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 disease, cancer, diabetes, etc.), due to their antioxidant activities. We determined the contents of total phenolics (TP) and total flavonoids (TF) in sele...

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Published inMolecules (Basel, Switzerland) Vol. 15; no. 3; pp. 2016 - 2027
Main Authors Mitić, Milan N, Obradović, Mirjana V, Grahovac, Zora B, Pavlović, Aleksandra N
Format Journal Article
LanguageEnglish
Published Switzerland MDPI AG 22.03.2010
Molecular Diversity Preservation International
Subjects
Acids
Antioxidants
Antioxidants - chemistry
Chromatography, High Pressure Liquid
Flavonoids
hydroxycinnamic acids
Oxidation
Phenols
Phenols - analysis
Polyphenols
Principal Component Analysis
total antioxidant activity
total phenolics
white wines
Wine - analysis
Wines
Serbia
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Summary:The biologically active compounds in wine, especially phenolics, are responsible for reduced risk of developing chronic diseases (cardiovascular disease, 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. Medas 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 (R2 = 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).
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ISSN:1420-3049
1420-3049
DOI:10.3390/molecules15032016