Heating of red wine and grape juice in food preparations does not affect their antioxidant capacity and total phenol content
Keywords:
Antioxidant, Thermal stability, Phenols, Gastronomy, Nutrition, Grape juice, Red wineAbstract
Objective
This study evaluated the antioxidant capacity and concentration of phenolic compounds in red wine and grape juice used in culinary preparations subjected to boiling.
Methods
The assessments were done after different boiling times flame and ii) volumetric flask and heating mantle. Samples of red wine (n=4) and grape juice (n=4) were subjected to boiling for 10, 20 and 60 minutes. Before and after each boiling period, the total antioxidant capacity was evaluated by the ferric reducing antioxidant power assay and the total phenol content was determined by the Folin-Ciocalteu reagent. Differences were compared by repeated measures analysis of variance (RM-ANOVA) (p<0.05).
Results
The different boiling times did not cause significant changes in the total antioxidant capacity or total phenolcontent of the beverages, regardless of boiling method.
Conclusion
The results show that the antioxidant properties of red wine and grape juice did not change significantly after boiling for 60 minutes.
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Copyright (c) 2023 Jeanine Schütz Cardoso TEÓFILO, Greyce Luci BERNARDO, Edson Luiz da SILVA, Rossana Pacheco da Costa PROENÇA
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