Color, phenolics, and antioxidant activity of blackberry (Rubus glaucus Benth.), blueberry (Vaccinium floribundum Kunth.), and apple wines from Ecuador
Fecha
2013Autor
Versión
Acceso abierto / Sarbide irekia
Tipo
Artículo / Artikulua
Versión
Versión aceptada / Onetsi den bertsioa
Impacto
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10.1111/1750-3841.12148
Resumen
Seventy wines were produced in Ecuador under different processing conditions with local fruits: Andean blackberries (Rubus glaucus Benth.) and blueberries (Vaccinium floribundum Kunth.) and Golden Reinette apples. Wines were evaluated for antioxidant activity (AA) using the radical scavenging capacity (DPPH) method, total phenolic content (TPC) using the Folin–Ciocalteu method, total monomeric an ...
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Seventy wines were produced in Ecuador under different processing conditions with local fruits: Andean blackberries (Rubus glaucus Benth.) and blueberries (Vaccinium floribundum Kunth.) and Golden Reinette apples. Wines were evaluated for antioxidant activity (AA) using the radical scavenging capacity (DPPH) method, total phenolic content (TPC) using the Folin–Ciocalteu method, total monomeric anthocyanins (TMAs) using the pH differential test, and color parameters using VIS-spectrophotometry. For blackberry wines, ellagitannins and anthocyanins were also analyzed using high-performance liquid chromatography with diode-array detection (HPLC-DAD). Apples wines (n=40) hadthe lowest TPC (608±86 mg/L) and AA (2.1±0.3 mM Trolox). Blueberry wines (n=12) had high TPC (1086±194 mg/L) and moderate AA (5.4±0.8 mM) but very low TMA (8±3 mg/L), with a color evolved toward yellow and blue shades. Blackberry wines (n=10) had the highest TPC (1265±91 mg/L) and AA (12±1 mM). Ellagitannins were the major phenolics (1172±115 mg/L) and correlated well with AA (r=0.88). Within anthocyanins (TMA73±16 mg/L), cyanidin-3-rutinoside (62%) and cyanidin-3-glucoside (15%) were predominant. Wines obtained by cofermentation of apples and blackberries (n=8) showed intermediate characteristics (TPC 999±83 mg/L, AA 6.2±0.7 mM, TMA 35±22 mg/L) between the blackberry and blueberry wines. The results suggest that the Andean berries,particularly R. glaucus, are suitable raw materials to produce wines with anin vitroantioxidant capacity that is comparable to red grape wines. [--]
Materias
Anthocyanin,
Antioxidant activity,
Fruit,
Polyphenols,
Wine
Editor
Wiley
Publicado en
Journal of Food Science Vol. 78, Nr. 7, 2013
Departamento
Universidad Pública de Navarra. Departamento de Universidad Pública de Navarra. Departamento de Tecnología de Alimentos /
Nafarroako Unibertsitate Publikoa. Nafarroako Unibertsitate Publikoa. Elikagaien Teknologia Saila Saila
Versión del editor
Entidades Financiadoras
This work was possible by financial assistance from the AECID (Spanish Agency of International Cooperation for Development): Projects PCI-A/016087/08 and PCI-A/023823/09.