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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/70883521:28160/23:63569604

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2023

Kód důvěrnosti údajů

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

Název periodika

Agriculture

ISSN

2077-0472

e-ISSN

—

Svazek periodika

13

Číslo periodika v rámci svazku

7

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

18

Strana od-do

—

Kód UT WoS článku

001060702700001

EID výsledku v databázi Scopus

2-s2.0-85175093814