Antioxidant activity, phenolic content and colour of the Slovak cabernet sauvignon wines

Abstract

Antioxidants are specific substances that oxidize themselves and in this way they protect other sensitive bioactive food components against destruction. At the same time, they restrict the activity of free radicals and change them to less active forms. Grapes and wine are a significant source of antioxidants in human nutrition. One of the most important group occuring in grapes and wines are polyphenols. Many of phenolic compounds have been reported to have multiple biological activities, including cardioprotective, anti-inflammatory, anti-carcinogenic, antiviral and antibacterial properties attributed mainly to their antioxidant and antiradical activity. Therefore, it is important to know the content of polyphenols and their antioxidant effects in foods and beverages. Twenty-eight Cabernet Sauvignon wine samples, originated from different Slovak vineyard regions, were analyzed using spectrophotometry for the content of total polyphenols, content of total anthocyanins, antioxidant activity and wine colour density. Determined values of antioxidant activity in observed wines were within the interval 69.0 -84.2% inhibition of DPPH (average value was 78.8% inhibition of DPPH) and total polyphenol content ranged from 1,218 to 3,444 mg gallic acid per liter (average content was 2,424 mg gallic acid.L -1 ). Determined total anthocyanin contents were from 68.6 to 430.7 mg.L -1 (average content was 220.6 mg.L -1 ) and values of wine colour density ranged from 0.756 to 2.782 (average value was 1.399). The statistical evaluation of the obtained results did not confirm any linear correlations between total polyphenol content, resp. total anthocyanin content and antioxidant activity. The correlations between total polyphenol content and total anthocyanin content, resp. the content of total anthocyanins and wine colour density were strong. The results confirmed very strong correlations between wine colour density and total polyphenol content, resp. antioxidant activity.

Phenolic Composition, Chromatic Parameters and Antioxidant Activity “in vitro” in Tropical Brazilian Red Wines

“…The significant differences (p<0.05) in the antioxidant activity in the Syrah wines of the 2013 and 2014 harvests in this study, contradict the findings in Slovak cabernet sauvignonred wine analysis for the determination of antioxidant activity that did not present significant differences (p=0.05) [35]. However, studies from South American red wines emphasized that the effectiveness of antioxidants is dependent on the energy required to provide dissociations between oxygen and phenolic hydrogen, pH, reduction potential, solubility, structure and antioxidant radical location (group -OH) [49].…”

“…The content of totoal anthocyanins found in our study ( Figure 1C), agree with previous study [35] for the Cabernet Sauvignon cultivar, which are lower than the findings in this study for the same cultivars [22].…”

“…These values are higher than the mean values found in our study. However, our results are superior to those found in samples of Cabernet Sauvignon wines from several areas of Slovakia that had free radical sequestering activity ranging from 69.0% to 84.2% [35]. The antioxidant capacity of Turkish red wines when compared to wines from Spain, Portugal and California showed better antioxidant activity between 18.1% to 22.6% [52].…”

“…The values for tonality of the wines of the present study vary from 0.72 to 1.01, being very similar to the European wines from of Cabernet Sauvignon of the region of Slovakia [35] The diversity of results between the studies may be due to the great variation among the samples, since they are quite heterogeneous in relation to the type of grape, cultivar and crop [34]. However, color is one of the main sensory qualities of red wine, with great importance, since it is the first element of appreciation observed by the consumer, being a characteristic usually associated with the beneficial properties for health.…”

Antioxidant Capacity of Anthocyanin Pigments

“…There is a significant concentration of flavonoids in red wines (>500 mg/L) and a very low one in white wines (<60 mg/L) [313][314][315]. In a study by Frankel et al [300], the relative antioxidant activity of 20 Californian wines was mainly correlated with the presence of cyanidin and malvidin 3-glucoside.…”