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Stability of Individual Phenolic Compounds and Antioxidant Activity During Storage of a Red Wine Powder

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Abstract

The addition of maltodextrin DE 10 to red wine (Cabernet Sauvignon) followed by freeze-drying allowed to obtain a free-flowing (dealcoholized) wine powder (WP) having a phenolic concentration about 3.6 times higher than the original liquid red wine. The powder, having a water activity (a w) of 0.053 and 0.330 was stored at 28 °C and 38 °C and the content of ten different phenolic compounds was determined by HPLC. Caftaric acid, quercetin 3-glucoside, caffeic acid, gallic acid and resveratrol contents in the WP stored at 28 °C and 38 °C, remained almost constant during 70 days of storage, while epicatechin gallate, catechin, malvidin 3-G and epicatechin showed slight losses (about 15–25 %) during storage. On the contrary, epigallocatechin experienced a strong loss of concentration (around 61 % loss) during storage at the same conditions. A moderate decrease of antioxidant activity, determined by free radical scavenging capacity of the 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH*) and ferric reducing antioxidant power (FRAP) was observed along storage. This decrease was more important at higher temperature (38 °C) and higher a w (0.33). These results would allow the feasibility of using this WP as a healthy ingredient in alcohol-free powder drinks.

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Acknowledgements

The authors acknowledge Facultad de Ciencias Agrarias, Pontificia Universidad Católica for financial support. One of the authors (MVG) acknowledges CONICET for a travel grant associated with this research. The authors are grateful to the technical team of GRAPPE research unit for their assistance and help in analyzing wine polyphenols.

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Authors and Affiliations

  1. Faculty of Agronomical Sciences, Argentine Catholic University, Cap. Gral. Ramón Freire 183, C1426AVC, Buenos Aires, Argentina

    Mara V. Galmarini, Virginia Sanchez, Rosa I. Baeza, Maria C. Zamora & Jorge Chirife

  2. Member of Consejo Nacional de Investigaciones Científicas y Técnicas (National Council of Scientific and Technical Research (CONICET), Rivadavia 1917, Buenos Aires, Argentina

    Mara V. Galmarini & Maria C. Zamora

  3. LUNAM Université, SFR QUASAV, Groupe ESA, UPSP GRAPPE, 55 rue Rabelais, BP 30748, 49007, Angers Cedex 01, France

    Chantal Maury, Emira Mehinagic & Sophie Mignot

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  1. Mara V. Galmarini
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  2. Chantal Maury
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  3. Emira Mehinagic
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  4. Virginia Sanchez
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Correspondence to Mara V. Galmarini.

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Galmarini, M.V., Maury, C., Mehinagic, E. et al. Stability of Individual Phenolic Compounds and Antioxidant Activity During Storage of a Red Wine Powder. Food Bioprocess Technol 6, 3585–3595 (2013). https://doi.org/10.1007/s11947-012-1035-y

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