Phenolic compounds and antioxidant activity of red wine made from grapes treated with different fungicides. (1st August 2015)

• Record Type: Journal Article
• Authors: Mulero, J.; Martínez, G.; Oliva, J.; Cermeño, S.; Cayuela, J.M.; Zafrilla, P.; Martínez-Cachá, A.; Barba, A.
• Is Part Of: Food chemistry. Volume 180(2015)
• Page Start: 25
• Page End: 31
• Publication Date: 2015-08-01
• Subjects: Wine -- Phenolic compounds -- Antioxidant activity -- Fungicides; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2015.01.141
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The greatest reduction in anthocyanins is produced by treatment with fluquinconazole. All treatments reduced the contents of hydroxycinnamics and flavonols. All the fungicides except quinoxyfen reduced the number of stilbenes in wine. Only quinoxyfen kept the antioxidant activity invariable. Abstract: The effect of treating grapes with six fungicides, applied under critical agricultural practices (CAP) on levels of phenolic compounds and antioxidant activity of red wines of Monastrell variety was studied. Vinifications were performed through addition of active dry yeast (ADY). Measurement of phenolic compounds was made with HPLC-DAD. Determination of antioxidant activity was through reaction of the wine sample with the DPPH radical. The wine prepared from grapes treated with quinoxyfen shows a greater increase of phenolic compounds than the control wine. In contrast, the wine obtained from grapes treated with trifloxystrobin showed lower total concentration of phenolic compounds, including stilbenes, whilst treatments with kresoxim-methyl, fluquinconazole, and famoxadone slightly reduced their content. Hence, the use of these last four fungicides could cause a decrease in possible health benefits to consumers. Antioxidant activity hardly varied in the assays with quinoxyfen, fluquinconazole and famoxadone, and decreased in the other wines.