Stability of individual phenolic compounds and antioxidant activity during storage of a red wine powder

Abstract: The addition of maltodextrin DE 10 to red wine (Cabernet sauvignon) followed by freeze-drying allowed to obtain a free-flowing (dealcoholized) wine powder (WP) having a phenolic concentration about 3.6 times higher than the original liquid red wine. The powder, having a water activity (aw)...

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Detalles Bibliográficos
Autores principales: Galmarini, Mara Virginia, Maury, Chantal, Mehinagic, Emira, Sanchez, Virginia, Baeza, Rosa, Mignot, Sophie, Zamora, María Clara, Chirife, Jorge
Otros Autores: Universidad Católica Argentina. Facultad de Ciencias Agrarias
Formato: Artículo
Lenguaje:Inglés
Publicado: 2019
Materias:
POLIFENOLES
VINO
POTENCIAL ANTIOXIDANTE
RESVERATROL
INGENIERIA EN ALIMENTOS
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/5442
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139123456789-5442
record_format dspace
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic POLIFENOLES
VINO
POTENCIAL ANTIOXIDANTE
RESVERATROL
INGENIERIA EN ALIMENTOS
spellingShingle POLIFENOLES
VINO
POTENCIAL ANTIOXIDANTE
RESVERATROL
INGENIERIA EN ALIMENTOS
Galmarini, Mara Virginia
Maury, Chantal
Mehinagic, Emira
Sanchez, Virginia
Baeza, Rosa
Mignot, Sophie
Zamora, María Clara
Chirife, Jorge
Stability of individual phenolic compounds and antioxidant activity during storage of a red wine powder
topic_facet POLIFENOLES
VINO
POTENCIAL ANTIOXIDANTE
RESVERATROL
INGENIERIA EN ALIMENTOS
description Abstract: The addition of maltodextrin DE 10 to red wine (Cabernet sauvignon) followed by freeze-drying allowed to obtain a free-flowing (dealcoholized) wine powder (WP) having a phenolic concentration about 3.6 times higher than the original liquid red wine. The powder, having a water activity (aw) of 0.053 and 0.330 was stored at 28ºC and 38ºC and the content of ten different phenolic compounds was determined by HPLC. Caftaric acid, quercetin 3-glucoside, caffeic acid, gallic acid and resveratrol contents in the WP stored at 28 and 38 ºC, remained almost constant during 70 days of storage, while epicatechin gallate, catechin, malvidin 3-G and epicatechin showed slight losses (about 15- 25%) during storage. On the contrary, epigallocatechin experienced a strong loss of concentration (around 61% loss) during storage at the same conditions. A moderate decrease of antioxidant activity, determined by free radical scavenging capacity of the DPPH* and ferric reducing antioxidant power (FRAP) was observed along storage. This decrease was more important at higher temperature (38ºC) and higher aw (0.33). These results would allow the feasibility of using this wine powder as a healthy ingredient in alcohol-free powder drinks
author2 Universidad Católica Argentina. Facultad de Ciencias Agrarias
author_facet Universidad Católica Argentina. Facultad de Ciencias Agrarias
Galmarini, Mara Virginia
Maury, Chantal
Mehinagic, Emira
Sanchez, Virginia
Baeza, Rosa
Mignot, Sophie
Zamora, María Clara
Chirife, Jorge
format Artículo
author Galmarini, Mara Virginia
Maury, Chantal
Mehinagic, Emira
Sanchez, Virginia
Baeza, Rosa
Mignot, Sophie
Zamora, María Clara
Chirife, Jorge
author_sort Galmarini, Mara Virginia
title Stability of individual phenolic compounds and antioxidant activity during storage of a red wine powder
title_short Stability of individual phenolic compounds and antioxidant activity during storage of a red wine powder
title_full Stability of individual phenolic compounds and antioxidant activity during storage of a red wine powder
title_fullStr Stability of individual phenolic compounds and antioxidant activity during storage of a red wine powder
title_full_unstemmed Stability of individual phenolic compounds and antioxidant activity during storage of a red wine powder
title_sort stability of individual phenolic compounds and antioxidant activity during storage of a red wine powder
publishDate 2019
url https://repositorio.uca.edu.ar/handle/123456789/5442
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