The Use of Grape Seed Byproducts Rich in Flavonoids to Improve the Antioxidant Potential of Red Wines

The influence of adding seeds from grape pomace during Syrah wine fermentation in a warm climate has been studied. Seeds of Pedro Ximenez variety were rich in phenolic compounds, mainly flavonoids such as catechin and procyanidins. Changes in total phenolic content (TPC), total flavonoid content (TF...

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Autores principales: Jara-Palacios, María José, Hernanz, Dolores, Escudero-Gilete, María Luisa, Heredia, Francisco J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6274374/
https://www.ncbi.nlm.nih.gov/pubmed/27845756
http://dx.doi.org/10.3390/molecules21111526
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author Jara-Palacios, María José
Hernanz, Dolores
Escudero-Gilete, María Luisa
Heredia, Francisco J.
author_facet Jara-Palacios, María José
Hernanz, Dolores
Escudero-Gilete, María Luisa
Heredia, Francisco J.
author_sort Jara-Palacios, María José
collection PubMed
description The influence of adding seeds from grape pomace during Syrah wine fermentation in a warm climate has been studied. Seeds of Pedro Ximenez variety were rich in phenolic compounds, mainly flavonoids such as catechin and procyanidins. Changes in total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity of red wines were observed. These changes depended on the vinification stage and the amount of seeds (SW: 450 g or DW: 900 g seeds/150 kg grapes) applied. In general, antioxidant activity was greater when a simple dose (SW) was considered. Results indicate that seeds rich in flavonoids could be used as wine additives, which could improve the antioxidant potential of red wines in a warm climate.
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spelling pubmed-62743742018-12-28 The Use of Grape Seed Byproducts Rich in Flavonoids to Improve the Antioxidant Potential of Red Wines Jara-Palacios, María José Hernanz, Dolores Escudero-Gilete, María Luisa Heredia, Francisco J. Molecules Article The influence of adding seeds from grape pomace during Syrah wine fermentation in a warm climate has been studied. Seeds of Pedro Ximenez variety were rich in phenolic compounds, mainly flavonoids such as catechin and procyanidins. Changes in total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity of red wines were observed. These changes depended on the vinification stage and the amount of seeds (SW: 450 g or DW: 900 g seeds/150 kg grapes) applied. In general, antioxidant activity was greater when a simple dose (SW) was considered. Results indicate that seeds rich in flavonoids could be used as wine additives, which could improve the antioxidant potential of red wines in a warm climate. MDPI 2016-11-12 /pmc/articles/PMC6274374/ /pubmed/27845756 http://dx.doi.org/10.3390/molecules21111526 Text en © 2016 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC-BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Jara-Palacios, María José
Hernanz, Dolores
Escudero-Gilete, María Luisa
Heredia, Francisco J.
The Use of Grape Seed Byproducts Rich in Flavonoids to Improve the Antioxidant Potential of Red Wines
title The Use of Grape Seed Byproducts Rich in Flavonoids to Improve the Antioxidant Potential of Red Wines
title_full The Use of Grape Seed Byproducts Rich in Flavonoids to Improve the Antioxidant Potential of Red Wines
title_fullStr The Use of Grape Seed Byproducts Rich in Flavonoids to Improve the Antioxidant Potential of Red Wines
title_full_unstemmed The Use of Grape Seed Byproducts Rich in Flavonoids to Improve the Antioxidant Potential of Red Wines
title_short The Use of Grape Seed Byproducts Rich in Flavonoids to Improve the Antioxidant Potential of Red Wines
title_sort use of grape seed byproducts rich in flavonoids to improve the antioxidant potential of red wines
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6274374/
https://www.ncbi.nlm.nih.gov/pubmed/27845756
http://dx.doi.org/10.3390/molecules21111526
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