Polyphenolic content and antioxidative activity of wines from the Sobrance wine region

Eva  Špakovská; Slavomí­r  Marcinčák; Martin  Bača; Peter  Turek

doi:10.5219/204

Polyphenolic content and antioxidative activity of wines from the Sobrance wine region

Authors

Eva Špakovská PD Vinohrady Choňkovce, Winery Moldava n/B., Rožňavská 78, 045 01 Moldava n/B
Slavomír Marcinčák Department of Food Hygiene and Food Technology, Institute of Meat Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81, Košice
Martin Bača Department of Food Hygiene and Food Technology, Institute of Meat Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81, Košice
Peter Turek Department of Food Hygiene and Food Technology, Institute of Meat Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81, Košice

DOI:

https://doi.org/10.5219/204

Keywords:

antioxidant activity, polyphenol, red wine, white wine

Abstract

The purpose of this study was to compare the content of total polyphenols and antioxidant properties of wines from the Sobrance wine region. White wines generally showed lower content of polyphenols and also posses lower scavenging capacity against DPPH radical than red wines. However, when we compared antioxidant properties of wines to protect polyunsaturated fatty acids against oxidation using to TBA method, no differences were detected. The antioxidative capacity of white wines was comparable to red wines and was higher than antioxidant capacity of ascorbic acid solution (0.2 %). The best antioxidant properties were recorded in Cabernet sauvignon (2010) and Frankovka modra (2009) wines.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

FERNANDEZ-PACHON, M. S., VILLANO, D., GARCIA-PARRILLA, M. C., TRONCOSO, A. M. 2004. Antioxidant activity of wines and relation with their polyphenolic composition. In Analitica Chimica Acta, vol. 513, 2004, p. 113-118. https://doi.org/10.1016/S0003-2670(04)00218-1, DOI: https://doi.org/10.1016/j.aca.2004.02.028

GAMBACORTA, G., ANTONACCI, D., PATI, S., LA GATTA, M., FACCIA, M., COLETTA, A., LA NOTTE, E. 2011. Influence of winemaking Technologies on phenolic composition of Italian red wines. In European Food Research and Technology, vol. 233, 2011, p. 1057-1066. https://doi.org/10.1007/s00217-011-1613-7 DOI: https://doi.org/10.1007/s00217-011-1613-7

GAŽAROVÁ, M., HABÁNOVÁ, M., CHLEBO, P., KOPČEKOVÁ, J. 2010. Effect of moderate red wine consumption on the development and progression of metabolic syndrome as a complex risk factor cardiovascular disease and diabetes mellitus II. In Potravinarstvo, vol. 4., 2010, no. 4, p. 22-27. https://doi.org/10.5219/91 DOI: https://doi.org/10.5219/91

GÓMEZ-GALLENO, M. A., GARCIA-CARPINTERO, E. G., SANCHEZ-PALOMO, E., HERMOSIN-GUTIERREZ, I., GONZALES-VINAS, M. A. 2011. Study of phenolic composition and sensory properties of red grape varietes in danger of extinction from the Spanish region. In European Food Research and Technology, 2011, DOI: https://doi.org/10.1007/s00217-011-1636-0

GRAPH PAD PRISM, 2003. GraphPad Prism version 4.00 for Windows, In GraphPad Software, 2003, San Diego, California

HEILEROVÁ, Ľ., BUČKOVÁ, M., TARAPČÍK P., ŠILHÁR S., LABUDA J. 2003. Comparison of antioxidative activity data for aqueous extracts of lemon balm, oregano, thyme and agrimony obtained by conventional methods and the DNA- Based Biosensor. In Czech Journal of Food Science. vol. 21, 2003, no. 2, p. 78-84. DOI: https://doi.org/10.17221/3480-CJFS

CHLEBO, P. 2009. Víno a antioxidanty. In: Keresteš, J. (Ed.) Biotechnológie, výživa a zdravie. Uniprint, Považská Bystrica, 2009, p. 345-353. ISBN 978-80-970205-9-0

LUCENA, A. P. S., NASCIMENTO, J. A. C., MACIEL, J. X., TAVARES, J. M. 2004. Antioxidant activity and phenolics content of selected Brazilian wines. In Journal of Food Composition and Analysis, vol. 23, 2010, p. 30-36. https://doi.org//10.1016/j.jfca.2009.08.004 DOI: https://doi.org/10.1016/j.jfca.2009.08.004

