Comparison of antioxidant activity, content of polyphenols and flavonoids in liturgical and common wines
Abstract
This article deals with the comparison of biologically active substances (antioxidant capacity, content of polyphenols and flavonoids) in samples of common and liturgical wines. For determination were chosen these varieties Pinot Noir, Red Traminer and Chardonnay. The total content of polyphenols and flavonoids were found by visible diode array spectrophotometer. For determination of total antioxidant capacity was used the DPPH test. Results of this paper did not prove a general difference between liturgical and common wines, although between individual samples a statistically significant difference was found. Furthermore, the results show considerably higher values of biologically active substances in red wines Pinot Noir against white wine Red Traminer and Chardonnay – the total antioxidant capacity was considerably in excess of values up to 30 times, the total content of polyphenols up to 50 times and the total content of flavonoids up to 50 times. From the content of biologically active substances point of view, the red wine is recommended for human health.
References
Anastasiadi, M., Pratsinis, H., Kletsas, D., Skaltsounis, A. L., Harourounian, S. A. 2010. Bioactive noncoloured polyphenols content of grapes, wines and vinification byproducts: Evaluation of the antioxidant activities of their extracts. Food research international, vol. 43, no. 3, p. 805-813. https://doi.org/10.1016/j.foodres.2009.11.017
Andjelkovic, A. M., Radovanović, B., Radovanović, A. 2013. Changes in Polyphenolic Content and Antioxidant Activity of Grapes cv Vranac During Ripening. South African Journal of Enology & Viticulture, vol. 34, no. 2, p. 147-155. https://doi.org/10.21548/34-2-1090
Bible. 1991. Písmo svaté Starého a Nového zákona (Holy Scriptures of the Old and New Testaments). Mt 26:27-29.
2nd ed. Prague, Czech Republic : Zvon, 283 p. ISBN-10: 8071130095. (In Czech)
Bondyová, R., Sliva, J. 2008. God's Feast: How the Jews ate in Bohemia and Moravia (Boží Hody: Jak jedli Židé v Čechách a na Moravě). 1st ed. Prague, Czech Republic : Nakladatelství Franze Kafky, 177 p. ISBN 978-80-86911-16-8. (In Czech)
Brand-Williams, W., Cuvelier, M. E., Berset, C. 1995. Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, vol. 28, no. 1, p. 25-30. https://doi.org/10.1016/S0023-6438(95)80008-5
Congregation for worship and sacrament (Kongregace pro bohoslužbu a svátosti). 2004. Instrukce: Redemptionis Sacramentum: O tom, co se má zachovávat a čeho je třeba se vyvarovat, ohledně eucharistie. (Instruction: Redemptionis Sacramentum: What to Observe and What to Avoid About the Eucharist). [online]. Praha, Czech Republic : Česká biskupská conference, 73 p. Available at: http://cirkev.ecpaper.cz/30-redemptionis-sacramentum-2005/data/30-redemptionis-sacramentum-2005.pdf
Divecký, J. 2005. Židovské svátky: Kalendář od Pesachu do Purimu (Jewish holidays: Calendar from Pesach to Puri). 1st ed. Prague, Czech Republic : P3K, 80 p. ISBN 8090358438. (In Czech)
Faitova, K., Hejtmankova, A., Dudiak, J., Pivec, V., Sulc, M., Lachman, J. 2004. Variability of the content of total polyphenols and resveratrol in Traminer bottles of the same batch. Scientia agriculturae bohemica, vol. 2, no. 35, p. 64-68.
Jančářová, I., Jančář, L., Náplavová, A., Kubáň, V. 2013. Changes of organic acids and phenolic compounds contents in grapevine berries during their ripening. Open Chemistry, vol. 11, no. 10, p. 1575-1582. http://doi.org/10.2478/s11532-013-0288-2
Koudelka, Z. 2010. Kosher and Masswine (Košer a mešní víno). Vinařský obzor, vol. 103, no. 5, p. 236-239.
Lukacs, P. 2012. Inventing Wine: A New History of One of the World's Most Ancient Pleasures. New York, USA : W. W. Norton & Company, 384 p. ISBN 978-0-393-34707-4.
