Journal
FOOD CHEMISTRY
Volume 113, Issue 2, Pages 500-505Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2008.07.083
Keywords
Phenolic compounds; Accelerated browning; Storage; Antioxidant activity; Reducing power
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Polyphenol content, antioxidant activity, reducing power, colour and changes during storage over nine months in bottles and after accelerated browning were studied in selected Hellenic varietal white wines. The following phenolic compounds were identified in the wines: Caftaric, coutaric, fertaric, ferulic, caffeic, p-coumaric and gallic acids, (+)-catechin and (-)-epicatechin. The results showed that the contents of most of the phenols diminished with time, with the exception of caffeic, ferulic and p-coumaric acids. Antioxidant activity increased with storage whereas reducing power remained significantly unaffected. Accelerated browning did not significantly alter the concentrations of tartaric acid esters but it increased the concentrations of the hydroxycinnamic and gallic acids. (+)-Catechin concentration was not affected while (-)-epicatechin decreased. Antioxidant activity did not show any significant change but reducing power was reduced after the end of the browning test. As for the absorbance at 420 nm, it remained unchanged during storage, but it was significantly increased after accelerated browning. (c) 2008 Elsevier Ltd. All rights reserved.
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