Antioxidant activity, phenolic content and colour of the Slovak cabernet sauvignon wines

Daniel Bajčan,Pavol Trebichalský,Judita Bystrická,Alena Vollmannová,Peter Czako,Vladimí­R Šimanský,Július Árvay Július Árvay

doi:10.5219/534

Daniel Bajčan, Pavol Trebichalský + Show 5 more

Open Access

https://doi.org/10.5219/534

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Abstract

Antioxidants are specific substances that oxidize themselves and in this way they protect other sensitive bioactive food components against destruction. At the same time, they restrict the activity of free radicals and change them to less active forms. Grapes and wine are a significant source of antioxidants in human nutrition. One of the most important group occuring in grapes and wines are polyphenols. Many of phenolic compounds have been reported to have multiple biological activities, including cardioprotective, anti-inflammatory, anti-carcinogenic, antiviral and antibacterial properties attributed mainly to their antioxidant and antiradical activity. Therefore, it is important to know the content of polyphenols and their antioxidant effects in foods and beverages. Twenty-eight Cabernet Sauvignon wine samples, originated from different Slovak vineyard regions, were analyzed using spectrophotometry for the content of total polyphenols, content of total anthocyanins, antioxidant activity and wine colour density. Determined values of antioxidant activity in observed wines were within the interval 69.0 - 84.2% inhibition of DPPH (average value was 78.8% inhibition of DPPH) and total polyphenol content ranged from 1,218 to 3,444 mg gallic acid per liter (average content was 2,424 mg gallic acid.L-1). Determined total anthocyanin contents were from 68.6 to 430.7 mg.L-1 (average content was 220.6 mg.L-1) and values of wine colour density ranged from 0.756 to 2.782 (average value was 1.399). The statistical evaluation of the obtained results did not confirm any linear correlations between total polyphenol content, resp. total anthocyanin content and antioxidant activity. The correlations between total polyphenol content and total anthocyanin content, resp. the content of total anthocyanins and wine colour density were strong. The results confirmed very strong correlations between wine colour density and total polyphenol content, resp. antioxidant activity.

Highlights

Phenolic compounds are the most abundant secondary metabolites present in the plant kingdom
The average value of Antioxidant activity (AA) in Cabernet Sauvignon wines is a slightly lower than we found out in the other two major Slovak red wines Blaufränkisch – 83.3% and St
Similar results of AA reported Slezák (2007) and Špakovská et al, (2012), who found out AA in Slovak wines – Cabernet Sauvignon in range from 71.6 to 90.9% inhibition of DPPH

Summary

Introduction

Phenolic compounds are the most abundant secondary metabolites present in the plant kingdom They possess a common structure comprising an aromatic benzene ring with one or more hydroxyl substituents. They represent a large and diverse group of molecules including two main families: the flavonoids based on common C6-C3-C6 skeleton and the non-flavonoids. In plant, they play a role in growth, fertility and reproduction and in various defence reactions to protect against abiotic stress like UV-light or biotic stresses such as predator and pathogen attacks. Many of phenolic compounds (resveratrol, quercetin, rutin, catechin, proanthocyanidins) have been reported to have multiple biological activities, including cardioprotective, anti-inflammatory, anti-carcinogenic, antiviral and antibacterial properties attributed mainly to their antioxidant and antiradical activity (Lorrain et al, 2013)

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