Evaluation of colour parameters and antioxidant

activities of fruit wines

2006, Vol. 57, No. 1-2 , Pages 47-63 (doi:10.1080/09637480600655993)

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Dr >Hatice Kalkan Yildirim, PhD
Department of Food Engineering, Ege University, Izmir, Turkey

Correspondence: DrHatice Kalkan Yildirim, Department of Food Engineering, Ege University, 35100, Bornova, Izmir,
Turkey, 90 232 388 4000/ 3020, 90 232 3427592 hatice.kalkan@ege.edu.tr

The evaluation of oenological colorimetric indexes, CIELAB parameters, total phenols and antioxidant activities has
been studied in different fruit wines made from black mulberry, blackberry, quince, apple, apricot, melon, red
raspberry, bilberry, sour cherry and strawberry.
The highest value of antioxidant activities and total phenolic contents were determined in bilberry, blackberry and
black mulberry wines (61.80%, 1161mg/l gallic acid equivalents; 60.00%, 1232mg/l gallic acid equivalents; 58.10%,
1081mg/l gallic acid equivalents), respectively. The highest values for A420nm, A520nm, A620nm, the proportion of blue,
wine colour, wine total colour of pigments, wine polymeric pigment colour and K-K values logarithmic colour intersity)
were determined in bilberry fruit wine. Positive correlation was found between antioxidant activities and total phenols
(r=0.958, P=
0.001). The results of grouping of different parameters in n-dimensional space with different fruit wines
demonstrated the importance of bilberry, blackberry and black mulberry wines as natural antioxidants and colourants.

Keywords
fruit wines, colour indexes, antioxidant activity, total phenols

Read More: http://informahealthcare.com/doi/abs/10.1080/09637480600655993

Analysis of Flavanols in Beverages by High-Performance Liquid

Chromatography with Chemical Reaction Detection
J. Agric. Food Chem., 1998, 46 (10), pp 42094213
DOI: 10.1021/jf980255k
Publication Date (Web): September 12, 1998
Copyright 1998 American Chemical Society
CASSection:Food and Feed Chemistry
Abstract
A screening method, which allows the simple and rapid determination of the
flavanolic composition of plant and food extracts, has been developed. The method
is based on a postcolumn chemical reaction with p-dimethylaminocinnamaldehyde
with detection at 640 nm after HPLC separation and measurement of the UV
absorbance at 280 nm in a diode array detector. This approach allows one not only
to obtain the flavanol profiles of the samples but also to characterize the compounds
present in the chromatograms through their A640/A280 absorbance ratio combined
with the retention time and the UV spectrum. The advantages of this procedure are
shown by applying it to the study of the flavanol composition of some beverages,
including red wine, beer, apple cider, and sour cherry and blackthorn fruit liqueurs.

Keywords: Flavan-3-ols; procyanidins; prodelphinidins; beverages; wine; beer; cider

Correlation of Pigment and Flavanol Content

with Antioxidant Properties in Selected Aged
Regional Wines from Greece

Anis Arnousa,
Dimitris P. Makrisa, b, 1,
Panagiotis Kefalasa, b

Department of Food Quality Management, Mediterranean Agronomic Institute of Chania (MAICh), 85,

73100, Chania, Greece

Laboratory of Chemistry of Natural Products, Mediterranean Agronomic Institute of Chania (MAICh),

85, 73100, Chania, Greece

Abstract
Selected Greek regional, aged red wines were assessed for their polyphenolic composition
using well-established spectrophotometric methodology, and tested for antioxidant potential
by three different assays. The total polyphenol (TP) concentration was found to vary from
1217 to 3772 mg L1 gallic acid equivalents, total anthocyanin (TA) content ranged from 44.3
to 360.1 mg L1, and total flavanol (TF) from 291.1 to 664.8 mg L 1 catechin equivalents. The
antiradical activity was evaluated using DPPH , and varied from 0.73 to 1.37 m M Trolox
equivalents, while reducing power values were from 5.29 to 10.80 m M ascorbic acid
equivalents, using a modified FRAP assay. The hydroxyl free radical scavenging activity was
determined with the deoxyribose method, and ranged from 38.5 to 59.9% decrease
in A532 relative to control. The examinations showed that TP and TF may provide a significant
contribution to the overall antioxidant status of wines, but TA appears to be a less important
factor in this respect. Reducing power was found to be highly associated with the antiradical
activity of wines.

Anthocyanin and Polyphenolic Composition of Fresh and Processed Cherries

1.

A. CHAOVANALIKIT,

2.

R. E. WROLSTAD
Article first published online: 28 JUN 2008
DOI: 10.1111/j.1365-2621.2004.tb17859.x
ABSTRACT: The distribution of anthocyanin pigments and polyphenolics in 1 sour cherry (Prunus cerasus) and 3
sweet cherry (Prunus avium) cultivars was determined by high-performance liquid chromatography with diode array
detection. Changes during frozen storage, canning, and brining were also monitored. Sweet cherry cultivars differed
qualitatively with respect to the minor anthocyanins. Hydroxycinnamates are the major class of polyphenolics in sweet
cherries, whereas flavanols are in the majority in Montmorency cherries. Hydroxycinnamates were greatly affected by
processing and storage, whereas flavonol glycosides were quite stable. Half of the anthocyanins and polyphenolics
were transferred to the syrup with canning, and nearly all were transferred to brine during brining.

