Chain-breaking and oxygen scavenging properties of wine as affected by some technological procedures
Introduction
The moderate consumption of wine has been demonstrated to reduce mortality from coronary heart disease as well as the development of cancer, inflammatory diseases and ageing processes (Ames, (1989), Renaud and de Longeril, (1992), Grisham, (1994), Gronbaek et al., (1995), Rimm et al., (1996)). The greater protective action of wine compared with other alcoholic beverages has indicated the important role of its non alcoholic components, mainly represented by phenols with strong antioxidant properties (Shahidi and Wanasundara, (1992), Kinsella et al., (1993), Kanner et al., (1994)).
In the last few years, interest has grown in evaluating the antioxidant potential of wines, particularly phenols. Most of the data now available indicate that the antioxidant activity of wine is highly correlated to its phenol content and appears to be widely distributed among the principal phenolic compounds (Frankel et al., (1995), Vinson and Hontz, (1995), Teissedre et al., (1996), Simonetti et al., (1997), Soleas et al., (1997)).
Not all phenolic compounds possess the same biological activity and phenol composition in foodstuffs can be strongly affected by environmental factors and technological treatments (Jeandet et al., (1995), Kovac et al., (1995), Price et al., (1995), Manzocco et al., (1998)). It is generally believed that natural antioxidants are significantly lost as a consequence of processing and storage (Liao and Seib, (1988), Jonsson, (1991)). However, experimental evidence has recently demonstrated that, in some cases, technological treatments can promote the formation of compounds with novel antioxidant properties (Lerici et al., 1997Nicoli et al., 1997a,Nicoli et al., 1997bAnese et al., (1998), Manzocco et al., (1998)).
It is likely that chemical modifications ascribable to technological treatments may have complex effects on the antioxidant activity of wine, not always detrimental and hardly predictable on the basis of the phenol content of the product.
In the present study we evaluated the chain-breaking and the oxygen scavenging properties of red and white wines, and also of simple model systems, in response to some technological procedures, such as sulphur dioxide addition, ageing and must concentration at high temperature.
Section snippets
Materials
Analyses were performed on:
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Commercially available Montepulciano d’Abruzzo wine (red, 1996) and Trebbiano d'Abruzzo wine (white, 1996).
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Montepulciano d’Abruzzo wines (red, 1973, 1995 and 1996) produced following the standard red wine making technology (Boulton et al., 1996), but without the addition of sulphur dioxide.
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A brown-coloured wine produced following the technology adopted for the preparation of a typical ‘marsala type’ wine, widespread in South Italy and called ‘vino cotto’ (cooked
Results and discussion
In Table 1 the phenol content, the chain-breaking activity and the oxygen scavenging properties of the commercial red and white wine samples are shown. To compare the antioxidant properties of wines with different phenol content, the chain-breaking phenolic ratio (CBP) and the oxygen consumption phenolic ratio (OCP) are also reported.
As expected, the phenol content and the antioxidant properties of the red wine sample were higher than those of the white one. These results are in agreement with
Conclusions
Results obtained in this study confirmed that the antioxidant properties of wine are strongly affected by its phenolic content. However, the effect of the technological treatments on the antioxidative activity of wine have been highlighted. In particular, the polymerisation of phenols during ageing caused the decrease in the antioxidant properties of wine. On the contrary, the development of nonenzymatic browning reactions during must heating greatly enhanced the antioxidant activity of the
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