Characterization, phenolic profile, nitrogen compounds and antioxidant activity of Carignano wines

• Published in: Journal of food composition and analysis Vol. 58; pp. 60 - 68
• Main Authors: Tuberoso, Carlo Ignazio Giovanni, Serreli, Gabriele, Congiu, Francesca, Montoro, Paola, Fenu, Maurizio Antonio
• Format: Journal Article
• Language: English
• Published: Elsevier Inc 01.05.2017
• Subjects: Antioxidant activity; Carignano; Food analysis; Food composition; LC/ESI/QqQ/MS; Nitrogen compounds; Phenolic compounds; Red wine; Xanthine; Antioxidant activity; Nitrogen compounds; Food composition; Carignano; Xanthine; Phenolic compounds; Red wine; Food analysis; LC/ESI/QqQ/MS
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1016/j.jfca.2017.01.017

•Preliminary characterization of Carignano monovarietal red wine was performed.•High level of anthocyanins and other polyphenols were detected by HPLC-DAD.•HPLC-FLD analysis revealed a low amount of biogenic amines.•Presence of xanthine was confirmed by LC/ESI/(LIT)MS and LC/ESI/QqQ/MS.•The newly generated data can contribute to updating wine composition databases. The aim of this study was to perform a preliminary chemical and physical characterization of the Carignano wine, an Italian monovarietal red wine mainly produced in the south-west of Sardinia (Italy). Technological parameters (alcohol, reducing sugars, total and volatile acidity, and pH), organic acid content, CIE L*C*abh°ab chromaticity coordinates, phenolic compound contents (with spectrophotometric assays and HPLC-DAD), nitrogen compounds (with HPLC-FLD) and antioxidant capacity assessed by FRAP and DPPH assays were evaluated in 14 samples (vintage 2013) and compared with 3 aged samples. Carignano wines showed a significant level of phenolic compounds (2023±435mg GAE/L) and a good in vitro antioxidant capacity (31.6±5.2mmol Fe2+/L and 10.0±1.4mmol TEAC/L, respectively). The content of total polyphenols correlated significantly (p<0.001) with the total reducing power and radical scavenging capacity. The nitrogen compounds found in samples were mainly amino acids, and among these, the content of essential amino acids was of 61.4±22.5mg/L. A relatively low amount of undesirable biogenic amines was also found (17.2±6.9mg/L). Xanthine was detected in all the samples in the range 48.0–101.4mg/L. These data may help wineries improve their consumer safety procedures for Carignano wine production.