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

Abstract

The objective of this work was to study the phenolic profile and composition in relation to antioxidant activity of fifteen samples of commercial red, rosé and white wines originating from six native grape varieties and produced in important wine regions from Romania. The profile and quantification of major phenolic compounds were performed by direct injection of wines in the LC-MS system, using DAD and ESI (+) MS techniques, in parallel with the total phenolic content (TPC) measured by spectrometry and the free radical scavenging activity, against 2,2-diphenyl-1-picrylhydrazyl (DPPH). There were identified 38 polyphenols in wines, including 3 flavan-3-ols, 17 flavonols, 12 anthocyanins and 6 stilbenes. The red wines had significant higher phenolic content and antioxidant capacity, followed by rosé and white wines. The richest phenolic content and antioxidant activity was obtained for ‘Feteasca Neagra’ (Tohani) among red wines and for ‘Feteasca Regala’ (Jidvei) among white wines. TPC values were positively correlated with the antioxidant capacity in all white wines and only for the red ‘Feteasca Neagra’ assortment, while for the ‘Babeasca Neagra’ assortment negative correlations were obtained. From the 38 variables, flavan-3-ols have exerted the greatest influence on wine differentiation, based on their colour (red, rosé and white). The study also revealed significant differences between cultivars, both qualitative and quantitative, in terms of their polyphenolic composition, that could be important in the cultivar authentication of wines from these varieties.

Helium Atmospheric Pressure Plasma Jet Source Treatment of White Grapes Juice for Winemaking

“…As it can be depicted from Figure 5, the transmittance spectra of the wine samples, in the 500-4500 cm −1 wavenumber range, could be divided into four regions important for wine characterization, both from the chemical content as well as from the chemometric point of view. These regions of interest, as can be seen in the Figure 5, expressed the content of polyols, glycerin/glycerol and hydroxil radicals in the 2800-3500 cm −1 ; the presence of organic acids (known also as 'total acidity') and amino acids, or carboxylates in the 1250-2000 cm −1 ; the extant of carbohydrates, including polysaccharides (namely glucose, fructose, oligosaccharides) and polyols, in the 1000-1200 cm −1 , and also the presence of phenolic compounds (like phenols, esters, acetals or ketols) in the 500-960 cm −1 region [68,72,73,76,77,112,113]. Moreover, two clear absorption bands between 3600-3200 cm −1 and 1700-1560 cm −1 were correlated with O-H stretching vibrations.…”

Protective Effects of Wine Polyphenols on Oxidative Stress and Hepatotoxicity Induced by Acrylamide in Rats

“…In order to evaluate the hypothesis that the effects of wines on oxidative stress are dependent on their polyphenolic content and on their in vitro antioxidant activity, the diet of rats was supplemented with two different wine samples, white and red, respectively, and the oxidative stress conditions were induced by ACR-treatment. As shown above ( Table 1 ), the two wine samples chosen for this study were the most representative, having the richest phenolic content and the highest in vitro antioxidant activity, among red and white wines, respectively, characterized in our previous study [ 39 ]. In comparison, the two wine samples showed significant differences in terms of total and individual content of phenolic compounds and in terms of in vitro antioxidant activity.…”

“…The two wine samples used in this study were local varieties produced from old Romanian vine varieties and were purchased from a local supermarket. As we reported before, Fetească Neagră red wine (FN Toh2010 ) came from the Viticultural Region of the Muntenia and Oltenia Hills, Dealu Mare Vineyard, Tohani Wine Center, while Fetească Regală white wine (FR Jid2011 ) came from the Transylvanian Plateau Wine Region, Târnave Vineyard, Jidvei Wine Center [ 39 ]. The bottles were opened, immediately separated into tubes and stored at −80 °C.…”

“…Thus, in vitro wine functionality was tested in a previous study, which characterized white and red wines obtained from Romanian grape cultivars. Based on the results obtained previously, the white wine and the red wine, respectively, with the richest phenolic content and the highest in vitro antioxidant activity, were selected for the present study [ 39 ].…”

Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-Products

“…Hence, changes in the sensory attributes of the wines are connected to qualitative or quantitative variations of the wine phenolic compounds. Further related to their phenolic composition, red wines have been shown to have important biological effects such as antioxidant activity [ 5 , 6 ].…”