Content of Polyphenolic Compounds and Antioxidant Potential of Some Bulgarian Red Grape Varieties and Red Wines, Determined by HPLC, UV, and NIR Spectroscopy

Milena Tzanova, Stefka Atanassova, Vasil Atanasov and Neli Grozeva
Additional contact information
Milena Tzanova: Faculty of Agriculture, Trakia University, Studentski grad Str., 6000 Stara Zagora, Bulgaria
Stefka Atanassova: Faculty of Agriculture, Trakia University, Studentski grad Str., 6000 Stara Zagora, Bulgaria
Vasil Atanasov: Faculty of Agriculture, Trakia University, Studentski grad Str., 6000 Stara Zagora, Bulgaria
Neli Grozeva: Faculty of Agriculture, Trakia University, Studentski grad Str., 6000 Stara Zagora, Bulgaria

Agriculture, 2020, vol. 10, issue 6, 1-14

Abstract: Today, good food criteria also include healthy capacity. So, the wine on our table should not only have good organoleptic qualities, but should be characterized by a high healthy potential. For the first time, extensive research was conducted on commercial red wine grape varieties cultivated in different Bulgarian regions in two consecutive years. Antioxidants, including trans-resveratrol, quercetin, and total phenolic content and antioxidant potential in wine grapes and wines were determined by HPLC, UV, and NIR methods. The results obtained showed similar concentration levels compared to the same varieties, produced in other countries. Trans-resveratrol showed the greatest contribution to the radical scavenging capacity. The factor with largest impact on the content of the tested substances was definitely the variety. Among agro-meteorological condition, temperature amplitude, rain fall, and UV irradiation before ripening had strong influences. Maintaining the balance between the level of synthesized and degraded and captured antioxidants during the wine making process was crucial to preserving the antioxidant properties of the final wine product. NIR spectroscopy showed very good accuracy of determination of trans-resveratrol, quercetin, total phenolic content, and the antioxidant activity of tested grape varieties and red wines. It could be a promising technique in the quantification of their antioxidant parameters.

Keywords: trans-resveratrol; quercetin; radical scavenging capacity; red wine grape; red wine; HPLC; UV; NIR (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2020
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2077-0472/10/6/193/pdf (application/pdf)
https://www.mdpi.com/2077-0472/10/6/193/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jagris:v:10:y:2020:i:6:p:193-:d:365662

Access Statistics for this article

Agriculture is currently edited by Ms. Leda Xuan

More articles in Agriculture from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().