文摘
Polyphenol content, free radical scavenging capacity, and changes during storage over 7 months inthe dark were studied in ecological and conventional red and white wines. In red wines, the mostchangeable components during storage were the anthocyanins since during storage anthocyaninscontent decreased 88% in conventional wine and 91% in ecological wine. Initially, the total flavonolcontents of the conventional and ecological red wines were 163.88 ± 2.69 and 153.58 ± 1.71 mg/L,respectively, and no significant variations occurred during storage. No differences in hydroxycinnamicacid derivatives content between conventional and ecological red and white wines were observed.The flavonol level in white wines was very low, as expected since these compounds are found ingrape skin. The initial antioxidant activity was 5.37 ± 0.14 and 5.82 ± 0.31 mM equivalents Troloxfor conventional and ecological red wines, respectively; no significant differences were observed (p= 0.2831), and these values were 7-8 times higher than the antioxidant activity observed inconventional and ecological white wine. In contrast with other studies, the total concentrations ofphenolic compounds in conventional and ecological red and white wines were not related to antioxidantactivity (p > 0.05). In red wines, no significant differences were observed in the antioxidant activityof ecological and conventional red wine (p = 0.28), while in white wine significant differences wereobserved in the antioxidant activity between conventional and ecological white wine (p = 0.006).Keywords: Antioxidant activity; anthocyanins; DPPH; health promotion; HPLC-DAD; phenolic; storage;wine
