Avaliação comparativa de compostos bioativos e da atividade antioxidante do vinho tinto seco e vinho tinto composto com extrato de jurubeba

Abstract

Jurubeba red wine is a drink that has 70% dry red wine, jurubeba fruit juice and other natural ingredients that add to the flavor and aroma of the blend. The grapes used in the winemaking process are foods with a high content of bioactive compounds and, therefore, present benefits to human health when ingested. The work aimed to verify if the bioactive compounds found in dry red wine, used as raw material, remain during the manufacture of red wine composed with jurubeba through the evaluation of the presence of total phenolic compounds, flavonoids and antioxidant activity using the DPPH method. From the analyzes, it was possible to verify that the manufacturing process of the red wine with jurubeba extract differed statistically as the amount of bioactive compounds in the final product, presenting lower values for the phenolic compounds and flavonoids results and higher values for the antioxidant activity for the sample of red wine composed with jurubeba.