total antioxidant content

8/7/2019 Total antioxidant content

http://slidepdf.com/reader/full/total-antioxidant-content 1/6

Original Article

The key role of grape variety for antioxidant capacity of red wines

Alexey Kondrashov a,*, Rudolf S evc ık b, Hana Benakova c, Milada Kos tır ova c, Stanislav S tıpek a

a Department of Medical Biochemistry, First Faculty of Medicine, Charles University in Prague, Katerinska 32, Prague 121 08, Czech Republic b Department of Food Preservation, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague 166 28, Czech Republic c Department of Clinical Biochemistry and Laboratory Medicine, First Faculty of Medicine, Charles University in Prague, Prague 128 01, Czech Republic

a r t i c l e i n f o

Article history:

Received 9 April 2008

Accepted 31 October 2008

Keywords:

Polyphenols

Red wine

Antioxidant activity

TEAC

FRAP

Grape variety

Minerals

s u m m a r y

Background & aims: Recent epidemiological studies have supported the idea that food rich in plantbioactive compounds and polyphenols in particular may exert beneficial effects toward human health.

One of the foodstuffs widely distributed in the human diet is red wine, a strong antioxidant that contains

many bioactive compounds, such as: polyphenols, minerals, and vitamins. The objective of this study was

therefore to assess the antioxidant capacity, total phenolics, selected vitamin and mineral content in red

wine samples and also to elucidate the existence of a possible relationship between grape variety and all

constituents of wines as mentioned above.

Methods: The set of 10 red wines, six of Cabernet Sauvignon and four of Merlot was subjected to the

study. In all samples total antioxidant capacity was measured by Trolox equivalent antioxidant capacity

(TEAC) assay and the Ferric reducing ability of plasma (FRAP) assay simultaneously with total phenolic

content, selected minerals and essential vitamins.

Results: Both antioxidant capacity and phenolic content were higher in Cabernet Sauvignon wines

compared to Merlot. The total antioxidant capacity correlated positively with total phenolic content

(r ¼ 0.88, p< 0.001 for TEAC assay and r ¼ 0.89, p< 0.001 for FRAP assay respectively), while a significant

relationship among antioxidant capacity, selected minerals and vitamins was not observed. Among the

nine minerals analyzed, potassium, zinc and magnesium were the most abundant elements distributed

throughout all wine samples.

Our results suggest that antioxidant capacity is dependent mainly on total phenolics. Grape variety

largely determines such components as phenolic content, antioxidant capacity and mineral content with

the exception of vitamins.

Ó 2008 EuropeanSocietyfor Clinical Nutrition andMetabolism.Publishedby Elsevier Ltd.All rights reserved.

1. Introduction

Of late, there has been a spate of reports considering dietary

antioxidants as beneficial toward human health. Epidemiological

studies in humans have found a positive correlation between

incidence of chronic disease with the oxidative/nitrosative stress in

underlying pathogenesis and the dietary patterns they have.1–5

Despite the difficulties in establishing the effects of diet from the

other aspects of lifestyle most authorities agree that the benefits to

human health of a diet rich in fruits and vegetables may have

relations to bioactive compounds with strong antioxidant proper-

ties presented in it.6,7

Among natural antioxidants red wine has attracted particular

interest due to a high content of biologically active com-

pounds.8These bioactive compounds can be divided into several

groups, such as: plant polyphenols, carotenoids, vitamins.9,10

One of the relevant sources of polyphenols in diet throughout

the world is wine. Dietary intake of plant polyphenols is inversely

related to the development of cardiovascular diseases due to theirdirect free radical scavenging (antioxidant), anti-inflammatory,

antiplatelet aggregation and hypolipemic activities.8,11–15

Polyphenols are the largest group among natural antioxidants,

about 8000 compounds that includes mainly flavonoids, phenolic

acids, lignans, coumarins, tannins, xantans and chromons.16 Plant

polyphenols are non-nutritive, hydrophilic components found in

small amounts (micrograms) in all kind of plant-derived food

sources such as fruits and vegetables, drinks (wine, coffee, juices)

and cereals. The daily intake of polyphenols could reach 1 g/d but

broadly varies from one region to another and depends highly on

dietary patterns of population.17 Polyphenols have attracted

considerable interest from the scientific community due to the

Abbreviations: TEAC, Trolox equivalent antioxidant capacity; FRAP, Ferric

reducing ability of plasma; TAC, Total antioxidant capacity; GAE, Gallic acid

equivalents; TPC, Total phenolic content.

