Study of the antioxidant power of brandies and vinegars derived from Sherry wines and correlation with their content in polyphenols

The protective effect on health of wine consumed in moderation has been widely studied in recent years. This has been attributed to the content in polyphenols and to the antioxidant activity of these compounds. The products derived from wine, such as vinegar and brandy, also contain polyphenols and could possess a certain antioxidant activity, similarly contributing to a protective effect for health. This paper describes the study of the antioxidant power of diverse Sherry brandies and vinegars, by means of an electrochemical method previously devised. The total polyphenolic content is studied using the method of Folin-Ciocalteu, and some polyphenols are identified and quantified by means of HPLC. A close correlation between the antioxidant power and the total polyphenolic content of the samples has been found. Considering the potyphenols individually, the compounds that are better correlated with the antioxidant power of the samples are not necessarily those that are present in higher concentrations. For brandies, the contact with wood has an important contribution to their antioxidant power. (C) 2004 Elsevier Ltd. All rights reserved.