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Pregled bibliografske jedinice broj: 212711

Phenolic characterization and antioxidant activity of Rhine Riesling wine from Croatia, subregion Zagorje


Komes, Draženka; Lovrić, Tomislav; Kovačević Ganić, Karin; Dragović-Uzelac, Verica; Gracin, Leo; Banović, Mara
Phenolic characterization and antioxidant activity of Rhine Riesling wine from Croatia, subregion Zagorje // INTRADFOOD-Innovations in Traditional Foods - book of proceedings
Valencia, 2005. (poster, međunarodna recenzija, cjeloviti rad (in extenso), ostalo)


Naslov
Phenolic characterization and antioxidant activity of Rhine Riesling wine from Croatia, subregion Zagorje

Autori
Komes, Draženka ; Lovrić, Tomislav ; Kovačević Ganić, Karin ; Dragović-Uzelac, Verica ; Gracin, Leo ; Banović, Mara

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), ostalo

Izvornik
INTRADFOOD-Innovations in Traditional Foods - book of proceedings / - Valencia, 2005

Skup
INTRADFOOD-Innovations in Traditional Foods

Mjesto i datum
Valencia, Španjolska, 25-29.10.2005

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Antioksidativna aktivnost; HPLC; Rajnski Rizling; polifenoli
(Antioxidant activity; HPLC; Rhine Riesling; polyphenols)

Sažetak
Rhine Riesling wine is one of the most abundant white wines in the continental region of Croatia, especially subregion Zagorje. The phenolic composition of Rhine Riesling wine including hydroxybenzoic acids, hydroxycinnamic acids and flavan-3-ols was identified and quantified by using a reverse-phase high-performance liquid chromatography (HPLC) system coupled with diode array detection. In this white wine caffeic and vanilic acid were the predominant phenolic acids. Flavan-3-ols were presented at low content. The total phenolic content, determined according to the Folin-Ciocalteu method, varied from 342.8 to 473.8 mg/L, expressed as galic acid equivalents (GAE). The antioxidant activity of wine was measured by β -carotene bleaching (BCB) and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging methods. A good correlation was found to exist between the total polyphenol content of wine and their antioxidant activity measured by the DPPH (r= 0.9268) and by the β -carotene bleaching (r= 0.9292) methods, as well as between the results of both used methods (r= 0.9591). The obtained results indicate that Rhine Riesling wine appear to be an important source of dietary polyphenolic antioxidant, which might provide additional protective role in human health.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
0058017

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb