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Revista de la Sociedad Química del Perú

Print version ISSN 1810-634X


MUNOZ JAUREGUI, Ana María; FERNANDEZ GIUSTI, Alicia; RAMOS ESCUDERO, Fernando  and  ALVARADO-ORTIZ URETA, Carlos. Evaluation of the antioxidant activity and content of phenolics compounds in wines produced in Peru. Rev. Soc. Quím. Perú [online]. 2007, vol.73, n.1, pp.30-40. ISSN 1810-634X.

The phenolics compounds play an important role in the color and flavor of the food and drinks; his consumption has been a partner with charitable effects for the human health. There were studied 13 types of Peruvian wines elaborated in departments Ica and Lima. The content of compounds fenólicos estimated by the Folin-Ciocalteu method, values being obtained from 627 to 3321 mg GAE/L. The antioxidant activity was realized using two methods: first applying the DPPH● method, the values are between 32 to 873 μM DPPH● for a monitoring of 5 minutes; then using the catiσn ABTS+● the results expressed in TEAC and were between 2,4 to 17,6 mm Trolox. The phenolics compounds were quantified by HPLC: chlorogenic acid among 0,13 - 3,28 mg/L, caffeic acid among 0,47 - 15,08 mg/L, ferulic acid among 0,21 - 5,57 mg/mL, rutin among 0,017 - 0,57 mg/L, quercetin among 0,19 - 7,74 mg/L and kaempferol among 0,023 - 1,39 mg/L. The wine elaborated with the varieties Tannat and Petit Verdot presented major concentration of phenolic compounds and antioxidant activity for both methods. The presence of these antioxidant compounds would allow, a criterion of classification that should be considered in the nutritional information in the etiquette of the wines, providing advantages for producers and consumers.

Keywords : Wines; antioxidant activity; polyphenols; anthocyanins; flavonoids.

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