TY - JOUR
T1 - Investigating the Effect of Aging on the Phenolic Content, Antioxidant Activity and Anthocyanins in Turkish Wines
AU - Peri, Pinar
AU - Kamiloglu, Senem
AU - Capanoglu, Esra
AU - Ozcelik, Beraat
N1 - Publisher Copyright:
© 2015 Wiley Periodicals, Inc.
PY - 2015/12/1
Y1 - 2015/12/1
N2 - Regular consumption of red wine in moderate amounts is proven to possess a positive effect on health because of the phenolic compounds and their ability to act as antioxidants. Aging is one the many factors that affects the phenolic composition of red wines. In this study, the effect of aging on total phenolics (TP), flavonoids (TF), anthocyanins (TA), antioxidant capacity (TAC) and individual phenolic compounds of red wines obtained from the two well-known Turkish wineries were investigated. Results showed, except for few samples, aging generally caused no significant difference in TP, TF and TAC (P>0.05). On the other hand, for all samples, wine aging resulted in significant decrease in both the total (44-88%) and individual (53-99%) TA (P<0.05). This study provided valuable insights into the biochemical composition of several commercial Turkish red wines and how this may change during aging. Practical Applications: Knowledge about the changes in antioxidant components in red wines as a result of aging may be applied in the production of wines with higher nutritional value.
AB - Regular consumption of red wine in moderate amounts is proven to possess a positive effect on health because of the phenolic compounds and their ability to act as antioxidants. Aging is one the many factors that affects the phenolic composition of red wines. In this study, the effect of aging on total phenolics (TP), flavonoids (TF), anthocyanins (TA), antioxidant capacity (TAC) and individual phenolic compounds of red wines obtained from the two well-known Turkish wineries were investigated. Results showed, except for few samples, aging generally caused no significant difference in TP, TF and TAC (P>0.05). On the other hand, for all samples, wine aging resulted in significant decrease in both the total (44-88%) and individual (53-99%) TA (P<0.05). This study provided valuable insights into the biochemical composition of several commercial Turkish red wines and how this may change during aging. Practical Applications: Knowledge about the changes in antioxidant components in red wines as a result of aging may be applied in the production of wines with higher nutritional value.
UR - http://www.scopus.com/inward/record.url?scp=84949297540&partnerID=8YFLogxK
U2 - 10.1111/jfpp.12420
DO - 10.1111/jfpp.12420
M3 - Article
AN - SCOPUS:84949297540
SN - 0145-8892
VL - 39
SP - 1845
EP - 1853
JO - Journal of Food Processing and Preservation
JF - Journal of Food Processing and Preservation
IS - 6
ER -