Journal
FOOD CHEMISTRY
Volume 179, Issue -, Pages 336-342Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.01.144
Keywords
Organic wine; Sulfites; Polyphenols; Antioxidant activity
Funding
- Italian Ministry of Agricultural and Forestal Politics
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Wine exerts beneficial effects on human health when it is drunk with moderation. Nevertheless, wine may also contain components negatively affecting human health. Among these, sulfites may induce adverse effects after ingestion. We examined total polyphenols and flavonoids content, phenolics profile and antioxidant activity of eight organic red wines produced without sulfur dioxide/sulfites addition in comparison to those of eight conventional red wines. Polyphenols and flavonoids content were slightly higher in organic wines in respect to conventional wines, however differences did not reach statistical significance. The phenolic acids profile was quite similar in both groups of wines. Antioxidant activity was higher in organic wines compared to conventional wines, although differences were not statistically significant. Our results indicate that organic red wines produced without sulfur dioxide/sulfites addition are comparable to conventional red wines with regard to the total polyphenols and flavonoids content, the phenolics profile and the antioxidant activity. (C) 2015 Elsevier Ltd. All rights reserved.
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