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Phenolic content and antioxidant capacity of Cypriot wines

Author

Listed:
  • Charis M. GALANAKIS

    (Innovation, Chania, Greece)

  • Anestis KOTANIDIS

    (Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Lemesos, Cyprus)

  • Maria DIANELLOU

    (Department of Chemistry, University of Crete, Iraklio, Greece)

  • Vassilis GEKAS

    (Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Lemesos, Cyprus)

Abstract

We characterised 12 wines (10 red, 1 sweet red, and 1 white) from different Cypriot cultivars in terms of their phenolic, anthocyanin composition, and antioxidant capacity as determined by two activities: radical scavenging and ferric reducing ability. Two different phenolic fractions (tannin-free and 1-kDa permeate) were also isolated from Cypriot wines with an ultimate goal of investigating their role in the overall antioxidant capacity of wines. The results indicated that Maratheftiko and Lefkada cultivars had higher concentrations of o-diphenols, hydroxycinnamic acid derivatives, flavonols and anthocyanins compared to other Cypriot cultivars like Ofthalmo, Mavro, and Giannoudi. The higher concentrations of phenols did not always correspond to a higher antioxidant capacity, probably due to the antagonistic action observed between hydroxycinnamic acid derivatives, flavonols, and anthocyanins. The latest interactions restricted the release of flavonols' advanced antiradical activity in wines.

Suggested Citation

  • Charis M. GALANAKIS & Anestis KOTANIDIS & Maria DIANELLOU & Vassilis GEKAS, 2015. "Phenolic content and antioxidant capacity of Cypriot wines," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(2), pages 126-136.
    • Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:2:id:335-2014-cjfs
    DOI: 10.17221/335/2014-CJFS
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    Cited by:

    1. Ján Mezey & Peter Czako & Ivana Mezeyová & Daniel Bajčan & Radoslav Kobolka, 2016. "Change of selected antioxidant parameters of red wines during maturation," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 34(4), pages 356-361.

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