Antioxidant Potential of Some Organic and Non–organic Wines

Background and methodology:

Current research suggests that phenolics from wine may play a key role preventing the buildup of low-density lipoprotein (LDL) cholesterol in the blood which is a key step in the development of atherosclerosis. Considering the effects of different wine-making techniques on phenols and the wine consumption preference influencing the beneficial effects of the product, organically and non-organically produced wines were obtained from the grapes of Vitis vinifera origin used in Carignan, Cabernet Sauvignon, Merlot, Grenache, Columbard and Semillon. Levels of total phenols, antioxidant activity and inhibition of LDL oxidation were determined. Some phenolic acids (gallic acid, p-hydroxybenzoic acid, syringic acid, 2, 3-dihydroxybenzoic acid, ferulic acid, p-coumaric acid and vanillic acid) were quantified by high-performance liquid chromatography equipped with an electrochemical detection.


The highest concentrations of gallic, syringic and ferulic acids were found in organic Cabernet Sauvignon; 2, 3-dihydroxybenzoic acid in organic Carignan and p-coumaric and vanillic acids in non-organic Merlot wine. High levels of antioxidant activity (AOA), inhibition of LDL oxidation and total phenol levels were found in non-organic Merlot and non-organic Cabernet Sauvignon grape varieties. Red wines display a higher antioxidant activity than white ones. The average level of LDL inhibition capacity in red wine was determined to be 87.072% , compared to 54.867% for white wine.


Yıldırım, H. K., Akcay, Y. D., Guvenc, U., & Sozmen, E. Y. (2004). Protection capacity against low-density lipoprotein oxidation and antioxidant potential of some organic and non-organic wines. International Journal of Food Sciences and Nutrition, 55 (5), 351-/362. Abstract vailable on-line at: