Phenolic composition and free radical scavenging activity of wine produced from the Serbian autochthonous grape variety Prokupac - A model approach
Apstrakt
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.
Ključne reči:
anthocyanins / flavonoids / phenolic acidsIzvor:
Journal of the Serbian Chemical Society, 2014, 79, 1, 11-24Izdavač:
- Serbian Chemical Society
Finansiranje / projekti:
- Tradicionalni i novi proizvodi od plodova gajenih i samoniklih vrsta voćaka i vinove loze i nus-produkata u preradi, sa posebnim osvrtom na autohtone sorte: hemijska karakterizacija i biološki profil (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46013)
DOI: 10.2298/JSC130511089M
ISSN: 0352-5139
WoS: 000331780600002
Scopus: 2-s2.0-84893227756
Institucija/grupa
IHTMTY - 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 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" }
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
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 .
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 . .