Spanish Sparkling Wines (Cavas) As Inhibitors of in Vitro Human Low-Density Lipoprotein Oxidation

Forty-seven dealcoholized sparkling wines (cava) from the Penedès area in Spain were tested for their antioxidant activity in a low-density lipoprotein system. The effect of different quality-related parameters, such as harvest year or grape variety, was investigated. Twenty-two phenolic compounds w...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1999-06, Vol.47 (6), p.2198-2202
Main Authors: Satué-Gracia, M. Teresa, Andrés-Lacueva, Cristina, Lamuela-Raventós, Rosa M, Frankel, Edwin N
Format: Article
Language:English
Subjects:
Antioxidants - isolation & purification
Antioxidants - pharmacology
Biological and medical sciences
champagne and sparkling wines
chemical composition
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
Gallic Acid - isolation & purification
Gallic Acid - pharmacology
General pharmacology
high performance liquid chromatography
Humans
in vitro
inhibition
Lipoproteins, LDL - blood
Lipoproteins, LDL - drug effects
Lipoproteins, LDL - metabolism
low density lipoprotein
Medical sciences
oxidation
Pharmacognosy. Homeopathy. Health food
Pharmacology. Drug treatments
phenolic compounds
phenols
Phenols - isolation & purification
Phenols - pharmacology
Spain
Vitis vinifera
Wine - analysis
wine cultivars
Wines and vinegars
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Summary:Forty-seven dealcoholized sparkling wines (cava) from the Penedès area in Spain were tested for their antioxidant activity in a low-density lipoprotein system. The effect of different quality-related parameters, such as harvest year or grape variety, was investigated. Twenty-two phenolic compounds were separated by high-performance liquid chromatography and identified by comparing their retention time and their ultraviolet spectra with those of pure standards. When tested at the same total phenol concentration, the antioxidant activity of these white sparkling wines was found to be similar to that reported for red wines. This activity was positively correlated with the total phenolic content, trans-caffeic acid, coumaric acid, protocatechuic acid, and quercetin 3-glucuronide. The wines made of the classic cava wine coupage had superior antioxidant activity compared to those of other cultivars. Keywords: Sparkling wine; cava; phenolics; antioxidant; LDL oxidation
ISSN:0021-8561
1520-5118
DOI:10.1021/jf9808527