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

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.

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.…”

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

“…Studies carried out in Brazil, Argentina and Chile showed respectively antioxidant activity of 66.44%, 67.71% and 55.25% [49], showing a very similarity with the results found in our study. Other regions of the world showed antioxidant activity around 71.30 to 83.53% for wines from the Balkan region [50] and 54.6 to 82.6% for red wines from Croatia [53]. Therefore, the results of these studies allow considering that the wines analyzed in this study have good antioxidant activity or free radical sequestration.…”

“…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]. On the other hand, solvents, preservatives and excessive alcoholic additives can influence the quantification of phenolic compounds and antioxidant activity as demonstrated by [11,50].…”

Alcohol and the digestive system – should it always be blamed?

“…Okazało się, że systematyczne picie umiarkowanych ilości napojów alkoholowych, zwłaszcza czerwonego wina, ma działanie ochronne przed zakażeniem H. pylori [104][105][106]. Najnowsze badania dokumentują, że za przeciwbakteryjne działanie czerwonego wina wobec H. pylori odpowiadają zawarte w nim antocyjaniny oraz związki polifenolowe, głów-nie resweratrol [107][108][109].…”