Isabel Spranger
Instituto Nacional dos Recursos Biológicos
7 Papers
65 Citations
Isabel Spranger is an academic researcher from Instituto Nacional dos Recursos Biológicos. The author has contributed to research in topics: Wine & Antioxidant. The author has an hindex of 7, co-authored 7 publications. Previous affiliations of Isabel Spranger include Instituto Superior de Agronomia.
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Papers
Critical factors of vanillin assay for catechins and proanthocyanidins
TL;DR: In this article, several parameters mostly affecting the precision and accuracy of vanillin assay were reexamined and optimized, including acid nature and concentration, reaction time, temperature, and vanillin concentration.
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Chemical characterization and antioxidant activities of oligomeric and polymeric procyanidin fractions from grape seeds.
TL;DR: The results indicate that the antioxidant activities of grape seed procyanidins are positively related to their degree of polymerization, suggesting that grape seed ProcyanIDins might be of interest to be used as alternative antioxidants.
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Effect of Different Winemaking Technologies on Phenolic Composition in Tinta Miúda Red Wines
TL;DR: Results indicated that, although the carbonic maceration technique could retain higher amounts of catechins and proanthocyanidins in wine, it did not favor retaining or stabilizing anthocyanins inwine.
104
Reactivity of polymeric proanthocyanidins toward salivary proteins and their contribution to young red wine astringency.
TL;DR: The results showed that polymeric proanthocyanidins had much higher reactivity toward human salivary proteins and higher astringency intensity than the oligomeric ones, and the levels of polymeric polyphenols in red wines may be used as an indicator for its astringent.
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Red Wine Phenolic Complexes and Their in Vitro Antioxidant Activity
Baoshan Sun,Isabel Spranger,Jingyu Yang,Conceiço Leandro,Lei Guo,Sónia Canário,Yuqing Zhao,Chunfu Wu +7 more
TL;DR: The results showed that both the phenolic complex fraction and newly formed condensation products between epicatechin and malvidin 3-glucoside maintain antioxidant activities as strong as those of their compositional phenolics.
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