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Polyphenols, antioxidant potential and color of fortified wines during accelerated ageing: the Madeira wine case study

2013Journal article Open access
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dc.contributor.authorPereira, Vanda
dc.contributor.authorAlbuquerque, Francisco
dc.contributor.authorCacho, Juan
dc.contributor.authorMarques, José C.
dc.date.accessioned2021-11-26T11:19:34Z
dc.date.available2021-11-26T11:19:34Z
dc.date.issued2013
dc.description.abstractPolyphenols, antioxidant potential and color of three types of fortified Madeira wines were evaluated during the accelerated ageing, named as estufagem. The traditional estufagem process was set to 45 °C for 3 months. Overheating conditions, 1 month at 70 °C, were also examined. Total polyphenols (TP), total monomeric anthocyanins (TMA) and total flavonoids (TF) were assessed by spectrophotometric methods, while individual polyphenols and furans were simultaneously determined by HPLC-DAD. Antioxidant potential (AP) was estimated by ABTS, DPPH and FRAP assays, while color was evaluated by Glories and CIELab. Traditional estufagem decreased the TP and AP up to 20% and 26%, respectively, with final values similar to other wines. TMA of the Madeira wines from red grapes decreased during estufagem. Six hydroxybenzoic acids, three hydroxycinnamic acids, one stilbene, three flavonols and three flavan-3-ols were found in these wines. The prominent phenolics were hydroxycinnamates and hydroxybenzoates, even after estufagem. Most polyphenols decreased, with the exception of caffeic, ferulic, p-coumaric, gallic and syringic acids. Finally, both chromatic systems revealed that all wines tended to similar chromatic characteristics after estufagem. The study suggests that estufagem can be applied without high impact on polyphenols and antioxidant potential of these fortified wines.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPereira, V., Albuquerque, F., Cacho, J., & Marques, J. C. (2013). Polyphenols, antioxidant potential and color of fortified wines during accelerated ageing: the Madeira wine case study. Molecules, 18(3), 2997-3017. https://doi.org/10.3390/molecules18032997pt_PT
dc.identifier.doi10.3390/molecules18032997pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.13/3856
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectPolyphenolspt_PT
dc.subjectAntioxidant potentialpt_PT
dc.subjectColorpt_PT
dc.subjectWinespt_PT
dc.subjectHeatingpt_PT
dc.subjectAgeingpt_PT
dc.subject.pt_PT
dc.subjectEscola Superior de Tecnologias e Gestãopt_PT
dc.subjectFaculdade de Ciências Exatas e da Engenhariapt_PT
dc.titlePolyphenols, antioxidant potential and color of fortified wines during accelerated ageing: the Madeira wine case studypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F24177%2F2005/PT
oaire.citation.endPage3017pt_PT
oaire.citation.issue3pt_PT
oaire.citation.startPage2997pt_PT
oaire.citation.titleMoleculespt_PT
oaire.citation.volume18pt_PT
oaire.fundingStreamSFRH
person.familyNamePereira
person.familyNameMarques
person.givenNameVanda
person.givenNameJose C
person.identifier41146
person.identifier.ciencia-id0115-071E-87E8
person.identifier.ciencia-id1713-6DA1-A551
person.identifier.orcid0000-0003-0772-8953
person.identifier.orcid0000-0002-4832-4341
person.identifier.ridJ-8697-2013
person.identifier.ridF-3014-2010
person.identifier.scopus-author-id36857887700
person.identifier.scopus-author-id7203033313
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublication08f4685f-b917-410a-b153-59911ff7d75e
relation.isAuthorOfPublication.latestForDiscoveryac913112-adb8-4fe0-88b0-f49e6fb5635d
relation.isProjectOfPublication2e777bf4-382b-4303-9968-bb20902ae68a
relation.isProjectOfPublication.latestForDiscovery2e777bf4-382b-4303-9968-bb20902ae68a

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