagitannins, anthocyanins, color, and antioxidant activity. Ellagitannins were the main phenolic compounds and the most determinant factor in the antioxidant capacity of wines (r = 0.980). The major anthocyanins were cyanidin 3-rutinoside (64 ± 6%) and cyanidin 3-glucoside (19 ± 4%), followed by several minor compounds (17 ± 4%). Two of them were native blackberry anthocyanins, namely, cyanidin 3-rutinoside-5-glucoside and cyanidin 3-xylorutinoside. The remaining seven compounds were anthocyanin-related pigments generated during and after the alcoholic fermentation, identified as A-type and B-type vitisins and hydroxyphenylpyranoanthocyanins. The presence of fruit solids in contact with the liquid fraction during fermentation and the ratio of water to fruit employed in the preparation of the musts had a great impact on the content of ellagitannins, total phenolics, and the antioxidant activity of wines and a minor impact on their color and anthocyanin composition. |
| Databáze: | OpenAIRE |
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