Analytical characterization and the impact of ageing on anthocyanin

composition and degradation in juices from five sour cherry cultivars
Abstract
Five different sour cherry cultivars were processed to sour cherry juices in order to analyze
their composition and the impact of storage on anthocyanin composition. Regarding primary
juice parameters all cultivars showed high dry masses (13.817.2 Brix) and sugar free
extracts (59.474.3 g/L). Anthocyanins were identified as cyanidin-3-(2G-glucosylrutinoside),
cyanidin-3-(2G-xylosylrutinoside), cyanidin-3-sophoroside, cyanidin-3-glucoside, cyanidin-3rutinoside, and peonidin-3-rutinoside. Besides the original anthocyanins, 5-carboxypyranoanthocyanins occurred as new reaction products during storage. HPLC-MSn experiments
revealed, that a further ageing pigment was probably resulting from the reaction of an
original anthocyanin with acetaldehyde. A significant decline of the original anthocyanin
concentrations could be observed (7075%) during 6 months of storage at 20 C.
Degradation kinetics of anthocyanins were calculated taking the reaction rate as first order.
Colourless polyphenol concentrations and antioxidant capacities (TEAC) of the juices were
not affected during storage.

Comparison of aromatic and phenolic compounds in cherry wines with

different cherry cultivars by HS-SPME-GC-MS and HPLC
Shu Y. Sun1,*,
Wen G. Jiang2,
Yu P. Zhao
Article first published online: 24 OCT 2011
DOI: 10.1111/j.1365-2621.2011.02812.x
2011 The Authors. International Journal of Food Science and Technology 2011 Institute
of Food Science and Technology

Summary

To compare the influence of cultivars on the production of aroma compounds and polyphenols, eight cherry varieties
(six sweet and two sour) were fermented into cherry wines, and their compositions were analysed. Results showed
that by headspace solid microextraction coupled to gas chromatographymass spectrometry (HS-SPME-GC-MS), a
total of twenty-first aromatic compounds, mostly consisting of esters, acids, terpenoids and C13-norisoprenoids, were
identified, and eleven polyphenols including five anthocyanins and six phenolic acids were quantified using HPLC.
May Duck and Early Richmond wines contained significantly higher levels of phenolic acids (>42 mg L1) that were
associated with high contents of chlorogenic and neochlorogenic acids and also relatively high amounts of octanoic
acid and -damascenone (odour activity values 1000). Hongdeng, Zhifuhong and Bing wines were characterised by
higher concentrations of anthocyanins (>41 mg L1) and also relatively higher levels of isopentyl acetate. Lapins and
Governer Wcod wines were distinguished by lower concentrations of polyphenols and relatively higher contents of
ethyl 3-methylbutanoate.

Composition of Montmorency Cherry Essence. 1. Low-boiling Components

1.

E. E. STINSON,

2.

C. J. DOOLEY,

3.

V. J. FILIPIC,

4.

C. H. HILLS

Article first published online: 25 AUG 2006

DOI: 10.1111/j.1365-2621.1969.tb10332.x

SUMMARY
The low-boiling neutral components of a commercial Montmorency cherry essence were concentrated by
distillation. Individual components were separated and identified by gas cohromatography and mass spectrometry.
The identifications were confirmed by gas co-chromatography with known compounds. Ethanol and methanol were
the most abundant low-bolling substances. These compounds were estimated to comprise 9 and 0.5% of the
essence, respectively. The next most abundant compound was acetaldehyde. Other compounds present included
diethyl ether, propionaldehyde, acetone, isobutyraldehyde, methyl acetate and ethyl acetate. The estimated
concentrations of these compounds in the original essence are given in each instance.

Statistical validation of sensory data: a study on wine

1.

Angela Carlucci,

2.

Erminio Monteleone*
Article first published online: 23 APR 2001
DOI: 10.1002/jsfa.879

Abstract
A methodological procedure involving an appropriate statistical validation of sensory data was defined in order to
describe the typical sensory profile of a young red wine (Aglianico) destined to aging. A trained panel of eight
assessors rated the intensity of nine attributes on 16 products. Sensory data were submitted to statistical validation
using a procedure organised in three main steps, namely fixed and mixed models of analysis of variance (ANOVA)
and data standardisation. Results of the fixed ANOVA model computed on raw data showed significant differences
between the products for all the attributes except cherry aroma and pungent mouthfeel. However, the results showed
inconsistency between assessors. For many attributes, interaction effects were found. When individual differences
between assessors were minimised or eliminated using scaled data, results of the fixed and mixed models showed no
significant differences (p0.05) amongst the products for any of the sensory attributes. Therefore the differences
amongst the products before data handling and before applying the mixed model of ANOVA were due to the
assessors' variability. The results after statistical validation showed that the wines are very similar and that all the
attributes used to describe the sensory characteristics of the products can be considered, at a qualitative and a
quantitative level, as typical descriptors of the Aglianico wine destined to aging.