Determinação da composição fenólica e atividade antioxidante de vinhos produzidos no sudoeste do Paraná

Abstract

Research has shown that wine, when consumed in moderate amounts, contributes to the health of the body acting mainly against cardiovascular disease and preventing various types of cancer. Although they are found in the literature developed with wines produced in Brazil, there are few results with wines produced in the southwestern region of Paraná, which has been excelling in the production of wines colonial. In this context, this study aimed to determine the content of phenolic compounds by the colorimetric method of Folin-Ciocalteau, antioxidant activity using three different methods, sequestration DPPH, ABTS radical capture and reduction of iron (FRAP) as well as identification of the main phenolic compounds using high performance liquid chromatography (HPLC) of wines produced in the cities of Mariópolis and Salgado Filho - Paraná, in the year 2011. Analyzed wines were produced from grapes Bordô and all assays were performed in triplicate. The results for the phenolic compounds in wines produced in artisanal Mariópolis and Salgado Filho (PR), the colorimetric method and antioxidant activities did not differ statistically. The phenolic compounds showed an average value of 1.83 g EAG L-1. The antioxidant activity values for samples produced in the cities of Mariópolis and Salgado Filho were respectively, for antioxidant activity: 7.5 mmol of Trolox L-1 and 5.96 mmol L-1 for Trolox sequestration radical DDPH; 11.00 mmol L-1 Trolox and Trolox 9.02 mmoles of L-1 for sequestration ABTS, 6.3 mmol and 5.57 mmol Fe2+ L-1 to FRAP. The wine samples were subjected to high performance liquid chromatography, HPLC, and the same compounds have been identified for both samples, namely: gallic acid, vanillic acid, caffeic acid, coumaric acid, and further trans-resveratrol. The results indicate a high content of phenolic compounds and antioxidant activity, thus justifying the study of chemical and biological characterization of the grape, which can contribute and add value to local produce.