The Analysis of Different Factors Affecting the Red Wines Antioxidant Content

  • Anamaria D. HOSU Babes-Bolyai University, Faculty of Chemistry and Chemical Engineering, 11 Arany Janos, RO-400082 Cluj-Napoca
  • Claudia CIMPOIU Babes-Bolyai University, Faculty of Chemistry and Chemical Engineering, 11 Arany Janos, RO-400082 Cluj-Napoca
  • Nastasia POP University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, 3-5 Manastur St., 400372
  • Vasile MICLAUS University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, 3-5 Manastur St., 400372
  • Sorana D. BOLBOACĂ “Iuliu Haţieganu” University of Medicine and Pharmacy Cluj-Napoca, 13 E. Isac, 400023 Cluj-Napoca
  • Lorentz JÄNTSCHI Technical University of Cluj-Napoca, Department of Chemistry, 103-105 Muncii Bvd, 400641

Abstract

The benefits of moderate consumption of wines consist in the protective effects against cardiovascular diseases and anticarcinogenic is associated with their antioxidants content. There are plenty of analytical methods for assessing the antioxidant content of wines but unfortunately, there is not a standardized method. The antioxidant content of ‘Cabernet Sauvignon’, ‘Merlot’ and ‘Pinot Noir’ wines obtained from cultivated grapes varieties from Recas and Minis Romanian vineyard from different harvesting years were investigated. The electron paramagnetic resonance spectroscopy, using the 2,2,6,6-tetramethyl-4-hydroxypiperidine-N-oxyl (Tempol) free stable radical, was used to determine the antioxidant content of wines. Measurements were done in order to analyze the effects of the grape varieties, the harvesting year and the vineyard on the antioxidant content of wines. The obtained results revealed that the antioxidant content of studied red wines depends on the harvesting year of grape, the grape variety and on the vineyard. Using the observed values of the antioxidant content, a relationship was identified between the antioxidant content of wines and the harvesting year of grapes. Furthermore, the designed generalized nonlinear model revealed that the antioxidant content of wine depends on the combined effect of the grape variety and the vineyard, besides the year, the grape variety and the vineyard.

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Author Biography

Anamaria D. HOSU, Babes-Bolyai University, Faculty of Chemistry and Chemical Engineering, 11 Arany Janos, RO-400082 Cluj-Napoca
Analytical Chemistry Department, Assistant PhD
Published
2011-05-30
How to Cite
HOSU, A. D., CIMPOIU, C., POP, N., MICLAUS, V., BOLBOACĂ, S. D., & JÄNTSCHI, L. (2011). The Analysis of Different Factors Affecting the Red Wines Antioxidant Content. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 39(1), 159-164. https://doi.org/10.15835/nbha3915467
Section
Research Articles