ArticleFoods (Basel, Switzerland)2022
Influence of Green Tea Added to Cherry Wine on Phenolic Content, Antioxidant Activity and Alpha-Glucosidase Inhibition during an In Vitro Gastrointestinal Digestion.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed, 12 citations in OpenAlex.
- Bio-Packaging Based on Pectin/Tragacanth Gum with Added Extracts of Cherry Waste from the Wine Industry as a New Generation of Active Films for the Food Industry.Foods (Basel, Switzerland) · 2025Article
- New anti-α-Glucosidase and Antioxidant Ingredients from Winery Byproducts: Contribution of Alkyl Gallates.Journal of agricultural and food chemistry · 2023Article
- Chia Phenolic Extract Appear to Improve Small Intestinal Functionality, Morphology, Bacterial Populations, and Inflammation Biomarkers In Vivo (Nutrients · 2023Article
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Authors and funding
4 authors at 2 institutions in 2 countries.
Funding
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Abstract
Cherries are a good source of bioactive compounds, with high antioxidant activity as well as nutritional and therapeutic importance. In this study, cherry wines enriched with green tea infusion (mild and concentrated) were produced, and their biological properties were evaluated. During winemaking, the main vinification parameters (alcohol, reducing sugars, acidity, total polyphenol content) as well biological activity (antioxidant activity, alpha-glucosidase inhibition potential) were determined. An in vitro digestion process was also performed to evaluate the impact of the gastrointestinal environment on the biological stability of the wines, and to analyze the interactions of wine-intestinal microflora. The addition of green tea to the cherry wine significantly increased the total polyphenol content (up to 2.73 g GAE/L) and antioxidant activity (up to 22.07 mM TE/L), compared with the control wine. However, after in vitro digestion, a reduction in total polyphenols (53-64%) and antioxidant activity (38-45%) were noted. Wines fortified with green tea expressed a stronger inhibition effect on intestinal microflora growth, of which
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