Stability of Individual Phenolic Compounds and Antioxidant Activity During Storage of a Red Wine Powder
The addition of maltodextrin DE 10 to red wine (Cabernet Sauvignon) followed by freeze-drying allowed to obtain a free-flowing (dealcoholized) wine powder (WP) having a phenolic concentration about 3.6 times higher than the original liquid red wine. The powder, having a water activity (aw) of 0.053...
| Autores: | , , , , , , , |
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| Tipo de documento: | artigo |
| Estado: | Versão publicada |
| Data de publicação: | 2012 |
| País: | Argentina |
| Recursos: | Consejo Nacional de Investigaciones Científicas y Técnicas |
| Repositório: | CONICET Digital (CONICET) |
| Idioma: | inglês |
| OAI Identifier: | oai:ri.conicet.gov.ar:11336/103825 |
| Acesso em linha: | http://hdl.handle.net/11336/103825 |
| Access Level: | Acceso aberto |
| Palavra-chave: | WINE POWDER DEALCOHOLIZED POLYPHENOLS ANTIOXIDANT CAPACITY https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
| Resumo: | The addition of maltodextrin DE 10 to red wine (Cabernet Sauvignon) followed by freeze-drying allowed to obtain a free-flowing (dealcoholized) wine powder (WP) having a phenolic concentration about 3.6 times higher than the original liquid red wine. The powder, having a water activity (aw) of 0.053 and 0.330 was stored at 28 °C and 38 °C and the content of ten different phenolic compounds was determined by HPLC. Caftaric acid, quercetin 3-glucoside, caffeic acid, gallic acid and resveratrol contents in the WP stored at 28 °C and 38 °C, remained almost constant during 70 days of storage, while epicatechin gallate, catechin, malvidin 3-G and epicatechin showed slight losses (about 15-25 %) during storage. On the contrary, epigallocatechin experienced a strong loss of concentration (around 61% loss) during storage at the same conditions. A moderate decrease of antioxidant activity, determined by free radical scavenging capacity of the 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH*) and ferric reducing antioxidant power (FRAP) was observed along storage. This decrease was more important at higher temperature (38 °C) and higher aw (0.33). These results would allow the feasibility of using this WP as a healthy ingredient in alcohol-free powder drinks. |
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