%0 Journal Article %T Catechin and Epicatechin Contents in Wines Obtained from Brazilian Exotic Tropical Fruits %A Suyare Araújo Ramalho %A Nayjara Carvalho Gualberto %A Maria Terezinha Santos Leite Neta %A Rejane Andrade Batista %A Suzane Macêdo Araújo %A Jane de Jesus da Silveira Moreira %A Narendra Narain %J Food and Nutrition Sciences %P 449-457 %@ 2157-9458 %D 2014 %I Scientific Research Publishing %R 10.4236/fns.2014.55053 %X

Flavonoids constitute a diverse group of secondary metabolites which are present in both fruits and wines. The contents of some of the most prominent compounds such as catechin and epicatechin are little known in wines prepared from tropical fruits. In this context, this study was aimed to determine catechin and epicatechin contents in wines processed from 7 tropical fruits (cajá-umbu, cashew apple, mangaba, pineapple, siriguela, sugar apple and umbu), by HPLC-DAD system. Moreover the total phenolic compounds content was also determined in these wines and compared to those of the commercial wines obtained from grapes and cashew apple. The wines produced in this work contained higher total phenolic compounds contents when compared to that of the grape wines. The higher values of total phenolic compounds were found in wines elaborated from cajá-umbu (123.4 mg·mL^{-¹ GAE) and from
cashew (87.5 mg·mL^-¹ GAE).
However, higher contents of catechin and epicatechin were found in wines
obtained from mangaba (14.01 ± 0.37 mg·L^-¹, 22.66 ± 1.03 mg·L^-¹), siriguela
(9.97 ± 0.28, 4.38
%K Tropical Fruits
%K Cajá
%K -Umbu
%K Mangaba
%K Cashew Apple
%K Siriguela
%K Wines
%K HPLC-DAD
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=43249}