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Interaction of polyphenols and wine antioxidants with its sulfur dioxide preservative

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dc.title Interaction of polyphenols and wine antioxidants with its sulfur dioxide preservative en
dc.contributor.author Snopek, Lukáš
dc.contributor.author Mlček, Jiří
dc.contributor.author Fic, Vlastimil
dc.contributor.author Hlaváčová, Irena
dc.contributor.author Škrovánková, Soňa
dc.contributor.author Fišera, Miroslav
dc.contributor.author Velichová, Helena
dc.contributor.author Ondrášová, Monika
dc.relation.ispartof Potravinarstvo Slovak Journal of Food Sciences
dc.identifier.issn 1338-0230 OCLC, Ulrich, Sherpa/RoMEO, JCR
dc.date.issued 2018
utb.relation.volume 12
utb.relation.issue 1
dc.citation.spage 180
dc.citation.epage 185
dc.type article
dc.language.iso en
dc.publisher HACCP Consulting
dc.identifier.doi 10.5219/899
dc.relation.uri http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/899
dc.subject Antioxidant aktivity en
dc.subject Organic en
dc.subject Red wine en
dc.subject Total polyphenol en
dc.subject White wine en
dc.description.abstract Wine is considered to be a significant alcoholic beverage, which is the result of fermentation of grape must or mash. Wine is a must when the substances contained in it play a major role, which are essential inhibiting water, carbohydrates, acids, minerals, nitrates, polyphenols and aromatics. These biochemical components are an important tracking element in wine evaluation in terms of chemical analyzes. An important parameter of monitoring is polyphenolic substances. Polyphenol substances are identified in plant materials as several thousand pieces with a very diverse structure. However, they have a common feature up to one or more aromatic rings substituted with hydroxyl groups. These substances may be present in plant material in a small or large amount. The total daily intake of polyphenols is estimated at 1 g. This is a higher intake than antioxidant vitamin intakes and it is confirmed that their antioxidant activity is higher than that of antioxidant vitamins. When monitoring the content of all polyphenols (TPC) in selected samples using a spectrophotometric method, a higher TPC content of red wines against white white wines can be observed. Total antioxidant activity is introduced to compare antioxidant effects of different mixtures and is based on the ability to eliminate radicals. Antioxidant activity and effects of polyphenols can be inhibited by the addition of preservatives to wine. The preservative is sulfur dioxide (SO2), which has antimicrobial and antioxidant effects. This compound is not harmless because it is a strong allergen, blocks bacteria in the digestive tract and prevents the conversion of sugars and alcohol derivatives in the liver by blocking vitamin B. In the normal life, SO2 is consumed under the E 220 mark. The aim of this work is to monitor the change in the total polyphenols content related to free and bound sulfur dioxide (SO2) content using accredited OIV-MA-AS323-O4B: R, 2009 samples in wine samples. Comparison of organic wines and wines produced by classical, it was found that organic wine have a higher content of biologically active substances and have a strong correlation factor TAA - total SO2 (r = 0.77 to 0.91), depending on the wine variety. © 2018 Potravinarstvo Slovak Journal of Food Sciences. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1007802
utb.identifier.obdid 43878913
utb.identifier.scopus 2-s2.0-85043480272
utb.source j-scopus
dc.date.accessioned 2018-04-23T15:01:45Z
dc.date.available 2018-04-23T15:01:45Z
dc.rights Attribution 3.0 International
dc.rights.uri https://creativecommons.org/licenses/by/3.0/
dc.rights.access openAccess
utb.contributor.internalauthor Snopek, Lukáš
utb.contributor.internalauthor Mlček, Jiří
utb.contributor.internalauthor Fic, Vlastimil
utb.contributor.internalauthor Hlaváčová, Irena
utb.contributor.internalauthor Škrovánková, Soňa
utb.contributor.internalauthor Fišera, Miroslav
utb.contributor.internalauthor Velichová, Helena
utb.contributor.internalauthor Ondrášová, Monika
utb.fulltext.affiliation Lukáš Snopek, Jiří Mlček, Vlastimil Fic, Irena Hlaváčová, Soňa Škrovánková, Miroslav Fišera, Helena Velichová, Monika Ondrášová Contact address: Ing. Lukáš Snopek, Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, E-mail: lsnopek@ft.utb.cz doc. Ing. Jiří Mlček, Ph.D., Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, E-mail: mlcek@ft.utb.cz prof. Ing. Vlastimil Fic, DrSc., Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, E-mail: fic@ft.utb.cz Ing. Irena Hlaváčová, Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, E-mail: ihlavacova@ft.utb.cz Ing. Soňa Škrovánková, Ph.D., Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, E-mail: skrovankova@ft.utb.cz doc. Ing. Miroslav Fišera, CSc., Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, E-mail: fisera@ft.utb.cz College of Business and Hotel Management Ltd., Institute of Gastronomy, Bosonožská 9, 625 00 Brno, Czech Republic, E-mail: fisera@hotskolabrno.cz Ing. Helena Velichová, Ph.D., Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, E-mail: velichova@ft.utb.cz College of Business and Hotel Management Ltd., Institute of Gastronomy, Bosonožská 9, 625 00 Brno, Czech Republic, E-mail: velichova@hotskolabrno.cz Mgr. Monika Ondrášová, Ph.D., Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, E-mail: ondrasova@ft.utb.cz
utb.fulltext.dates Received: 10 February 2018. Accepted: 1 March 2018. Available online: 21 March 2018 at www.potravinarstvo.com
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utb.fulltext.sponsorship This work was supported by grant IGA/FT/2018/006.
utb.scopus.affiliation Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, Nám. T. G. Masaryka 5555, Zlín, Czech Republic; College of Business and Hotel Management Ltd., Institute of Gastronomy, Bosonožská 9, Brno, Czech Republic
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