Antioxidant Composition of a Selection of Italian Red Wines and Their Corresponding Free-Radical Scavenging Ability
This study correlates the antioxidant composition profiles and the overall antioxidant capacities of 36 Italian red wine samples. The samples were fully characterized by chromatographic and spectrophotometric techniques. The overall antioxidant capacity was determined by titrating a solution of the...
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| Format: | Article |
| Language: | English |
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Wiley
2016-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2016/4565391 |
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| author | Claudio Cassino Valentina Gianotti Federica Bonello Christos Tsolakis Maria Carla Cravero Domenico Osella |
| author_facet | Claudio Cassino Valentina Gianotti Federica Bonello Christos Tsolakis Maria Carla Cravero Domenico Osella |
| author_sort | Claudio Cassino |
| collection | DOAJ |
| description | This study correlates the antioxidant composition profiles and the overall antioxidant capacities of 36 Italian red wine samples. The samples were fully characterized by chromatographic and spectrophotometric techniques. The overall antioxidant capacity was determined by titrating a solution of the semistable free radical DPPH (1,1-diphenyl-2-picrylhydrazyl) with each wine sample followed by Electron Paramagnetic Resonance (EPR) spectroscopy and then measuring the resulting decrease in DPPH-signal. The antioxidant activities of the samples were expressed as (+)-catechin equivalents and related to their antioxidant composition profiles. Samples with a high polyphenol content showed a high DPPH scavenging ability as well. Seven well-defined groups, mainly constituted by wines coming from the same cultivar, were evidenced by PCA analysis. Alcohol content and pH did not influence the wine DPPH scavenging ability. The most important variables contributing to the wines’ antioxidant power are total flavonoid, total phenol, and proanthocyanidin indices together with fertaric acid, trans-caftaric acid, trans-coutaric acid, and both quercetin glucoside and quercetin glucuronide. EPR is demonstrated to be faster than the other analytical methods (spectrophotometric and chromatographic analyses) to determine the wine overall antioxidant activity. |
| format | Article |
| id | doaj-art-c3eaeefc89b14c8e94e9bd8ebf4879b4 |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2016-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-c3eaeefc89b14c8e94e9bd8ebf4879b42025-02-03T05:50:20ZengWileyJournal of Chemistry2090-90632090-90712016-01-01201610.1155/2016/45653914565391Antioxidant Composition of a Selection of Italian Red Wines and Their Corresponding Free-Radical Scavenging AbilityClaudio Cassino0Valentina Gianotti1Federica Bonello2Christos Tsolakis3Maria Carla Cravero4Domenico Osella5Dipartimento di Scienze e Innovazione Tecnologica, Università degli Studi del Piemonte Orientale, Viale T. Michel 11, 15121 Alessandria, ItalyDipartimento di Scienze e Innovazione Tecnologica, Università degli Studi del Piemonte Orientale, Viale T. Michel 11, 15121 Alessandria, ItalyCREA Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria, Centro di Ricerca per l’Enologia, Via P. Micca 35, 14100 Asti, ItalyDipartimento di Scienze e Innovazione Tecnologica, Università degli Studi del Piemonte Orientale, Viale T. Michel 11, 15121 Alessandria, ItalyCREA Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria, Centro di Ricerca per l’Enologia, Via P. Micca 35, 14100 Asti, ItalyDipartimento di Scienze e Innovazione Tecnologica, Università degli Studi del Piemonte Orientale, Viale T. Michel 11, 15121 Alessandria, ItalyThis study correlates the antioxidant composition profiles and the overall antioxidant capacities of 36 Italian red wine samples. The samples were fully characterized by chromatographic and spectrophotometric techniques. The overall antioxidant capacity was determined by titrating a solution of the semistable free radical DPPH (1,1-diphenyl-2-picrylhydrazyl) with each wine sample followed by Electron Paramagnetic Resonance (EPR) spectroscopy and then measuring the resulting decrease in DPPH-signal. The antioxidant activities of the samples were expressed as (+)-catechin equivalents and related to their antioxidant composition profiles. Samples with a high polyphenol content showed a high DPPH scavenging ability as well. Seven well-defined groups, mainly constituted by wines coming from the same cultivar, were evidenced by PCA analysis. Alcohol content and pH did not influence the wine DPPH scavenging ability. The most important variables contributing to the wines’ antioxidant power are total flavonoid, total phenol, and proanthocyanidin indices together with fertaric acid, trans-caftaric acid, trans-coutaric acid, and both quercetin glucoside and quercetin glucuronide. EPR is demonstrated to be faster than the other analytical methods (spectrophotometric and chromatographic analyses) to determine the wine overall antioxidant activity.http://dx.doi.org/10.1155/2016/4565391 |
| spellingShingle | Claudio Cassino Valentina Gianotti Federica Bonello Christos Tsolakis Maria Carla Cravero Domenico Osella Antioxidant Composition of a Selection of Italian Red Wines and Their Corresponding Free-Radical Scavenging Ability Journal of Chemistry |
| title | Antioxidant Composition of a Selection of Italian Red Wines and Their Corresponding Free-Radical Scavenging Ability |
| title_full | Antioxidant Composition of a Selection of Italian Red Wines and Their Corresponding Free-Radical Scavenging Ability |
| title_fullStr | Antioxidant Composition of a Selection of Italian Red Wines and Their Corresponding Free-Radical Scavenging Ability |
| title_full_unstemmed | Antioxidant Composition of a Selection of Italian Red Wines and Their Corresponding Free-Radical Scavenging Ability |
| title_short | Antioxidant Composition of a Selection of Italian Red Wines and Their Corresponding Free-Radical Scavenging Ability |
| title_sort | antioxidant composition of a selection of italian red wines and their corresponding free radical scavenging ability |
| url | http://dx.doi.org/10.1155/2016/4565391 |
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