Abstract
This study evaluated the antioxidant capacity, total phenol content, and sensory profile of selected Greek wines made from Vitis vinifera L. c.v. Moschofilero in two consecutive vintages, treated with powdered Hippophae rhamnoides L. leaves (HRL). Radical Scavenging activity, reducing power, total phenol content (TPC), and color intensity increased in a linear manner in relation to HRL treatments. Indicatively the addition of 0.8 g/L of HRL increased the radical scavenging activity as determined via the inhibition of the 2,2-diphenyl-1- picrylhydrazyl (DPPH) radical from 28.4 to 55.8% in comparison to the initial values. Equally the reducing power as determined by the ferric reducing antioxidant power (FRAP) assay increased from 35.3 to 62.1%, and total phenol content values increased from 11% to 23.7% and the color intensity increased from 39.9 to 50.7%. The main oenological attributes examined, remained unchanged after the HRL addition. The addition of up to 0.4 g/L of HRL did not have a major impact on the organoleptic characteristics of the wines tasted whereas concentrations higher than 0.8 g/L were not considered beneficial. Results denote that the addition of H. rhamnoides leaves to white wines contributes positively to the overall antioxidant capacity and could be used if authorized as an antioxidant agent in wines vinified in the absence of or in synergy with sulphur dioxide.
Highlights
IntroductionThe antioxidant capacity of wines is mainly attributed to flavonoid and non-flavonoid compounds [1,2,3]
Wine is considered as one of the most important dietary sources of antioxidants for the human body.The antioxidant capacity of wines is mainly attributed to flavonoid and non-flavonoid compounds [1,2,3]macerated and/or produced during the alcoholic fermentation even though in certain cases the contribution of exogenous added antioxidants such as SO2 and ascorbic acid has been found higher than the naturally existing antioxidants [4,5]
Total and volatile acidity, pH and sugar are in accordance with previously published data for Greek white wines [46,47]
Summary
The antioxidant capacity of wines is mainly attributed to flavonoid and non-flavonoid compounds [1,2,3]. Macerated and/or produced during the alcoholic fermentation even though in certain cases the contribution of exogenous added antioxidants such as SO2 and ascorbic acid has been found higher than the naturally existing antioxidants [4,5]. The polyphenolic content in white wines is generally lower than red wines, consisting mainly of hydroxycinammic acids which are significantly crucial in oxidation related issues such as browning and flavor deterioration [6]. The contribution of the polyphenolic content on the overall antioxidant capacity in wines with sulphur dioxide additions (further down referred to as conventional) is often overestimated due to the presence of sulphur dioxide [7].
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