The influence of sulfur dioxide concentration on antioxidant activity, total polyphenols, flavonoid content and individual polyphenolic compounds in white wines during storage

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F23%3A63569604" target="_blank" >RIV/70883521:28110/23:63569604 - isvavai.cz</a>

Alternative codes found

RIV/70883521:28160/23:63569604

Result on the web

<a href="https://www.mdpi.com/2077-0472/13/7/1439" target="_blank" >https://www.mdpi.com/2077-0472/13/7/1439</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/agriculture13071439" target="_blank" >10.3390/agriculture13071439</a>

Result language

angličtina

Original language name

The influence of sulfur dioxide concentration on antioxidant activity, total polyphenols, flavonoid content and individual polyphenolic compounds in white wines during storage

Original language description

Wines represent a rich source of bioactive compounds, especially polyphenolic compounds, which mostly contribute to the antioxidant activity. Sulfur dioxide (SO2) has mostly been used as a preservative in winemaking to prevent oxidation during storage. The aim of this paper is to evaluate the changes in SO2 levels and the influence of sulfur dioxide addition at seven different concentrations on the antioxidant activity (detected by DPPH-2,2-diphenyl-1-picrylhydrazyl and the ABTS Trolox equivalent antioxidant capacity methods), total polyphenols, flavonoid content and individual polyphenolic compounds (determined by the HPLC high-performance liquid chromatography method) of white wines during 5 months of storage. The assayed sulfur dioxide concentrations show a decreasing tendency with time, with a final decrease of more than 50% in comparison with the start of the experiment. Between the first and second measurements, the average decrease in sulfur dioxide was 16%. In the following interval, it was found that the maximum decline in SO2 was 26%. The changes in SO2 levels cannot be considered statistically significant. At the same time, we observed a decreasing tendency in the TPC content during storage. The antioxidant activity determined by the DPPH method at the beginning of the experiment ranged from 116.75 up to 270.62 mg &amp; BULL;L-1, while the antioxidant activity increased with sulfur dioxide concentration. The AA detected by the ABTS method displayed a decreasing tendency during storage. In the case of the TFC content, we observed a significant influence of sulfur dioxide on the concentration. No addition or addition of high SO2 concentrations negatively influenced the flavonoid content in the samples. During storage, we observed a highly variable content of phenolic compounds in relation to SO2 addition. The most abundant compounds were chlorogenic acid, caffeic acid and epigallocatechin.

Czech name

—

Czech description

—

Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2023

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Agriculture

ISSN

2077-0472

e-ISSN

—

Volume of the periodical

13

Issue of the periodical within the volume

7

Country of publishing house

CH - SWITZERLAND

Number of pages

18

Pages from-to

—

UT code for WoS article

001060702700001

EID of the result in the Scopus database

2-s2.0-85175093814