Biogenic amine profiles and antioxidant properties of Italian red wines from different price categories
| Autor: | Simone Vieri, Giuliana Vinci, Raffaella Preti |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
Wine
chemistry.chemical_classification Antioxidant Chemistry medicine.medical_treatment digestive oral and skin physiology 010401 analytical chemistry food and beverages 04 agricultural and veterinary sciences 040401 food science 01 natural sciences 0104 chemical sciences Antioxidant capacity Red wines Biogenic amines Antioxidant properties Retail price of wine Principal component analysis Consumer perception of food quality Food safety Regulatory and trade issues in food Consumer preference and food composition Food analysis 0404 agricultural biotechnology Polyphenol Biogenic amine medicine Food science Food Science |
| Popis: | The most significant and beneficial health properties of wine consumption are related to compounds with high antioxidant capacity like polyphenols, including trans-resveratrol. Red wines are also a source of biogenic amines and sulphites that are detrimental to health. The main aim of this study was to assess whether a direct relationship between potential differences in the health-promoting and health-harmful properties can be found reflected in the commercial value of Italian red wines. Sixty Italian red wines, representative of three retail price categories, were analyzed by chromatographic and spectrophotometric techniques and the results evaluated by Principal Component Analysis. Wines in the category with a higher commercial value were clearly separated from those in the lower price category. In particular, the higher-priced wines showed higher values for trans -resveratrol (3.31 mg/L) and antioxidant capacity ( p p p |
| Databáze: | OpenAIRE |
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