Measurement of Antioxidants and Phenolics in Wines and Tsipouro Enriched with Powerful Antioxidants such as Vitamins and Resveratrol
Keywords:
Wine; Tsipouro; Retinol (vitamin A); Tocopherol (vitamin E); Ascorbic Acid (vitamin C); Resveratrol (RVT); Enrichment; DPPH; ABTS; Folin-CiocalteuAbstract
he subject of this article is the incorporation of powerful antioxidants such as resveratrol (RVT), retinol (vitamin A), tocopherol (vitamin E) and ascorbic acid (vitamin C) into alcoholic beverages such as red, white. , and rosé wine, and spirits such as tsipouro with the aim of enriching them and increasing the added nutritional value of the final products. Enrichment was achieved with substances, such as resveratrol, and the vitamins mentioned above, encapsulated in suitable food and beverage compatible matrices, such as cyclodextrins. This integration is expected to increase the antioxidant properties of alcoholic beverages and, by extension, the nutritional and economic value of the final product. The substances used were placed in wines and spirits (tsipouro) at a specific concentration of 200mg of antioxidant in 1000ml of alcoholic beverage and sampling was done at specified time intervals. The final-maximum values were evaluated and thus found the antioxidant activity measured by two methods DPPH, ABTS and the total content of phenolic compounds measured by the Folin-Ciocalteau method. Finally, the enriched alcoholic beverages were subjected to an organoleptic test in order to determine any alterations due to the addition of antioxidants.
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