Artículo de revista
Electrochemical behaviour and antioxidant capacity of anthocyanins from Chilean red wine, grape and raspberry
Fecha
2010Registro en:
Food Chemistry 121 (2010) 44–48
doi:10.1016/j.foodchem.2009.11.088
Autor
Aguirre, María Jesús
Chen, Yo Y.
Isaacs Casanova, Mauricio
Matsuhiro, Betty
Mendoza, Leonora
Torres, Simonet
Institución
Resumen
The anthocyanin fractions were extracted from Cabernet Sauvignon red wine, skins of Vitis vinifera grapes
and raspberry fruits (Rubus idaeus). In red wine extract, 16 anthocyanins were identified, malvidin-3-Oglucoside
being the main anthocyanin, which comprised 53.6% of the total anthocyanin in grape extract.
Raspberry extract contained mainly delphinidin-3-O-glucoside and cyanidin-3-O-glucoside. The antioxidant
capacity of the extracts was assayed by electrochemical methods. Best resolution of the oxidation
peaks for the extracts and diluted wine was obtained by pulse differential voltammetry. The wine diluted
20 presented values of P1 (443 mV) and P2 (676 mV) similar to those corresponding to wine extract,
and to the anthocyanin malvidin-3-O-glucoside. The antioxidant capacity of anthocyanins in extracts
of wine, grape skin and raspberry fruit was also determined by the Trolox equivalent antioxidant capacity
(TEAC) method.