Evaluation of natural occurring bioactive compounds and antioxidant activity in Nuragus white wines. (September 2017)

• Record Type: Journal Article
• Authors: Serreli, Gabriele; Jerković, Igor; Marijanović, Zvonimir; Gil, Katarzyna Angelika; Tuberoso, Carlo Ignazio Giovanni
• Is Part Of: Food research international. Volume 99:Part 1(2017)
• Page Start: 571
• Page End: 576
• Publication Date: 2017-09
• Subjects: Polyphenols -- Antioxidants -- Colour -- Wine analysis -- Identification -- Quantification; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2017.06.038
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: The aim of the present study is to highlight volatile and targeted non-volatile bioactive compounds in Nuragus wines, as a part of Italian DOC (Controlled Origin Designation) white wines. So far there has not been any systematic study of the chemical compositions and antioxidant activity of this monovarietal wine. Phenolic compounds, volatiles and organic acids were analysed and antioxidant capacity was assessed by spectrophotometric assays. Chromaticity coordinates and technological parameters (alcohol, reducing sugars, pH, total and volatile acidity) were also evaluated. Gallic acid (128 ± 87 mg/L), trans -caftaric acid (81 ± 27 mg/L) and tyrosol (25 ± 8 mg/L) were the most abundant phenolic compounds. The major headspace volatiles were isoamyl alcohol (35.8–76.6%) and 2-phenylethanol (5.9–24.9%). In the wine extracts, the most abundant were 2-phenylethanol (12.3–40.0%), 4-hydroxy-2-phenylethanol (12.5–33.3%), diethyl succinate (5.8–30.3%), ( Z )-octadec-9-en-1-ol (5.9–18.3%) and tryptophol (2.8–15.6%). Nuragus wines exhibited an excellent antioxidant capacity. The data obtained may help Nuragus wine producers to promote this monovarietal wine as a valid complement associated with the Mediterranean diet. Graphical abstract: Highlights: A targeted study on Nuragus monovarietal white wine was performed. High level of gallic and trans -caftaric acids and tyrosol were detected. Volatile analysis revealed high level of oxygenated compounds. Excellent antioxidant and antiradical capacity were assessed.