Phenolic compounds and antioxidant activity of red wine made from grapes treated with different fungicides

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Food Chem. 2015 Aug 1;180:25-31. doi: 10.1016/j.foodchem.2015.01.141. Epub 2015 Feb 10.

Mulero J1, Martínez G2, Oliva J2, Cermeño S2, Cayuela JM1, Zafrilla P1, Martínez-Cachá A1, Barba A3.

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• 1Department of Food Technology and Nutrition, Catholic University of San Antonio, Murcia, Spain.
• 2Departament of Agricultural Chemistry, Geology and Pedology, University of Murcia, Campus de Espinardo, Murcia, Spain.
• 3Departament of Agricultural Chemistry, Geology and Pedology, University of Murcia, Campus de Espinardo, Murcia, Spain. Electronic address: abarba@um.es.

Abstract

The effect of treating grapes with six fungicides, applied under critical agricultural practices (CAP) on levels of phenolic compounds and antioxidant activity of red wines of Monastrell variety was studied. Vinifications were performed through addition of active dry yeast (ADY). Measurement of phenolic compounds was made with HPLC-DAD. Determination of antioxidant activity was through reaction of the wine sample with the DPPH radical. The wine prepared from grapes treated with quinoxyfen shows a greater increase of phenolic compounds than the control wine. In contrast, the wine obtained from grapes treated with trifloxystrobin showed lower total concentration of phenolic compounds, including stilbenes, whilst treatments with kresoxim-methyl, fluquinconazole, and famoxadone slightly reduced their content. Hence, the use of these last four fungicides could cause a decrease in possible health benefits to consumers. Antioxidant activity hardly varied in the assays with quinoxyfen, fluquinconazole and famoxadone, and decreased in the other wines.

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KEYWORDS:

Antioxidant activity; Fungicides; Phenolic compounds; Wine

PMID:

 

25766797

 

[PubMed - indexed for MEDLINE]