* Corresponding author. Tel.: þ420 774190921; fax: þ420 224964280.

E-mail address: [email protected] (A. Kondrashov).

Contents lists available at ScienceDirect

e-SPEN, the European e-Journal of Clinical Nutrition and Metabolism

j o u r n a l h o m e p a g e : h t t p : / / i n t l . e l s e v i e r h e a l t h . c o m / j o u r n a l s / e s p e n

1751-4991/$ - see front matter Ó 2008 European Society for Clinical Nutrition and Metabolism. Published by Elsevier Ltd. All rights reserved.doi:10.1016/j.eclnm.2008.10.004

e-SPEN, the European e-Journal of Clinical Nutrition and Metabolism 4 (2009) e41–e46

mailto:[email protected]

http://www.sciencedirect.com/science/journal/17514991

http://intl.elsevierhealth.com/journals/espen

http://intl.elsevierhealth.com/journals/espen

http://www.sciencedirect.com/science/journal/17514991

mailto:[email protected]



multiple biological effects they exert. These activities of plant

polyphenols have been extensively reviewed.18–22

Studies by Burns et al.,23 have related the values of total anti-

oxidant capacity (TAC) of red wines to their phenolic content.

The mineral profile of wines is important because of their

possible impact on enzymes involved in antioxidant defense

system in humans. Positive effects of minerals in humans are

related to their ability to enhance the activity of antioxidant

defense system by catalyzing antioxidant enzymes. For instant,

several minerals found in foodstuffs, such as copper and zinc are

essential for activity of superoxide dismutase (SOD), a key antiox-

idant enzyme.24–26

Another constituent of wine is water-soluble vitamins. Despite

the low concentrations of the B vitamins found in red wines, they

potentially may affect the metabolism in humans by their partici-

pation in the reactions of oxidation and reduction in the case of

Riboflavin (B2) and transamination and decarboxylation of amino

acids in the case of Pyridoxine (B6).27

Current investigation evaluates all possible sources of contri-

bution to TAC among bioactive compounds presented in wine.

Comparative analysis of 10 red wine samples of two different grape

varieties Cabernet Sauvignon and Merlot was performed. Grape

products and particularly red wine contain polyphenols incomplexes with vitamins and minerals that exert higher biological

effects than the sum of their individual effects.28

Cabernet Sauvignon wine samples were chosen due to their

fame as the premier red wine grape in the world and because of

their wide-spread distribution in many countries that make it

possible to compare wines independently. Studies of DNA typing in

the late 1990s have revealed the true origin of Cabernet Sauvignon

as a progeny of Cabernet Franc and Sauvignon Blanc.29

Merlot wines despite their same ancestry as an offspring of

Cabernet Franc differ from the Cabernet Sauvignon wines by taste

and color.

The objective of this study was therefore to assess the antioxi-

dant capacity, total phenolics, selected vitamin and mineral content

in red wine samples andalso to elucidate the existence of a possiblerelationship between grape variety and all constituents of wines as

mentioned above.

2. Materials and methods

2.1. Chemicals

Gallic acid, Folin–Ciocalteau reagent, ABTS radical and Trolox

were purchased from Sigma–Aldrich. 2,4,6–Tri(2-pyridyl)-s-triazine

(TPTZ) was from FLUKA (Germany). All the other reagents were of

analytical grade.

The wines examined (Table 1) were purchased in several local

supermarkets and wine shops. Samples were selected to be

representative of the most consumed foreign wines in the CzechRepublic. The selecting criteria for the samples were to find

monovarietal wines that are widespread in different parts of the

world but not planted in the Czech Republic. Cabernet Sauvignon

and Merlot wines fit this criteria and comparative evaluation of

their constituents was performed. The alcohol content ranged from

11.5% to 13.5% and 0% in Carl Jung dealcoholised Merlot sample.

