CER - Central Repository
Institute of Chemistry, Technology and Metallurgy
    • English
    • Српски
    • Српски (Serbia)
  • English 
    • English
    • Serbian (Cyrilic)
    • Serbian (Latin)
  • Login
View Item 
  •   Central Repository
  • IHTM
  • Radovi istraživača / Researchers' publications
  • View Item
  •   Central Repository
  • 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
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 ]
6
6
URI
http://cer.ihtm.bg.ac.rs/handle/123456789/1546
Collections
  • Radovi istraživača / Researchers' publications
Institution
IHTM

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

OpenAIRERCUB
 

 

All of DSpaceInstitutionsAuthorsTitlesSubjectsThis institutionAuthorsTitlesSubjects

Statistics

View Usage Statistics

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

OpenAIRERCUB