Antioxidant properties, total phenolic and total flavonoid content of the Slovak white wines – welschriesling and chardonnay
Daniel Bajčan | Július Árvay | Alena Vollmannová | Judita Bystrická | Pavol Trebichalský | Ľuboš Harangozo | Vladimír Šimanský
<p>The biologically active compounds in wines, especially phenolics, are responsible for reduced risk of developing chronic diseses (cardiovascular diseases, cancer, diabetes, Alzheimer disease, <em>etc</em>.), due to their antioxidant activities. Twenty six Slovak white wines, produced from different geographical origins, were examined in this study. The antioxidant activity, total phenolic and flavonoid contents of two types monovarietal wines - Welschriesling and Chardonnay were evaluated. All three mentioned parameters were determined by UV-VIS absorption spectrometry. The results showed that both types of Slovak white wines were high in polyphenols (average content was 303.2 mg GAE.L<sup>-1</sup> in Welschriesling, resp. 355.6 mg GAE.L<sup>-1</sup> in Chardonnay) and flavonoids (average content was 51.9 mg CE.L<sup>-1</sup> in Welschriesling, resp. 60.1 mg CE.L<sup>-1</sup> in Chardonnay), as well as a high antioxidant activity (average value was 35.0% inhibition of DPPH in Welschriesling, resp. 43.3% inhibition of DPPH in Chardonnay), comparable to the wines produced in other regions in the world. Among the white wines, Chardonnay had higher content of total polyphenols, as well as flavonoids and higher values of antioxidant activity. Our results confirmed very strong linear correlations between all three analysed parameters (TPC, TFC and AA): TPC and TFC (r = 0.818), AA and TPC (r = 0.699), resp. TFC and AA (r = 0.693).</p>
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