2.2. Measurement of total antioxidant capacity

In the wine samples, TAC was measured using spectrophoto-

metric assays on a UV–vis spectrophotometer (PharmaSpec UV-

1700, Shimadzu, Japan). The software parameters were as follows:

Shimadzu UV-Probe, Version 2.00-Photometric. TAC was deter-

mined using both Trolox equivalent antioxidant capacity (TEAC)

assay30 and the ferric reducingability of plasma (FRAP) assay.31 Both

assays expressed antioxidant power in Trolox (6-hydroxy-2,5,7,8-

tetramethylchroman-2-carboxylic acid) equivalents (mmol/l).

2.3. Measurement of total phenolic content

Total phenolic content was determined using spectrophoto-

metric assay on a UV–vis spectrophotometer (PharmaSpec UV-

1700, Shimadzu, Japan) and was measured using Folin–Ciocalteau

reaction.32 The absorbance was determined at 765 nm using gallicacid as the standard. TPC expressed in gallic acid equivalents (GAE).

2.4. Determination of minerals

The red wines elemental composition was determined by AAS

method using acetylene/argon flame in Atomic Absorption Spec-

trometer (Varian Spectra AA 220 FS, Australia) for copper, zinc,

selenium and lead, ISE (Ion Selective Electrode) for potassium

determination, and Photometry (Roche equipment, Modular E 170,

Switzerland) for calcium, magnesium, phosphorus and iron

determination.

2.5. Measurements of riboflavin (B2) and pyridoxine (B6 ) content

Both vitamins determined by HPLC Fluorescent Detection using

RECIPE complete set (Recipe Chemicalsþ Instruments GmbH

Munich, Germany). The HPLC system (ECOM ltd., Prague, Czech

Republic) was equipped witha pump(ECOM), fluorescence detector

(ECOM) and HPLC column included in the kit. The injection volume

was 20 ml and the flow rate 1 ml/min. Riboflavin was measured

directly with fluorescence detection using excitation and emission

wavelengths at 450 nm and 530 nm respectively. Pyridoxine was

measured directly with fluorescence detection using excitation and

emission wavelengths at 370 nm and 470 nm respectively. Clarity

software version 1.5 was used for quantification of the peak areas.

2.6. Statistics

Data is presented as mean valuesÆ standard deviation (SD)

(n¼3). The statistical significance between the phenolic content and

total antioxidant capacity was made by GraphPad Prism program

version 4 for Windows using Pearson test (GraphPad Software Corp.,

San Diego, CA). This program is appropriate to employ statistical tests

for the small number of samples. A scatter plot was used to graphi-

cally represent the data obtained. The similar program was used for

finding correlations among minerals in wine samples.

3. Results

3.1. Total antioxidant capacity and phenolic content

In present study, 10 red wines of two grape varieties wereexamined on total antioxidant capacity and total phenolic content.

Table 1

Samples of red wine subjected to the study.

Wine Grape variety Origin Year Alcohol

content %

1. Finca del Mar Cabernet Sauvignon Spain, Valencia 2005 12.5

2 . Ca stel C abernet Sau vi gnon Fra nc e, Pays d ’Oc 20 05 12 .5

3. Western Cellary Cabernet Sauvignon USA, California 2004 12.5

4 . Pin ewood Hill Ruby C ab ern et USA, C al iforn ia 2 004 13 .5

5. Santa Regina Cabernet Sauvignon Chile 20 03 13.5

6. Hardy’s Cabernet Sauvignon South-Eastern Australia 2004 13.0

7. Finca del Mar Merlot Spain, Valencia 2005 12.5

8. Castel Merlot France, Pays d’Oc 2004 12.5

9. Carl Jung Merlot Germany 2005 0

10. Cielo Merlot Italy 2005 11.5

A. Kondrashov et al. / e-SPEN, the European e-Journal of Clinical Nutrition and Metabolism 4 (2009) e41–e46 e42



Total antioxidant capacity (TAC) and total phenolic content (TPC) of

the Cabernet Sauvignon and Merlot red wine samples are pre-

sented in Table 2. The setof examinedwines includessix samples of

Cabernet Sauvignon red wines of different origin from Spain,

France, Chile, California, Australia and four samples of Merlot from

Spain, France, Germany and Italy.

