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Polyphenols content, phenolics profile and antioxidant activity of organic red wines produced without sulfur dioxide/sulfites addition in comparison to conventional red wines.
Food Chem. 2015 Jul 15; 179:336-42.FC

Abstract

Wine exerts beneficial effects on human health when it is drunk with moderation. Nevertheless, wine may also contain components negatively affecting human health. Among these, sulfites may induce adverse effects after ingestion. We examined total polyphenols and flavonoids content, phenolics profile and antioxidant activity of eight organic red wines produced without sulfur dioxide/sulfites addition in comparison to those of eight conventional red wines. Polyphenols and flavonoids content were slightly higher in organic wines in respect to conventional wines, however differences did not reach statistical significance. The phenolic acids profile was quite similar in both groups of wines. Antioxidant activity was higher in organic wines compared to conventional wines, although differences were not statistically significant. Our results indicate that organic red wines produced without sulfur dioxide/sulfites addition are comparable to conventional red wines with regard to the total polyphenols and flavonoids content, the phenolics profile and the antioxidant activity.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Garaguso I
Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CRA) - Centro di Ricerca per gli Alimenti e la Nutrizione (CRA-NUT), via Ardeatina 546, Roma RM 00178, Italy.
Nardini M
Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CRA) - Centro di Ricerca per gli Alimenti e la Nutrizione (CRA-NUT), via Ardeatina 546, Roma RM 00178, Italy. Electronic address: mirella.nardini@entecra.it.

MeSH

AntioxidantsFlavonoidsHumansOxidative StressPolyphenolsSulfitesWine

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25722174

Citation

Garaguso, Ivana, and Mirella Nardini. "Polyphenols Content, Phenolics Profile and Antioxidant Activity of Organic Red Wines Produced Without Sulfur Dioxide/sulfites Addition in Comparison to Conventional Red Wines." Food Chemistry, vol. 179, 2015, pp. 336-42.
Garaguso I, Nardini M. Polyphenols content, phenolics profile and antioxidant activity of organic red wines produced without sulfur dioxide/sulfites addition in comparison to conventional red wines. Food Chem. 2015;179:336-42.
Garaguso, I., & Nardini, M. (2015). Polyphenols content, phenolics profile and antioxidant activity of organic red wines produced without sulfur dioxide/sulfites addition in comparison to conventional red wines. Food Chemistry, 179, 336-42. https://doi.org/10.1016/j.foodchem.2015.01.144
Garaguso I, Nardini M. Polyphenols Content, Phenolics Profile and Antioxidant Activity of Organic Red Wines Produced Without Sulfur Dioxide/sulfites Addition in Comparison to Conventional Red Wines. Food Chem. 2015 Jul 15;179:336-42. PubMed PMID: 25722174.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Polyphenols content, phenolics profile and antioxidant activity of organic red wines produced without sulfur dioxide/sulfites addition in comparison to conventional red wines. AU - Garaguso,Ivana, AU - Nardini,Mirella, Y1 - 2015/02/09/ PY - 2014/11/28/received PY - 2015/01/30/revised PY - 2015/01/31/accepted PY - 2015/2/28/entrez PY - 2015/2/28/pubmed PY - 2015/9/24/medline KW - 4′-Hydroxycinnamic acid (PubChem CID: 637542) KW - Antioxidant activity KW - Caffeic acid (PubChem CID: 689043) KW - Catechin (PubChem CID: 9064) KW - Ferulic acid (PubChem CID: 445858) KW - Myricetin (PubChem CID: 5281672) KW - Organic wine KW - Polyphenols KW - Quercetin (PubChem CID: 5280343) KW - Resveratrol (PubChem CID: 445154) KW - Rutin (PubChem CID: 5280805) KW - Sulfites KW - Syringic acid (PubChem CID: 10742) SP - 336 EP - 42 JF - Food chemistry JO - Food Chem VL - 179 N2 - Wine exerts beneficial effects on human health when it is drunk with moderation. Nevertheless, wine may also contain components negatively affecting human health. Among these, sulfites may induce adverse effects after ingestion. We examined total polyphenols and flavonoids content, phenolics profile and antioxidant activity of eight organic red wines produced without sulfur dioxide/sulfites addition in comparison to those of eight conventional red wines. Polyphenols and flavonoids content were slightly higher in organic wines in respect to conventional wines, however differences did not reach statistical significance. The phenolic acids profile was quite similar in both groups of wines. Antioxidant activity was higher in organic wines compared to conventional wines, although differences were not statistically significant. Our results indicate that organic red wines produced without sulfur dioxide/sulfites addition are comparable to conventional red wines with regard to the total polyphenols and flavonoids content, the phenolics profile and the antioxidant activity. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/25722174/Polyphenols_content_phenolics_profile_and_antioxidant_activity_of_organic_red_wines_produced_without_sulfur_dioxide/sulfites_addition_in_comparison_to_conventional_red_wines_ DB - PRIME DP - Unbound Medicine ER -