Determination of Antioxidant Capacity, Phenolic and Elemental Composition in Syriac (Mardin) Wines by using Chromatographic and Spectrophotometric Methods. Issue 1 (2nd January 2021)

• Record Type: Journal Article
• Authors: Sanyurek, Nesrin Karaca; Ince, Olcay Kaplan; Aydogdu, Burcu; Ince, Muharrem
• Is Part Of: Analytical chemistry letters. Volume 11:Issue 1(2021)
• Page Start: 55
• Page End: 72
• Publication Date: 2021-01-02
• Subjects: Syriac wine -- Antioxidant capacity -- Phenolic compound -- Elemental composition -- Risk assessment; Chemistry, Analytic -- Periodicals; 543.05
• DOI: 10.1080/22297928.2021.1878930
• Languages: English
• ISSNs: 2229-7928

Abstract

Abstract: Free radicals are responsible for many health problems, especially oxidative stress-related diseases. With conscious nutrition and the use of natural antioxidants, it is now possible to cope with these diseases or minimize their effects. The aim of this study was to determine pH, total acidity, total SO2, free SO2, relative SO2, dry matter, density, alcohol content, reducing sugar, ash, CUPRAC, DPPH free radical scavenging capacity, total phenolic content, elemental composition, and some phenolic compounds of Syriac (Mardin) wines. Estimated daily intake (EDI), target hazard quotients (THQ), total target hazard quotients (TTHQ), and relative risk (RR) were calculated, to assess a health risk resulting from regular consumption of Syriac wines. The elements EDI values through consumption of wines were less than the recommended dietary allowance values. Obtained THQ values were less than 1. When the obtained results are compared with the levels set by regulatory authorities, the investigated wine consumption does not pose a toxicological risk based on EDI, THQ, TTHQ, and RR values. In addition, this study showed that the Syriac wine's antioxidant capacities are high and rich in phenolic compounds and elements. GRAPHICAL ABSTRACT: UF0001