TAC was determined by two different assays TEAC and FRAP

using Trolox equivalents to express the results. This approach

allows comparing TAC values between each of the wine

samples.

Antioxidant activity of red wines measured by TEAC assay

ranged between 7.8–16.6 mmol/l in Cabernet Sauvignon samples

and 7.5–11.2 mmol/l in Merlot wines. A second method was used

to assess the antioxidant capacity of red wine samples. According

to FRAP assay TAC values ranged between 7.0–15.2 mmol/l in

Cabernet Sauvignon wines and 6.9–9.8 mmol/l in Merlot samples.

Results from FRAP assay were slightly lower compared to those

from TEAC. These small differences in antioxidant values are

caused by the TEAC and FRAP methods used for detection. In

order to justify and compare the TAC values evaluated by these

two different assays a statistical analysis was performed. We have

found a strong positive correlation between the TAC values,

evaluated by the TEAC and an FRAP assay, with the coefficient of correlation for the 10 pairs of samples (r ¼0.9963 andp< 0.0001).

The total phenolic content of the wine samples determined by

using the Folin–Ciocalteau colorimetric method varied from

1447 mg/l in Merlot wines to 2912 mg/l of gallic acid equivalents

(GAE) in Cabernet Sauvignon wine samples.

Present research has established that the highest concentrations

of polyphenols were detected in French Cabernet Sauvignon

2912 mg/l (wine #2) and Spanish Cabernet Sauvignon 2414 mg/l

(wine #1). Lowest concentrations were in Italian Merlot 1447 mg/l

(wine #10) and Chilean Cabernet Sauvignon 1453 mg/l (wine #3).

Mean values were used in the comparative analysis of total

polyphenol concentrations in Cabernet Sauvignon and Merlot red

wine samples. Cabernet Sauvignon and Merlot wines contain2238Æ477 mg/l GAE in averageÆ SD and 1841Æ311 mg/l GAE in

averageÆ SD respectively. Total antioxidant capacity showed

resembled values higher in Cabernet Sauvignon samples compared

to Merlot wines.

3.2. Relationship between antioxidant capacity and total

polyphenols

A significant positive relationship was observed between TAC

and TPC values. The total antioxidant capacities based on TEAC and

FRAP assays showed strong positive correlation with the

Folin–Ciocalteau’s total phenolic content (r ¼ 0.88 and p< 0.001 for

TEAC assay) and (r ¼ 0.89 and p< 0.001 for FRAP assay respec-

tively). This relationship is illustrated in Fig. 1.

3.3. Elemental content

The concentrations of determined mineral elements are

different among wines subjected to the study (Table 3).The most predominant element detected in all wine samples

was Potassium (K). At the same time Potassium concentration was

a little higher in Cabernet Sauvignon compared to Merlot. Among

other major determined elements zinc (Zn), phosphorus (P) and

magnesium (Mg). Iron (Fe) and copper (Cu) were in several cases

below the detectable level. The analysis of the mean values was

used in order to find differences in mineral content between red

wines of two grape varieties investigated in the current study. This

analysis showed that Cabernet Sauvignon wines contain higher

levels of potassium (K), manganese (Mg), phosphorus (P), copper

(Cu) and zinc (Zn) compared to Merlot wines.

3.4. Vitamins

Red wine is a source of water-soluble vitamins. Current study

determined Riboflavin (B2) and Pyridoxine (B6) in all red wine

samples. For the results of this analysis see Table 4. Cabernet Sau-

vignon had a higher concentration of Pyridoxine (mean value of

23 mg/lÆ18.8 SD) than Merlot. At the same time, Merlot wines

contained higher levels of Riboflavin (mean value of 68 mg/lÆ 16.0

SD) in comparison to Cabernet Sauvignon.

In current research, we measured higher zinc and pyridoxine

content in Cabernet Sauvignon wines compared to Merlot. These

results are consistent with the study by Vannucchi.33

4. Discussion

In this study of Cabernet Sauvignon and Merlot wine samples

we discovered certain relationships between the antioxidant

capacities, phenolics, mineral and vitamin content and the grape

variety. For the purpose of finding an association between thegrape

variety and the content of bioactive compounds, the set of red wine

samples was divided into two clusters of Cabernet Sauvignon and

Merlot. Analysis of the mean values attributing to the each cluster

of wines was used to discover the relevant relationships.

