Effect of <i>Hippophae rhamnoides</i> L. Leaves Treatment on the Antioxidant Capacity, Total Phenol Content and Sensory Profile of Moschofilero Wines Vinified with and without Added Sulphites
This study evaluated the antioxidant capacity, total phenol content, and sensory profile of selected Greek wines made from <i>Vitis vinifera</i> L. c.v. Moschofilero in two consecutive vintages, treated with powdered <i>Hippophae rhamnoides</i> L. leaves (HRL). Radical Scaven...
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MDPI AG
2020-05-01
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| Online Access: | https://www.mdpi.com/2076-3417/10/10/3444 |
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| author | Alexandros Tzachristas Konstantina Pasvanka Maria Liouni Antony C. Calokerinos Panagiotis Tataridis Charalampos Proestos |
| author_facet | Alexandros Tzachristas Konstantina Pasvanka Maria Liouni Antony C. Calokerinos Panagiotis Tataridis Charalampos Proestos |
| author_sort | Alexandros Tzachristas |
| collection | DOAJ |
| description | This study evaluated the antioxidant capacity, total phenol content, and sensory profile of selected Greek wines made from <i>Vitis vinifera</i> L. c.v. Moschofilero in two consecutive vintages, treated with powdered <i>Hippophae rhamnoides</i> L. leaves (HRL). Radical Scavenging activity, reducing power, total phenol content (TPC), and color intensity increased in a linear manner in relation to HRL treatments. Indicatively the addition of 0.8 g/L of HRL increased the radical scavenging activity as determined via the inhibition of the 2,2-diphenyl-1- picrylhydrazyl (DPPH) radical from 28.4 to 55.8% in comparison to the initial values. Equally the reducing power as determined by the ferric reducing antioxidant power (FRAP) assay increased from 35.3 to 62.1%, and total phenol content values increased from 11% to 23.7% and the color intensity increased from 39.9 to 50.7%. The main oenological attributes examined, remained unchanged after the HRL addition. The addition of up to 0.4 g/L of HRL did not have a major impact on the organoleptic characteristics of the wines tasted whereas concentrations higher than 0.8 g/L were not considered beneficial. Results denote that the addition of <i>H. rhamnoides</i> leaves to white wines contributes positively to the overall antioxidant capacity and could be used if authorized as an antioxidant agent in wines vinified in the absence of or in synergy with sulphur dioxide. |
| first_indexed | 2024-03-10T19:47:03Z |
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| id | doaj.art-c1d153059f184681b9c7b531bc49eda9 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T19:47:03Z |
| publishDate | 2020-05-01 |
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| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-c1d153059f184681b9c7b531bc49eda92023-11-20T00:44:12ZengMDPI AGApplied Sciences2076-34172020-05-011010344410.3390/app10103444Effect of <i>Hippophae rhamnoides</i> L. Leaves Treatment on the Antioxidant Capacity, Total Phenol Content and Sensory Profile of Moschofilero Wines Vinified with and without Added SulphitesAlexandros Tzachristas0Konstantina Pasvanka1Maria Liouni2Antony C. Calokerinos3Panagiotis Tataridis4Charalampos Proestos5Department of Chemistry, National and Kapodistrian University of Athens, 15784 Athens, GreeceDepartment of Chemistry, National and Kapodistrian University of Athens, 15784 Athens, GreeceDepartment of Chemistry, National and Kapodistrian University of Athens, 15784 Athens, GreeceDepartment of Chemistry, National and Kapodistrian University of Athens, 15784 Athens, GreeceDepartment of Wine, Vine and Beverage Sciences, University of West Attica, Panepistimioupoli 1, 12234 Egaleo, GreeceDepartment of Chemistry, National and Kapodistrian University of Athens, 15784 Athens, GreeceThis study evaluated the antioxidant capacity, total phenol content, and sensory profile of selected Greek wines made from <i>Vitis vinifera</i> L. c.v. Moschofilero in two consecutive vintages, treated with powdered <i>Hippophae rhamnoides</i> L. leaves (HRL). Radical Scavenging activity, reducing power, total phenol content (TPC), and color intensity increased in a linear manner in relation to HRL treatments. Indicatively the addition of 0.8 g/L of HRL increased the radical scavenging activity as determined via the inhibition of the 2,2-diphenyl-1- picrylhydrazyl (DPPH) radical from 28.4 to 55.8% in comparison to the initial values. Equally the reducing power as determined by the ferric reducing antioxidant power (FRAP) assay increased from 35.3 to 62.1%, and total phenol content values increased from 11% to 23.7% and the color intensity increased from 39.9 to 50.7%. The main oenological attributes examined, remained unchanged after the HRL addition. The addition of up to 0.4 g/L of HRL did not have a major impact on the organoleptic characteristics of the wines tasted whereas concentrations higher than 0.8 g/L were not considered beneficial. Results denote that the addition of <i>H. rhamnoides</i> leaves to white wines contributes positively to the overall antioxidant capacity and could be used if authorized as an antioxidant agent in wines vinified in the absence of or in synergy with sulphur dioxide.https://www.mdpi.com/2076-3417/10/10/3444white wineantioxidant capacity<i>Hippophae rhamnoides</i> L. leavessulphur dioxide |
| spellingShingle | Alexandros Tzachristas Konstantina Pasvanka Maria Liouni Antony C. Calokerinos Panagiotis Tataridis Charalampos Proestos Effect of <i>Hippophae rhamnoides</i> L. Leaves Treatment on the Antioxidant Capacity, Total Phenol Content and Sensory Profile of Moschofilero Wines Vinified with and without Added Sulphites Applied Sciences white wine antioxidant capacity <i>Hippophae rhamnoides</i> L. leaves sulphur dioxide |
| title | Effect of <i>Hippophae rhamnoides</i> L. Leaves Treatment on the Antioxidant Capacity, Total Phenol Content and Sensory Profile of Moschofilero Wines Vinified with and without Added Sulphites |
| title_full | Effect of <i>Hippophae rhamnoides</i> L. Leaves Treatment on the Antioxidant Capacity, Total Phenol Content and Sensory Profile of Moschofilero Wines Vinified with and without Added Sulphites |
| title_fullStr | Effect of <i>Hippophae rhamnoides</i> L. Leaves Treatment on the Antioxidant Capacity, Total Phenol Content and Sensory Profile of Moschofilero Wines Vinified with and without Added Sulphites |
| title_full_unstemmed | Effect of <i>Hippophae rhamnoides</i> L. Leaves Treatment on the Antioxidant Capacity, Total Phenol Content and Sensory Profile of Moschofilero Wines Vinified with and without Added Sulphites |
| title_short | Effect of <i>Hippophae rhamnoides</i> L. Leaves Treatment on the Antioxidant Capacity, Total Phenol Content and Sensory Profile of Moschofilero Wines Vinified with and without Added Sulphites |
| title_sort | effect of i hippophae rhamnoides i l leaves treatment on the antioxidant capacity total phenol content and sensory profile of moschofilero wines vinified with and without added sulphites |
| topic | white wine antioxidant capacity <i>Hippophae rhamnoides</i> L. leaves sulphur dioxide |
| url | https://www.mdpi.com/2076-3417/10/10/3444 |
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