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Antioxidant Capacities and Phenolic Levels of Different Varieties of Serbian White Wines
The biologically active compounds in wine, especially phenolics, are responsible for reduced risk of developing chronic diseases (cardiovascular disrease, cancer, diabetes, etc.), due to their antioxidant activities. We determined the contents of total phenolics (TP) and total flavonoids (TF) in sel...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Molecular Diversity Preservation International
2010
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6257191/ https://www.ncbi.nlm.nih.gov/pubmed/20336029 http://dx.doi.org/10.3390/molecules15032016 |
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author | Mitić, Milan N. Obradović, Mirjana V. Grahovac, Zora B. Pavlović, Aleksandra N. |
author_facet | Mitić, Milan N. Obradović, Mirjana V. Grahovac, Zora B. Pavlović, Aleksandra N. |
author_sort | Mitić, Milan N. |
collection | PubMed |
description | The biologically active compounds in wine, especially phenolics, are responsible for reduced risk of developing chronic diseases (cardiovascular disrease, cancer, diabetes, etc.), due to their antioxidant activities. We determined the contents of total phenolics (TP) and total flavonoids (TF) in selected Serbian white wines by colorimetric methods. Total antioxidant activity (TAA) of the white wines was analyzed using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity assay. Međaš beli had the highest content of TP, TF and TAA. The radical scavenging capacity (RSC) and total antioxidant activity (TAA) of white wines were 15.30% and 1.055 mM Trolox equivalent, respectively. Total phenolic (TP) and total flavonoid (TF) contents in white wines ranged from 238.3 to 420.6 mg gallic acid equivalent per L of wines and 42.64 to 81.32 mg catechin equivalent per L of wines, respectively. A high and significant correlation between antioxidant activity and total phenolic content was determined in wines (R(2 )= 0.968, p < 0.01). For the individual polyphenols determination we used a high performance liquid chromatography (HPLC)-diode array detection (DAD) technique. The majority of white wine polyphenols was represent by four hydroxycinnamic acids (HCAs). |
format | Online Article Text |
id | pubmed-6257191 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2010 |
publisher | Molecular Diversity Preservation International |
record_format | MEDLINE/PubMed |
spelling | pubmed-62571912018-12-04 Antioxidant Capacities and Phenolic Levels of Different Varieties of Serbian White Wines Mitić, Milan N. Obradović, Mirjana V. Grahovac, Zora B. Pavlović, Aleksandra N. Molecules Article The biologically active compounds in wine, especially phenolics, are responsible for reduced risk of developing chronic diseases (cardiovascular disrease, cancer, diabetes, etc.), due to their antioxidant activities. We determined the contents of total phenolics (TP) and total flavonoids (TF) in selected Serbian white wines by colorimetric methods. Total antioxidant activity (TAA) of the white wines was analyzed using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity assay. Međaš beli had the highest content of TP, TF and TAA. The radical scavenging capacity (RSC) and total antioxidant activity (TAA) of white wines were 15.30% and 1.055 mM Trolox equivalent, respectively. Total phenolic (TP) and total flavonoid (TF) contents in white wines ranged from 238.3 to 420.6 mg gallic acid equivalent per L of wines and 42.64 to 81.32 mg catechin equivalent per L of wines, respectively. A high and significant correlation between antioxidant activity and total phenolic content was determined in wines (R(2 )= 0.968, p < 0.01). For the individual polyphenols determination we used a high performance liquid chromatography (HPLC)-diode array detection (DAD) technique. The majority of white wine polyphenols was represent by four hydroxycinnamic acids (HCAs). Molecular Diversity Preservation International 2010-03-22 /pmc/articles/PMC6257191/ /pubmed/20336029 http://dx.doi.org/10.3390/molecules15032016 Text en © 2010 by the authors; http://creativecommons.org/licenses/by/3.0/ licensee Molecular Diversity Preservation International, Basel, Switzerland. This article is an open-access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/). |
spellingShingle | Article Mitić, Milan N. Obradović, Mirjana V. Grahovac, Zora B. Pavlović, Aleksandra N. Antioxidant Capacities and Phenolic Levels of Different Varieties of Serbian White Wines |
title | Antioxidant Capacities and Phenolic Levels of Different Varieties of Serbian White Wines |
title_full | Antioxidant Capacities and Phenolic Levels of Different Varieties of Serbian White Wines |
title_fullStr | Antioxidant Capacities and Phenolic Levels of Different Varieties of Serbian White Wines |
title_full_unstemmed | Antioxidant Capacities and Phenolic Levels of Different Varieties of Serbian White Wines |
title_short | Antioxidant Capacities and Phenolic Levels of Different Varieties of Serbian White Wines |
title_sort | antioxidant capacities and phenolic levels of different varieties of serbian white wines |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6257191/ https://www.ncbi.nlm.nih.gov/pubmed/20336029 http://dx.doi.org/10.3390/molecules15032016 |
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