Polyphenols content, phenolics profile and antioxidant activity of organic red wines produced without sulfur dioxide/sulfites addition in comparison to conventional red wines

Abstract

Wine exerts beneficial effects on human health when it is drunk with moderation. Nevertheless, wine may also contain components negatively affecting human health. Among these, sulfites may induce adverse effects after ingestion. We examined total polyphenols and flavonoids content, phenolics profile and antioxidant activity of eight organic red wines produced without sulfur dioxide/sulfites addition in comparison to those of eight conventional red wines. Polyphenols and flavonoids content were slightly higher in organic wines in respect to conventional wines, however differences did not reach statistical significance. The phenolic acids profile was quite similar in both groups of wines. Antioxidant activity was higher in organic wines compared to conventional wines, although differences were not statistically significant. Our results indicate that organic red wines produced without sulfur dioxide/sulfites addition are comparable to conventional red wines with regard to the total polyphenols and flavonoids content, the phenolics profile and the antioxidant activity.

Keywords: 4′-Hydroxycinnamic acid (PubChem CID: 637542); Antioxidant activity; Caffeic acid (PubChem CID: 689043); Catechin (PubChem CID: 9064); Ferulic acid (PubChem CID: 445858); Myricetin (PubChem CID: 5281672); Organic wine; Polyphenols; Quercetin (PubChem CID: 5280343); Resveratrol (PubChem CID: 445154); Rutin (PubChem CID: 5280805); Sulfites; Syringic acid (PubChem CID: 10742).