PRELIMINARY DETERMINATION OF WATER SOLUBLE VITAMINS, PHYTOCHEMICALS AND ANTIOXIDANT POTENTIAL OF DIFFERENT WINE SAMPLES

Since ancient times, wine has been closely linked to the evolution of medicine. Wine is an alcoholic drink typically made from fermented grape juice. Due to modification of polyphenolic compounds during fermentation various studies on phytochemical composition and antioxidant activity in wines have emerged. In the present preliminary/pilot in vitro study, five different wine samples were subjected to estimation of Vitamin content, Anthocyanin content, Phenolic content, Flavonoid content, Ethanolic content and Antioxidant potential using various methods. The highest Vitamin B2 content was observed in Red Wine-1 followed by Red Wine-2 > Rose Wine > White Wine-2 > White Wine-1, whereas, Vitamin C content was noted in the order of White Wine-1 > White Wine-2 > Red Wine-1 > Rose Wine > Red Wine-2. The highest Anthocyanin content was revealed in Red Wine-1 followed by Red Wine-2 and Rose Wine, however, both the White Wine samples did not show Anthocyanin content. The highest Phenolic content was found in Red Wine-1 followed by Red Wine-2 > White Wine-2 > Rose Wine > White Wine-1. Similar pattern was observed for Flavonoid content. All the 5 wine samples revealed good antioxidant activity, which was detected using DPPH assay. Antioxidant potential and the components found in wine samples possess cosmetological-related properties. Hence, Wines may possibly find application in cosmetic industry.