Spanish sparkling wines (cavas) as inhibitors of in vitro human low-density lipoprotein oxidation

Forty-seven dealcoholized sparkling wines (cava) from the Penedes area in S pain were tested for their antioxidant activity in a low-density lipoprotei n system. The effect of different quality-related parameters, such as harve st year or grape variety, was investigated. Twenty-two phenolic compounds w ere separated by high-performance liquid chromatography and identified by c omparing their retention time and their ultraviolet spectra with those of p ure standards. When tested at the same total phenol concentration, the anti oxidant activity of these white sparkling wines was found to be similar to that reported for red wines. This activity was positively correlated with t he total phenolic content, trans-caffeic acid, coumaric acid, protocatechui c acid, and quercetin 3-glucuronide. The wines made of the classic cava win e coupage had superior antioxidant activity compared to those of other cult ivars.