Spanish sparkling wines (cavas) as inhibitors of in vitro human low-density lipoprotein oxidation

被引:31
作者
Satué-Gracia, MT
Andrés-Lacueva, C
Lamuela-Raventós, RM
Frankel, EN [1 ]
机构
[1] Univ Calif Davis, Dept Food Sci & Technol, Davis, CA 95616 USA
[2] Univ Barcelona, Fac Farm, E-08028 Barcelona, Spain
关键词
sparkling wine; cava; phenolics; antioxidant; LDL oxidation;
D O I
10.1021/jf9808527
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Forty-seven dealcoholized sparkling wines (cava) from the Penedes area in Spain were tested for their antioxidant activity in a low-density lipoprotein system. The effect of different quality-related parameters, such as harvest year or grape variety, was investigated. Twenty-two phenolic compounds were separated by high-performance liquid chromatography and identified by comparing their retention time and their ultraviolet spectra with those of pure standards. When tested at the same total phenol concentration, the antioxidant activity of these white sparkling wines was found to be similar to that reported for red wines. This activity was positively correlated with the total phenolic content, trans-caffeic acid, coumaric acid, protocatechuic acid, and quercetin 3-glucuronide. The wines made of the classic cava wine coupage had superior antioxidant activity compared to those of other cultivars.
引用
收藏
页码:2198 / 2202
页数:5
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