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Influence of fungicide residues and in vitro gastrointestinal digestion on total antioxidant capacity and phenolic fraction of Graciano and Tempranillo red wines

机译:杀菌剂残留物和体外胃肠内消化对Graciano和Tempranillo红葡萄酒总抗氧化能力和酚类零件的影响

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摘要

The effect of fenhexamid, mepanipyrim and cyazofamid fungicides on in vitro bioavailability of antioxidant activity and phenolic compounds of Tempranillo and Graciano red wine was studied by simulating the digestive process by dialysis in semipermeable membranes. Determination of antioxidant activity was through reaction with the DPPH center dot radical and the measurement of phenolic compounds was made with liquid chromatography with diode detector (HPLC-DAD). Fenhexamid, mepanipyrim and cyazofamid reduce the total polyphenol content in both wines. During dialysis there was a large loss of total polyphenols (80-90%) and of antioxidant activity ( 90%). The bioavailability of the phenolic compounds is lower than that for non-treated wines and the highest dialization percentages were found for stilbenes 50%. While for the remaining phenolic fraction the order is the following hydroxycinnamic derivatives anthocyanins flavonols.
机译:通过在半透膜上模拟透析过程,研究了芬德望远虫,梅西姆和氰化物杀菌剂对抗氧化活性的体外生物利用度和Tempranillo和Graciano红葡萄酒的体外生物利用度。抗氧化活性的测定是通过与DPPH中心点的反应自由基,并用二极管检测器(HPLC-DAD)用液相色谱法制备酚类化合物的测量。芬汉司,梅帕哌米和氰酰胺减少了两种葡萄酒中的全多酚含量。在透析期间,总多酚(80-90%)和抗氧化活性(> 90%)存在大的损失。酚类化合物的生物利用度低于未处理的葡萄酒的生物利用度,并且发现最高的甲磺酸百分比> 50%。虽然对于剩余的酚类级分,顺序是以下羟基氨基衍生物>花青素>黄酮醇。

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