Phenolic Compound, Antioxidant and Quality of Red wine and White wine at Different Storage Period within Two Weeks

Ong, Shu Wen (2018) Phenolic Compound, Antioxidant and Quality of Red wine and White wine at Different Storage Period within Two Weeks. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

The aim was to study the effect of storage period on the phenolic composition and on the antioxidant activity of red wine and white wine. The red wine and white wine were analysed every 4 days and 2 weeks (0, 4, 8 and 12 days) of storage period by means of paired sample T-test. Total phenolics and flavonoids were determined on the red wine and white wine at different storage period. The antioxidant activity was assessed by scavenging of the stable 2,2-diphenyl-1-picrylhydrazyl radical. Brix level and pH were determined as quality of the red wine and white wine at different storage period. The average contents of phenolic compounds of red wine and white wine determined by Folin-Ciocalteu reagent at different storage period were: 0 day (30.461 ± 0.537 and 28.779 ± 2.16) mg/L; 4 days (30.648 ± 1.430 and 29.714 ± 2.16) mg/L; 8 days (32.299 ± 1.870 and 29.994 ± 2.86) mg/L and 12 days (42.050 ± 1.430 and 31.770 ± 2.86) mg/L. Antioxidant properties which have the highest average content at red wine and white wine were (63.039 ± 0.540) mg/L and (52.807 ± 0.859) mg/L. The highest flavonoid in red wine and white wine were (14.703 ± 0.541) mg/L and (12.270 ± 0.271) mg/L. This showed that the red wine has high polyphenol content which also has high DPPH scavenging ability as well compared to white wine. There are significant differences (p<0.05) among all the results that have tested on red wine and white wine at different storage period. The result showed that the storage period had significant effect on the DPPH Radical Scavenging Activity as the temperature changed.