naa a22 4500 510725376 CHVBK 20180411082933.0 cr unu---uuuuu 180411e20131201xx s 000 0 eng 10.1007/s11947-012-1035-y doi (NATIONALLICENCE)springer-10.1007/s11947-012-1035-y Stability of Individual Phenolic Compounds and Antioxidant Activity During Storage of a Red Wine Powder [Elektronische Daten] [Mara Galmarini, Chantal Maury, Emira Mehinagic, Virginia Sanchez, Rosa Baeza, Sophie Mignot, Maria Zamora, Jorge Chirife] The addition of maltodextrin DE 10 to red wine (Cabernet Sauvignon) followed by freeze-drying allowed to obtain a free-flowing (dealcoholized) wine powder (WP) having a phenolic concentration about 3.6 times higher than the original liquid red wine. The powder, having a water activity (a w) of 0.053 and 0.330 was stored at 28°C and 38°C and the content of ten different phenolic compounds was determined by HPLC. Caftaric acid, quercetin 3-glucoside, caffeic acid, gallic acid and resveratrol contents in the WP stored at 28°C and 38°C, remained almost constant during 70days of storage, while epicatechin gallate, catechin, malvidin 3-G and epicatechin showed slight losses (about 15-25%) during storage. On the contrary, epigallocatechin experienced a strong loss of concentration (around 61% loss) during storage at the same conditions. A moderate decrease of antioxidant activity, determined by free radical scavenging capacity of the 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH*) and ferric reducing antioxidant power (FRAP) was observed along storage. This decrease was more important at higher temperature (38°C) and higher a w (0.33). These results would allow the feasibility of using this WP as a healthy ingredient in alcohol-free powder drinks. Springer Science+Business Media New York, 2012 Wine powder nationallicence Dealcoholized nationallicence Polyphenols nationallicence Antioxidant capacity nationallicence Anthocyanins nationallicence Resveratrol nationallicence Galmarini Mara Faculty of Agronomical Sciences, Argentine Catholic University, Cap. Gral. Ramón Freire 183, C1426AVC, Buenos Aires, Argentina aut Maury Chantal LUNAM Université, SFR QUASAV, Groupe ESA, UPSP GRAPPE, 55 rue Rabelais, BP 30748, 49007, Angers Cedex 01, France aut Mehinagic Emira LUNAM Université, SFR QUASAV, Groupe ESA, UPSP GRAPPE, 55 rue Rabelais, BP 30748, 49007, Angers Cedex 01, France aut Sanchez Virginia Faculty of Agronomical Sciences, Argentine Catholic University, Cap. Gral. Ramón Freire 183, C1426AVC, Buenos Aires, Argentina aut Baeza Rosa Faculty of Agronomical Sciences, Argentine Catholic University, Cap. Gral. Ramón Freire 183, C1426AVC, Buenos Aires, Argentina aut Mignot Sophie LUNAM Université, SFR QUASAV, Groupe ESA, UPSP GRAPPE, 55 rue Rabelais, BP 30748, 49007, Angers Cedex 01, France aut Zamora Maria Faculty of Agronomical Sciences, Argentine Catholic University, Cap. Gral. Ramón Freire 183, C1426AVC, Buenos Aires, Argentina aut Chirife Jorge Faculty of Agronomical Sciences, Argentine Catholic University, Cap. Gral. Ramón Freire 183, C1426AVC, Buenos Aires, Argentina aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/12(2013-12-01), 3585-3595 1935-5130 6:12<3585 2013 6 11947 https://doi.org/10.1007/s11947-012-1035-y text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-1035-y text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Galmarini Mara Faculty of Agronomical Sciences, Argentine Catholic University, Cap. Gral. Ramón Freire 183, C1426AVC, Buenos Aires, Argentina aut NATIONALLICENCE 700 1- Maury Chantal LUNAM Université, SFR QUASAV, Groupe ESA, UPSP GRAPPE, 55 rue Rabelais, BP 30748, 49007, Angers Cedex 01, France aut NATIONALLICENCE 700 1- Mehinagic Emira LUNAM Université, SFR QUASAV, Groupe ESA, UPSP GRAPPE, 55 rue Rabelais, BP 30748, 49007, Angers Cedex 01, France aut NATIONALLICENCE 700 1- Sanchez Virginia Faculty of Agronomical Sciences, Argentine Catholic University, Cap. Gral. Ramón Freire 183, C1426AVC, Buenos Aires, Argentina aut NATIONALLICENCE 700 1- Baeza Rosa Faculty of Agronomical Sciences, Argentine Catholic University, Cap. Gral. Ramón Freire 183, C1426AVC, Buenos Aires, Argentina aut NATIONALLICENCE 700 1- Mignot Sophie LUNAM Université, SFR QUASAV, Groupe ESA, UPSP GRAPPE, 55 rue Rabelais, BP 30748, 49007, Angers Cedex 01, France aut NATIONALLICENCE 700 1- Zamora Maria Faculty of Agronomical Sciences, Argentine Catholic University, Cap. Gral. Ramón Freire 183, C1426AVC, Buenos Aires, Argentina aut NATIONALLICENCE 700 1- Chirife Jorge Faculty of Agronomical Sciences, Argentine Catholic University, Cap. Gral. Ramón Freire 183, C1426AVC, Buenos Aires, Argentina aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/12(2013-12-01), 3585-3595 1935-5130 6:12<3585 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer