[en] Wines produced from various grape varieties present different properties affecting taste and color. The hypothesis was that grape genotype could have a deep impact on wine antioxidant properties and phenolic composition. But in this study on 38 different wines of 4 main grape varieties, large variability in the levels of individual phenolic compounds as well as in antioxidant capacity was observed in each grape variety. Comparisons of the wine varieties based on their individual phenolic profile (flavonols, anthocyanidins, flavan-3-ols, phenolic acids, resveratrol…) and antioxidant capacities (ORAC, DPPH, hemolysis, ESR, total phenolics) showed limited differences. An exception was the group of wines made from the grape variety Pinot Noir, in which the range of phenolic compounds was different from the other wines: anthocyanidins (87 mg L-1, 119 to 206 mg L-1 in other grape varieties) and flavonols (17 mg L-1, 20 to 57 mg L-1in others except Primitivo) showed lower levels while flavanols (327 mg L-1, 152 to 244 mg L-1 in others) and phenolic acids (161 mg L-1, 103 to 152 mg L-1 in others) showed levels higher than in the other wines. This different profile was associated with a lower antioxidant capacity (i.e. mean ORAC value: 20988 for Pinot Noir, 27820 to 33651 for others).
Disciplines :
Agriculture & agronomy
Author, co-author :
Van Leeuw, Robin; CECOTEPE, 101, rue de Cockerill, B-4100 SERAING, Belgium
Kevers, Claire ; Université de Liège - ULiège > Département des sciences de la vie > Département des sciences de la vie
PINCEMAIL, Joël ; Centre Hospitalier Universitaire de Liège - CHU > Chirurgie cardio-vasculaire
Defraigne, Jean-Olivier ; Université de Liège - ULiège > Département des sciences cliniques > Chirurgie cardio-vasculaire et thoracique
Dommes, Jacques ; Université de Liège - ULiège > Département des sciences de la vie > Biologie moléculaire et biotechnologie végétales
Language :
English
Title :
Antioxidant capacity and phenolic composition of red wines from various grape varieties: Specificity of Pinot Noir.
Publication date :
2014
Journal title :
Journal of Food Composition and Analysis
ISSN :
0889-1575
eISSN :
1096-0481
Publisher :
Academic Press, San Diego, United States - California
Antolovich M., Prenzler P.D., Patsalides E., McDonald S., Robards K. Methods for testing antioxidant activity. Analyst 2002, 127:183-198.
Atanacković M., Petrović A., Jović S., Bukarica L.G., Bursać M., Cvejić J. Influence of winemaking techniques on the resveratrol content, total phenolic content and antioxidant potential of red wines. Food Chemistry 2012, 131:513-518.
Baiano A., Terracone C., Gambacorta G., La Notte E. Phenolic content and antioxidant activity of primitivo wine: comparison among winemaking technologies. Journal of Food Science 2009, 74:C258-C267.
Burin V.M., Freitas Costa L.L., Rosier J.P., Bordignon-Luiz M.T. Cabernet Sauvignon wines from two different clones, characterization and evolution during bottle ageing. LWT - Food Science and Technology 2011, 44:1931-1938.
Careri M., Corradini C., Elviri L., Nicoletti I., Zagnoni I. Direct HPLC analysis of quercetin and trans-resveratrol in red wine, grape, and winemaking byproducts. Journal of Agricultural and Food Chemistry 2003, 51:5226-5231.
Castillo-Muñoz N., Gómez-Alonso S., García-Romero E., Hermosín-Gutiérrez I. Flavonol profiles of Vitis vinifera red grapes and their single-cultivar wines. Journal of Agricultural and Food Chemistry 2007, 55:992-1002.
Cheynier V., Arellano I.H., Souquet J.M., Moutounet M. Estimation of the oxidative changes in phenolic compounds of carignane during winemaking. American Journal of Enology and Viticulture 1997, 48:225-228.
Cheynier V., Dueñas-Paton M., Salas E., Maury C., Souquet J.M., Sarni-Manchado P., Fulcrand H. Structure and properties of wine pigments and tannins. American Journal of Enology and Viticulture 2006, 57:298-305.
Cliff M.A., King M.C., Schlosser J. Anthocyanin, phenolic composition, colour measurement and sensory analysis of BC commercial red wines. Food Research International 2007, 40:92-100.
