Study of the Effect of Antibiotics in Drinking Water on the Content of Antioxidant Compounds in Red Wines
The presence of antibiotic residues in drinking water may be a source of contamination, which could affect the diffusion of polyphenols into the wine must during the traditional fermentation process. Antibiotic residues such as ivermectin, hydroxychloroquine, ciprofloxacin, and azithromycin on the d...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-12-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/28/1/206 |
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| author | Marienela Calsin-Cutimbo Nils Leander Huamán-Castilla Jhony Mayta-Hancco Elías Escobedo-Pacheco Franz Zirena-Vilca |
| author_facet | Marienela Calsin-Cutimbo Nils Leander Huamán-Castilla Jhony Mayta-Hancco Elías Escobedo-Pacheco Franz Zirena-Vilca |
| author_sort | Marienela Calsin-Cutimbo |
| collection | DOAJ |
| description | The presence of antibiotic residues in drinking water may be a source of contamination, which could affect the diffusion of polyphenols into the wine must during the traditional fermentation process. Antibiotic residues such as ivermectin, hydroxychloroquine, ciprofloxacin, and azithromycin on the diffusion of polyphenols and anthocyanins during wine fermentation were studied. Different samples were taken at different periods (0, 48, 96, and 168 h) to analyse the total polyphenols, anthocyanin content, and antioxidant capacity, which were correlated with Peleg’s equation to establish the diffusion kinetics of these compounds. The results indicated that the presence of antibiotics reduced between 40 and 50% the diffusion of the total polyphenols and monomeric anthocyanins in red wine. The use of ivermectin showed the highest kinetic parameter k<sub>1</sub> compared with the use of other antibiotics. This suggested that the chemical structure and molecular weight of the antibiotics could play an important role in inhibiting the metabolism of yeasts affecting the ethanol and CO<sub>2</sub> production. Consequently, cell membranes would be impermeable and would not allow the release of polyphenols and anthocyanins. Therefore, it is necessary to establish strategies that allow future water quality control in wine production companies. |
| first_indexed | 2024-03-09T03:29:09Z |
| format | Article |
| id | doaj.art-1a4876fdec1e41b1a4f37e7819934448 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T03:29:09Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-1a4876fdec1e41b1a4f37e78199344482023-12-03T14:57:08ZengMDPI AGMolecules1420-30492022-12-0128120610.3390/molecules28010206Study of the Effect of Antibiotics in Drinking Water on the Content of Antioxidant Compounds in Red WinesMarienela Calsin-Cutimbo0Nils Leander Huamán-Castilla1Jhony Mayta-Hancco2Elías Escobedo-Pacheco3Franz Zirena-Vilca4Doctorado en Ingeniería de Procesos, Universidad Nacional de San Agustín de Arequipa, Av. Independencia S/N, Arequipa 04001, PeruEscuela de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash S/N, Moquegua 18001, PeruEscuela de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash S/N, Moquegua 18001, PeruEscuela de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash S/N, Moquegua 18001, PeruEscuela de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash S/N, Moquegua 18001, PeruThe presence of antibiotic residues in drinking water may be a source of contamination, which could affect the diffusion of polyphenols into the wine must during the traditional fermentation process. Antibiotic residues such as ivermectin, hydroxychloroquine, ciprofloxacin, and azithromycin on the diffusion of polyphenols and anthocyanins during wine fermentation were studied. Different samples were taken at different periods (0, 48, 96, and 168 h) to analyse the total polyphenols, anthocyanin content, and antioxidant capacity, which were correlated with Peleg’s equation to establish the diffusion kinetics of these compounds. The results indicated that the presence of antibiotics reduced between 40 and 50% the diffusion of the total polyphenols and monomeric anthocyanins in red wine. The use of ivermectin showed the highest kinetic parameter k<sub>1</sub> compared with the use of other antibiotics. This suggested that the chemical structure and molecular weight of the antibiotics could play an important role in inhibiting the metabolism of yeasts affecting the ethanol and CO<sub>2</sub> production. Consequently, cell membranes would be impermeable and would not allow the release of polyphenols and anthocyanins. Therefore, it is necessary to establish strategies that allow future water quality control in wine production companies.https://www.mdpi.com/1420-3049/28/1/206antibioticspolyphenolsanthocyaninsPeleg’s kinetic parameters |
| spellingShingle | Marienela Calsin-Cutimbo Nils Leander Huamán-Castilla Jhony Mayta-Hancco Elías Escobedo-Pacheco Franz Zirena-Vilca Study of the Effect of Antibiotics in Drinking Water on the Content of Antioxidant Compounds in Red Wines Molecules antibiotics polyphenols anthocyanins Peleg’s kinetic parameters |
| title | Study of the Effect of Antibiotics in Drinking Water on the Content of Antioxidant Compounds in Red Wines |
| title_full | Study of the Effect of Antibiotics in Drinking Water on the Content of Antioxidant Compounds in Red Wines |
| title_fullStr | Study of the Effect of Antibiotics in Drinking Water on the Content of Antioxidant Compounds in Red Wines |
| title_full_unstemmed | Study of the Effect of Antibiotics in Drinking Water on the Content of Antioxidant Compounds in Red Wines |
| title_short | Study of the Effect of Antibiotics in Drinking Water on the Content of Antioxidant Compounds in Red Wines |
| title_sort | study of the effect of antibiotics in drinking water on the content of antioxidant compounds in red wines |
| topic | antibiotics polyphenols anthocyanins Peleg’s kinetic parameters |
| url | https://www.mdpi.com/1420-3049/28/1/206 |
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