SANTA CRUZ DE TENERIFE 8 Oct. (EUROPA PRESS) –
A research team from the University of La Laguna has conducted a pioneering study to investigate the relationship between antioxidant activity and the chemical composition of 250 red wines from various protected designations of origin in the Canary Islands. Among the findings, the study indicates that younger wines exhibit greater antioxidant activity compared to their older counterparts.
This implies that specific phenolic compounds, which are present in larger amounts in younger wines, may lose a portion of their natural antioxidant activity as they polymerise over time, thereby diminishing their capacity to neutralise free radicals.
Another noteworthy discovery from the research was that the concentration of resveratrol, a compound closely associated with the antioxidant properties of wine, did not correlate with the overall antioxidant activity, despite expectations. Conversely, the study revealed that other phenolic groups, such as catechins and flavonols, exhibited a strong connection with the antioxidant capacity of wine, along with certain minerals.
Overall, this project has facilitated the identification of the relationships between various compounds in wine and its antioxidant capacity, a significant aspect for health and for enhancing the understanding of the quality of the final agri-food product.
The findings have been published in the journal ‘ACS Food Science and Technology’, authored by Jesús Enrique de las Heras Roger as the principal researcher, alongside Néstor Benítez Brito and Carlos Díaz Romero, all affiliated with the Department of Chemical Engineering and Pharmaceutical Technology; and Javier Darias Rosales from the institution’s Toxicology Area.
METHODOLOGY
The primary aim of the research was to assess how the chemical constituents of wine influence its antioxidant capacity, taking into account phenolic compounds, fundamental physicochemical parameters such as alcohol content, organic acids, and certain naturally occurring minerals.
Although alcohol consumption should be approached with moderation due to its adverse effects, moderate intake has been associated with antioxidant benefits. Hence, identifying the compounds responsible for this antioxidant activity is vital for both the food industry and the wine sector.
The research team analysed wines from all the islands, both young and aged, representing over 10 grape varieties and 9 different vintages. Employing advanced spectrometry and chemical analysis techniques, the investigators examined the concentration of several phenolic compounds, including catechins, flavonols, and hydroxycinnamic acids, among others.
Antioxidant activity was assessed using a standardised free radical assay, a method widely recognised in the scientific community. The results were statistically analysed, seeking both positive and negative correlations between the concentration of various compounds and the antioxidant capacity, confirming some hypotheses already posited in the scientific literature while also revealing new potential relationships.
This study was made possible through collaboration among various experts in chemistry and nutrition from the University of La Laguna and representatives from several wineries throughout the archipelago, who united to tackle the challenges associated with analysing such a complex product as wine, which contains over 600 substances.
One of the main challenges was managing variability in wine parameters while ensuring their representativeness, necessitating a rigorous experimental design and thorough statistical evaluation.
This endeavour not only provides valuable insights into the advantages of moderate red wine consumption, but also offers practical tools for the wine industry, paving the way for further research aimed at enhancing wine preservation.
The researchers emphasise the significance of continuing to investigate the interactions between different compounds in wine to better understand their effects on health and the quality of the final product, with hopes of conducting studies on the potential anticancer or anti-inflammatory properties of extracts derived from these wine compounds in the next stage.
