The Influence of Sulfur Dioxide Concentration on Antioxidant Activity, Total Polyphenols, Flavonoid Content and Individual Polyphenolic Compounds in White Wines during Storage

Jiří Mlček (), Tunde Jurikova (), Růžena Bednaříková, Lukáš Snopek, Sezai Ercisli and Ondřej Tureček
Additional contact information
Jiří Mlček: Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 76001 Zlin, Czech Republic
Tunde Jurikova: Institute for Teacher Training, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, 94974 Nitra, Slovakia
Růžena Bednaříková: Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 76001 Zlin, Czech Republic
Lukáš Snopek: Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 76001 Zlin, Czech Republic
Sezai Ercisli: Department of Horticulture, Faculty of Agriculture, Ataturk University, Erzurum TR-25240, Turkey
Ondřej Tureček: Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 76001 Zlin, Czech Republic

Agriculture, 2023, vol. 13, issue 7, 1-18

Abstract: Wines represent a rich source of bioactive compounds, especially polyphenolic compounds, which mostly contribute to the antioxidant activity. Sulfur dioxide (SO 2 ) has mostly been used as a preservative in winemaking to prevent oxidation during storage. The aim of this paper is to evaluate the changes in SO 2 levels and the influence of sulfur dioxide addition at seven different concentrations on the antioxidant activity (detected by DPPH-2,2-diphenyl-1-picrylhydrazyl and the ABTS Trolox equivalent antioxidant capacity methods), total polyphenols, flavonoid content and individual polyphenolic compounds (determined by the HPLC high-performance liquid chromatography method) of white wines during 5 months of storage. The assayed sulfur dioxide concentrations show a decreasing tendency with time, with a final decrease of more than 50% in comparison with the start of the experiment. Between the first and second measurements, the average decrease in sulfur dioxide was 16%. In the following interval, it was found that the maximum decline in SO 2 was 26%. The changes in SO 2 levels cannot be considered statistically significant. At the same time, we observed a decreasing tendency in the TPC content during storage. The antioxidant activity determined by the DPPH method at the beginning of the experiment ranged from 116.75 up to 270.62 mg·L −1 , while the antioxidant activity increased with sulfur dioxide concentration. The AA detected by the ABTS method displayed a decreasing tendency during storage. In the case of the TFC content, we observed a significant influence of sulfur dioxide on the concentration. No addition or addition of high SO 2 concentrations negatively influenced the flavonoid content in the samples. During storage, we observed a highly variable content of phenolic compounds in relation to SO 2 addition. The most abundant compounds were chlorogenic acid, caffeic acid and epigallocatechin.

Keywords: white wines; storage; sulfur dioxide (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: 2023
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2077-0472/13/7/1439/pdf (application/pdf)
https://www.mdpi.com/2077-0472/13/7/1439/ (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:13:y:2023:i:7:p:1439-:d:1199145

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 ().