We have found a strong positive relationship between the total

antioxidant capacity (TAC) and the phenolic content in all wines

independently of the grape sample. These results are consistent

with the results published for red wines by other investigators.23,34

Table 2

Total antioxidant capacity and total phenolic content of red wine samples.

Wine Grape variety Total Antioxidant Capacity

TEAC assay (Trolox mmol/l)

Total Antioxidant Capacity

FRAP assay (Trolox mmol/l)

Total Phenolic

Content (mg/lGAE)

1 Cabernet Sauvignon 10.5Æ0.2 9.5Æ0.2 2414Æ 11


3 Cabernet Sauvignon 7.7Æ0.3 7.0Æ0.1 1453Æ16

4 Ruby Cabernet 10.9Æ0.5 9.6Æ0.1 2118Æ19

5 Cabernet Sauvignon 9.9Æ 0.3 9.1Æ 0.1 2365Æ12


7 Merlot 8.9Æ 0.2 8.1Æ 0.1 1737Æ16

8 Merlot 11.2Æ0.5 9.7Æ0.2 2100Æ 25

9 Merlot 9.9Æ 0.2 9.1Æ 0.1 2081Æ 22

10 Merlot 7.5Æ0.1 6.9Æ0.1 1447Æ21

Intra-assay repeatability (RSD in %, n¼3) 5.1 3.2 1.5

Limits of detection – – 3.0

Data are expressed as mean values Æ SD (n¼3).




Phenolic content of the examined Cabernet Sauvignon and

Merlot red wines appears to be associated to the antioxidant

capacities, whether determined by the TEAC assay or by the FRAP

assay. In order to eliminate possible discrepancies total antioxidant

capacity was evaluated by two assays, TEAC and FRAP. Statisticalanalysis provided strong positive correlation for both assays.

Despite the existence of some publications with the evaluations

of single components such as, antioxidant, mineral and phenolic

content of wines, there is lack of information about the major

determinants and possible effects of interactions among poly-

phenolic compounds and minerals on antioxidant activity of

wines.35–38

Regarding the values of the wine constituents estimated, we

could assume that the grape variety may predetermine the content

of bioactive compounds including polyphenols, minerals and vita-

mins in red wine, which as a result influence their antioxidant

capacity. This was observed during comparative analysis of the

mean values of the two clusters of wine samples: Cabernet Sau-

vignon and Merlot.These relations are visualised in Fig. 2 in which values of anti-

oxidant capacities are plotted together with the phenolic content.

In this study, despite the large spread in both antioxidant

capacities and the phenolic content, Cabernet Sauvignon wines

have higher mean valuesof TAC andTPC compared to Merlotwines.

Moreover, we can also assume that some minerals are able to

contribute to the Total Antioxidant Capacity. Our results show that

wine with lower phenolic content has higher TAC if it simulta-

neously has the highest values of Mg, Cu and Zn (wine #6). Addi-

tionally, a positive correlation (r ¼0.63, p< 0.05) between the

magnesium (Mg) and zinc content (Zn) was found. However,

a sample high in phenolics did not demonstrate the highest TAC

when having low mineral content (wine #1). Statistical correlations

between Total Antioxidant Capacity and single minerals were not

significant.

Cabernet Sauvignon wines possessed higher total antioxidantcapacity (TAC) together with the higher TPC, potassium, magne-

sium, phosphorus, copper, zinc and vitamin B6 content compared to

Merlot red wines.

One possible explanation for the observed augmentation of TAC

in Cabernet Sauvignon is in the interactions of the polyphenolic

compound with the minerals and pyridoxine.

A positive correlation was found between zinc and magnesium

content. We measured higher zinc and pyridoxine content in

Cabernet Sauvignon wines compared to Merlot.

