Next Article in Journal
Sex-Specificity of Oxidative Stress in Newborns Leading to a Personalized Antioxidant Nutritive Strategy
Next Article in Special Issue
Antioxidant Activities and Caffeic Acid Content in New Zealand Asparagus (Asparagus officinalis) Roots Extracts
Previous Article in Journal
High Glucose-Mediated Tyrosine Nitration of PI3-Kinase: A Molecular Switch of Survival and Apoptosis in Endothelial Cells
Previous Article in Special Issue
Extraction of Antioxidant Phenolic Compounds from Brewer’s Spent Grain: Optimization and Kinetics Modeling
Article Menu
Issue 4 (April) cover image

Export Article

Open AccessArticle
Antioxidants 2018, 7(4), 48; https://doi.org/10.3390/antiox7040048

Characterization of Phenolic Compounds in Wine Lees

1
Department of Food Sciences, University of Otago, Dunedin 9054, New Zealand
2
Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, Canterbury, New Zealand
*
Authors to whom correspondence should be addressed.
Received: 20 February 2018 / Revised: 16 March 2018 / Accepted: 22 March 2018 / Published: 25 March 2018
Full-Text   |   PDF [4263 KB, uploaded 3 May 2018]   |  

Abstract

The effect of vinification techniques on phenolic compounds and antioxidant activity of wine lees are poorly understood. The present study investigated the antioxidant activity of white and red wine lees generated at early fermentation and during aging. In this study, the total phenol content (TPC), total tannin content (TTC), mean degree of polymerization (mDP), and antioxidant activities of five white and eight red wine lees samples from different vinification backgrounds were determined. The results showed that vinification techniques had a significant (p < 0.05) impact on total phenol and tannin content of the samples. White wine lees had high mDP content compared with red ones. Catechin (50–62%) and epicatechin contents were the predominant terminal units of polymeric proanthocyanidin extracted from examined samples. Epigallocatechin was the predominant extension unit of white wine lees, whereas epicatechin was the predominant compound in red wine marc. The ORAC (oxygen radical absorbance capacity) assay was strongly correlated with the DPPH (α, α-diphenyl-β-picrylhydrazyl) assay, and the results showed the strong antioxidant activities associated with red wine lees (PN > 35 mg Trolox/g FDM) (PN: Pinot noir lees; FDM: Freeze-dried Material). This study indicates that tannin is one of the major phenolic compounds available in wine lees that can be useful in human and animal health applications. View Full-Text
Keywords: grapes; wine lees; antioxidant; total phenol; tannins; polymerization grapes; wine lees; antioxidant; total phenol; tannins; polymerization
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
SciFeed

Share & Cite This Article

MDPI and ACS Style

Zhijing, Y.; Shavandi, A.; Harrison, R.; Bekhit, A.-D.A. Characterization of Phenolic Compounds in Wine Lees. Antioxidants 2018, 7, 48.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Antioxidants EISSN 2076-3921 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top