Evaluation of the Polyphenol Content and Antioxidant Activity of Wine Macerates (Medicinal Wines) With Sage (Salvia Officinalis L. Lamiaceae) and Sea Rush (Juncus Martitimus Lam. Juncaceae) Obtained Using Traditional Technology
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Department of Pharmaceutical Sciences II, Ovidius University of Constanta, 6, Aleea Universitatii, Campus 1, 900470 Constanta, Romania
Department of Chemistry and Chemical Engineering, Ovidius University of Constanta, 124, Mamaia Avenue, 900527 9 Constanta, Romania
Department of Natural Sciences, Faculty of Natural and Agricultural Sciences, Ovidius University Constanta, 900470, Romania
Semaghiul Birghila   

Department of Chemistry and Chemical Engineering, Ovidius University of Constanta, Romania
Submission date: 2021-10-08
Final revision date: 2022-01-03
Acceptance date: 2022-01-08
Online publication date: 2022-04-13
Publication date: 2022-06-20
Pol. J. Environ. Stud. 2022;31(4):3279–3285
Two variants of medicinal wine were prepared, through the maceration of sage leaves (Salvia officinalis L. Lamiaceae) and sea rush rhizomes (Juncus maritimus Lam. Juncaceae) in natural red wine for 21 days. The ratio of dried plants added to wine was 0.1 % w/w for each in the first extract (medicinal wine 1) and 0.25% w/w for each in the second one (medicinal wine 2). The extraction conditions were similar in both products. Subsequently the two macerates were filtered and subjected to analysis (total polyphenols content Folin-Ciocalteu), monomeric anthocyanins content, polymerised compounds percentage, polyphenolic acids by HPLC and antioxidant activity (PHOTOCHEM). The two medicinal wines contain high amounts of polyphenols but also anthocyanins from the wine. Both medicinal wines contain higher polymerised compounds percentage given to the red wine most likely due to the polyphenol oxidases from dried plants. The increase of the antioxidant activities of the two macerates rendered to the raw wine corelates well with the increase of polyphenol amount during the extraction process in the two products. The wine behaves as a good selective extraction phase for some of the polyphenolic compounds.