Antioxidant properties, total phenolic and total flavonoid content of the Slovak white wines - welschriesling and chardonnay

Daniel Bajčan,Ľuboš Harangozo,Július Árvay,Vladimí­R Šimanský,Pavol Trebichalský,Judita Bystrická,Alena Vollmannová

doi:10.5219/730

Abstract

The biologically active compounds in wines, especially phenolics, are responsible for reduced risk of developing chronic diseses (cardiovascular diseases, cancer, diabetes, Alzheimer disease, etc.), due to their antioxidant activities. Twenty six Slovak white wines, produced from different geographical origins, were examined in this study. The antioxidant activity, total phenolic and flavonoid contents of two types monovarietal wines - Welschriesling and Chardonnay were evaluated. All three mentioned parameters were determined by UV-VIS absorption spectrometry. The results showed that both types of Slovak white wines were high in polyphenols (average content was 303.2 mg GAE.L-1 in Welschriesling, resp. 355.6 mg GAE.L-1 in Chardonnay) and flavonoids (average content was 51.9 mg CE.L-1 in Welschriesling, resp. 60.1 mg CE.L-1 in Chardonnay), as well as a high antioxidant activity (average value was 35.0% inhibition of DPPH in Welschriesling, resp. 43.3% inhibition of DPPH in Chardonnay), comparable to the wines produced in other regions in the world. Among the white wines, Chardonnay had higher content of total polyphenols, as well as flavonoids and higher values of antioxidant activity. Our results confirmed very strong linear correlations between all three analysed parameters (TPC, TFC and AA): TPC and TFC (r = 0.818), AA and TPC (r = 0.699), resp. TFC and AA (r = 0.693).

Highlights

The terms antioxidant and free radical are popular expressions used by nutritionists, scientists and general public
The results showed that both types of Slovak white wines were high in polyphenols and flavonoids, as well as a high antioxidant activity, comparable to the wines produced in other regions in the world
The results are very similar to results reported by Slezák (2007), who found out the content of total polyphenols (TP) in slovak wines – Welschriesling in range from 250 to 361 mg gallic acid equivalent (GAE).L-1

Summary

Introduction

The terms antioxidant and free radical are popular expressions used by nutritionists, scientists and general public. Free radicals are chemical species, compounds and/or elements with one or two unpaired electrons in their outer layer, which can be created in a multiple ways. They can be exogenic (e.g. ultraviolet radiation, xenobiotics and infections) or endogenic (Andzi Barhé and Feuya Tchouya, 2014). Oxidative stress is involved in several illnesses, including diabetes (Huang et al, 2004), atherosclerosis, Alzheimers disease and Parkinsonss disease (Drobek-Slowik and Karczewicz, 2007). The provision of antioxidants through diet is a simple means to reduce the development of illnesses brought on by oxidative stress (Zafra-Stone et al, 2007)

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