Abstract
Polyphenol compounds present in high quantity in wines are well-known to have potent cardio-protective properties through several biological mechanisms including antioxidant activity. A large number of methods have been developed for evaluating the antioxidant capacity of food matrices. Most of them have, however, the disadvantage of being time consuming and require specific analytical protocols and devices. In the present study, we present the electrochemical PAOT (Pouvoir Antioxydant Total)-Liquid® Technology which can be easily used by winemakers for evaluating antioxidant activity of wine during all steps of making process. The methodology is based on the measurement of electric potential variation resulting from chemical reactions between wine polyphenols and a free radical mediator M• as source of oxidants. Total antioxidant activity as estimated by the PAOT-Liquid® activity was 6.8 fold higher in red wines (n = 14) when compared to rosé (n = 3) and white (n = 3) wines bought in a commercial market. Moreover, PAOT-Liquid® activity was highly correlated with total polyphenols content (TPC) of all wines (r = 0.9540, p < 0.0001) and the classical DPPH (2,2-diphenyl-1-picryhydrazyl) assay which is often used for evaluating antioxidant capacity of food matrices (r = 0.9102, p < 0.0001).
Highlights
A large number of studies have evidenced that oxidative stress plays a key role in the development of several pathologies including cardiovascular, neurological and inflammatory diseases, cancer and diabetes [1]
We present the PAOT-Liquid® technology which is able to measure the total antioxidant capacity of wine, and indirectly their total polyphenol content (TPC), thanks to a fast electrochemical application
When compared to classical DPPH or ORAC assays which require long and fastidious protocols [24], the determination of antioxidant capacity of wines evaluated by the PAOT-Liquid® Technology was achieved within 10 min and without requiring analytical systems such as spectrophotometers or plaque readers, rendering the method accessible to the winemaker himself
Summary
A large number of studies have evidenced that oxidative stress plays a key role in the development of several pathologies including cardiovascular, neurological and inflammatory diseases, cancer and diabetes [1]. Jones has defined oxidative stress as an imbalance between reactive oxygen species or ROS (including free radical and non-free radical species) and antioxidants in favor of the formers, leading to a disruption of the redox signaling and/or molecular damage to lipids, proteins and DNA [2]. The potential health benefits of polyphenols were first highlighted by the Zutphen’s study, which evidenced an inverse relationship between intake in diet flavonoids and the risk of developing cardiovascular diseases [3]. The adhesion to the Mediterranean diet known for its richness in polyphenols is well recognized to be a guarantee of good cardiovascular health [4,5].
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