ASSESSMENT OF ANTIOXIDANT ACTIVITY OF GEORGIAN CLASSICAL AND KVEVRI-MADE WINE USING THE LUMINOL CHEMILUMINESCENCE METHOD
DOI:
https://doi.org/10.52340/jecm.2025.02.23Keywords:
Free radicals, luminol, antioxidants, chemiluminescence, Georgian wine, total polyphenols and flavonoidsAbstract
Within the framework of this study, we quantified the concentrations of polyphenols and flavonoids present in wine using the Folin Ciocalteu and AlCl 3 methods, and assessed antioxidant activity using the Luminol Chemiluminescence method.
Wines aged in kvevri show high levels of polyphenols and flavonoids. The red wine Saperavi, made classically, had more of these compounds than kvevri-made white wines like Kisi, Khikhvi, and Rkatsiteli. A correlation between polyphenol content and antioxidant activity was noted-wines with more polyphenols generally had higher antioxidant activity. However, this did not hold for classically made Kisi, which had more polyphenols but lower antioxidant activity than Rkatsiteli, suggesting differences in the quality of antioxidant compounds.
Overall, it can be said that the concentration of total polyphenols and flavonoids in kvevri and classical Georgian wine partially correlates with their antioxidant activity.
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