CER - Central Repository
Institute of Chemistry, Technology and Metallurgy
    • English
    • Српски
    • Српски (Serbia)
  • English 
    • English
    • Serbian (Cyrillic)
    • Serbian (Latin)
  • Login
View Item 
  •   CER
  • IHTM
  • Radovi istraživača / Researchers' publications
  • View Item
  •   CER
  • IHTM
  • Radovi istraživača / Researchers' publications
  • View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.

Phenolic composition and free radical scavenging activity of wine produced from the Serbian autochthonous grape variety Prokupac - A model approach

Thumbnail
2014
1544.pdf (308.9Kb)
Authors
Menković, Nebojša
Živković, Jelena Č.
Savikin, Katarina
Gođevac, Dejan
Zdunić, Gordana
Article (Published version)
Metadata
Show full item record
Abstract
Phenolic compounds are very important quality parameters of wine because of their impact on colour, taste and health properties. The present study was aimed at evaluating the general phenolic composition and free radical scavenging activity of aqueous and organic fractions obtained using liquid liquid extraction of red wine produced from the Serbian autochthonous grape variety Prokupac. The total phenolic contents in the different fractions ranged from 48.22 to 289.12 mg GAE per g dry fraction. Phenolic acids (mainly hydroxycinnamic acids) and quercetin 3-O-glucuronide were the main components in the EtOAc fraction at pH 2.0; catechins, phenolic acids (mainly hydroxybenzoic acids) and quercetin were found in the EtOAc fraction at pH 7.0, while anthocyanins were identified in the aqueous residue after EtOAc extraction. The major anthocyanin extracted into the aqueous fraction was malvidin-3-glucoside, while the most abundant non-anthocyanin phenolic compounds in the organic fractions we...re ethyl gallate and trans-caftaric acid. The radical scavenging activities of the fraction differed significantly and the IC50 values were 138.58 mu g mL(-1) for the aqueous fraction, 17.83 and 3.47 ng mL(-1) for the EtOAc fractions at pH 2.0 and 7.0, respectively. As the EtOAc fractions were found to be more potent radical scavengers, it could be assumed that non-anthocyanin phenolic compounds were responsible for such activity in Prokupac wine.

Keywords:
anthocyanins / flavonoids / phenolic acids
Source:
Journal of the Serbian Chemical Society, 2014, 79, 1, 11-24
Publisher:
  • Serbian Chemical Society
Funding / projects:
  • Traditional and new products of cultivated and wild growing fruits and grape vines, and by-products durring processing, with special emphasis on indigenous varieties: chemical characterization and biological profile (RS-46013)

