Phenolics, Aroma Profile, and In Vitro Antioxidant Activity of Italian Dessert Passito Wine from Saracena (Italy). Issue 5 (10th April 2013)

• Record Type: Journal Article
• Authors: Loizzo, Monica R.; Bonesi, Marco; Di Lecce, Giuseppe; Boselli, Emanuele; Tundis, Rosa; Pugliese, Alessandro; Menichini, Francesco; Frega, Natale Giuseppe
• Is Part Of: Journal of food science. Volume 78:Issue 5(2013)
• Page Start: C703
• Page End: C708
• Publication Date: 2013-04-10
• Subjects: Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.12110
• Languages: English
• ISSNs: 0022-1147

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <p>A traditional sweet dessert wine from Saracena (Italy), made with nonmacerated local white grapes (Guarnaccia, Malvasia and Moscato), was analyzed for phenolics and aroma profile and antioxidant activities. The most abundant classes of phenols identified by high‐performance liquid chromatography were hydroxybenzoic acids and flavan‐3‐ols, where gallic acid showed the highest content (376.5 mg/L). The analysis by solid phase microextraction‐gas chromatography‐mass spectrometry revealed the presence of superior alcohols (from <italic>iso</italic>‐butanol and <italic>iso</italic>‐amyl alcohol up to 2‐phenylethanol) and their ethyl esters, terpenes (such as linalool), furfuryl compounds, and free fatty acids (up to palmitic acid) as the key odorants of this wine. The antioxidant activity, evaluated by different <italic>in vitro</italic> assays 2, 2‐diphenyl‐1‐picrylhydrazyl (DPPH), 2, 2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid (ABTS), and <italic>β</italic>‐carotene bleaching test), showed that passito wine had a radical scavenging activity (IC₅₀ value of 0.03 v/v against DPPH·) and inhibited linoleic acid oxidation with an IC₅₀ value of 0.4 v/v after 30 min of incubation.</p> </abstract>