MIGUEL, G., SIMOES, M., FIGUEIREDO, A. C., BARROSO, J. G., PEDRO, L. G., CARVALHO, L. 2004. Composition and antioxidant activities of essential oils of Thymus caespititius, Thymus camphoratus and Thymus mastichina. In Food Chemistry, vol. 86, 2004, p. 183-188. https://doi.org/10.1016/j.foodchem.2003.08.031 DOI: https://doi.org/10.1016/j.foodchem.2003.08.031

MINUSSI, R. C., ROSSI, M., BOLOGNA, L., CORDI, L., ROTILIO, D., PASTORE, G. M., DURÁN, N. 2003. Phenolic compounds and total antioxidant potential of commercial wines. In Food Chemistry, vol. 82, 2003, p. 409-416. https://doi.org/10.1016/S0308-8146(02)00590-3 DOI: https://doi.org/10.1016/S0308-8146(02)00590-3

NETZEL, M., STRASS, G., BITSCH, I., KONITZ, R., CHRISTMANN, M., BITSCH, R. 2003. Effect of grape processing on selected antioxidant phenolic in red wine. In Journal of Food Engineering, vol. 56, 2003, p. 223-238. https://doi.org/10.1016/S0260-8774(02)00256-X DOI: https://doi.org/10.1016/S0260-8774(02)00256-X

RUŽIČ, I., ŠKERGET, M., KNEZ, Ž. 2011. Phenolic content and antioxidant potential of macerated white wines. In European Food Research and Technology, vol. 233, 2011, p. 465-472. https://doi.org/10.1007/s00217-011-1535-4 DOI: https://doi.org/10.1007/s00217-011-1535-4

SLEZÁK, F. 2003. Víno a zdravie. In Vinič a víno, vol. 3, 2003, no. 1, p. 19-20.

SINGLETON, V. I., ORTOFER, R., LAMUELA, R. R. M. 1999. Analysis of total phenols and other oxidation substances and antioxidants by means of Folin-Ciocalteu reagent. In: Packer L. (ed): Methods in Enzymology. Orlando, Academic Press, 1999, p. 152-178. DOI: https://doi.org/10.1016/S0076-6879(99)99017-1

SOLEAS, G. J., GRASS L., JOSEPHY, P. D., GOLBERG, D. M., DIAMANDIS, E. P. 2006. A comparison of the anticarcinogenic properties of four red wine polyphenols. In Clinical Biochemistry, vol. 39, 2006, p. 492-497. https://doi.org/10.1016/j.clinbiochem.2006.04.014 DOI: https://doi.org/10.1016/j.clinbiochem.2006.04.014

STAŠKO, A., BREZOVA, V., MAZÚR, M., CERTÍK, M., KALIŇAK, M., GESCHEIDT, G. 2008. A comparative study on the antioxidant properties of Slovakian and Austrian wines. In LWT - Food Science and Technology, vol. 41, 2008, p. 2126-2135. DOI: https://doi.org/10.1016/j.lwt.2007.11.021

VILLANO, D., FERNANDEZ-PACHÓN, M. S., TRONCOSO, A. M., GARCIA-PARRILLA, M. C. 2006. Influence of enological practices on the antioxidant activity of wines. In Food Chemistry, vol. 95, 2006, 394-404. https://doi.org/10.1016/j.foodchem.2005.01.005 DOI: https://doi.org/10.1016/j.foodchem.2005.01.005

XANTHOPOULOU, M. N., FRAGOPOULOU, E., KALATHARA, K., NOMIKOS, T., KARANTONIS, H. C., ANTONOPOULOU, S. 2010. Antioxidant and anti-inflammatory activity of red and white wine extracts. In Food Chemistry, vol. 120, 2010, p. 665-672. https://doi.org/10.1016/j.foodchem.2009.10.058 DOI: https://doi.org/10.1016/j.foodchem.2009.10.058

YOCHUM, L., KUSHI, L. H., MEYER, K., FOLSOM, A. R. 1999. Dietary flavonoid intake and risk of cardiovascular disease in postmen-opausal women. In American Journal of Epidemiology, vol. 149, 1999, 943-949. https://doi.org/10.1093/oxfordjournals.aje.a009738, PMid:10342803 DOI: https://doi.org/10.1093/oxfordjournals.aje.a009738

Downloads

Published

2012-10-11

How to Cite

Špakovská, E. ., Marcinčák, S. ., Bača, M. ., & Turek, P. . (2012). Polyphenolic content and antioxidative activity of wines from the Sobrance wine region. Potravinarstvo Slovak Journal of Food Sciences, 6(3), 32–35. https://doi.org/10.5219/204

Download Citation

Issue

Vol. 6 No. 3 (2012): Potravinarstvo

Section

Articles

License

This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.