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J Agric Food Chem. 1998 Jan 19;46(1):25-31.

Antioxidant Activity of Berry and Fruit Wines and Liquors.

Author information

1
Department of Applied Chemistry and Microbiology, P.O. Box 27, Food Chemistry, FIN-00014 University of Helsinki, Finland, and Alcohol Control Laboratory, Alko Group Inc., P.O. Box 350, FIN-00101 Helsinki, Finland.

Abstract

A total of 44 different berry and fruit wines and liquors with total phenolic contents between 91 and 1820 mg/L, expressed as gallic acid equivalents (GAE), were evaluated for antioxidant activity. Dealcoholized wine extracts were added to methyl linoleate (MeLo), and the oxidation in the dark at 40 degrees C was followed by conjugated diene measurement. Wines made of mixtures of black currants and crowberries or bilberries (240-275 µM GAE) were slightly superior to reference red grape wines (330-375 µM GAE) and equally as active as the control antioxidant, alpha-tocopherol (50 µM), in inhibiting MeLo hydroperoxide formation. Also, raw materials including apple, arctic bramble, cowberries, cranberries, red currants, or rowanberries possessed antioxidant activity. Thus, these raw materials contain phenolic compounds, some of which are capable of protecting lipids against oxidation also in a hydrophobic lipid system. Liquors, apart from arctic bramble liquor, were less active than wines. However, the total phenolic content did not correlate with the antioxidant activity of the berry and fruit wines and liquors, therefore alleviating the importance of further characterization of the phenolic antioxidants present in berry and fruit wines.

PMID:
10554191
DOI:
10.1021/jf970489o

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