Assay of Antioxidant Capacity and Phenolic Compounds in some Romanian and Cypriot Wine

Abstract

Free radicals have an important role in food and in chemical material degradation, contributing to the occurrence of many human health problems, but the antioxidants can considerably delay or prevent the oxidation of easily oxidable substrates. The present research aimed to assess the antioxidant activity, expressed by the presence of polyphenols, flavonols, flavones, anthocyanidins and flavanols, in several Romanian and Cypriot wines. The wine phenolics content was analysed by highperformance liquid chromatograph (HPLC) Shimadzu equipped with two chromatographic columns. Higher concentrations were registered in all red wines. The antioxidant activity quantification was carried out by the DPPH method, a simple and cheap approach based on the absorbance decrease determination of the DPPH radical (2,2-diphenyl-1-picrylhydrazyl) in the presence of antioxidants. The highest antioxidant activity for white wines was determined at 'Spouriko' for Cypriot wine from 2013 (EC 50 = 1/38) while for Romanian wines, the highest value was found in a 'Tămâioasă românească' (EC50 = 1/58) and for red wines at 'Maratheftiko' wine from 2012 (EC50 = 1/680) and in 'Fetească Neagră' wine from 2014 (EC50 =1/590). This study provides relevant information to consumers and industry alike regarding the beneficial role wine plays for human health. It also can act as a baseline for choosing a certain product, according to its sanogenic potential.

Phenolic composition and antioxidant activity of red, rosé and white wines originating from Romanian grape cultivars

“…The results obtained confirm a variation in the polyphenolic content amongst wines tested, due to their different grape cultivar, geographical origin, and wine colour, as expected. Comparisons with other data from Romanian wines was difficult since only total phenolic content was available (Hosu et al, 2014), or concentration levels limited to a few compounds (resveratrol, catechin, quercetin and phenolic acids) and samples (Geana et al, 2014a;Luchian et al, 2018). However, the obtained concentration ranges are in agreement with the values reported in available literature (Tinttunen and Lehtonen, 2001;Castillo-Muñoz et al, 2007;García-Falcón et al, 2007;Tenore et al, 2011;Rodríguez-Cabo et al, 2014).…”

Development of an irradiation equipment to accelerate the degradation of rosé wine in antique green and flint bottles

“…Several works have correlated the antioxidant capacity of wine samples with their TPC. However, the contribution of each phenolic compound to the antioxidant activity of wines is different, so the antioxidant activity of wine will depend, to a large extent, on its phenolic profile ( Luchian et al, 2018 ; Di Majo et al, 2008 ). The antioxidant activity of wines seems to be largely influenced by the total level of phenolic, flavonoid and flavanol compounds, with a minor influence of total anthocyanin content ( Li et al, 2009 ; Di Majo et al, 2008 ).…”

Effect of grape yield and maceration time on phenolic composition of ‘Fetească neagră’ organic wine

“…By adjusting the canopy size and numbers of shoots and clusters per vine through the level of the pruning applied, it is possible to significantly influence the grape yield, overall fruit quality and its composition (Rahmani et al, 2015). Winemaking techniques can also play an important role in the final polyphenol composition, the extraction from the grape skins and seeds being highly influenced by the time of contact during the maceration and fermentation processes, as well as other technological steps such as pressing, maturation in contact with oak, fining and bottle aging (Ignat et al, 2017;Luchian et al, 2018). Macerationfermentation is the most critical stage in the red winemaking process.…”