Polyphenols are plant secondary metabolites and are generally involved in defense

against aggression ultraviolet radiation or pathogens. In foods, polyphenols can give bitterness,
astringency, color, flavor, odor and oxidation stability. Towards the end of the 20th century,
epidemiological studies and meta-analyzes have suggested passing a long-term consumption of
diets rich in polyphenols in plant offers some protection against developing cancer,
cardiovascular disease, diabetes, osteoporosis and neurodegenerative diseases. The outer layers
of plants contain higher levels of phenolics than those located in their inner maturity. The degree
of maturity affects significantly concentrations and proportions of different polyphenols.
Research in recent years focused on determination of the structure and content of phenolic
compounds in grape and wine, having beneficial effects on human health including antioxidant
properties associated to moderate consume of red wine.
Total phenolic content will be determined according to Folin-Ciocalteu protocol. The
absorbance of the mixture will be measured at 765 nm (using UV-VIS SPECORD 200
spectrophotometer). Gallic acid will be used as reference standard, and the results will be
expressed as milligram gallic acid equivalents (mg GAE)/mL.