Our findings support results of previous studies where total

antioxidant capacity of beverages was higher than simple addition

of the antioxidant capacities of their individual bioactive compo-

nents.28,39 This may be related to the synergy between all the

constituents presented in wine.The strength of this study is that for the first time an approach of

simultaneous analysis of the following: total phenolic content,

minerals and vitamins was employed with the relation to grape

variety.

This study adds to the existing literature by considering several

constituents of wine with their relation to the total antioxidant

capacity and a grape variety. Analysis of the wines of two grape

varieties has revealed the fact that despite the similar ancestry, the

selection process could lead to the appearance of different prop-

erties, affecting taste, color andthe content of all essential bioactive

Table 3

Elemental profile of Cabernet Sauvignon and Merlot wine samples.

Wine Grape variety K (mg/l) Mg (mg/l) P (mg/l) Ca (mg/l) Fe (mg/l) Cu (mg/l) Sea (mg/l) Pba(mg/l) Zn (mg/l)

1 Cabernet Sauvignon 1231.7 102.6 121.5 57.7 ND 0.2 20.2 14.0 0.4

2 Cabernet Sauvignon 1139.4 89.7 143.2 56.5 ND 0.1 31.5 46.4 0.8

3 Cabernet Sauvignon 1175.4 122.7 245.5 74.5 1.9 0.1 30.0 28.5 0.8

4 Ruby Cabernet 1486.6 106.9 296.7 62.1 1.1 ND 33.6 9.6 0.8

5 Cabernet Sauvignon 1566,0 122.5 251.4 72.1 0.9 0.2 42.0 4.9 0.8

6 Cabernet Sauvignon 1157.4 146.8 266.9 77.0 2.6 0.2 35.0 5.4 1.47 Merlot 1092.5 101.8 148.8 64.9 ND ND 35.8 20.5 0.7

8 Merlot 1054.5 92.6 122.5 68.1 3.1 0.1 23.8 41.1 0.6

9 Merlot 1177.3 117.1 76.9 94.6 0.4 0.1 40.0 9.6 0.3

10 Merlot 1105.0 96.5 131.8 89.4 2.7 0.2 30.7 42.4 0.6

Intra-assay repeatability (RSD in %, n¼ 3) 1.2 1.4 1.4 1.1 6.3 7.2 4.5 3.5 6.8

Limits of detection 39.1 0.7 3.1 2.0 0.005 0.02 9.0 3.0 0.06

Data are expressed as mean values (n¼3). ND, not detected.a Se and Pb were expressed in mg/l.

Table 4

Riboflavin and pyridoxine content in red wines.

Wine Grape variety Riboflavin

(B2) (mg/l)

Pyridoxine

(B6) (mg/l)

1 Cabernet Sauvignon 48.2 11.8



4 Ruby Cabernet 57.6 57.5



7 Merlot 82.9 20.3

8 Merlot 55.1 7.8

9 Merlot 52.5 11.1

10 Merlot 79.9 13.2

Intra-assay repeatability (RSD in %, n¼3) 0.9 0.9

Limits of detection 20.0 0.6

Data are expressed as mean values (n¼ 3).

Fig. 1. Correlation between antioxidant capacity and total polyphenols. Scatter plot

derived from Pearson test illustrates the statistical correlation between total antioxi-

dant capacity and total phenolic content. TEAC assay: y¼ 0.005119Æ 0.0009553,R2¼ 0,7821; FRAP assay: y¼ 0.004645Æ 0.0008290, R2

¼ 0,7970.




compounds. Inclusion of the alcohol free Merlot wine sample into

this study was made to confirm the statement that antioxidant

capacity and TPC are independent of alcohol content. Similarly,

Stein et al.40 have found that purple grape juice exerts their anti-

oxidant activities independent of alcohol content.

It may be concluded that Cabernet Sauvignon wines might be of

a particular nutritional interest due to their high antioxidant

capacities.

Conflict of interest

There is no conflict of interests for all of listed authors of this

article.

Acknowledgments

This work was supported by the Ministry of Education, Youth

and Sports of the Czech Republic (research plan MSM 0021620807)

and by the Grant Agency of the Czech Republic (grant 525/06/

0268). We would like to thank prof. Tomas Zima (Charles University

in Prague, Czech Republic) for his support of this research and prof.

