Phenolic compounds, chromatic characteristics and antiradical activity of plum wines

References

• Walkowiak-Tomczak, D.;. Characteristics of Plums as a Raw Material with Valuable Nutritive and Dietary Properties—a Review. Polish Journal of Food and Nutrition Sciences 2008, 58(4), 401–405.
   Google Scholar
• Chun, O. K.; Kim, D.-O.; Moon, H. Y.; Kang, H. G.; Lee, C. Y. Contribution of Individual Polyphenolics to Total Antioxidant Capacity of Plums. Journal of Agricultural and Food Chemistry 2003, 51(25), 7240–7245.
   PubMed Web of Science ®Google Scholar
• Kim, D.-O.; Jeong, S. W.; Lee, C. Y. Antioxidant Capacity of Phenolic Phytochemicals from Various Cultivars of Plums. Food Chemistry 2003, 81(3), 321–326.
   Web of Science ®Google Scholar
• Voća, S.; Galić, A.; Šindrak, Z.; Dobričević, N.; Pliestić, S.; Družić, J. Chemical Composition and Antioxidant Capacity of Three Plum Cultivars. Agriculturae Conspectus Scientificus 2009, 74(3), 273–276.
   Google Scholar
• Donovan, J. L.; Meyer, A. S.; Waterhouse, A. L. Phenolic Composition and Antioxidant Activity of Prunes and Prune Juice (Prunus Domestica). Journal of Agricultural and Food Chemistry 1998, 46(4), 1247–1252.
   Web of Science ®Google Scholar
• Łoś, J.; Wilska-Jeszka, J.; Pawlak, M. Polyphenolic Compounds of Plums (Prunus Domestica). Polish Journal of Food and Nutrition Sciences 2000, 50(1), 35–38.
   Google Scholar
• Nakatani, N.; Kayano, S.-I.; Kikuzaki, H.; Sumino, K.; Katagiri, K.; Mitani, T. Identification, Quantitative Determination, and Antioxidative Activities of Chlorogenic Acid Isomers in Prune (Prunus Domestica L.). Journal of Agricultural and Food Chemistry 2000, 48(11), 5512–5516.
   PubMed Web of Science ®Google Scholar
• Tomás-Barberán, F. A.; Gil, M. I.; Cremin, P.; Waterhouse, A. L.; Hess-Pierce, B.; Kader, A. A. HPLC−DAD−ESIMS Analysis of Phenolic Compounds in Nectarines, Peaches, and Plums. Journal of Agricultural and Food Chemistry 2001, 49(10), 4748–4760.
   PubMed Web of Science ®Google Scholar
• Auger, C.; Al-Awwadi, N.; Bornet, A.; Rouanet, J.-M.; Gasc, F.; Cros, G.; Teissedre, P.-L. Catechins and Procyanidins in Mediterranean Diets. Food Research International 2004, 37(3), 233–245.
   Web of Science ®Google Scholar
• Siddiq, M. Plums and Prunes. In Handbook of Fruits and Fruit Processing; Yh, H.; Eds.; Blackwell Publishing Ltd: Oxford, UK, 2006; 553–564.
   Google Scholar
• Murcia, M. A.; Jiménez, A. M.; Martínez-Tomé, M. Evaluation of the Antioxidant Properties of Mediterranean and Tropical Fruits Compared with Common Food Additives. Journal of Food Protection 2001, 64, 2037–2046.
   PubMed Web of Science ®Google Scholar
• Wang, H.; Cao, G.; Prior, R. L. Total Antioxidant Capacity of Fruits. Journal of Agricultural and Food Chemistry 1996, 44(3), 701–705.
   Web of Science ®Google Scholar
• Rupasinghe, H. P. V.; Jayasankar, S.; Lay, W. Variation in Total Phenolics and Antioxidant Capacity among European Plum Genotypes. Scientia Horticulturae 2006, 108(3), 243–246.
   Web of Science ®Google Scholar
• Will, F.; Dietrich, H. Optimised Processing Technique for Colour- and Cloud-Stable Plum Juices and Stability of Bioactive Substances. European Food Research and Technology 2006, 223(3), 419–425.
