Phenolic Content and Antioxidant Activity of Slovak Varietal Wines of Muscat Type

Abstract

Grapes and wine are important sources of antioxidants in human diet. Phenolic substances contained in grapevine berries belong to an important group of natural substances that get into wine in the process of wine making. Polyphenols and flavonoids are primarily accountable for the colour and taste of the wine, they affect the perception of bitterness and acerbity. They also have antioxidant properties, thus have a positive effect on human health. Health benefits of polyphenolic substances from wine may be associated with a wide range of biological processes. Thanks to the development of modern analytical methods, wine is constantly being researched in terms of the content of antioxidants, and its importance to human health. Sixteen Slovak white wines of Muscat type produced in different geographical regions were analysed in this study. The object of this work was to determine total polyphenol content and total flavonoid content, and to evaluate antioxidant effects of quality wines of Muscat varieties produced in Slovakia. Antioxidant activity, total polyphenol content, and total flavonoid content of particular wines is described in the study. Studied characteristics were analysed by UV-VIS spectrometry method. Muscat wines showed weak to high antioxidant activity, ranging from 25.2% inhibition of DPPH to 67.7% inhibition of DPPH. Average antioxidant activity was 38.7% inhibition of DPPH. Total polyphenol content in the Muscat type varietal wines varied from 262.1 GAE.L-1 to 568.3 GAE.L-1. Average total polyphenol content was 382.13 GAE.L-1. The content of total flavonoids in Muscat type varietal wines ranged from 24.8 mg CE.L-1 to 169.1 mg CE.L-1. Average total flavonoid content was 100.5 mg CE.L-1.

Chemical Composition of White Wines Produced from Different Grape Varieties and Wine Regions in Slovakia

“…In comparison with the chardonnay wines from Montenegro (TPC 226 mg GAE L −1 ) [47], the content in Slovak chardonnay wines was higher in more than 100 mg GAE L −1 . Our results are also in agreement with experiments by Bajčan et al [30] and Čéryová et al [31], who examined the antioxidant activity, total phenolic and flavonoid contents in monovarietal wines of Welschriesling, chardonnay. According to their results, Slovak white wines were high in polyphenols (average content was 303.2 mg GAE.L−1 in Welschriesling, resp.…”

“…In our study, all wines presented relatively high values for the antioxidant activity, ranged between 51.06 and 72.53% of inhibition of DPPH (average: 63.30% for chardonnay, 58.62% for pinot blanc and 64.45 for pinot gris wines). Our results for antioxidant activity were correlated with previously published data for white wines [30,31,48]. According to several studies, polyphenolic compounds have shown a different behaviour towards DPPH free radical, both in terms of capacity and rate of scavenging [49,50].…”

“…During the last decade many studies have been performed in the analysis of phenolic compounds in wines, as well as organic acids and sugars. With regard to Slovak white wines, limited data on the total phenolics and antioxidant properties are available [30][31][32]. By current knowledge, there is no similar survey of white wines in Slovakia that reports such a comparison of white wine varieties according to potential chemical descriptors in relation to geographic origin.…”

The Influence of Sulfur Dioxide Concentration on Antioxidant Activity, Total Polyphenols, Flavonoid Content and Individual Polyphenolic Compounds in White Wines during Storage

“…The TPC content in white wine was determined by Mitrevska et al (2020) as 169.48 to 434.27 mg•L −1 in studied samples of white wine from north Macedonia [31]. Čeryová (2021) examined muscat cultivars of grapevines from Slovenia, determining a content of 226.80 to 568.30 mg•L −1 [32]. Snopek et al (2018) determined values of 203.06 (Riesling) up to 445.45 mg GAE•L −1 in white wine originating from the territory of Moravia [8].…”