Zdenka D urac kova (Comenius University, Bratislava, Slovak

Republic) for her guidance during the several experimental

measurements.

References

1. Dalle-Donne I, Rossi R, Colombo R, Giustarini D, Milzani A. Biomarkers of oxidative damage in human disease. Clin Chem 2006;52(4):601–23.

2. Arts IC, Hollman PC. Polyphenols and disease risk in epidemiologic studies. Am J Clin Nutr 2005;81(Suppl):317S–25S.

3. Schro der H. Protective mechanisms of the Mediterranean diet in obesity andtype 2 diabetes. J Nutr Biochem 2007;18:149–60.

4. Bazzano LA, He J, Ogden LG, Loria CM, Vupputuri S, Myers L, et al. Fruit andvegetable intake and risk of cardiovascular disease in US adults: the firstNational Health and Nutrition Examination Survey Epidemiologic Follow-upStudy. Am J Clin Nutr 2002;76:93–9.

5. Jenkins DJ, Kendall CW, Marchie A, Jenkins AL, Augustin LS, Ludwig DS. Type 2diabetes and the vegetarian diet. Am J Clin Nutr 2003;78(Suppl):610S–6S.

6. Seifried HE, Anderson DE, Fisher EI, Milner JA. A review of the interaction

among dietary antioxidants and reactive oxygen species. J Nutr Biochem2007;18:567–79.

7. Kris-Etherton PM, Hecker KD, Bonanome MD, Coval SM, Binkoski AE, Hilpert KF.Bioactive compounds in foods: their role in the prevention of cardiovasculardisease and cancer. Am J Med 2002;113(9B):71S–88S.

8. Lopez-Velez M, Martinez-Martinez F, Del Valle Ribes C. The study of phenoliccompounds as natural antioxidants in wine. Crit Rev Food Sci Nutr 2003;43(3):233–44.

9. Milner JA. Molecular targets for bioactive food components. J Nutr 2004;134:2492S–8S.

10. Kaliora AC, Dedoussis GV, Schmidt H. Dietary antioxidants in preventingatherogenesis. Atherosclerosis 2006;187(1):1–17.

11. Ruiz P, Haller D. Functional diversity of flavonoids in the inhibition of theproinflammatory NF-kB, IRF, and Akt signaling pathways in murine intestinaepithelial cells. J Nutr 2006;136:664–71.

12. Heim K, Tagliaferro A, Bobilya D. Flavonoid antioxidants: chemistry,

metabolism and structure-activity relationships. J Nut r B ioch em2002;13:572–84.

13. Lampe J. Health effects of vegetables and fruit: assessing mechanisms of actionin human experimental studies. Am J Clin Nutr 1999;70(Suppl):475S–90S.

14. Dell’Agli M, Busciala A, Bosisio E. Vascular effects of wine polyphenols. Car-diovasc Res 2004;63:593–602.

15. Leighton F, Miranda-Rottmann S, Urquiaga I. A central role of eNOS in theprotective effect of wine against metabolic syndrome. Cell Biochem Funct 2006;24:291–8.

16. Bravo L. Polyphenols: chemistry, dietary sources, metabolism, and nutritionalsignificance. Nutr Rev 1998;56(11):317–33.

17. Scalbert A, Williamson G. Dietary intake and bioavailability of polyphenols.J Nutr 2000;130:2073S–85S.

18. Jefremov V, Zilmer M, Zilmer K, Bogdanovic N, Karelson E. Antioxidativeeffects of plant polyphenols. From protection of G protein signaling toprevention of age-related pathologies. Ann N Y Acad Sci 2007;1095(1):449–57.

19. Fang M, Chen D, Yang CS. Dietary polyphenols may affect DNA methylation.J Nutr 2007;137:223S–8S.

20. Zern TL, Wood RJ, Greene C, West KL, Liu Y, Aggarwal D. Grape polyphenolsexert a cardioprotective effect in pre- and postmenopausal women by loweringplasma lipids and reducing oxidative stress. J Nutr 2005;135:1911–7.

21. Manach C, Mazur A, Scalbert A. Polyphenols and prevention of cardiovasculardiseases. Curr Opin Lipidol 2005;16:77–84.

