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Foods 2017, 6(4), 24;

A Comparative Study of Phenols in Apulian Italian Wines

Department of Engineering for Innovation, University of Salento, via Monteroni, 73100 Lecce, Italy
Department of Biological and Environmental Sciences and Technologies, University of Salento, via Monteroni, 73100 Lecce, Italy
Authors to whom correspondence should be addressed.
Academic Editor: Antonello Santini
Received: 27 February 2017 / Revised: 17 March 2017 / Accepted: 21 March 2017 / Published: 24 March 2017
(This article belongs to the Special Issue Nutraceuticals: The New Frontier)
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Nutraceutics is a growing research field in which researchers study and attempt to improve the biological properties of metabolites in food. Wine is one of the most consumed products in the world and contains a plethora of molecules biologically relevant to human health. In this article, several polyphenols with potential antioxidant activity were measured in wines from Apulia, in Southeast Italy. Hydroxytyrosol, gallic and syringic acids, luteolin, quercetin, and trans-resveratrol were identified and quantified by HPLC. The amount of the analyzed metabolites in wines were largely dependent on their color, with red ones being the richest compared to white and rose wines. Gallic acid was the most abundant polyphenol, followed by syringic acid and luteolin. Nevertheless, significant amounts of hydroxytyrosol, quercetin, and trans-resveratrol were also found. The average concentration of polyphenols found in these wines could have potential health-promoting effects, especially if consumed in moderate quantities on a regular basis. View Full-Text
Keywords: HPLC; wine; polyphenols; antioxidants; hydroxytyrosol; trans-resveratrol HPLC; wine; polyphenols; antioxidants; hydroxytyrosol; trans-resveratrol

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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).

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Ragusa, A.; Centonze, C.; Grasso, M.E.; Latronico, M.F.; Mastrangelo, P.F.; Sparascio, F.; Fanizzi, F.P.; Maffia, M. A Comparative Study of Phenols in Apulian Italian Wines. Foods 2017, 6, 24.

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