Evaluating the antioxidant capacity of wines: a laccase-based biosensor approach

Polyphenolic compounds present in wine have a high antioxidant capacity providing a protective effect on human health. There is a worldwide agreement on this assertion. However, there is no agreement on the method of assessing the antioxidant capacity of wines. The purpose of this study was to emphasize the ability of the laccase-based biosensor developed by our group to evaluate the antioxidant capacity of several types of wine in relation to their polyphenolic content. The values of total antioxidant activity of the investigated wine samples were well correlated with the corresponding bioelectrochemical polyphenol-estimated values, the correlation coefficient obtained being r = 0.9795 (p < 0.05). The linear relationship between total antioxidant activity and bioelectrochemical polyphenol index determined by laccase-based biosensor enabled the calculation of the TEAC (Trolox Equivalent Antioxidant Capacity) of a wine from its bioelectrochemical polyphenol index.