22. Curin Y, Andriantsitohaina R. Polyphenols as potential therapeutic agentsagainst cardiovascular diseases. Pharmacol Rep 2005;57(Suppl):97–107.

23. Burns J, Gardner PT, O’Neil J, Crawford S, Morecroft I, McPhail DB. Relationshipamong antioxidant activity, vasodilation capacity, and phenolic content of redwines. J Agric Food Chem 2000;48:220–30.

24. McDonald J, Margen S. Wine versus ethanol in human nutrition. Zinc balance.Am J Clin Nutr 1980;33:1096–102.

25. Frassinetti S, Bronzetti G, Caltavuturo L, Cini M, Croce C. The role of zinc in life:a review. J Environ Pathol Toxicol Oncol 2006;25(3):597–610.

26. Stefanidou M, Maravelias C, Dona C, Spiliopoulou C. Zinc: a multipurpose traceelement. Arch Toxicol 2006;80:1–9.

27. Bender D. Nutritional biochemistry of the vitamins. 2nd ed. Cambridge UniversityPress; 2003.

28. Vinson JA, Su X, Zubik L, Bose P. Phenol antioxidant quantity and quality infoods: fruits. J Agric Food Chem 2001;49:5315–21.

Fig. 2. Relationship among total antioxidant capacity and total phenolic content of examined red wines. Antioxidant capacity determined by two methods, the TEAC assay and FRAP

assay. Both assays expressed antioxidant power in Trolox (6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid) equivalents (mmol/l). Total phenolic content was determinedby Folin–Ciocalteau colorimetric assay [results expressed as mg/l gallic acid equivalents (GAE)]. All data are expressed as mean values Æ SD.




29. Bowers J, Meredith C. The parentage of a classic wine grape, Cabernet Sau-vignon. Nat Genet 1997;16(1):84–7.

30. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidantactivity applying an improved ABTS radical cation decolorization assay. FreeRadic Biol Med 1999;26:1231–7.

31. Benzie I, Strain J. The ferric reducing ability of plasma (FRAP) as a measure of ‘‘antioxidant power’’: the FRAP assay. Anal Biochem 1996;239:70–6.

32. Singleton V, Orthofer R, Lamuela-Raventos R. Analysis of total phenols andother oxidation substrates and antioxidants by means of Folin–Ciocalteaureagent. Methods Enzymol 1999;299:152–78.

33. Vannucchi H. Interaction of vitamins and minerals. Arch Latinoam Nutr 1991;41(1):9–18.

34. Lugasi A, Hovari J. Antioxidant properties of commercial alcoholic and nonal-coholic beverages. Nahrung/Food 2003;47:79–86.

35. Frıas S, Perez Trujillo JP, Pen a EM, Conde JE. Classification and differentiation of bottled sweet wines of Canary Islands (Spain) by their metallic content. Eur Food Res Technol 2001;213:145–9.

36. Frıas S, Conde JE, Rodrıguez MA, Dohnal V, Perez Trujillo JP. Metallic content of wines from the Canary Islands (Spain). Application of artificial neural networksto the data analysis. Nahrung/Food 2002;46(5):370–5.

37. Moreno IM, Gonzalez-Weller D, Gutierrez V, Marino M, Camean AM,Gonzalez AG. Differentiation of two Canary DO red wines according to theirmetal content from inductively coupled plasma optical emission spectrometryand graphite furnace atomic absorption spectrometry by using ProbabilisticNeural Networks. Talanta 2007;72:263–8.

38. Lee J, Rennaker C. Antioxidant capacity and stilbene contents of winesproduced in the Snake River Valley of Idaho. Food Chem 2007;105:195–203.

39. Ivanov V, Carr AC, Frei B. Red wine antioxidants bind to human lipoproteins andprotect them from metal ion-dependent and -independent oxidation. J Agric Food Chem 2001;4:4442–9.

40. Stein J, Keevil J, Wiebe D, Aeschlimann S, Folts JD. Purple grape juice improvesendothelial function and reduces the susceptibility of LDL cholesterol tooxidation in patients with coronary artery disease. Circulation 1999;100:1050–5.


total antioxidant content

Documents