Revista de la Sociedad Química del Perú
ISSN 1810-634X versión impresa
SALAZAR, Rodrigo, ESPINOZA, Giovana, RUIZ, Candy et al. Compuestos fenólicos, actividad antioxidante, contenido de resveratrol y componentes del aroma de 8 vinos peruanos. Rev. Soc. Quím. Perú, abr./jun. 2011, vol.77, no.2, p.135-143. ISSN 1810-634X.
The aim of this investigation was to evaluate some physicochemical properties, the antioxidant activity, the aroma components and resveratrol and quercitin contents of 8 Peruvian wines. We found that the density of the selected wines was in the range of 0,9916 - 1,0174 g/mL, while the pH values were between 3,18 and 3,97. Spectrophotometric methods were used to determine the concentrations of total phenolics (2374,25 - 3610,43 mg/L), flavonoids (1869,19 - 3138,85 mg/L) and anthocyanins (102,64 - 317,50 mg/L). The compound trans-resveratrol was detected by means of High Performance Liquid Chromatography (HPLC) on 6 of the 8 Peruvian wines selected for the present study. The Tabernero Malbec-Merlot wine had the highest concentration of this compound (0,56 ± 0,03 µg/mL) and the best antioxidant activity on the DPPH test. GC-MS studies on the aroma of the evaluated wines showed that the major compounds were sorbic acid, phenylethyl alcohol, propanoic acid and ethyl hydrogen succinate.
Palabras llave: wines; trans-resveratrol; antioxidant activity; polyphenols; quercetin; flavonoids.
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