Free radical scavenging capacity and inhibition of lipid oxidation of wines, grape juices and related polyphenolic constituents
Abstract
The antioxidant activity of grape juices, wines made from the same lot as juices and their major polyphenolic constituents was measured by the inhibition of lipid oxidation (ferric-thiocyanate) and free radical scavenging (2,2-diphenyl-1-picrylhydrazyl) methods. DL-alpha-Tocopherol and 3-tertiary-butyl-4-hydroxyanisole (BHA) were used as references. The inhibition of lipid oxidation of the standards followed the order: rutin = ferulic acid > tannic acid = gallic acid = resveratrol > BHA = quercetin > DL-alpha-tocopherol > caffeic acid. Meanwhile, the free radical scavenging activity of gallic acid was the highest, tannic acid, caffeic acid, quercetin, BHA and rutin activities were intermediate and that for ferulic acid, DL-alpha-tocopherol and resveratrol were the lowest. Wines had higher activity than the corresponding grape juices and red wine showed the strongest activity among the grape products tested. The antioxidant activity of the samples seems to be based on their free radical scavenging capacity.
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Palmaria palmata is rich in polyphenols.
“Palmaria palmata, an edible seaweed, is rich in polyphenols with potential antioxidant and anticancer properties [161,162,163].”
From Marine Natural Products: A Source of Novel Anticancer Drugs (2019) · cites this paper as [162]
Polyphenols from Palmaria palmata have potential antioxidant properties.
“Palmaria palmata, an edible seaweed, is rich in polyphenols with potential antioxidant and anticancer properties [161,162,163].”
From Marine Natural Products: A Source of Novel Anticancer Drugs (2019) · cites this paper as [162]
Polyphenols from Palmaria palmata have potential anticancer properties.
“Palmaria palmata, an edible seaweed, is rich in polyphenols with potential antioxidant and anticancer properties [161,162,163].”
From Marine Natural Products: A Source of Novel Anticancer Drugs (2019) · cites this paper as [162]
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- Authors
- Sánchez-Moreno, C., A. Larrauri, J., & Saura-Calixto, F.
- Affiliations
- Consejo Superior de Investigaciones Científicas (ES)
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 1999-07
- Volume
- 32
- Issue
- 6
- Pages
- 407-412
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W2004352246
- Cited by
- 472
- References
- 21
- Citations by year
- 2026: 3 · 2025: 10 · 2024: 5 · 2023: 13 · 2022: 15 · 2021: 13 · 2020: 13 · 2019: 8 · 2018: 24 · 2017: 31 · 2016: 24 · 2015: 18 · 2014: 36 · 2013: 27 · 2012: 37
- FWCI
- 4.96
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Research International (publishedVersion)
- DIGITAL.CSIC (Spanish National Research Council (CSIC)) (submittedVersion)
- Funders
- Comunidad de Madrid
- Topics
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Physical Sciences › Chemistry › Organic Chemistry › Free Radicals and Antioxidants
- Keywords
- antioxidant activity, free radical scavenging, lipid oxidation inhibition, wine, grape juice, polyphenols, resveratrol, quercetin, gallic acid, tannic acid, caffeic acid, ferulic acid, rutin, 3-tert-butyl-4-hydroxyanisole, alpha-tocopherol, red wine, DPPH, ferric thiocyanate
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