Abstract：
:The polyphenolic composition, antioxidant properties and multielement profile of selected red wines from Morocco were evaluated. The polyphenolic contents resulted higher than those reported elsewhere for the same variety of wines; the highest quantity was found in Cabernet Sauvignon, followed by Merlot, and last by Syrah wine. All of the wines tested showed very similar anthocyanin and flavonol patterns: individual compound contents resulted generally higher in comparison to conventional wines. The content of trans-resveratrol was significantly higher than that of cis-resveratrol in all of the wine samples. Particularly, Merlot showed the highest concentration of trans-resveratrol while Syrah exhibited the highest levels of cis-resveratrol. Reducing capacity resulted higher than antiradical property for all of the wines. The metal concentrations were below the official limits. The elemental pattern of wines were very similar, excepted V, Mn, Fe, Cu, As and Mo, for which Syrah markedly differed from the other wine samples.
journal_name
Food Chemjournal_title
Food chemistryauthors
Tenore GC,Troisi J,Di Fiore R,Manfra M,Novellino Edoi
10.1016/j.foodchem.2011.05.022subject
Has Abstractpub_date
2011-12-01 00:00:00pages
792-8issue
3eissn
0308-8146issn
1873-7072pii
S0308-8146(11)00711-4journal_volume
129pub_type
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