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Phenolic compounds and antioxidant activity of twelve grape cultivars measured by chemical and electrochemical methods

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Abstract

Five red (Rondo, Cabernet carol, Merlot, Pinot noir, Cabernet sauvignon), five white (Solaris, Riesling, Johanniter, Aurora, Saphira), and two pink (Freiminer, Gewurztraminer) grape cultivars were investigated. The phenolic content was determined by liquid chromatography–mass spectrometry quadrupole time-of-flight (LC-MS QTof) and ultra-performance liquid chromatography-photodiode array-fluorescence (UPLC-PDA-FL); and the antioxidant activity by two spectrophotometric methods: oxygen radical absorbance capacity (ORAC) and 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS°+), and by cyclic voltammetry (CV). The aim of this study was to determine profile of phenolic compounds of popular cool climate grape cultivars and their antioxidant potential. The used methods were compared and correlations were established between investigated parameters. Total phenolic content ranged from 1354.6 mg/100 g in dry weight (d.w). for Aurora to 4567.9 mg/100 g d.w. for Rondo. Highest antioxidant activity was observed in red cultivars Rondo, Merlot and Pinot noir (24.4, 23.6 and 21.3 mmolTrolox/100 g d.w., ABTS°+ assay), while in pink and white cultivars results not exceeded 20 mmolTrolox/100 g d.w. The aforementioned affect in red grapes was associated with their higher content of phenolic compounds, and the presence of an additional group, i.e. anthocyanins. Cyclic voltammetry measurements of redox potential of phenolics confirmed the results achieved by traditional methods of evaluating antioxidant activity. Red cultivars had the highest anodic curve area.

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Acknowledgements

This work was financially supported by the National Science Centre (NCN)—Poland:UMO2013/09/B/NZ9/01745, and MINECO-Spain: AGL2017-84793-C2 projects. The authors would like to thank Tomasz Golis for providing the study material.

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Authors and Affiliations

  1. Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, Chelmonskiego 37, 51-630, Wrocław, Poland

    Justyna Samoticha & Aneta Wojdyło

  2. Food Colour and Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012, Seville, Spain

    M. José Jara-Palacios, José Miguel Hernández-Hierro & Francisco J. Heredia

Authors
  1. Justyna Samoticha
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  2. M. José Jara-Palacios
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  3. José Miguel Hernández-Hierro
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  4. Francisco J. Heredia
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  5. Aneta Wojdyło
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Correspondence to José Miguel Hernández-Hierro.

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All authors declare that this article does not contain any studies with human or animal subjects.

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Samoticha, J., Jara-Palacios, M., Hernández-Hierro, J. et al. Phenolic compounds and antioxidant activity of twelve grape cultivars measured by chemical and electrochemical methods. Eur Food Res Technol 244, 1933–1943 (2018). https://doi.org/10.1007/s00217-018-3105-5

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  • DOI: https://doi.org/10.1007/s00217-018-3105-5

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