Abstract
Flavonoids constitute a diverse group of secondary metabolites which are present in both fruits and wines. The contents of some of the most prominent compounds such as catechin and epicatechin are little known in wines prepared from tropical fruits. In this context, this study was aimed to determine catechin and epicatechin contents in wines processed from 7 tropical fruits (caja-umbu, cashew apple, mangaba, pineapple, siriguela, sugar apple and umbu), by HPLC-DAD system. Moreover the total phenolic compounds content was also determined in these wines and compared to those of the commercial wines obtained from grapes and cashew apple. The wines produced in this work contained higher total phenolic compounds contents when compared to that of the grape wines. The higher values of total phenolic compounds were found in wines elaborated from caja-umbu (123.4 mg·mL-1 GAE) and from cashew (87.5 mg·mL-1 GAE). However, higher contents of catechin and epicatechin were found in wines obtained from mangaba (14.01 ± 0.37 mg·L-1, 22.66 ± 1.03 mg·L-1), siriguela (9.97 ± 0.28, 4.38 ± 0.45) and cashew apple (7.46 ± 0.18, 1.30 ± 0.17) fruits. The present work indicates that the use of exotic tropical fruits is feasible in developing wines which could serve as functional foods as these contain appreciable quantities of catechin and epicatechin.
Highlights
In recent years, the demand for nutraceutical products which contribute to good human health, has led major food companies develop alternative products containing functional substances
The cajá-umbu wine contained higher total phenolic compounds (123.41 mg·mL−1 GAE) than other wines elaborated in laboratory
In case of white wines which do not contain anthocyanins, the total phenolic compounds content is low when compared with red and darks wines [18]. This can be explained because red wine is rich in anthocyanins and soluble and hydrolysable tannins that represent condensed form of flavonoids [19]. This fact was verified in this study based on the data obtained from wines produced from pineapple, mangaba and green grapes as these wines were of clarified colors and showed lower quantities of total phenolic compounds (34.43, 44.3 and 42.04 mg·mL−1 GAE, respectively) among all the wines analyzed in this study
Summary
The demand for nutraceutical products which contribute to good human health, has led major food companies develop alternative products containing functional substances. The flavonoids are the most abundant polyphenols which contain two or more aromatic rings connected to at least one aromatic hydroxyl group and a bridge of carbon Of late these compounds have been the subject of many studies since these are identified with health benefits, ranging from prevention of caries to cancer. Colorless or slightly yellowish, the flavonoids have an important role in strengthening and stabilizing the color of red wines. They contribute to the sensory characteristics such as taste, astringency and harshness of wine, in addition, to the preservation of the beverages and retaining properties of the wine aging process.
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