SOLID-PHASE EXTRACTION AND ~1H-NMR ANALYSIS OF BRAZILIAN CABERNET SAUVIGNON WINES - A CHEMICAL COMPOSITION CORRELATION STUDY

摘要

Flavonoids and phenolic acids are plant secondary metabolites ubiquitously found in higher plants. The interest in evaluating the phenolic constituents of common foods and beverages of plant origin has continuously increased, since they content a variety of polyphenolic compounds in amounts ranging from traces to several grams per kilogram. Those molecules are the active ingredients in dietary plants and have shown multiple biological effects of interested related to their antioxidant properties. Forexample, phenolic compounds are able to scavenge free radicals on plasma, reducing the progress of some typical diseases of the modern society as coronary heart disease. Over the last years several studies have focused on quali/quantitative analysis offlavonoids and phenolic acids of grapes which are partially extracted from skin, pulp and seeds during winemaking. The typical (poly)phenolic fingerprint of any red wine, for instance, is determined by several (a)biotic factors in both pre- and post-harvest such as soil composition, climate, variety, viticulture practices, vinification techniques, storage and aging. Thus, red wines are very complex matrices in respect to their phenolic composition and this feature may changes over their shelf life.