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ARS Home » Southeast Area » Little Rock, Arkansas » Microbiome and Metabolism Research Unit » Research » Publications at this Location » Publication #150458
Title: ANTHOCYANIN AND PROANTHOCYANIDIN CONTENT IN SELECTED WHITE AND RED WINES. OXYGEN RADICAL ABSORBANCE CAPACITY COMPARISON WITH NON-TRADITIONAL WINES OBTAINED FROM HIGHBUSH BLUEBERRY

Author
item CONCEPCION, SANCHEZ-MORENO - CIUDAD UNIV, MADRID SPAIN
item CAO, GUOHUA - TUFTS
item OU, BOXIN - BRUNSWICK LABORATORIES
item Prior, Ronald

Submitted to: Journal of Agriculture and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/23/2003
Publication Date: 8/13/2003
Citation: Concepcion, S., Cao, G., Ou, B., Prior, R.L. 2003. Anthocyanin and proanthocyanidin content in selected white and red wines. oxygen radical absorbance capacity comparison with non-traditional wines obtained from highbush blueberry. Journal of Agriculture and Food Chemistry. 51(17):4889-4896.

Interpretive Summary: Antioxidant capacity, as measured by the oxygen radical absorbance capacity (ORACPE) assay, was related to the different type of compounds in wine that contribute antioxidant activity. Anthocyanins, which are responsible for the color in red wines, total phenolics, and proanthocyanidins, large molecular weight compounds, were also evaluated in red and white wines from grapes. A comparison in terms of antioxidant capacity was made with non-traditional wines made from blueberry. Blueberries are among the fruits that are best recognized for their potential health benefits. Total proanthocyanidin content in red wines was substantially higher (~20-fold) than in white wines. Anthocyanins were present in red wines but not in white wines. A relatively high correlation was found between antioxidant capacity and anthocyanins or proanthocyanidins in red wines. In white wines a significant correlation was found between the trimeric fraction of proanthocyanidins and antioxidant capacity. A moderate drink (about ½ glass) of red wine, or wine made from highbush blueberry provides approximately an equivalent amount of antioxidants whereas an equivalent amount of white wine provides only 20% of the antioxidant capacity.

Technical Abstract: Antioxidant capacity, as measured by oxygen radical absorbance capacity (ORACPE), total phenolic, total and individual anthocyanins, and proanthocyanidin fraction contents were evaluated in red and white wines from grapes. A comparison in terms of antioxidant capacity is made with non-traditional wines made from blueberry. Blueberries are among fruits that are best recognized for their potential health benefits. Total oligomeric proanthocyanidin content in red wines (177.18 ± 96.06 mg/L) was substantially higher than in white wines (8.75 ± 4.53 mg/L). A relative high correlation was found between ORACPE values and malvidin compounds (r = 0.75; P < 0.10), and proanthocyanidins (r = 0.8709, P < 0.05) in red wines. In white wines a significant correlation was found between the trimeric fraction and peroxyl radical scavenging values (r = 0.86, P < 0.10). A moderate drinking (1 drink per day, about 140 mL) of red, or white or wine made from highbush blueberry corresponds to an intake of 2.63 mmol TE, 0.47 mmol TE, and 2.42 mmol TE of ORACPE/day, respectively. KEYWORDS: Wine; grape; blueberry; anthocyanins; procyanidins; phenolics; ORAC