Natural antioxidants in grapes and wines

Joseph Kanner, Edwin Frankel, Rina Granit, Bruce German, John E. Kinsella

Research output: Contribution to journalArticlepeer-review

451 Scopus citations


The concentrations of phenolics of three grape varieties and two red wines were determined. The red grape variety and the red wines contain phenolics at concentrations of 920 mg/kg and 1800 and 3200 mg/L, respectively. The antioxidative effects of wine phenolics on the catalysis of lipid peroxidation by biological catalysts such as myoglobin, cytochrome c, iron ascorbate, and copper ions were estimated. Lipid peroxidation catalyzed by myoglobin, cytochrome c, and iron ascorbate was inhibited (I50) by wine phenolics at concentrations of 0.2, 0.35, and 0.9 μg of phenolics/mL. The antioxidative effects of wine phenolics were determined also in a system containing low-density lipoproteins (LDL) oxidized ex vivo by Cu2+ ions. The inhibition of LDL oxidation by wine phenolics was compared with that by α-tocopherol. The results show I50 inhibitions of less than 1 μM for wine phenolics and 2 μM for α-tocopherol, respectively. The nutritional implications of natural antioxidants at high concentration in grapes, wines, and byproducts, and their utilization in foods, are discussed.

Original languageEnglish (US)
Pages (from-to)64-69
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Issue number1
StatePublished - 1994

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)


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