Effect of Hippophae rhamnoides L. Leaves Treatment on the Antioxidant Capacity, Total Phenol Content and Sensory Profile of Moschofilero Wines Vinified with and without Added Sulphites

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.

Sea Buckthorn Leaf Powders: The Impact of Cultivar and Drying Mode on Antioxidant, Phytochemical, and Chromatic Profile of Valuable Resource

“…These compounds predominate the phenolic profile in all the cultivars tested and were determined to have 1.5-fold greater reduction activity, compared to radical scavenging. Our results are in agreement with Sne et al, 2013 [ 21 ], and Tzachristas et al, 2020 [ 41 ], as they determined significantly greater FRAP values, compared to DPPH in the leaves of HR [ 21 , 41 ]. In vitro antioxidant assays cannot be interpolated to the occurring effect in vivo; nevertheless, they elucidate the potential of antioxidant active compounds to express their effects in different modes of action.…”

“…The selection of antioxidant activity methods should be based on their mechanisms of action, and due to the complexity of phytochemicals, at least two methods should be implemented [ 5 , 40 ]. However, other components present in the HR leaves, such as ascorbic acid, tocopherols, and carotenoids, contribute to the antioxidant activity, as well [ 20 , 22 , 30 , 41 ]. Gornas et al, 2014 [ 39 ], determined that lipophyllic antioxidants, such as carotenoids and tocopherols have been retained to a greater extent using freeze-drying technique, compared to conventional drying.…”

“…Furthermore, raw materials of HR are void of ascorbic acid oxidase, which ensures the retention of ascorbic acid in dried products [ 10 ]. The HR leaf powders have great potential as a functional antioxidative ingredient in the vinification process [ 41 ]. HR leaf extracts, compared to green tea in cell cultures, increase glutathione levels, which causes intracellular redox homeostasis [ 9 ].…”

Towards the Optimization of Microwave-Assisted Extraction and the Assessment of Chemical Profile, Antioxidant and Antimicrobial Activity of Wine Lees Extracts

“…Following the trend of the TPC results, sample 15 (Moschofilero variety) presented the highest antiradical activity of white wine lees ( Table 3 ) in accordance with similar studies results [ 34 , 35 ]. Among the red wine lees extracts, Sample 19 (Merlot variety) presented the lowest antiradical activity, while Sample 20 (Merlot variety) and 21 (Cabernet variety) the highest antiradical activity [ 36 , 37 ] ( Table 3 ).…”

Phytochemistry, health benefits, and food applications of sea buckthorn (Hippophae rhamnoides L.): A comprehensive review

“…The reducing ability of white wine, as measured by the amount of reduced ferric ion in an antioxidant power assay, increased from 35.3 to 62.1% with the addition of sea buckthorn. The total phenolic content of white wine increased from 11 to 23.7% and the color intensity increased from 39.9 to 50.7%, which contributed to the antioxidant capacity of the wines without sulfites ( 97 ). Sea buckthorn leaves have significant antioxidant capacity ( 98 ), and can be used as an alternative to increase the antioxidant capacity of wines.…”