   Web of Science ®Google Scholar
• Heinonen, I. M.; Lehtonen, P. J.; Hopia, A. I. Antioxidant Activity of Berry and Fruit Wines and Liquors. Journal of Agricultural and Food Chemistry 1998, 46(1), 25–31.
   PubMed Web of Science ®Google Scholar
• Kalkan Yildirim, H.;. Evaluation of Colour Parameters and Antioxidant Activities of Fruit Wines. International Journal of Food Sciences and Nutrition 2006, 57(1–2), 47–63.
   PubMed Web of Science ®Google Scholar
• Zhuang, H.; Du, J.; Wang, Y. Antioxidant Capacity Changes of 3 Cultivar Chinese Pomegranate (Punica Granatum L.) Juices and Corresponding Wines. Journal of Food Science 2011, 76(4), C606–C611.
   PubMed Web of Science ®Google Scholar
• Yuan, Z. L.;. Comparison of Antioxidant Activity in Five Fruit Wine of Guangxi in China. Advanced Materials Research 2013, 641-642, 875–881.
   Google Scholar
• Ribéreau-Gayon, P.; Glories, Y.; Maujean, A.; Dubourdieu, D. Phenolic Compounds. In Handbook of Enology; Eds.; John Wiley & Sons, Ltd: Chichester, England, 2006; 141–203.
   Google Scholar
• Boulton, R.; Neri, R.; Levengood, J.; Vaadia, M. Copigmentation of Anthocyanins in Cabemet Sauvignon and Merlot Wines from the Napa Valley of California. In 6th Symposium International d’CEnologie, Paris, France, 1999. 35–38.
   Google Scholar
• Singleton, V. L.; Orhofer, R.; Lamuela-Raventos, R. M. Analysis of Total Phenols and Other Oxidation Substrates and Antioxidants by Means of Folin-Ciocalteu Reagent. Methods in Enzymology 1999, 299, 152–178.
   Web of Science ®Google Scholar
• Revilla, E.; Alonso, E.; Burzeix, M.; Heredia, N. Dosage Des Catéchines Et Des Proanthocyanidols Dans Les Vins. Bulletin De L’ OIV 1991, 829.
   Google Scholar
• Ribéreau-Gayon, P.; Stonestreet, E. Le Dosage Des Anthocyanes Dans Le Vin Rouge. Bulletin De La Societe Chimique De France 1965, 9, 2649–2652.
   PubMedGoogle Scholar
• Fuleki, T.; Francis, F. J. Quantitative Determination of Anthocyanins—2. Determination of Total Anthocyanin and Degradation Index for Cranberry Juice. Journal of Food Science 1968, 33, 78–83.
   Web of Science ®Google Scholar
• Pezet, R.; Pont, V.; Cuenat, P. Method to Determine Resveratrol and Pterostilbene in Grape Berries and Wines Using High-Performance Liquid Chromatography and Highly Sensitive Fluorimetric Detection. Journal of Chromatography A 1994, 663(2), 191–197.
   Web of Science ®Google Scholar
• OIV. 2013. Compendium of International Methods of Wine and Must Analysis; Office International del la Vigne et du Vin: Paris, France.
   Google Scholar
• Espín, J. C.; Soler-Rivas, C.; Wichers, H. J. Characterization of the Total Free Radical Scavenger Capacity of Vegetable Oils and Oil Fractions Using 2,2-Diphenyl-1-Picrylhydrazyl Radical. Journal of Agricultural and Food Chemistry 2000, 48(3), 648–656.
   PubMed Web of Science ®Google Scholar
• Castillo-Sánchez, J. J.; Mejuto, J. C.; Garrido, J.; García-Falcón, S. Influence of Wine-Making Protocol and Fining Agents on the Evolution of the Anthocyanin Content, Colour and General Organoleptic Quality of Vinhão Wines. Food Chemistry 2006, 97(1), 130–136.
   Web of Science ®Google Scholar
• Gómez-Plaza, E.; Gil-Muñoz, R.; López-Roca, J. M.; Martínez, A. Color and Phenolic Compounds of a Young Red Wine. Influence of Wine-Making Techniques, Storage Temperature, and Length of Storage Time. Journal of Agricultural and Food Chemistry 2000, 48(3), 736–741.
