1st International Conference on Chemo and BioInformatics, ICCBIKG 2021, (165-168)
AUTHOR(S) / AUTOR(I): Sabina Šaćirović, Andrija Ćirić, Mališa Antić, Zoran Marković
E-ADRESS / E-ADRESA: email@example.com, firstname.lastname@example.org,email@example.com, firstname.lastname@example.org
ABSTRACT / SAŽETAK:
In this study, HPLC-DAD rapid analysis of phenols in wine samples was performed. The recording was performed at different wavelengths: phenolic acid (254nm), flavan-3-ols and stilbene (280nm), flavonoids (340nm) and anthocyanins (520nm). In selected wines, the concentrations of the following compounds were determined and expressed in mg/l of wine. The isolated derivatives were: hydroxybenzoic acids, derivatives of caffeic, ferulic, syringic, and vanillic acids, catechin (flavanol), rutin, myricetin and quercetin (flavonols), and the stilbene derivative-resveratrol.
The properties and quantities of phenolic compounds in organic wines were investigated. The results show the content of phenolic compounds in organic wines do not differ qualitatively and quantitatively from those in conventional wines.
Wine samples have shown good antioxidative activity according to both DPPH and FRAP analysis, which indicates the good antioxidative potential and high antioxidant concentration in tested wines. Cabernet Sauvignon wines have shown better radical scavenging activity than Merlot, especially when the DPPH test was considered.
KEY WORDS / KLJUČNE REČI:
Wine, HPLC, Phenols, Cabernet Sauvignon, Merlot
REFERENCES / LITERATURA:
- Teixeira, , Mateus, N., de Freitas, V., & Oliveira, J.. Wine industry by-product: Full polyphenolic characterization of grape stalks. Food chemistry, 268 (2018) 110-117.
- García-Ruiz A, Moreno-Arribas MV, Martín-Álvarez PJ, Bartolomé B. Comparative study of the inhibitory effects of wine polyphenols on the growth of enological lactic acid International journal of food microbiology,145(2-3) (2011) 426-31.
- Pozo-Bayón, Á., Monagas, M., Bartolome, B., & Moreno-Arribas, M. V., Wine features related to safety and consumer health: an integrated perspective. Critical reviews in food science and nutrition, 52(1) (2012) 31-54.
- Yoo, Y. J., Prenzler, P. D., Saliba, A. J., & Ryan, D., Assessment of some Australian red wines for price, phenolic content, antioxidant activity, and vintage in relation to functional food Journal of Food Science, 76(9) (2011) C1355-C1364.
- Calò, A., Tomasi, D., Crespan, M., & Costacurta, A., Relationship between environmental factors and the dynamics of growth and composition of the grapevine. Strategies to Optimize Wine Grape Quality 427 (1995) 217-232.
- Tinttunen, S., & Lehtonen, P., Distinguishing organic wines from normal wines on the basis of concentrations of phenolic compounds and spectral data. European Food Research and Technology, 212(3) (2001) 390-394.
- Stervbo, U., Vang, O., & Bonnesen, C., A review of the content of the putative chemopreventive phytoalexin resveratrol in red wine. Food Chemistry, 101(2) (2007) 449-457.