Naslov
Relationship between polyphenols and antioxidant capacity of aged Croatian "Babić" wines

Autori
Kubanović, Veronika ; Bukovčan, Renata ; Kovačević-Ganić, Karin ; Kaštelanac, Dragica ; Gašparec-Skočić, Lj.

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, ostalo

Izvornik
Presentation summaries of the 30th World Congress of vine and wine of the OIV / Bertrand, Alain ; Tusseau, Dominique - Budimpešta : OIV, 2007, 136-136

Skup
World Congress of vine and wine of the OIV (30 ; 2007)

Mjesto i datum
Logroño, Španjolska, 25.06.2007. - 30.06.2007

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
babić wine; antioxidant capacity; polyphenols

Sažetak
Most famous red wine from the Karst relief of central Dalmatia is made from autochthonous Babić cultivar planted on rocky terraces of Primošten. Red wine is an excellent source of various classes of polyphenols with different biological activities. Recently, it has been argued that younger red wines could provide different polyphenols than older wines, because polyphenols extensively polymerize by time. However, there have been very few studies concerning the polyphenolic composition of aged red wines, and thus there is a lack of knowledge concerning the wine polyphenolics composition having undergone aging. Essential elements such as Fe, Cu, Zn, and Mn, mainly associated with an antioxidative enzymes active site, are very important in cellular metabolism. Therefore, our interest was to evaluate the polyphenolics composition and the level of Fe, Cu, Zn, and Mn elements in Babić wines (vintage 2000-2005) and to exam their relationship with antioxidant capacity. Total phenol, total anthocyanins and total flavanols content were measured using spectrophotometry. Fe, Cu, Zn, and Mn elements were determined by ICP-OES. The total antioxidant activity (TAA) was obtained by DPPH radical scavenging assay and  -carotene bleaching (BCB) method. Values of total phenols (3726-2624 mg/L gallic acid equivalents), total anthocyanins (412-114mg/L) and total flavanols (815-235 mg/L cathechin equivalents) were plotted against TAA. Corresponding correlation coefficients (r2) obtained for total phenols were 0.9176 and 0.9794 ; for total anthocyanins 0.9439 and 0.9964 ; for total flavanols 0.9624 and 0.9187 (DPPH and BCB methods, respectively) indicating strong relationship between these polyphenolic compounds and TAA. By contrast, selected elements concentration appeared to provide minor contribution to TAA. It may be concluded that Babić wines might be of a particular nutritional interest in moderate daily intake, because of its high antioxidant capacity.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA