Open Access
Issue
Ciência Téc. Vitiv.
Volume 29, Number 1, 2014
Page(s) 28 - 34
DOI https://doi.org/10.1051/ctv/20142901028
Published online 08 August 2014
  • Ancerewicz J., Miglavaca E., Carrupt P.A., Testa B., Bree F., Zinin R., Tillement J.P., Labidelle P., Goyot S.D., Chauvet-Monges A.M., Crevent A., Le Ridant A., 1998. Structure property relationship of trimetadizine derivatives and model compounds as potential antioxidants. Free Rad. Biol. Med., 25, 113–120. [CrossRef]
  • Aoshima H., Tsunoue H., Koda H., Kiso Y., 2004. Aging of whiskey increases 1,1-diphenyl-2-picrylhydrazyl radical scavenging Activity. J. Agric. Food Chem., 52, 5240–5244. [CrossRef] [PubMed]
  • Arnous A., Makris D.P., Kefalas P., 2001. Effect of principal polyphenolic components in relation to antioxidant characteristics of aged red wines. J. Agric. Food Chem., 49, 5736–5742. [CrossRef] [PubMed]
  • Blois M.S., 1958. Antioxidant determinations by the use of a stable free radical. Nature, 18, 1199–1200. [CrossRef] [PubMed]
  • Brand-Williams W., Cuvelier M.E., Berset C., 1995. Use of a free radical method to evaluate antioxidant activity. Food Sci. Technol., 28, 25–30.
  • Canas S., 2003) Study of the extractable compounds of woods (oak and chestnut) and the extraction processes in the enological perspective. 303. Tese de Doutoramento, Instituto Superior de Agronomia, Universidade Técnica de Lisboa.
  • Canas S., Casanova V., Belchior P., 2008. Antioxidant activity and phenolic content of Portuguese wine aged brandies. J. Food Compos. Anal., 21, 626–633. [CrossRef]
  • Céspedes C.L., Valdez-Morales M., Avila J.G., El-Hafidi M., Alarcón J., Paredes-López O., 2010. Phytochemical profile and the antioxidant activity of Chilean wild black-berry fruits, Aristotelia chilensis (Mol) Stuntz (Elaeocarpaceae). Food Chem., 119, 886–895. [CrossRef] [PubMed]
  • Da Porto C., Calligaris S., Celotti E., Nicoli M.C., 2000. Antiradical properties of commercial cognacs assessed by the DPPH test. J. Agric. Food Chem., 48, 4241–4245. [CrossRef] [PubMed]
  • Da Silva A.A., Nascimento E.S., Cardoso D.R., Franco D.W., 2009. Coumarins and phenolic fingerprints of oak and Brazilian wood extracted by sugarcane spirit. J. Sep. Sci., 32, 3681–3691. [CrossRef] [PubMed]
  • De Aquino F.W.B., Rodrigues S., Nascimento R.F., Casimiro A.R.S., 2006. Simultaneous determination of aging markers in sugar cane spirits. Food Chem., 98, 569–574. [CrossRef] [PubMed]
  • Dudonné S., Vitrac X., Coutière P., Woillez M., Mérillon J.M., 2009. Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays. J. Agric. Food Chem., 57, 1768–1774. [CrossRef] [PubMed]
  • Floegel A., Kim D.-O., Chung S.-J., Koo S.I., Chun O.K., 2011. Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods. J. Food Compos. Anal., 24, 1043–1048. [CrossRef]
  • Gardner P.T., White T.A.C., McPhail D.B., Duthie G.G., 2000. The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices. Food Chem., 50, 471–474. [CrossRef] [PubMed]
  • Giacco F., Brownlee M., 2011. Oxidative stress and diabetic complications. Circulation Research, 107, 1058–1070. [CrossRef] [PubMed]
  • Goldberg D.M., Hoffman B., Yang J., Soleas G., 1999. Phenolic constituents, furans and total antioxidant status of distilled spirits. J. Agric. Food Chem., 47, 3978–3985. [CrossRef] [PubMed]
