Abstract
Nutraceutics is a growing research field in which researchers study and attempt to improve the biological properties of metabolites in food. Wine is one of the most consumed products in the world and contains a plethora of molecules biologically relevant to human health. In this article, several polyphenols with potential antioxidant activity were measured in wines from Apulia, in Southeast Italy. Hydroxytyrosol, gallic and syringic acids, luteolin, quercetin, and trans-resveratrol were identified and quantified by HPLC. The amount of the analyzed metabolites in wines were largely dependent on their color, with red ones being the richest compared to white and rose wines. Gallic acid was the most abundant polyphenol, followed by syringic acid and luteolin. Nevertheless, significant amounts of hydroxytyrosol, quercetin, and trans-resveratrol were also found. The average concentration of polyphenols found in these wines could have potential health-promoting effects, especially if consumed in moderate quantities on a regular basis.
Highlights
Wine is one of the most ancient and consumed beverages, but it is an important product from the nutritional point of view [1]
Analytical grade gallic acid, hydroxytyrosol, luteolin, quercetin, and syringic acid were purchased from Sigma-Aldrich (Milan, Italy)
The content of several polyphenols, namely gallic acid, hydroxytyrosol, luteolin, quercetin, values of the detected polyphenols grouped for wine color
Summary
Wine is one of the most ancient and consumed beverages, but it is an important product from the nutritional point of view [1]. Among the variety of compounds which determine the overall quality of the final product, polyphenols contribute to several organoleptic properties, such as color, astringency, and flavor [2]. Polyphenols are produced by the shikimic pathway [7]. This path can be found in fungi and bacteria, but it is absent in animals; that is why humans have to introduce phenolic products and aromatic amino acids they need through diet.
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