Estudo in vitro da composição de compostos fenólicos e capacidade antioxidante em vinhos finos tintos

Abstract

Phenolic compounds are responsible for the color, flavor and aroma of the wine, and the presence of them being associated with some benefits to human health. This study aimed to evaluate the composition of phenolic compounds and antioxidant activity of samples of red wines of different cultivars. The content of total phenolic compounds ranged from 1277,33 to 2850,66 mg EAG.L - 1. The contents of total flavonoids ranged from 513.75 to 962.50 mg EC.L- 1. The results of concentration of total anthocyanins ranged from 38.07 to 207.90 mg of cyanidin 3- glucoside per liter of wine. Through the method of DPPH• can find significant results for antioxidant activity where the highest antioxidant capacity observed (3.57 mg L- 1) was in a sample of wine made from the Merlot grape. The results obtained by HPLC shows that Gallic Acid, Catechin, Vanillic acid, p-coumaric acid, Quercetin, Myricetin and Resveratrol were identified in almost all the samples of wine. Through statistical analysis, using the test Shapiro Wilk 's, Levene ANOVA, averages test by Fisher LSD and correlation analysis using the Person test, it was possible to observe correlations between the tests applied as well as some phenolic compounds identified by HPLC. Multivariate analysis, using the PCA (principal component analysis) and HCA (hierarchical cluster analysis) test, allowed classification of the samples with its outstanding features. Generally the wines analyzed showed significant results in the content of phenolic compounds and antioxidant capacity. It can be concluded that the grapes used for the production of a wine actively participates in the phenolic composition of the resulting wine. Thus, the wine when consumed in regular doses, can be a good source of bioactive compounds that can bring the benefits provided this class.