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The Influence of Sulfur Dioxide Concentration on Antioxidant Activity, Total Polyphenols, Flavonoid Content and Individual Polyphenolic Compounds in White Wines during Storage

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  • Jiří Mlček

    (Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 76001 Zlin, Czech Republic)

  • Tunde Jurikova

    (Institute for Teacher Training, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, 94974 Nitra, Slovakia)

  • Růžena Bednaříková

    (Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 76001 Zlin, Czech Republic)

  • Lukáš Snopek

    (Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 76001 Zlin, Czech Republic
    Department of Environmental Security, Faculty of Logistics and Crisis Management, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 76001 Zlin, Czech Republic)

  • Sezai Ercisli

    (Department of Horticulture, Faculty of Agriculture, Ataturk University, Erzurum TR-25240, Turkey
    HGF Agro, Ata Teknokent, Erzurum TR-25240, Turkey)

  • Ondřej Tureček

    (Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 76001 Zlin, Czech Republic)

Abstract

Wines represent a rich source of bioactive compounds, especially polyphenolic compounds, which mostly contribute to the antioxidant activity. Sulfur dioxide (SO 2 ) has mostly been used as a preservative in winemaking to prevent oxidation during storage. The aim of this paper is to evaluate the changes in SO 2 levels and the influence of sulfur dioxide addition at seven different concentrations on the antioxidant activity (detected by DPPH-2,2-diphenyl-1-picrylhydrazyl and the ABTS Trolox equivalent antioxidant capacity methods), total polyphenols, flavonoid content and individual polyphenolic compounds (determined by the HPLC high-performance liquid chromatography method) of white wines during 5 months of storage. The assayed sulfur dioxide concentrations show a decreasing tendency with time, with a final decrease of more than 50% in comparison with the start of the experiment. Between the first and second measurements, the average decrease in sulfur dioxide was 16%. In the following interval, it was found that the maximum decline in SO 2 was 26%. The changes in SO 2 levels cannot be considered statistically significant. At the same time, we observed a decreasing tendency in the TPC content during storage. The antioxidant activity determined by the DPPH method at the beginning of the experiment ranged from 116.75 up to 270.62 mg·L −1 , while the antioxidant activity increased with sulfur dioxide concentration. The AA detected by the ABTS method displayed a decreasing tendency during storage. In the case of the TFC content, we observed a significant influence of sulfur dioxide on the concentration. No addition or addition of high SO 2 concentrations negatively influenced the flavonoid content in the samples. During storage, we observed a highly variable content of phenolic compounds in relation to SO 2 addition. The most abundant compounds were chlorogenic acid, caffeic acid and epigallocatechin.

Suggested Citation

  • Jiří Mlček & Tunde Jurikova & Růžena Bednaříková & Lukáš Snopek & Sezai Ercisli & Ondřej Tureček, 2023. "The Influence of Sulfur Dioxide Concentration on Antioxidant Activity, Total Polyphenols, Flavonoid Content and Individual Polyphenolic Compounds in White Wines during Storage," Agriculture, MDPI, vol. 13(7), pages 1-18, July.
    • Handle: RePEc:gam:jagris:v:13:y:2023:i:7:p:1439-:d:1199145
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    References listed on IDEAS

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    1. Kelly Grogan, 2015. "The value of added sulfur dioxide in French organic wine," Agricultural and Food Economics, Springer;Italian Society of Agricultural Economics (SIDEA), vol. 3(1), pages 1-25, December.
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