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http://dx.doi.org/10.11002/kjfp.2013.20.5.608

The antioxidant capacities of imported red wines (Cabernet Sauvignon) from US and Chile  

Lee, Hye-Ryun (School of Food Science and Biotechnology, Kyungpook National University)
Hwang, In-Wook (School of Food Science and Biotechnology, Kyungpook National University)
Ha, Hyoung-Tae (School of Food Science and Biotechnology, Kyungpook National University)
Chung, Shin-Kyo (School of Food Science and Biotechnology, Kyungpook National University)
Publication Information
Food Science and Preservation / v.20, no.5, 2013 , pp. 608-613 More about this Journal
Abstract
The physicochemical characteristics and antioxidant capacities of 15 red wines (Cabernet Sauvignon) from the US (5) and Chile (10) were investigated. The contents of soluble solid, reducing sugar, titratable acidity, and $SO_2$ were measured. Antioxidant capacities were examined by DPPH, ORAC assay, and total phenolic contents. In addition, polyphenols composition were analyzed by HPLC. The contents of soluble solid, reducing sugar, and acidities were 7.03~8.6 $^{\circ}Brix$, 2.7~6.7 g/L, and 0.7~0.8%, respectively, and showed no differences between wines from the two countries (p<0.05). The $SO_2$ content of Chile wines was 50% higher than that of US wines (p<0.05). Antioxidant activities by DPPH assay ranged 5.58~9.80 mM and 6.77~9.48 mM in the US and Chile wines, respectively. The ORAC values of the US and Chile wines ranged 2.17~18.08 mM and 4.55~33.77 mM, respectively. The total phenolic content ranged from 1,315 to 2,651 mg/L among the US red wines, and from 1,653 to 2,493 mg/L among Chile red wines. Gallic acid, catechin, syringic acid, p-coumaric acid, quercetin, and kaempferol were identified by HPLC. The polyphenol contents of the Chile red wines were higher than those of the US red wines(p<0.05). There were no differences in the physicochemical characteristics and the antioxidant capacities of the wines from US and Chile, but only in their $SO_2$ and polyphenol contents (p<0.05).
Keywords
Cabernet Sauvignon; red wine; polyphenols; antioxidant; ORAC;
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Times Cited By KSCI : 6  (Citation Analysis)
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