Spanish sparkling wines (cavas) as inhibitors of in vitro human low-density lipoprotein oxidation
1999
Satue-Gracia, M.T. | Andres-Lacueva, C. | Lamuela-Raventos, R.M. | Frankel, E.N.
Forty-seven dealcoholized sparkling wines (cava) from the Penedes area in Spain were tested for their antioxidant activity in a low-density lipoprotein system. The effect of different quality-related parameters, such as harvest year or grape variety, was investigated. Twenty-two phenolic compounds were separated by high-performance liquid chromatography and identified by comparing their retention time and their ultraviolet spectra with those of pure standards. When tested at the same total phenol concentration, the antioxidant activity of these white sparkling wines was found to be similar to that reported for red wines. This activity was positively correlated with the total phenolic content, trans-caffeic acid, coumaric acid, protocatechuic acid, and quercetin 3-glucuronide. The wines made of the classic cava wine coupage had superior antioxidant activity compared to those of other cultivars.
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