Differences and correlation analysis of polyphenols and antioxidant activity in different wines regions
ZHAO Hao1, SONG Jingjing1, YU Jiajun2, ZHANG Xiaomeng2, ZHANG Fengjie2, LI Tao2, WU Yun1*, XUE Jie2,3*
1(Department of Food science and Pharmacy, Xinjiang Agriculture University, Urumqi 830052, China) 2(China National Research Institute of Food and Fermentation Industries, Beijing 100015, China) 3(China Wine Industry Technology Institute,Yinchuan 750021,China)
Abstract: The composition and antioxidant capacity of polyphenols in wines from northwestern China (Yanqi Basin, Tuha Basin, the northern foothill of Tianshan Mountain and Yili River Valley) and central China (Hebei province) were measured, the differences and correlations among samples were analyzed, and the monomer phenolic substances affecting the antioxidant effect were explored. The determination of phenolic substance content, DPPH, ABTS+ and hydroxyl radical scavenging rate showed that the content of phenolic substance and the species abundance were high in wines from northwestern China. The antioxidant capacity of wine from Yanqi and Yili was higher. The correlation analysis showed that DPPH, ABTS+ and hydroxyl radical had significant positive correlation. Polyphenols that contributed more to the oxidation resistance were p-hydroxycinnamic acid, astragalus, p-hydroxybenzoic acid, flavan-3-alcohol and flavonol in order, while monomer phenols that contributed more to the oxidation resistance were erucic acid, salicylic acid, myricetin, catechin and epicatechin in order.
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