We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
A Comparative Study of Phenols in Apulian Italian Wines.
- Authors
Ragusa, Andrea; Centonze, Carla; Grasso, Maria E.; Latronico, Maria F.; Mastrangelo, Pier F.; Sparascio, Federica; Fanizzi, Francesco P.; Maffia, Michele
- Abstract
Nutraceutics is a growing research field in which researchers study and attempt to improve the biological properties of metabolites in food. Wine is one of the most consumed products in the world and contains a plethora of molecules biologically relevant to human health. In this article, several polyphenols with potential antioxidant activity were measured in wines from Apulia, in Southeast Italy. Hydroxytyrosol, gallic and syringic acids, luteolin, quercetin, and trans-resveratrol were identified and quantified by HPLC. The amount of the analyzed metabolites in wines were largely dependent on their color, with red ones being the richest compared to white and rose wines. Gallic acid was the most abundant polyphenol, followed by syringic acid and luteolin. Nevertheless, significant amounts of hydroxytyrosol, quercetin, and trans-resveratrol were also found. The average concentration of polyphenols found in these wines could have potential health-promoting effects, especially if consumed in moderate quantities on a regular basis.
- Subjects
ITALY; PHENOL content in beverages; WINE analysis; WINES; HYDROXYTYROSOL; COMPARATIVE studies; HIGH performance liquid chromatography
- Publication
Foods, 2017, Vol 6, Issue 4, p24
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods6040024