   PubMed Web of Science ®Google Scholar
• Buglass, A. J.;. Fruit Wines and Other Nongrape Wines. In Handbook of Alcoholic Beverages; Eds.; John Wiley & Sons, Ltd: Chichester, England, 2010; 419–435.
   Google Scholar
• Kyoung Chun, O.; Kim, D.-O. Consideration on Equivalent Chemicals in Total Phenolic Assay of Chlorogenic Acid-Rich Plums. Food Research International 2004, 37(4), 337–342.
   Web of Science ®Google Scholar
• Rupasinghe, H. P. V.; Clegg, S. Total Antioxidant Capacity, Total Phenolic Content, Mineral Elements, and Histamine Concentrations in Wines of Different Fruit Sources. Journal of Food Composition and Analysis 2007, 20(2), 133–137.
   Web of Science ®Google Scholar
• Mudnić, I.; Budimir, D.; Modun, D.; Gunjača, G.; Generalić, I.; Skroza, D.; Katalinić, V.; Ljubenkov, I.; Boban, M. Antioxidant and Vasodilatory Effects of Blackberry and Grape Wine. Journal of Medicinal Food 2012, 15(3), 315–321.
   PubMed Web of Science ®Google Scholar
• Joshi, V. K.; Sharma, S. K.; Goyal, R. K.; Thakur, N. S. Effect of Method of Secondary Fermentation and Type of Base Wine on Physico-Chemical and Sensory Qualities of Sparkling Plum Wine. Brazilian Archives of Biology and Technology 1999, 42(3), 315–322.
   Web of Science ®Google Scholar
• Van Balen, J.;. 1984. Recovery of Anthocyanins and Other Phenols from Converting Grapes into Wine; University of California, Davis.
   Google Scholar
• Pantelić, M.; Dabić, D.; Matijašević, S.; Davidović, S.; Dojčinović, B.; Milojković-Opsenica, D.; Tešić, Ž.; Natić, M. Chemical Characterization of Fruit Wine Made from Oblačinska Sour Cherry. Scientific World Journal 2014, 2014, 1–9.
   Google Scholar
• Atanacković, M.; Petrović, A.; Jović, S.; Bukarica, L. G.; Bursać, M.; Cvejić, J. Influence of Winemaking Techniques on the Resveratrol Content, Total Phenolic Content and Antioxidant Potential of Red Wines. Food Chemistry 2012, 131(2), 513–518.
   Web of Science ®Google Scholar
• Radovanović, A.; Radovanović, B.; Jovančićević, B. Free Radical Scavenging and Antibacterial Activities of Southern Serbian Red Wines. Food Chemistry 2009, 117(2), 326–331.
   Web of Science ®Google Scholar
• Puškaš, V.; Jović, S.; Antov, M.; Tumbas, V. Antioxidative Activity of Red Wine with the Increased Share of Phenolic Compounds from Solid Parts of Grape. Chemical Industry & Chemical Engineering Quarterly 2010, 16(1), 65–71.
   Web of Science ®Google Scholar
• Meyer, A. S.; Yi, O.-S.; Pearson, D. A.; Waterhouse, A. L.; Frankel, E. N. Inhibition of Human Low-Density Lipoprotein Oxidation in Relation to Composition of Phenolic Antioxidants in Grapes (Vitis Vinifera). Journal of Agricultural and Food Chemistry 1997, 45(5), 1638–1643.
   Web of Science ®Google Scholar
• Saint-Cricq De Gaulejac, N.; Glories, Y.; Vivas, N. Free Radical Scavenging Effect of Anthocyanins in Red Wines. Food Research International 1999, 32(5), 327–333.
   Web of Science ®Google Scholar
• Sanchez-Moreno, C.; Larrauti, J. A.; Saura-Calixto, F. Free Radical Scavenging of Selected Red, Rose and White Wines. Journal of the Science of Food and Agriculture 1999, 79(10), 1301–1304.
   Web of Science ®Google Scholar