Wine contains natural antioxidants such as phenolic compounds also known as bioactive compounds. Samples of commercially available Greek wines were analyzed in order to determine this phenolic content. For the analysis, Reversed Phase-High Performance Liquid Chromatography (RP-HPLC) coupled with a multiwavelength Ultraviolet/visible (UV/vis) detector was used. The most abundant phenolic substances detected were (+)-catechin (13.5-72.4 mg L-1 ), gallic acid (0.40-99.47 mg L-1) and caffeic acid (0.87-33.48 mg L-1). The principal component analysis (PCA) technique was used to study differentiation among wines according to their production area. Red wines contained more phenolic substances than white ones. Differences of the phenolic composition in wines of the same cultivar were investigated too.
Alañon M, Castro-Vazquez L, Diaz-Maroto M, Gordon M, Perez-Coello M.
2.
S. A study of the antioxidant capacity of oak wood used in wine ageing and the correlation with polyphenol composition. Food Chemistry. 2011;(4):997–1002.
3.
Ferguson L. Role of plant polyphenols in genomic stability. Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis. 2001;89–111.
4.
Fernandez-Mar M, Mateos R, Garcia-Parrilla M, Puertas B, Cantos-Villar E. Bioactive compounds in wine: resveratrol, hydroxytyrosol and melatonin: a review. Food Chemistry. 2012;(4):797–813.
5.
Ferreira R, Picarra-Pereira M, Monteiro S, Loureiro V, Teixeira A. The wine proteins. Trends In Food Science & Technology. 2001;(7):230–9.
6.
Gambelli L, Santaroni G. Polyphenols content in some italian red wines of different geographical origins. Journal Of Food Composition And Analysis. 2004;(5):613–8.
7.
Garcia-Parrilla M, Heredia F, Troncoso A. Sherry wine vinegars: phenolic composition changes during aging. Food Research International. 1999;(6):433–40.
8.
He S, Sun C, Pan Y. Red wine polyphenols for cancer prevention. International Journal Of Molecular Sciences. 2008;(5):842–53.
9.
Hider R, Liu Z, Khodr H. Methods in Enzymology. Flavonoids and other Polyphenols. 2001;190–203.
10.
Kallithraka S, Kim D, Tsakiris A, Paraskevopoulos I, Soleas G. Sensory assessment and chemical measurement of astringency of greek wines: correlations with analytical polyphenolic composition. Food Chemistry. 2011;(4):1953–8.
11.
Makris D, Psarra E, Kallithraka S, Kefalas P. The effect of polyphenolic composition as related to antioxidant capacity in white wines. Food Research Interna-tional. 2003;(8):805–14.
12.
Nychas GJ, Tassou C, Skandamis P. Making the most of herbs, spices and their active components. 2003;176–200.
13.
Rodriguez-Bernaldo De Quiros A, Lage-Yusty M, Lopez-Hernandez J. Hplc-analysis of polyphenolic compounds in spanish white wines and determination of their antioxidant activity by radical scavenging assay. Food Research International. 2009;(8):1018–22.
14.
Rodriguez-Delgado M, Gonzalez-Hernandez G, Conde-Gonzalez J, Perez-Trujillo J. Principal component analysis of the polyphenol content in young red wines. Food Chemistry. 2002;(4):206–206.
15.
Rodriguez Vaquero M, Alberto M, Manca De Nadra M. Antibacterial effect of phenolic compounds from different wines. Food Control. 2007;(2):93–101.
16.
Seruga M, Novak I, Jakobek L. Determination of polyphenols content and antioxidant activity of some red wines by differential pulse voltammetry, hplc and spectrophotometric methods. Food Chemistry. 2011;(3):1208–16.
17.
Shi J, Yu J, Pohorly J, Kakuda Y. Polyphenolics in grape seeds-biochemistry and functionality. Journal of Medicinal Food. 2003;291–9.
18.
Tinttunen S, Lehtonen P. Distinguishing organic wines from normal wines on the basis of concentrations of phenolic compounds and spectral data. European Food Research And Technology. 2001;(3):390–4.
19.
Wold S, Esbensen K, Geladi P. Principal component analysis. Chemometrics And Intelligent Laboratory Systems. 1987;(1–3):80084–9.
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