Mlček, J., Trágeová, S., Adámková, A., Adámek, M., Bednářová, M., Škrovánková, S., Sedláčková, E. 2018. Comparison of the content of selected mineral substances in Czech liturgical and common wines. Potravinarstvo Slovak Journal of Food Sciences, vol. 12, no. 1, p. 150-156. https://doi.org/10.5219/901
Park, Y. S., Jung, S. T., Kang, S. G., Heo, B. G., Arancibia-Avila, P., Toledo, F., Drzewiecki, J., Namiesnik, J., Gorinstein, S. 2008. Antioxidants and protein in ethylenetreated kiwifruits. Food Chemistry, vol. 107, no. 2, p. 640-648. https://doi.org/10.1016/j.foodchem.2007.08.070
Pavloušek, P. 2010. Výroba vína u malovinařů (Production of wine in small wineries). 2nd ed. Prague, Czech Republic : Grada, 120 p. ISBN 978-80-247-3487-3. (In Czech)
Rupasinghe, H. P. V., Clegg, S. 2007. Total antioxidant capacity, total phenolic content, mineral elements, and histamine concentrations in wines of different fruit sources. Journal of Food Composition and Analysis, vol. 20, no. 2, p. 133-137. https://doi.org/10.1016/j.jfca.2006.06.008
Rupasinghe, H. P. V., Jayasankar, S., Lay, W. 2006. Varia-tion in total phenolic and antioxidant capacity among Eu-ropean plum genotypes. Scientia Horticulturae Amsterdam, vol. 108, no. 3, p. 243-246. https://doi.org/10.1016/j.scienta.2006.01.020
Sandler, M., Pinder, R. 2003. Wine: a scientific exploration. 1st ed. New York, USA : Taylor & Francis, 320 p. ISBN 0-203-36138-5. https://doi.org/10.4324/9780203361382
Snopek, L., Mlček, J., Fic, V., Hlaváčová, I., Škrovánková, S., Fišera, M., Velichová, H., Ondrášová, M. 2018a. Interaction of polyphenols and wine antioxidants with its sulfur dioxide preservative. Potravinarstvo Slovak Journal of Food Sciences, vol. 12, no. 1, p. 180-185. https://doi.org/10.5219/899
Snopek, L., Mlček, J., Sochorová, L., Baroň, M., Hlaváčová, I., Juříková, T., Kizek, R., Sedláčková, E., Sochor, J. 2018b. Contribution of Red Wine Consumption to Human Health Protection. Molecules, vol. 23, no. 7, p. 1684. https://doi.org/10.3390/molecules23071684
Špakovská, E., Marcinčák, S., Bača, M., Turek, P. 2012. Polyphenolic content and antioxidative activity of wines from the sobrance wine region. Potravinarstvo, vol. 6, no. 3, p. 32-35. https://doi.org/10.5219/204
Szajdek, A., Borowska, E. J. 2008. Bioactive Compounds and Health Promoting Properties of Berry Fruits: A Review. Plant Foods for Human Nutrition, vol. 63, no. 4, p. 147-156. https://doi.org/10.1007/s11130-008-0097-5
Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L., Byrne, D. H. 2006. Comparison of ABTS, DPPH, FRAP and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis, vol. 19, no. 6-7, p. 669-675. https://doi.org/10.1016/j.jfca.2006.01.003
Torah. 2012a. Chamiša chumšej Tora: im ha-haftarot. (Five books of Moses). Psalm 104:15. Prague, Czech Repiblic : Sefer. ISBN-13: 978-80-85924-67-1. (In Czech)
Torah. 2012b. Chamiša chumšej Tora: im ha-haftarot. (Five books of Moses). Preacher 10:19. Prague, Czech Republic : Sefer. ISBN-13: 978-80-85924-67-1. (In Czech)
Torah. 2012c. Chamiša chumšej Tora: im ha-haftarot. (Five books of Moses). Pesachim 109a. Prague, Czech Republic : Sefer. ISBN-13: 978-80-85924-67-1. (In Czech)
Valášek, P., Mlček, J., Fišera, M., Fišerová, L., Sochor, J., Baroň, M., Juríková, T. 2014. Effect of various sulphur dioxide additions on amount of dissolved oxygen, total antioxidant capacity and sensory properties of white wines. Mitteilungen Klosterneuburg, vol. 64, no. 4, p. 193-200.
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
