Study of the antioxidant power of brandies and vinegars derived from Sherry wines and correlation with their content in polyphenols
Abstract
The protective effect on health of wine consumed in moderation has been widely studied in recent years. This has been attributed to the content in polyphenols and to the antioxidant activity of these compounds. The products derived from wine, such as vinegar and brandy, also contain polyphenols and could possess a certain antioxidant activity, similarly contributing to a protective effect for health. This paper describes the study of the antioxidant power of diverse Sherry brandies and vinegars, by means of an electrochemical method previously devised. The total polyphenolic content is studied using the method of Folin-Ciocalteu, and some polyphenols are identified and quantified by means of HPLC. A close correlation between the antioxidant power and the total polyphenolic content of the samples has been found. Considering the polyphenols individually, the compounds that are better correlated with the antioxidant power of the samples are not necessarily those that are present in higher concentrations. For brandies, the contact with wood has an important contribution to their antioxidant power.
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The health benefits of fruit vinegars are profoundly dependent on their antioxidant activities.
“The literature has revealed that the health benefits of fruit vinegars are profoundly dependent on their antioxidant activities (Alonso et al., 2004; Dávalos et al., 2005).”
From Physicochemical properties and antioxidant activity of banana vinegar produced using one-stage and two-stage fermentation (2019) · cites this paper as Alonso et al., 2004
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“The literature has revealed that the health benefits of fruit vinegars are profoundly dependent on their antioxidant activities (Alonso et al., 2004; Dávalos et al., 2005).”
Background
- Authors
- Alonso, Á. M., Castro, R., Rodrı́guez, M. C., Guillén, D. A., & Barroso, C. G.
- Affiliations
- Universidad de Cádiz (ES)
- Corresponding author
- Alonso, Ángeles M
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2004-08
- Volume
- 37
- Issue
- 7
- Pages
- 715-721
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W2079473399
- Cited by
- 122
- References
- 0
- Citations by year
- 2026: 1 · 2025: 4 · 2024: 7 · 2023: 7 · 2022: 5 · 2021: 11 · 2020: 6 · 2019: 4 · 2018: 4 · 2017: 7 · 2016: 7 · 2015: 6 · 2014: 8 · 2013: 8 · 2012: 5
- FWCI
- 2.14
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Research International (publishedVersion)
- Funders
- Ministerio de Ciencia y Tecnología
- Topics
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
- Keywords
- sherry wine, vinegar, antioxidant activity, polyphenols, total polyphenols, Folin-Ciocalteu assay
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