Cortell J.M., Halbleib M., Gallagher A.V., Righetti T.L., Kennedy J.A. Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot Noir) anthocyanins. 2. Anthocyanins and pigmented polymers in wine. Journal of Agricultural and Food Chemistry 2007, 55:6585-6595.
De Nisco M., Manfra M., Bolognese A., Sofo A., Scopa A., Tenore G.C., Pagano F., Milite C., Russo M.T. Nutraceutical properties and polyphenolic profile of berry skin and wine of Vitis vinifera L. (cv. Aglianico). Food Chemistry 2013, 140:623-629.
Di Paola-Naranjo R.D., Baroni M.V., Podio N.S., Rubinstein H.R., Fabani M.P., Badini R.G., Inga M., Ostera H.A., Cagnoni M., Gallegos E., Gautier E., Peral-García P., Hoogewerff J., Wunderlin D.A. Fingerprints for main varieties of Argentinean wines: terroir differentiation by inorganic, organic, and stable isotopic analyses coupled to chemometrics. Journal of Agricultural and Food Chemistry 2011, 59:7854-7865.
Fernández-Mar M.I., Mateos R., García-Parrilla M.C., Puertas B., Cantos-Villar E. Bioactive compounds in wine: resveratrol, hydroxytyrosol and melatonin: a review. Food Chemistry 2012, 130:797-813.
Fernández-Pachón M.S., Villaño D., García-Parrilla M.C., Troncoso A.M. Antioxidant activity of wines and relation with their polyphenolic composition. Analytica Chimica Acta 2004, 513:113-118.
Frémont L. Minireview: biological effects of resveratrol. Life Sciences 2000, 66:663-673.
Ginjom I.R., D'Arcy B.R., Caffin N.A., Gidley M.J. Phenolic contents and antioxidant activities of major australian red wines throughout the winemaking process. Journal of Agricultural and Food Chemistry 2010, 58:10133-10142.
Gómez Gallego M.A., Sánchez-Palomo E., Hermosín-Gutiérrez I., González Viñas M.A. Polyphenolic composition of Spanish red wines made from Spanish Vitis vinifera L. red grape varieties in danger of extinction. European Food Research and Technology 2013, 236:647-658.
Gorjanović S.Z., Novaković M.M., Potkonjak N.I., Sužnjević D.Z. Antioxidant activity of wines determined by a polarographic assay based on hydrogen peroxide scavenge. Journal of Agricultural and Food Chemistry 2010, 58:4626-4631.
Gougoulias N. Study on polyphenol content and antioxidant activity of selected wines from the island of Crete, Greece. Oxidation Communications 2010, 33:443-451.
Granato D., Katayama F.C.U., De Castro I.A. Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality. Food Chemistry 2011, 129:366-373.
Granato D., Uchida Katayama F.C., de Castro I.A. Characterization of red wines from South America based on sensory properties and antioxidant activity. Journal of the Science of Food and Agriculture 2012, 92:526-533.
Gris E.F., Mattivi F., Ferreira E.A., Vrhovsek U., Filho D.W., Pedrosa R.C., Bordignon-Luiz M.T. Phenolic profile and effect of regular consumption of Brazilian red wines on in vivo antioxidant activity. Journal of Food Composition and Analysis 2013, 31:31-40.
Guilford J.M., Pezzuto J.M. Wine and health: a review. American Journal of Enology and Viticulture 2011, 62:471-486.
Halliwell B. Antioxidants in Human Health and Disease 1996, vol. 16:33-50.
Hogan S., Zhang L., Li J., Zoecklein B., Zhou K. Antioxidant properties and bioactive components of Norton (Vitis aestivalis) and Cabernet Franc (Vitis vinifera) wine grapes. LWT - Food Science and Technology 2009, 42:1269-1274.
Hosu A.D., Cimpoiu C., Pop N., Miclauş V., Bolboacă S.D., Jäntschi L. The analysis of different factors affecting the red wines antioxidant content. Notulae Botanicae Horti Agrobotanici Cluj-Napoca 2011, 39:159-164.
Jiang B., Zhang Z.W., Zhang X.Z. Influence of terrain on phenolic compounds and antioxidant activities of cabernet sauvignon wines in loess plateau region of China. Journal of the Chemical Society of Pakistan 2011, 33:900-904.
