Abstract
Wine contains natural antioxidants such as phenolic compounds also known as bioactive compounds. Samples of commercially available Greek wines were analyzed in order to determine this phenolic content. For the analysis, Reversed Phase-High Performance Liquid Chromatography (RP-HPLC) coupled with a multiwavelength Ultraviolet/visible (UV/vis) detector was used. The most abundant phenolic substances detected were (+)-catechin (13.5-72.4 mg L-1 ), gallic acid (0.40-99.47 mg L-1) and caffeic acid (0.87-33.48 mg L-1). The principal component analysis (PCA) technique was used to study differentiation among wines according to their production area. Red wines contained more phenolic substances than white ones. Differences of the phenolic composition in wines of the same cultivar were investigated too.
Highlights
Polyphenols are secondary metabolites naturally present in wine grapes and/or produced during the wine making process
principal component analysis (PCA) was employed by using the software Statistica v6.0 SR, to distinguish wines based on their phenolic composition
Phenolic compounds constitute a diverse group of secondary metabolites which are present in both grapes and wines
Summary
Polyphenols are secondary metabolites naturally present in wine grapes and/or produced during the wine making process They are responsible for the colour, flavour, astringency and hardness of wines as well as for their antioxidant properties (Makris, Psarra, Kallithraka, & Kefalas, 2003; Seruga, Novak, & Jakobek, 2011; Kallithraka, Kim, Tsakiris, Paraskevopoulos, & Soleas, 2011). Phenolics act as: a) metal chelators (Hider, Liu, & Khodr, 2001), b) antimutagens and anticarcinogens (Ferguson, 2001; He, Sun, & Pan, 2008), c) antimicrobial agents (Nychas, Tassou, & Skandamis, 2003; Rodriguez Vaquero, Alberto, & Manca de Nadra, 2007) and d) clarifying agents (Ferreira, PicarraPereira, Monteiro, Loureiro, & Teixeira, 2001).
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