IMPROVING THE QUALITY OF WINE: NATURAL ANTIOXIDANTS

Dr. Vincenzo Longo, Director of the Pisa Section of the National Research Centers Biology and Agricultural Biotechnology Institute

The goal of lowering the sulfur dioxide levels in wines is a feasible one thanks to careful and well- monitored vinification techniques, and also through the use of substances that substitute for the typical antioxidant function of SO2 and its derivatives, but which are non-toxic. To do this, it is possible to select natural compounds or extracts that have an antioxidant and antiseptic function and are not toxic. The antioxidant power of these selected compounds and extracts is measured by the ORAC (Oxygen Radical Absorbance Capacity) method, which allows one to quantify the protective action of an antioxidant. DETERMINATION OF THE TOTAL ANTIOXIDANT CAPACITY OF A FOOD The antioxidant power of foods of vegetable origin is due to a vast range of molecules such as vitamins C and E, polyphenols, carotenoids, terpenoids, trace elements, etc. The principal antioxidants are polyphenols, followed by vitamins and carotenoids. The quantity of antioxidants in foods of vegetable origin and, therefore, their associated antioxidant potential, depends mainly on the variety and degree of ripeness. Various post-harvest aspects, such as conditions of storage and conservation (time, temperature, modified atmosphere, etc.) and of the actual production process (blending, time and temperature of possible treatments, addition of synthetic antioxidants, etc.) impact on the antioxidant capacity of foodstuffs of vegetable origin. (Manzocco et al., 1998; Olsson et al., 2004; Srivastava et al., 2007). Antioxidant capacity can be a key parameter both for food scientists and for those engaged in technical and nutritional study. There is therefore a need to develop a standard methodology for measuring Total Antioxidant Capacity (TAC). At present, the most reliable method is that of ORAC (Oxygen Radical Absorbance Capacity). One ORAC unit corresponds to the antioxidant power of a 1 mol solution of Trolox (a noted antioxidant). Today researchers are attempting to determine how many ORAC units are needed for an organism to be healthy and to contrast the degenerative processes that are the basis of cellular ageing and of some major pathologies.
IMPROVING THE QUALITY OF WINE: NATURAL ANTIOXIDANTS Dr. Vincent Longo, Responsible of the Section in Pisa of the Institute of Biology and Agrarian Biotechnology, CNR

The ORAC scale is used by nutritionists to identify which foods offer a higher capacity of absorption of free radicals. The more a food can neutralize free radicals, the higher the ORAC value. DESCRIPTION OF THE ORAC METHOD The ORAC method is a system that is able to determine the antioxidant powers of polar and non-polar compounds. The antioxidants react with peroxyl radicals (pro-oxidants) in the presence of fluorescein, which reveals that a reaction is indeed taking place. As long as the antioxidants are able to capture the radicals, they protect the fluorescein from deterioration; once the effect of the antioxidants is exhausted, the radicals react with the fluorescein, which then loses fluorescence. The amount of time the fluorescein takes to degrade is proportional to the quantity and to the activity of the antioxidants present in the sample. The numeric value of the ORAC units is expressed in mols of Trolox equivalents and is calculated comparing the curve of degradation with that of Trolox, a water-soluble vitamin E equivalent that acts as a standard. HOW NATURAL ANTIOXIDANTS COUNTERACT THE EFFECT OF FREE RADICALS Oxidation and free radicals are well known and are amply described in scientific literature. It is well established that an intense oxidative process leads to cell damage. Preventing or limiting such damage enhances human health. Oxygen is fundamental for life but at the same time it is a strong oxidant; this action can be held in check by antioxidants. Among the antioxidants there exists a family of chemical compounds called flavonoids (polyphenols). Around 4000 flavonoids have been identified in nature, constituting a superior class of antioxidants, and they seem to be responsible for the major part of the power to remove oxidizing substances provided by fruit and vegetables. In recent times consumers have become very aware as to which foods contain antioxidants. Doctors and nutritionists advise a diet that is rich in fruit and vegetables because these foods offer a notable quantity of these scavengers of free radicals; chocolate is also a food that is very rich in such substances, but so are tea and red fruits a cup of green tea (150 grams) supplies 1880 ORAC units, and a serving of red grapes (150 grams) 1950 ORAC units. A diet that includes large quantities of these nutrients could counteract degenerative and cardiovascular diseases and cancer. Studies have also been carried out on the relationship between foods and the aging process. Among the most important research is that conducted by the United States Department of Agricultures Human Nutrition Research Center and by Tufts University in Boston. The results of these studies suggest that consuming fruit
IMPROVING THE QUALITY OF WINE: NATURAL ANTIOXIDANTS Dr. Vincent Longo, Responsible of the Section in Pisa of the Institute of Biology and Agrarian Biotechnology, CNR

and vegetables with high ORAC values can help slow down the aging process in both the body and the brain. ORAC: DAILY REQUIREMENTS It has been estimated that every person should consume 3000-5000 ORAC units each day in order to fully enjoy the benefits of their antioxidant contents. A study conducted by Tufts University in Boston involved 36 men and women between the ages of 20 and 80. All of them in the year preceding the study consumed 5 portions a day of foods rich in antioxidants. During the study the servings were doubled to 10 a day. Before the study, the participants consumed an average of around 1,670 ORAC units daily; increasing their intake to 10 servings, the ORAC levels established themselves at between 3,300 and 3,500 units a day: around double the previous antioxidant capacity provided by the foods. Also, in another study at the University of Boston, it was noted that a diet that is particularly rich in antioxidants can increase the ORAC value in the blood by 13 to 25%.

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www.freewine.eu September 2011 Freewine is a set of guidelines, to be put into effect by following a non-binding technical protocol. The aim of these guidelines is to reduce considerably the quantity of sulfites added to the wines produced by the companies taking part in the project.

IMPROVING THE QUALITY OF WINE: NATURAL ANTIOXIDANTS Dr. Vincent Longo, Responsible of the Section in Pisa of the Institute of Biology and Agrarian Biotechnology, CNR