Kondrashov A., Ševčík R., Benáková H., Koštířová M., Štípek S. The key role of grape variety for antioxidant capacity of red wines. e-SPEN 2009, 4:e41-e46.
Landrault N., Poucheret P., Ravel P., Gasc F., Cros G., Teissedre P.L. Antioxidant capacities and phenolics levels of French wines from different varieties and vintages. Journal of Agricultural and Food Chemistry 2001, 49:3341-3348.
Li Z., Pan Q., Jin Z., Mu L., Duan C. Comparison on phenolic compounds in Vitis vinifera cv. Cabernet Sauvignon wines from five wine-growing regions in China. Food Chemistry 2011, 125:77-83.
Mitić M.N., Souquet J.M., Obradović M.V., Mitić S.S. Phytochemical profiles and antioxidant activities of Serbian table and wine grapes. Food Science and Biotechnology 2012, 21:1619-1626.
Monagas M., Hernández-Ledesma B., Garrido I., Martín-Álvarez P.J., Gómez-Cordovés C., Bartolomé B. Quality assessment of commercial dietary antioxidant products from Vitis vinifera L. grape seeds. Nutrition and Cancer 2005, 53:244-254.
Paixão N., Perestrelo R., Marques J.C., Câmara J.S. Relationship between antioxidant capacity and total phenolic content of red, rosé and white wines. Food Chemistry 2007, 105:204-214.
Pérez-Magariño S., González-San José M.L. Evolution of flavanols, anthocyanins, and their derivatives during the aging of red wines elaborated from grapes harvested at different stages of ripening. Journal of Agricultural and Food Chemistry 2004, 52:1181-1189.
Perrone G., Nicoletti I., Pascale M., De Rossi A., De Girolamo A., Visconti A. Positive correlation between high levels of ochratoxin A and resveratrol-related compounds in red wines. Journal of Agricultural and Food Chemistry 2007, 55:6807-6812.
Porgali E., Büyüktuncel E. Determination of phenolic composition and antioxidant capacity of native red wines by high performance liquid chromatography and spectrophotometric methods. Food Research International 2012, 45:145-154.
Rivero-Pérez M.D., González-Sanjosé M.L., Ortega-Herás M., Muñiz P. Antioxidant potential of single-variety red wines aged in the barrel and in the bottle. Food Chemistry 2008, 111:957-964.
Scalzo R.L., Morassut M., Rapisarda P. Oxygen radical scavenging capacity of phenolic and non-phenolic compounds in red and white wines. Central European Journal of Biology 2012, 7:146-158.
Shafiee M., Carbonneau M.A., Urban N., Descomps B., Leger C.L. Grape and grape seed extract capacities at protecting LDL against oxidation generated by Cu2+, AAPH or SIN-1 and at decreasing superoxide THP-1 cell production. A comparison to other extracts or compounds. Free Radical Research 2003, 37:573-584.
Silva M.A., Ky I., Jourdes M., Teissedre P.L. Rapid and simple method for the quantification of flavan-3-ols in wine. European Food Research and Technology 2012, 234:361-365.
Tabart J., Franck T., Kevers C., Pincemail J., Serteyn D., Defraigne J.O., Dommes J. Antioxidant and anti-inflammatory activities of Ribes nigrum extracts. Food Chemistry 2012, 131:1116-1122.
Tabart J., Kevers C., Pincemail J., Defraigne J.O., Dommes J. Antioxidant capacity of black currant varies with organ, season, and cultivar. Journal of Agricultural and Food Chemistry 2006, 54:6271-6276.
Tadolini B., Juliano C., Piu L., Franconi F., Cabrini L. Resveratrol inhibition of lipid peroxidation. Free Radical Research 2000, 33:105-114.
Tucker G., Robards K. Bioactivity and structure of biophenols as mediators of chronic diseases. Critical Reviews in Food Science and Nutrition 2008, 48:929-966.
Wu X.L., Beecher G.R., Holden J.M., Haytowitz D.B., Gebhardt S.E., Prior R.L. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. Journal of Agricultural and Food Chemistry 2004, 52:4026-4037.
Xia E.Q., Deng G.F., Guo Y.J., Li H.B. Biological activities of polyphenols from grapes. International Journal of Molecular Sciences 2010, 11:622-646.
Yang J., Martinson T.E., Liu R.H. Phytochemical profiles and antioxidant activities of wine grapes. Food Chemistry 2009, 116:332-339.
