Effects of Copper Pollution on the Phenolic Compound Content, Color, and Antioxidant Activity of Wine

The effects of copper pollution on the polyphenol content, color, and antioxidant activity of wine, as well as correlations among these factors, were investigated. Copper had clear influences on wine polyphenol content. At low copper concentrations, the concentrations of nearly all polyphenols incre...

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Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2017-05, Vol.22 (5), p.726
Main Authors: Sun, Xiangyu, Ma, Tingting, Han, Luyang, Huang, Weidong, Zhan, Jicheng
Format: Article
Language:English
Subjects:
antioxidant activity
Antioxidants
Benzothiazoles - chemistry
Biphenyl Compounds - chemistry
CIELAB
Color
Copper
Copper - pharmacology
Copper compounds
Correlation
Food Safety
Free Radical Scavengers - analysis
Free Radical Scavengers - chemistry
Free Radicals - chemistry
HPLC
Musts
Phenolic compounds
Phenols
Picrates - chemistry
Pollution
Pollution effects
Polyphenols
Polyphenols - analysis
Polyphenols - chemistry
Soil Pollutants - pharmacology
Sulfonic Acids - chemistry
Vitis - chemistry
Vitis - drug effects
Wine
Wine - analysis
Wines
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Summary:The effects of copper pollution on the polyphenol content, color, and antioxidant activity of wine, as well as correlations among these factors, were investigated. Copper had clear influences on wine polyphenol content. At low copper concentrations, the concentrations of nearly all polyphenols increased, and the antioxidant activity values of the wine also increased. When the copper concentration reached the lowest level of the medium copper range (9.6~16 mg/L), most of the indices also improved. When the copper concentrations reached the latter part of the medium copper range (19.2 and 22.4 mg/L), many of the tested indices began to decrease. Furthermore, when the copper concentration reached the high ranges (32, 64, and 96 mg/L), the polyphenol content, CIELAB color parameters, and antioxidant activity of wine were substantially decreased, indicating the need to control increasing copper content in grape must.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules22050726