Antioxidant Activity and Polyphenolic Content of North Macedonian Wines

Katerina Mitrevska,Sofia Loupassaki,Antony C Calokerinos,Spyros Grigorakis

doi:10.3390/app10062010

Katerina Mitrevska, Sofia Loupassaki + Show 2 more

Open Access

https://doi.org/10.3390/app10062010

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Abstract

The purpose of this study was to evaluate comparatively the polyphenolic content and the antioxidant activity of selected regional red and white wine varieties, produced in the Republic of North Macedonia. The polyphenolic content was evaluated by measuring the total polyphenol, total flavonoid, total tannin and total anthocyanin contents and the antioxidant activity by applying the DPPH (2,2-diphenyl-1-picrylhydrazyl), FRAP (ferric-reducing antioxidant power) and CUPRAC (cupric ion-reducing antioxidant capacity) assays. Statistical analysis of the results showed that all white wines examined (Smederevka, Temjanika and Zhilavka) belong to the same group, two red wines (Vranec and Kratoshija) belong to another group while the Stanushina red variety shows distinct differences from the other red wines examined.

Highlights

Many plants and plant products are natural sources of antioxidants, and wine existing on Earth for more than 6000 years is one of them [1]
The results reveal that the total polyphenol content (TPC) of red wines varied among the three red varieties examined
Macedonia were determined using various assays, establishing correlations between the contents of Macedonia were determined using various assays, establishing correlations between the contents of the separate polyphenolic classes and the antioxidant activity exhibited by the selected wine varieties

Summary

Introduction

Many plants and plant products are natural sources of antioxidants, and wine existing on Earth for more than 6000 years is one of them [1]. Polyphenols are the main antioxidant constituents in grapes and wine and many efforts have been made in order to elucidate their structure and their antioxidant mechanisms. The composition of wine regarding phenolic compounds is very diverse, since it depends on the species [3] and cultivar [4] and is influenced by different environmental factors during grape maturation, their extraction from the grapes during vinification as well as vinification techniques applied, and chemical modification of the phenols due to maturation and contact with the wood barrels [5]. Attention must be given to the specific adjustments in vinification procedures required for different grape varieties, in order to exploit the maximum of the polyphenolic potential of the grapes

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