  • Gorinstein S., Haruenkit R., Poovarodom S., Vearasilp S., Ruamsuke P., Namiesnik J., Leontowicz M., Leontowicz H., Suhaj M., Sheng G.P., 2010. Some analytical assays for the determination of bioactivity of exotic fruits. Phytochem. Anal., 21, 355–362. [CrossRef] [PubMed]
  • Halliwell B., 1994. Free radicals, antioxidants, and human disease: curiosity, cause, or consequence? The Lancet, 344, 721–724. [CrossRef] [PubMed]
  • Huang W., Zhang H., Liu W., Li C., 2012. Survey of antioxidant capacity and phenolic composition of blueberry, blackberry, and strawberry in Nanjing. J. Zhejiang University – SCIENCE B, 13, 94–102. [CrossRef]
  • Kim D.-O., Lee K.W., Lee H.J., Lee C.Y., 2002. Vitamin C equivalent antioxidant capacity (VCEAC) of phenolic phytochemicals. J. Agric. Food Chem., 50, 3713–3717. [CrossRef] [PubMed]
  • Liu M., Li X.Q., Weber C., Lee C.Y., Brown J., Liu R.H., 2002. Antioxidant and antiproliferative activities of raspberries. J. Agric. Food Chem., 50, 2926–2930. [CrossRef] [PubMed]
  • Macheix J.J., Fleuriet A., Billot J., 1990. Fruit Phenolics. CRC Press, Boca Raton, FL.
  • Madrera R.R., Gomis D.B., Alonso J.J.M., 2003. Influence of distillation system, oak wood type and aging time composition of cider brandy in phenolic and furanic compounds. J. Agric. Food. Chem., 51, 7969–7973. [CrossRef] [PubMed]
  • Miller N., Rice-Evans C., 1997. Factors influencing the antioxidant activity determined by the ABTS radical cation assay. Free Radical Res., 26, 195–199. [CrossRef]
  • Molyneux F., 2004. The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin J. Sci. Technol., 26, 211–219.
  • Mosedale J.R., Puech J.L., 1998. Wood maturation of distilled beverages. Trends Food Sci. Technol., 9, 95–101. [CrossRef] [PubMed]
  • Mrvcic J., Sanja Posavec S., Kazazic S., Stanzer D., Peša A., Stehlik-Tomas V., 2012. Spirit drinks: a source of dietary polyphenols. Croat. J. Food Sci. Technol., 4, 102–111.
  • OIV, (2014. Compendium of International Methods of Spirituous Beverages of Vitivinicultural Origin. OIV, Paris.
  • Oliveira A.C., Valentim I.B., Goulart M.O., 2009. Vegetables as natural sources of antioxidants. Química Nova, 32, 689–702. [CrossRef]
  • Ratnam V.D., Ankola D.D., Bhardwaj V., Sahana D.K., Kumar R.M.N.V., 2006. Role of antioxidants in prophylaxis and therapy: a pharmaceutical perspective. J. Controlled Release, 113, 189–207. [CrossRef]
  • Regulation EC n. 110/2008 of the European parliament and of the council of 15 January 2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89 Official Journal of the European Communities, L39, 16–54.
  • Sharma O.P., Bhat T.K., 2009. DPPH antioxidant assay revisited. Food Chem., 113, 1202–1205. [CrossRef] [PubMed]
  • Singleton V.L., Rossi J.A., 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic., 16, 144–158.
  • Valko M., Rhodes C.J., Moncol J., Izakovic M., Mazur M., 2006. Free radicals, metals and antioxidants in oxidative stress-induced cancer. Chemico-Biological Interactions, 160, 1–40. [CrossRef] [PubMed]
  • Vicente C.D., De Abreu F.C., Goulart M.O.F., De Vasconcelos J.N., 2011. Phenolic constituents, furfuraldehyde and capacity of sugar cane spirit aged in woods casks. Am. J. Food Tech., 6, 631–646. [CrossRef]
  • Viriot C., Scalbert A., Lapierre C., Moutounet M., 1993. Ellagitannins and lignins in aging of spirits in oak barrels. J. Agric. Food Chem., 41, 1872–1879. [CrossRef] [PubMed]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.