Phenolic composition and antioxidant activity of red, rosé and white wines originating from Romanian grape cultivars
The objective of this work was to study the phenolic profile and composition in relation to antioxidant activity of fifteen samples of commercial red, rosé and white wines originating from six native grape varieties and produced in important wine regions from Romania. The profile and quantification of major phenolic compounds were performed by direct injection of wines in the LC-MS system, using DAD and ESI (+) MS techniques, in parallel with the total phenolic content (TPC) measured by spectrometry and the free radical scavenging activity, against 2,2-diphenyl-1-picrylhydrazyl (DPPH). There were identified 38 polyphenols in wines, including 3 flavan-3-ols, 17 flavonols, 12 anthocyanins and 6 stilbenes. The red wines had significant higher phenolic content and antioxidant capacity, followed by rosé and white wines. The richest phenolic content and antioxidant activity was obtained for ‘Feteasca Neagra’ (Tohani) among red wines and for ‘Feteasca Regala’ (Jidvei) among white wines. TPC values were positively correlated with the antioxidant capacity in all white wines and only for the red ‘Feteasca Neagra’ assortment, while for the ‘Babeasca Neagra’ assortment negative correlations were obtained. From the 38 variables, flavan-3-ols have exerted the greatest influence on wine differentiation, based on their colour (red, rosé and white). The study also revealed significant differences between cultivars, both qualitative and quantitative, in terms of their polyphenolic composition, that could be important in the cultivar authentication of wines from these varieties.
Abril M, Negueruela AI, Pérez C, Juan T, Estopañán G (2005). Preliminary study of resveratrol content in Aragón red and rosé wines. Food Chemistry 92:729-736.
Alén-Ruiz F, García-Falcón MS, Pérez-Lamela MC, Martínez-Carballo E, Simal-Gándara J (2009). Influence of major polyphenols on antioxidant activity in Mencía and Brancellao red wines. Food Chemistry 113:53-60.
Arnous A, Makris DP, Kefalas P (2001). Effect of principal polyphenolic components in relation to antioxidant characteristics of aged red wines. Journal of Agricultural and Food Chemistry 49:5736-5742.
Arnous A, Makris DP, Kefalas P (2002). Correlation of pigment and flavanol content with antioxidant properties in selected aged regional wines from Greece. Journal of Food Composition and Analysis 15:655-665.
Artero A, Artero A, Tarín JJ, Cano A (2015). The impact of moderate wine consumption on health. Maturitas 80:3-13.
Bai B, He F, Yang L, Chen F, Reeves MJ, Li J (2013). Comparative study of phenolic compounds in Cabernet Sauvignon wines made in traditional and Ganimede fermenters. Food Chemistry 141:3984-3992.
Banc R, Loghin F, Miere D, Fetea F, Socaciu C (2014). Romanian wines quality and authenticity using FT-MIR spectroscopy coupled with multivariate data analysis. Notulae Botanicae Horti Agrobotanici Cluj-Napoca 42(2):556-564.
Boulton R. The copigmentation of anthocyanins and its role in the color of red wine: A critical review (2001). American Journal of Enology and Viticulture 52:67-87.
Brand-Williams W, Cuvelier ME, Berset C (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology 28(1):25-30.
Budić-Leto I, Zdunić G, Gajdoš-Kljusurić J, Mucalo A, Vrhovšek U (2017). Differentiation between Croatian dessert wine Prošek and dry wines based on phenolic composition. Journal of Food Composition and Analysis 62:211-216.
Castillo-Muñoz N, Gómez-Alonso S, García-Romero E, Hermosín-Gutiérrez I (2007). Flavonol profiles of Vitis vinifera red grapes and their single-cultivar wines. Journal of Agricultural and Food Chemistry 55(3):992-1002.
Cichewicz RH, Kouzi SA, Hamann MT (2000). Dimerization of resveratrol by the grapevine pathogen Botrytis cinerea. Journal of Natural Products 63:29-33.
De la Cruz AA, Hilbert G, Mengin V, Rivière C, Ollat N, Vitrac C, (...), Richard T (2013). Anthocyanin phytochemical profiles and anti-oxidant activities of Vitis candicans and Vitis doaniana. Phytochemical Analysis 24(5):446-452.
