Red wine concentrates as inhibitors of lipid oxidation in compound butter

Abstract

Compound butter, a butter enriched with different ingredients, such as herbs and spices, has gained popularity in recent years. The main purpose of additional ingredients is to improve butter flavour, but these compounds can also affect the butter's oxidative stability (shelf life). In search for novel products, potential of 12 wine concentrates (Bermet, Cabernet Sauvignon and Merlot) to inhibit lipid oxidation that may occur in the butter was tested, butter mixed with concentrates of different wines (wine butter) was prepared, and preliminary evaluation of consumers acceptance of selected wine butters was done. Also, the content of total polyphenols, flavonoids, anthocyanins and tannins in wine concentrates was determined by spectrophotometric methods. Eleven of twelve wine concentrates showed ability to inhibit lipid oxidation comparable with activity of standard antioxidant trolox. The best capacity had Cabernet Sauvignon, with CS-4 as the most dominant one. In general, Bermet (B-4) was among the wines with the highest overall contents of total monomeric anthocyanins, polyphenols, tannins and flavonoids, but, the similar trend was not noticed regarding concentrates. Correlation coefficients implicate that there is no firm relationship between particular polyphenol group and expressed activity. However, the result of the sensory analysis survey pointed out compound butter with Bermet concentrate. In general, obtained results showed that wine concentrates could be used as compounds which could improve flavour, increase the oxidative stability of butter and possibly extend its shelf-life.