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Abstract
Today, good food criteria also include healthy capacity. So, the wine on our table should not only have good organoleptic qualities, but should be characterized by a high healthy potential. For the first time, extensive research was conducted on commercial red wine grape varieties cultivated in different Bulgarian regions in two consecutive years. Antioxidants, including trans-resveratrol, quercetin, and total phenolic content and antioxidant potential in wine grapes and wines were determined by HPLC, UV, and NIR methods. The results obtained showed similar concentration levels compared to the same varieties, produced in other countries. Trans-resveratrol showed the greatest contribution to the radical scavenging capacity. The factor with largest impact on the content of the tested substances was definitely the variety. Among agro-meteorological condition, temperature amplitude, rain fall, and UV irradiation before ripening had strong influences. Maintaining the balance between the level of synthesized and degraded and captured antioxidants during the wine making process was crucial to preserving the antioxidant properties of the final wine product. NIR spectroscopy showed very good accuracy of determination of trans-resveratrol, quercetin, total phenolic content, and the antioxidant activity of tested grape varieties and red wines. It could be a promising technique in the quantification of their antioxidant parameters.
Highlights
The plants produce de novo compounds with small molecules called phytoalexins
Trans-resveratrol (t-RVT) belongs to the stilbene polyphenol subgroup and is potentially responsible for the “French paradox”—the French suffer relatively seldom from coronary heart disease, their diet is rich in saturated fats [3]
The results obtained in the present study confirm this statement: for one and the same region t-RVT amount degreased in the following order
Summary
The plants produce de novo compounds with small molecules called phytoalexins (from Greek phytos—“plant” and alekein—”fend off”). These secondary metabolites are responsible for the plant protection against diverse biotic and abiotic factors, like bacteria, fungi, and UV-irradiation [1]. Produced by vine substance called phenolic compounds, these known bio-antioxidants have a high potential [2]. Trans-resveratrol (t-RVT) belongs to the stilbene polyphenol subgroup and is potentially responsible for the “French paradox”—the French suffer relatively seldom from coronary heart disease, their diet is rich in saturated fats [3]. A number of studies, reviewed by Novelle et al, on its influence on the human health as dietary supplement, demonstrated diverse bio-activities like antioxidant, cardio protective, anti-cancer, anti-diabetic, and anti-inflammatory agents [4]
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