De Nisco M, Manfra M, Bolognese A, Sofo A, Scopa A, Tenore GC, (...), Russo MT (2013). Nutraceutical properties and polyphenolic profile of berry skin and wine of Vitis vinifera L. (cv. Aglianico). Food Chemistry 140:623-629.
Di Majo D, La Guardia M, Giammanco S, La Neve L, Giammanco M (2008). The antioxidant capacity of red wine in relationship with its polyphenolic constituents. Food Chemistry 111:45-49.
Downey MO, Rochfort S (2008). Simultaneous separation by reversed-phase high-performance liquid chromatography and mass spectral identification of anthocyanins and flavonols in Shiraz grape skin. Journal of Chromatography A 1201:43-47.
Fernández-Pachón MS, Villaño D, Garcı́a-Parrilla MC, Troncoso AM (2004). Antioxidant activity of wines and relation with their polyphenolic composition. Analytica Chimica Acta 513:113-118.
Figueiredo-González M, Regueiro J, Cancho-Grande B, Simal-Gándara J (2014). Garnacha Tintorera-based sweet wines: Detailed phenolic composition by HPLC/DAD–ESI/MS analysis. Food Chemistry 143:282-292.
Garcia-Beneytez E, Cabello F, Revilla E (2003). Analysis of grape and wine anthocyanins by HPLC-MS. Journal of Agricultural and Food Chemistry 51:5622-5629.
García-Falcón MS, Pérez-Lamela C, Martínez-Carballo E, Simal-Gándara J (2007). Determination of phenolic compounds in wines: Influence of bottle storage of young red wines on their evolution. Food Chemistry 105:248-259.
Geana EI, Ionete RE, Tudorache A, Pasa R, Postolache E, and Ranca A (2011). Phenolic contents of Romanian wines with different geographical origins. Asian Journal of Chemistry 23(12): 5197–5201.
Geana EI, Marinescu A, Iordache AM, Sandru C, Ionete RE, Bala C (2014). Differentiation of Romanian wines on geographical origin and wine variety by elemental composition and phenolic components. Food Analytical Methods 7:2064-2074.
Gomez-Alonso S, Garcia-Romero E, Hermosin-Gutierrez I (2007). HPLC analysis of diverse grape and wine phenolics using direct injection and multidetection by DAD and fluorescence. Journal of Food Composition and Analysis 20:618-626.
Haseeb S, Alexander B, Lopez Santi R, Sosa Liprandi A, Baranchuk A (2019). What's in wine? A clinician's perspective. Trends in Cardiovascular Medicine 29(2):97-106.
Hosu A, Cristea VM, Cimpoiu C (2014). Analysis of total phenolic, flavonoids, anthocyanins and tannins content in Romanian red wines: Prediction of antioxidant activities and classification of wines using artificial neural networks. Food Chemistry 150:113-118.
International Organisation of Vine and Wine (2015). Global economic vitiviniculture data for 2015.
Intergovernmental organisation. 18 rue d´ Aguesseau 75008. Paris. Retrieved 2020 January 22 from http://www.oiv.int/public/medias/2256/en-communique-de-presse-octobre-2015.pdf.
Kelebek H, Canbasa A, Jourdesc M, Teissedre PL (2010). Characterization of colored and colorless phenolic compounds in Okuzgozu wines from Denizli and Elazig regions using HPLC-DAD–MS. Industrial Crops and Products 31:499-508.
Li H, Wang X, Li Y, Li P, Wang H (2009). Polyphenolic compounds and antioxidant properties of selected China wines. Food Chemistry 112:454-460.
Li Z, Pan Q, Jin Z, Mu L, Duan C (2011). Comparison on phenolic compounds in Vitis vinifera cv. Cabernet Sauvignon wines from five wine-growing regions in China. Food Chemistry 125:77-83.
Luchian CE, Colibaba CL, Codreanu M, Tudose-Sandu-Ville S, Niculaua M, Cotea VV (2018). Assay of antioxidant capacity and phenolic compounds in some Romanian and Cypriot wine. Notulae Botanicae Horti Agrobotanici Cluj-Napoca 46(1):240-246.
