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A Novel Approach to Measure the Total Antioxidant Power of Wines through Near Infrared Spectroscopy and Its Relevance in Human Nutrition

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Journal of Health Science 2019年第4期7卷 209-214页

作者： Raúl Francisco pastor María Laura Mariani Marianela G. Villach Pablo N. Cascón Miriam Giudice Elena pastor isabel pastor Roberto H. Iermoli Alicia B. Penissi Research Institute Faculty of Medical SciencesUniversidad del AconcaguaMendoza M5500CKCArgentina Polyphenols Wine and HealthInternal Medicine IV ChairHospital de ClínicasUniversidad de Buenos AiresCiudad de Buenos Aires C1120AAFArgentina

Wine is the product of the alcoholic fermentation of the grape (Vitis vinifera). As such, it is a hydroalcoholic solution with a variable content of nutritional and functional (polyphenols) molecules, the latter involved in its antioxidant potential. The organoleptic variables of wine, together with its potential positive effects on health of a light-moderate intake, have always been topics of great interest within the cultures. In the label of wine, alcohol is the only declared variable. On the other hand, there is no information about the content of “positive” molecules, such as those associated with the antioxidant power. This value could be very important to classify the wines, helping oenologist and nutritionist in qualifying them as a component of Mediterranean diet. Moreover, one of the most critical aspects in evaluating the role of wine in human health through epidemiological prospective studies is the quality of the products used and their antioxidant potential. This research aimed to optimize and validate an analytical approach based on a portable device (SCIO?), using NIRS (near-infrared reflectance spectroscopy). It allows the measure of TAP (total antioxidant power) of wine through the glass. Research findings are promising. To the best of our knowledge, this is the first time that an easy-to-use and cheap hand-held scanner is validated to measure the TAP of a beverage.

关键词： TAP of wines near-infrared spectroscopy of wines NIRS portable device

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Enrichment of Resveratrol in Wine through a New Vinification Procedure

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Journal of Life Sciences 2015年第7期9卷 327-333页

作者： Raul Francisco pastor Magdalena Raquel Gargantini Marcelo Murgo Sebastian Prieto Humberto Manzano Carla Aruani Claudia In6s Quini Maria-isabel Covas Roberto H6ctor Iermoli Section Polyphenols Wine and Health Fourth Chair in Internal Medicine Clinics Hospital University of Buenos Aires BuenosAires C1408FZB Argentina Department Special Analytical Standards National Wine Institute Mendoza M5500AAR Argentina Department Oenological and Sensory Studies National Wine Institute Mendoza M5500AAR Argentina NUPROAS Handesbolag Sicka Alle Nacka 13165 Sweden

Sulphur dioxide is used in the vinification process as an antimicrobial agent, but it is also considered as an important risk factor for liver diseases. Stilbenes have inhibitory effects on the growth of lactic acid bacteria strains isolated from wine. The authors investigated the viability of obtaining free-SO2 resveratrol-enriched red wines. Substitution of sulfite (7 g/100kg) for resveratrol (150 mg/L and 300 mg/L) in the vinification process did not change the basic physical and chemical properties of wine or its sensorial profile. To the best of the authors" knowledge this is the first time that this type of vinification procedure is reported.

关键词：红葡萄酒酿造过程白藜芦醇富集生长抑制作用二氧化硫危险因素肝脏疾病

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