Preprint Article Version 1 This version is not peer-reviewed

Effect of Hippophae Rhamnoides L. Leaves Treatment on the Radical Scavenging Activity, Reducing Power, Total Phenol Content and Sensory Profile of Dry White Wines Vinified with and without the Use of Sulphur Dioxide

Version 1 : Received: 21 July 2018 / Approved: 21 July 2018 / Online: 21 July 2018 (14:41:04 CEST)

How to cite: Tzachristas, A.; Pasvanka, K.; Liouni, M.; Tataridis, P.; Proestos, C. Effect of Hippophae Rhamnoides L. Leaves Treatment on the Radical Scavenging Activity, Reducing Power, Total Phenol Content and Sensory Profile of Dry White Wines Vinified with and without the Use of Sulphur Dioxide. Preprints 2018, 2018070396 (doi: 10.20944/preprints201807.0396.v1). Tzachristas, A.; Pasvanka, K.; Liouni, M.; Tataridis, P.; Proestos, C. Effect of Hippophae Rhamnoides L. Leaves Treatment on the Radical Scavenging Activity, Reducing Power, Total Phenol Content and Sensory Profile of Dry White Wines Vinified with and without the Use of Sulphur Dioxide. Preprints 2018, 2018070396 (doi: 10.20944/preprints201807.0396.v1).

Abstract

This study evaluated the influence of the addition of increasing quantities of Hippophae rhamnoides L. leaves (HRL) on the radical scavenging activity, main oenological parameters and organoleptic characteristics of three white wines made from moschofilero and one white wine made from riesling grapes respectively. Radical Scavenging activity, reducing power, total phenol content (TPC) and color intensity increased in a linear manner in relation to HRL treatments. Indicatively the addition of 0.8 g/L of HRL increased the radical scavenging activity as determined via the inhibition of the DPPH radical from 23.2 to 58.4% in comparison to the initial values. Equally the reducing power as determined by the FRAP assay increased from 34.5 to 82.3%, TPC increased from 12.3 to 26.8% and the color intensity increased from 39-50% . The main oenological attributes examined, remained unchanged after the HRL addition. The addition of up to 0.4 g/L of HRL did not have a major impact on the organoleptic characteristics of the wines tasted whereas concentrations higher than 0.8 g/L were not considered beneficial. Results denote that the addition of Hippophae rhamnoides L. leaves to white wines contributes positively to the overall antioxidant capacity and could be used as an antioxidant agent in wines vinified in the absence of sulphur dioxide.

Subject Areas

Wine; DPPH; FRAP; Hippophae rhamnoides L. leaves; sulphur dioxide

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