Marier JF, Vachon P, Gritsas A, Zhang J, Moreau JP, Ducharme MP (2002). Metabolism and disposition of resveratrol in rats: Extent of absorption, glucuronidation, and enterohepatic recirculation evidenced by a linked-rat model. Journal of Pharmacology and Experimental Therapeutics 302:369-373.
Mazzuca P, Ferranti P, Picariello G, Chianese L, Addeo F (2005). Mass spectrometry in the study of anthocyanins and their derivatives: Differentiation of Vitis vinifera and hybrid grapes by liquid chromatography/electrospray ionization mass spectrometry and tandem mass spectrometry. Journal of Mass Spectrometry 40(1):83-90.
Monagas M, Bartolomé B, Gómez-Cordovés C (2005). Updated knowledge about the presence of phenolic compounds in wine. Critical Reviews in Food Science and Nutrition 45(2):85-118.
Moreno-Labanda JF, Mallavia R, Pérez-Fons L, Lizama V, Saura D, Micol V (2004). Determination of piceid and resveratrol in Spanish wines deriving from Monastrell (Vitis vinifera L.) grape variety. Journal of Agricultural and Food Chemistry 52:5396-5403.
Muccillo L, Gambuti A, Frusciante L, Iorizzo M, Moio L, Raieta K, (...), Aversano R (2014). Biochemical features of native red wines and genetic diversity of the corresponding grape varieties from Campania region. Food Chemistry 143:506-513.
Paixão N, Perestrelo R, Marques JC, Câmara JS (2007). Relationship between antioxidant capacity and total phenolic content of red, rosé and white wines. Food Chemistry 105:204-214.
Pereira V, Albuquerque F, Cacho J, Marques JC (2013). Polyphenols, antioxidant potential and color of fortified wines during accelerated ageing: The Madeira wine case study. Molecules 18:2997-3017.
Pérez-Magariño S, González-San José ML (2006). Polyphenols and colour variability of red wines made from grapes harvested at different ripeness grade. Food Chemistry 96:197-208.
Rastija V, Srečnik G, Medić-Šarić M (2009). Polyphenolic composition of Croatian wines with different geographical origins. Food Chemistry 115:54-60.
Renaud S, De Lorgeril M (1992). Wine, alcohol, platelets, and the French paradox for coronary heart disease. The Lancet 339:1523-1526.
Rivero-Pérez MD, Muñiz P, González-Sanjosé ML (2007). Antioxidant profile of red wines evaluated by total antioxidant activity, scavenger capacity, and biomarkers of oxidative stress methodologies. Journal of Agricultural and Food Chemistry 55:5476-5483.
Rodríguez-Cabo T, Rodríguez I, López P, Ramil M, Cela R (2014). Investigation of liquid chromatography quadrupole time-of-flightmass spectrometry performance for identification and determination of hydroxylated stilbene antioxidants in wine. Journal of Chromatography A 1337:162-170.
Singleton VL, Orthofer R, Lamuela-Raventós RM (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology 299:152-178.
Stervbo U, Vang O, Bonnesen C (2007). A review of the content of the putative chemopreventive phytoalexin resveratrol in red wine. Food Chemistry 101:449-457.
Tenore GC, Troisi J, Di Fiore R, Manfra M, Novellino E (2011). Nutraceutical value and toxicological profile of selected red wines from Morocco. Food Chemistry 129:792-798.
Tinttunen S, Lehtonen P (2001). Distinguishing organic wines from normal wines on the basis of concentrations of phenolic compounds and spectral data. European Food Research and Technology 212:390-394.
Vrček IV, Bojić M, Žuntar I, Mendaš G, Medić-Šarić M (2011). Phenol content, antioxidant activity and metal composition of Croatian wines deriving from organically and conventionally grown grapes. Food Chemistry 124:354-361.
Copyright (c) 2020 Notulae Botanicae Horti Agrobotanici Cluj-Napoca
This work is licensed under a Creative Commons Attribution 4.0 International License.
Open Access Journal:
The journal allows the author(s) to retain publishing rights without restriction. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author.