Influence of Ethanethiol in Antioxidant Activity and in Total Phenolics Concentration of Wines. Comparative Study against Control Samples

摘要

The redox behavior of ethanethiol in wines was studied considering its action in presence of resveratrol and gallic acid, as well as its influence on both antioxidant activity and the values of phenol total in wines (red, white and rose). Ethanethiol acted as antioxidant in presence of resveratrol and gallic acid. Conversely, ethanethiol acted as oxidant in wine samples. This antagonism was explained by the ability of ethanethiol being stable in reduced and oxidized forms and also due the presence of several redox couples in wines. The action of ethanethiol was evaluated by following during 60 days the variations on the antioxidant activity (diphenyl-1-picrylhydrazyl method) as well as the total phenol (spectrophotometric method) in fortified wine samples. Control samples were also included in the study. Significant influence of ethanethiol on the total phenol was observed in all samples, while the antioxidant activity was affected only in white and rose wines.Practical ApplicationsWine consumption has been growing in recent years and nowadays this drink is appreciated almost all over the word. The main reason for that are the beneficial effects for human health. A large set of species take part in wine composition including also sulfur compounds. Among these compounds ethanethiol play an important role, since it can generate unpleasant smell with changes in the organoleptic proprieties affecting the final quality of wines. In the present work, we investigate the influence of ethanethiol on both the antioxidant activity and the phenol total concentration of wines.