{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["26"],"submitter":["Bai S"],"pubmed_abstract":["This study analyzed the flavonoid profiles and antioxidant capacities of berries and wines from four wine grape cultivars (<i>Vitis vinifera</i> cv. Cabernet Sauvignon, Marselan, Saperavi, and Syrah) cultivated in the Turpan Basin, the hottest wine region globally. A total of 43 anthocyanins and 66 non-anthocyanin flavonoids were identified using ultra-high performance liquid chromatography (UPLC-MS<sup>E</sup>). Combining ABTS, DPPH and FRAP assays, Saperavi showed the highest anthocyanin concentration, contributing to its intense color, while Cabernet Sauvignon exhibited the strongest antioxidant capacity. Additionally, Syrah demonstated the highest retention of flavonols and flavan-3-ols during winemaking, enhancing its antioxidant properties. The flavonoid composition and antioxidant r"],"journal":["Food chemistry: X"],"pagination":["102301"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC11907473"],"repository":["biostudies-literature"],"pubmed_title":["Flavonoids profile and antioxidant capacity of four wine grape cultivars and their wines grown in the Turpan Basin of China, the hottest wine region in the world."],"pmcid":["PMC11907473"],"pubmed_authors":["Wu J","Zhang F","Bai S","Hu J","Tao X","Cai J","Chen H","Wu G","Meng J"],"additional_accession":[]},"is_claimable":false,"name":"Flavonoids profile and antioxidant capacity of four wine grape cultivars and their wines grown in the Turpan Basin of China, the hottest wine region in the world.","description":"This study analyzed the flavonoid profiles and antioxidant capacities of berries and wines from four wine grape cultivars (<i>Vitis vinifera</i> cv. Cabernet Sauvignon, Marselan, Saperavi, and Syrah) cultivated in the Turpan Basin, the hottest wine region globally. A total of 43 anthocyanins and 66 non-anthocyanin flavonoids were identified using ultra-high performance liquid chromatography (UPLC-MS<sup>E</sup>). Combining ABTS, DPPH and FRAP assays, Saperavi showed the highest anthocyanin concentration, contributing to its intense color, while Cabernet Sauvignon exhibited the strongest antioxidant capacity. Additionally, Syrah demonstated the highest retention of flavonols and flavan-3-ols during winemaking, enhancing its antioxidant properties. The flavonoid composition and antioxidant r","dates":{"release":"2025-01-01T00:00:00Z","publication":"2025 Feb","modification":"2025-04-26T03:29:44.965Z","creation":"2025-04-06T10:46:23.688Z"},"accession":"S-EPMC11907473","cross_references":{"pubmed":["40092410"],"doi":["10.1016/j.fochx.2025.102301"]}}