Phenolic Profile and Antioxidant Capacity of Ten Dry Red Wines from Two Major Wine-producing Regions in China

Feng-Mei Zhu,Peng-Bao Shi,Feng-Ying Li,Bin Du

doi:10.19026/ajfst.6.33

Abstract

Ten dry red wines, produced two major wine-producing regions from China-Changli in Hebei Province and Yantai in Shandong Province, were examined in this study. The antioxidant activities of wines were measured by different analytical methods: 2, 2-Diphenyl-1-Picrylhydrazyl (DPPH) radical scavenging activity, 2, 2-azino-di-(3-ethylbenzothialozine-sulphonic acid) (ABTS) radical scavenging activity and Ferric Reducing Antioxidant Power (FRAP). Furthermore, total phenols, total flavonoids and seven individual phenolic compounds (Gallic acid; Catechin; Chlorogenic acid; Caffeic acid; Ferulic acid; Rutin and Morin) of wines were also determined. The results showed that sample 9 (College dry red wine, Cabernet Sauvignon, 2011) contained the highest total phenol content, up to 2131 mg/L; sample 7 (Great Wall dry red wine, Cabernet Sauvignon, Yantai) contained the highest total flavonoids, up to 1282 mg/L. Seven individual phenolics in wine samples were detected by Reverse Phase High Performance Liquid Chromatography (RP-HPLC). Different types of dry red wine polyphenols on DPPH scavenging rate from 78.88 to 98.55%, the highest FRAP scavenging activity was up to 222.66 &mumol/L, the lowest was 189.51 &mumol/L, different types of wine polyphenols have high ABTS scavenging activity. The current findings will provide useful information for evaluating the wine quality and for educating consumers to choose specific dry wine for specific health-promoting effects.

Highlights

The wine industry is growing and the wine market has a wider space to develop in China (Li et al, 2009)
The results indicated that sample 9 and 2 contained high concentrations of total phenolics
It was well known that the composition of phenolics in wines varied with grape variety, species, seasons, environment and management factors

Summary

Introduction

The wine industry is growing and the wine market has a wider space to develop in China (Li et al, 2009). The compositions and properties of grape wine are related to the wine origin and age. Epidemiological evidence indicates that the moderate consumption of wines reduces the incidence of Coronary Heart Disease (CHD), atherosclerosis and platelet aggregation (Tedesco et al, 2000). This greater protection may be due to the phenolic components of wines, which are abundant in the red wine, since they behave as reactive oxygen speciesscavengers and metal-chelators. The most commonly used antioxidant capacity assays include reducing power, determination of total phenols, 2, 2-azino-di-(3-ethylbenzothialozine-sulphonic acid) (ABTS assay), 2, 2-diphenyl-1-picrylhydrazyl (DPPH assay), hydroxyl radical-scavenger activity, superoxide radical-scavenger activity and lipid per oxidation inhibition. To fully elucidate a full profile of antioxidant capacity, different antioxidant capacity assays may be needed (Li et al, 2009)

Objectives

Methods

Results