Determination of Antioxidant Capacity, Phenolic and Elemental Composition in Syriac (Mardin) Wines by using Chromatographic and Spectrophotometric Methods

Abstract

Free radicals are responsible for many health problems, especially oxidative stress-related diseases. With conscious nutrition and the use of natural antioxidants, it is now possible to cope with these diseases or minimize their effects. The aim of this study was to determine pH, total acidity, total SO₂, free SO₂, relative SO₂, dry matter, density, alcohol content, reducing sugar, ash, CUPRAC, DPPH free radical scavenging capacity, total phenolic content, elemental composition, and some phenolic compounds of Syriac (Mardin) wines. Estimated daily intake (EDI), target hazard quotients (THQ), total target hazard quotients (TTHQ), and relative risk (RR) were calculated, to assess a health risk resulting from regular consumption of Syriac wines. The elements EDI values through consumption of wines were less than the recommended dietary allowance values. Obtained THQ values were less than 1. When the obtained results are compared with the levels set by regulatory authorities, the investigated wine consumption does not pose a toxicological risk based on EDI, THQ, TTHQ, and RR values. In addition, this study showed that the Syriac wine’s antioxidant capacities are high and rich in phenolic compounds and elements.

GRAPHICAL ABSTRACT

Keywords:

• Syriac wine
• Antioxidant capacity
• Phenolic compound
• Elemental composition
• Risk assessment