DOI: 10.2298/JSC130511089M

ISSN: 0352-5139

WoS: 000331780600002

Scopus: 2-s2.0-84893227756
[ Google Scholar ]
7
6
URI
https://cer.ihtm.bg.ac.rs/handle/123456789/1546
Collections
  • Radovi istraživača / Researchers' publications
Institution/Community
IHTM
TY  - JOUR
AU  - Menković, Nebojša
AU  - Živković, Jelena Č.
AU  - Savikin, Katarina
AU  - Gođevac, Dejan
AU  - Zdunić, Gordana
PY  - 2014
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/1546
AB  - Phenolic compounds are very important quality parameters of wine because of their impact on colour, taste and health properties. The present study was aimed at evaluating the general phenolic composition and free radical scavenging activity of aqueous and organic fractions obtained using liquid liquid extraction of red wine produced from the Serbian autochthonous grape variety Prokupac. The total phenolic contents in the different fractions ranged from 48.22 to 289.12 mg GAE per g dry fraction. Phenolic acids (mainly hydroxycinnamic acids) and quercetin 3-O-glucuronide were the main components in the EtOAc fraction at pH 2.0; catechins, phenolic acids (mainly hydroxybenzoic acids) and quercetin were found in the EtOAc fraction at pH 7.0, while anthocyanins were identified in the aqueous residue after EtOAc extraction. The major anthocyanin extracted into the aqueous fraction was malvidin-3-glucoside, while the most abundant non-anthocyanin phenolic compounds in the organic fractions were ethyl gallate and trans-caftaric acid. The radical scavenging activities of the fraction differed significantly and the IC50 values were 138.58 mu g mL(-1) for the aqueous fraction, 17.83 and 3.47 ng mL(-1) for the EtOAc fractions at pH 2.0 and 7.0, respectively. As the EtOAc fractions were found to be more potent radical scavengers, it could be assumed that non-anthocyanin phenolic compounds were responsible for such activity in Prokupac wine.
PB  - Serbian Chemical Society
T2  - Journal of the Serbian Chemical Society
T1  - Phenolic composition and free radical scavenging activity of wine produced from the Serbian autochthonous grape variety Prokupac - A model approach
VL  - 79
IS  - 1
SP  - 11
EP  - 24
DO  - 10.2298/JSC130511089M
UR  - Conv_3118
ER  - 
@article{
author = "Menković, Nebojša and Živković, Jelena Č. and Savikin, Katarina and Gođevac, Dejan and Zdunić, Gordana",
year = "2014",
abstract = "Phenolic compounds are very important quality parameters of wine because of their impact on colour, taste and health properties. The present study was aimed at evaluating the general phenolic composition and free radical scavenging activity of aqueous and organic fractions obtained using liquid liquid extraction of red wine produced from the Serbian autochthonous grape variety Prokupac. The total phenolic contents in the different fractions ranged from 48.22 to 289.12 mg GAE per g dry fraction. Phenolic acids (mainly hydroxycinnamic acids) and quercetin 3-O-glucuronide were the main components in the EtOAc fraction at pH 2.0; catechins, phenolic acids (mainly hydroxybenzoic acids) and quercetin were found in the EtOAc fraction at pH 7.0, while anthocyanins were identified in the aqueous residue after EtOAc extraction. The major anthocyanin extracted into the aqueous fraction was malvidin-3-glucoside, while the most abundant non-anthocyanin phenolic compounds in the organic fractions were ethyl gallate and trans-caftaric acid. The radical scavenging activities of the fraction differed significantly and the IC50 values were 138.58 mu g mL(-1) for the aqueous fraction, 17.83 and 3.47 ng mL(-1) for the EtOAc fractions at pH 2.0 and 7.0, respectively. As the EtOAc fractions were found to be more potent radical scavengers, it could be assumed that non-anthocyanin phenolic compounds were responsible for such activity in Prokupac wine.",
publisher = "Serbian Chemical Society",
journal = "Journal of the Serbian Chemical Society",
title = "Phenolic composition and free radical scavenging activity of wine produced from the Serbian autochthonous grape variety Prokupac - A model approach",
volume = "79",
number = "1",
pages = "11-24",
doi = "10.2298/JSC130511089M",
url = "Conv_3118"
}
Menković, N., Živković, J. Č., Savikin, K., Gođevac, D.,& Zdunić, G.. (2014). Phenolic composition and free radical scavenging activity of wine produced from the Serbian autochthonous grape variety Prokupac - A model approach. in Journal of the Serbian Chemical Society
Serbian Chemical Society., 79(1), 11-24.
https://doi.org/10.2298/JSC130511089M
Conv_3118
Menković N, Živković JČ, Savikin K, Gođevac D, Zdunić G. Phenolic composition and free radical scavenging activity of wine produced from the Serbian autochthonous grape variety Prokupac - A model approach. in Journal of the Serbian Chemical Society. 2014;79(1):11-24.
doi:10.2298/JSC130511089M
Conv_3118 .
Menković, Nebojša, Živković, Jelena Č., Savikin, Katarina, Gođevac, Dejan, Zdunić, Gordana, "Phenolic composition and free radical scavenging activity of wine produced from the Serbian autochthonous grape variety Prokupac - A model approach" in Journal of the Serbian Chemical Society, 79, no. 1 (2014):11-24,
https://doi.org/10.2298/JSC130511089M .,
Conv_3118 .

DSpace software copyright © 2002-2015  DuraSpace
About CeR – Central Repository | Send Feedback

re3dataOpenAIRERCUB
 

 

All of DSpaceInstitutions/communitiesAuthorsTitlesSubjectsThis institutionAuthorsTitlesSubjects

Statistics

View Usage Statistics

DSpace software copyright © 2002-2015  DuraSpace
About CeR – Central Repository | Send Feedback

re3dataOpenAIRERCUB