original articleIssue 21 (4) 2022 pp. 343-357
Olga S. Arvaniti1,2,3, Ageliki Tsolou1, Eleni Sakantani1, Sotiria Milla1, Eftyhia Kallinikou1, Filio Petsini1,4, Maria Choleva1,4, Maria Detopoulou1,4, Elizabeth Fragopoulou4, Yiannis Samaras1
2Department of Chemical Engineering, University of Patras, Greece
3Department of Agricultural Development, Agrofood and Management of Natural Resources, National and Kapodistrian University, Greece
4Department of Nutrition-Dietetics, School of Health Science and Education, Harokopio University, Greece
Quality characteristics, polyphenol profile and antioxidant capacity in red, rosé and white monovarietal wines from Ionian Islands of Greece
Background. Wine is one of the oldest traditional alcoholic beverages consumed worldwide. In addition, red and white wines are an excellent source of antioxidant compounds. Numerous studies have focused on the analysis of phenolic acids and flavonoids of several wines originating from organic and conventional cultivars growing grapes. However, to the authors best knowledge, there are no research papers dealing with the phenolic content of wines made on the Ionian Islands so far.
Materials and methods. The amount of total phenolics, total flavonoids, total anthocyanins, total tannins, the concentrations of individual phenolic compounds, as well as the antioxidant capacity, were used synergistically to assess the compositional profile of eleven monovarietal wines.
Results. As expected, red wines exhibited the strongest antioxidant profile. Vertzami was the richest variety in total phenols and antioxidant capacity, followed by the Avgoustiatis variety and Mavrodaphne variety. Regarding white wines, Thiako white had the highest total phenolic values, while Robola rosé contained a similar total phenolic content as the white varieties. A highly positive correlation between the antioxidant capacity and polyphenol composition expressed as total phenolic, total flavonoid, total anthocyanin and total tannin content, was observed. Last, gallic acid and tyrosol were two of the major phenolic compounds detected in all tested wines.
Conclusion. Our findings revealed that the amounts of phenolic contents and antioxidant activity vary significantly in different types of wines. The observed differences could be related to a range of variables such as geographical origin, aging, climate and the vinification techniques.
Keywords: wine, polyphenols, antioxidant activity, color, quality control
|MLA||Arvaniti, Olga S., et al. "Quality characteristics, polyphenol profile and antioxidant capacity in red, rosé and white monovarietal wines from Ionian Islands of Greece." Acta Sci.Pol. Technol. Aliment. 21.4 (2022): 343-357. https://doi.org/10.17306/J.AFS.2022.1091|
|APA||Arvaniti O. S.,Tsolou A., Sakantani E., Milla S., Kallinikou E., Petsini F., Choleva M., Detopoulou M., Fragopoulou E., Samaras Y. (2022). Quality characteristics, polyphenol profile and antioxidant capacity in red, rosé and white monovarietal wines from Ionian Islands of Greece. Acta Sci.Pol. Technol. Aliment. 21 (4), 343-357 https://doi.org/10.17306/J.AFS.2022.1091|
|ISO 690||ARVANITI, Olga S., et al. Quality characteristics, polyphenol profile and antioxidant capacity in red, rosé and white monovarietal wines from Ionian Islands of Greece. Acta Sci.Pol. Technol. Aliment., 2022, 21.4: 343-357. https://doi.org/10.17306/J.AFS.2022.1091|