Free Radical Scavenging Activity and Anthocyanin Profile of Cabernet Sauvignon Wines from the Balkan Region

Blaga Radovanović,Aleksandra Radovanović

doi:10.3390/molecules15064213

Abstract

The present study is focused on anthocyanin derivatives characterizing the antioxidant activity of Cabernet Sauvignon wines produced from different vineyard regions in the Balkans. These bioactive compounds were quantified with a high performance liquid chromatography (HPLC)-diode array detection (DAD) method. The antiradical activity was estimated by the ability of the wine to scavenge the stable 2,2`-diphenyl-1-picrylhydrazyl free radical (DPPH•). The results show that the total anthocyanin content varied from 205.88 to 1940.28 mg/L, depending on agroclimatic factors and the enological practices of the corresponding vineyard region. The most prominent antocyanin in all investigated Cabernet Sauvignon wines was malvidin-3-O-monoglucoside, which accounted for 50.57% of total content, followed by its acetyl derivatives, 15.45%, and p-coumaryl derivatives 5.66%. The relationship between the anthocyanin derivatives and free radical scavenging activity is discussed. A high correlation between total anthocyanin content and DPPH· scavenging ability of tested wines was confirmed (r2 = 0.9619). The significant correlations were obtained between antiradical activity and the sum of 3-monoglucoside (r2 = 0.95594), the sum of 3-acetyl-3-glucoside (r2 = 0.9728) and the sum of p-coumaryl-3-glucoside (r2 = 0.8873) of wine samples. It can be concluded that, the anthocyanin composition can be used as biochemical marker for the authenticity of red grape cultivar and their corresponding single-cultivar wine.

Highlights

Anthocyanins, extracted from the skins of grapes during crushing, pressing, and fermentation are major components responsible for red wine color
It can be concluded that, the anthocyanin composition can be used as biochemical marker for the authenticity of red grape cultivar and their corresponding single-cultivar wine
Recent studies indicate that consumption of the small amounts of red wine on a regular base reduce the risk of coronary heart disease, and atherosclerosis, and this benefit is ascribed to the antioxidant properties of the polyphenolic compounds [3,4]

Summary

Introduction

Anthocyanins, extracted from the skins of grapes during crushing, pressing, and fermentation are major components responsible for red wine color. The concentration and composition of anthocyanins in red wine grapes vary with species, variety, season, and a wide range of environmental and management factors such as climate, soil conditions and weather. On the other hand, winemaking conditions play an important role in the extraction of anthocyanins from grape and in their further stability in wine: the time of maceration and fermentation in contact with the grape skins and seeds, pressing, maturation, fining and aging conditions [2,29]. Recent studies indicate that consumption of the small amounts of red wine on a regular base reduce the risk of coronary heart disease, and atherosclerosis, and this benefit is ascribed to the antioxidant properties of the polyphenolic compounds [3,4]. In vitro and in vivo research trials, anthocyanins have demonstrated noticeable ability to reduce cancer cell proliferation and to inhibit tumor formation [5,6,7]

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Conclusion