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dc.contributor.authorMarhuenda Hernández, Javier
dc.contributor.authorMedina, Sonia
dc.contributor.authorDíaz Castro, Alexandra
dc.contributor.authorMartínez Hernández, Pedro
dc.contributor.authorGalano, Jean Marie
dc.contributor.authorDurand, Thierry
dc.contributor.authorFerreres, Federico
dc.contributor.authorOger, Camille
dc.contributor.authorGil Izquierdo, Ángel
dc.contributor.authorMulero Cánovas, Juana
dc.contributor.authorZafrilla Rentero, María Pilar
dc.contributor.authorArina, Simón
dc.date.accessioned2018-05-07T11:29:25Z
dc.date.available2018-05-07T11:29:25Z
dc.date.issued2015-09-30
dc.identifier.citationDOI: 10.1021/acs.jafc.5b03365es
dc.identifier.issn0021-8561
dc.identifier.urihttp://hdl.handle.net/10952/3046
dc.description.abstractWine is one of the most consumed alcoholic beverages around the world. Red wine has demonstrated several benefits for health maintenance. One group of potential anti-inflammatory compounds is the phytoprostanes, oxidative degradation products of linolenic acid. The aim of the present study was to measure, for the first time, the phytoprostane content in wine and must by an UHPLC-QqQ-MS/MS method after solid-phase extraction. The data showed two predominant classes of phytoprostanes: F1- and D1-phytoprostane series. In wines, the total phytoprostane concentration ranged from 134.1 ± 2.3 to 216.2 ± 3.06 ng/mL. Musts showed concentrations between 21.4 ± 0.8 and 447.1 ± 15.8 ng/mL. The vinification and aging procedures for the production of wine seem to influence the final phytoprostane levels in red wine and to modify the phytoprostane profile. The high concentrations observed and previous reports on anti-inflammatory effects of phytoprostanes make further research on the benefits of phytoprostanes more important.es
dc.language.isoenes
dc.publisherAMERICAN CHEMICAL SOCIETYes
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectPhytoprostaneses
dc.subjectOxidative stresses
dc.subjectInflammationes
dc.subjectRed winees
dc.subjectLipid peroxidationes
dc.titleDependency of phytoprostane fingerprints of must and wine on viticulture and enological processeses
dc.typearticlees
dc.rights.accessRightsopenAccesses
dc.journal.titleJournal of Agricultural and Food Chemistryes
dc.volume.number63es
dc.description.disciplineCiencias de la Alimentaciónes


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Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 Internacional