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THE ANTIOXIDANT WINE

Posted by Umberto Agnoletto on March 07, 2011 (1 Comment)

A total of 44 different berry and fruit wines and liquors with total phenolic contents between 91 and 1820 mg/L, expressed as gallic acid equivalents (GAE), were evaluated for antioxidant activity. Dealcoholized wine extracts were added to methyl linoleate (MeLo), and the oxidation in the dark at 40 °C was followed by conjugated diene measurement. Wines made of mixtures of black currants and crowberries or bilberries (240−275 μM GAE) were slightly superior to reference red grape wines (330−375 μM GAE) and equally as active as the control antioxidant, α-tocopherol (50 μM), in inhibiting MeLo hydroperoxide formation. Also, raw materials including apple, arctic bramble, cowberries, cranberries, red currants, or rowanberries possessed antioxidant activity. Thus, these raw materials contain phenolic compounds, some of which are capable of protecting lipids against oxidation also in a hydrophobic lipid system. Liquors, apart from arctic bramble liquor, were less active than wines. However, the total phenolic content did not correlate with the antioxidant activity of the berry and fruit wines and liquors, therefore alleviating the importance of further characterization of the phenolic antioxidants present in berry and fruit wines. 

Top 20 antioxidant foods.... 

Rank Food Serving Size Total Antioxidant Capacity per serving size

1 Small Red Bean 1/2 cup dried beans 13727 

2 Wild blueberry 1 cup 13427 

3 Red kidney bean 1/2 cup dried beans 13259 

4 Pinto bean 1/2 cup 11864 

5 Blueberry 1 cup cultivated berries 9019 

6 Cranberry 1 cup whole berries 8983 

7 Artichoke hearts 1 cup cooked 7904 

8 Blackberry 1 cup 7701 

9 Prune 1/2 cup 7291 

10 Raspberry 1 cup 6058 

11 Strawberry 1 cup 5938 

12 Red Delicious apple 1 5900 

13 Granny Smith 1 5381 

14 Pecan 1 ounce 5095 

15 Sweet cherry 1 cup 4873 

16 Black plum 1 4844 

17 Russet potato 1 cooked 4649 

18 Black bean 1/2 cup dried beans 4181 

19 Plum 1 4118 

20 Gala apple 1 3903

Comments (1 Comment)

In a report done by the Nutrient Data Laboratory of the US Department of Agriculture (May 2010) it is said that the amount of Oxygen Radical Absorbance Capacity (ORAC), which is a method of measuring antioxidant capacities in biological samples in vitro, contents in Black Grapes is about 1746 μmol TE/100 g and in the White Grapes is 1018 μmol TE/100 g.
Interestingly, the US Laboratory has found that the Bramble has 5905 μmol TE/100 g, Strawberry 4302 μmol TE/100 g, Elderberry a massive 14697 μmol TE/100 g, Raspberry 5065 μmol TE/100 g, Cherry 3747 μmol TE/100 g, Goosberry 3332 μmol TE/100 g, Plum 6100 μmol TE/100 g.

In a certain way seems that drinking Fruit Wine is healthier than the Grape one ;-)

Posted by Umberto Agnoletto on April 29, 2011

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