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Pregled bibliografske jedinice broj: 474657

Anthocyanin composition and free radical scavenging capacity of Teran wine


Plavša, Tomislav; Kovačević Ganić, Karin; Komes, Draženka; Lukić, Igor
Anthocyanin composition and free radical scavenging capacity of Teran wine // IUFoST XIIIth World Congress of Food Science & Technology "FOOD IS LIFE" / INRA (ur.). (ur.).
Nantes, Francuska, 2006. str. 84-85 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Anthocyanin composition and free radical scavenging capacity of Teran wine

Autori
Plavša, Tomislav ; Kovačević Ganić, Karin ; Komes, Draženka ; Lukić, Igor

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

Izvornik
IUFoST XIIIth World Congress of Food Science & Technology "FOOD IS LIFE" / INRA (ur.). - , 2006, 84-85

Skup
IUFoST XIIIth World Congress of Food Science & Technology "FOOD IS LIFE" 17/21 September 2006. Nantes, France, CD-ROM Congress Proceedings, 2006, 885-886. / INRA (ur.).

Mjesto i datum
Nantes, Francuska, 17-21.09.2006

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Anthocyanins; antioxidant activity; Teran

Sažetak
The colour of red wines is a remarkable sensory attribute, related to the extraction of anthocyanins from grape skins during winemaking. Anthocyanins are accumulated in berry skins during the ripening of grapes and several agroecological factors, such as cultivar, climate, soil conditions, crop level, irrigation, have been related to anthocyanins accumulation in grape red skins (Esteban et al., 2001). The free anthocyanins in wine are mono- or diglucosides of five anthocyanidins, namely delphinidin, cyanidin, petunidin, peonidin and malvidin. The acylated anthocyanins are esters of the glucose part of the free anthocyanins with acetic, p-coumaric or caffeic acid (Berente et al., 2000). The aim of the present work was to study the anthocyanin composition in the wine made of the Croatian autochthonous grape variety Teran (Vitis vinifera L.) The anthocyanin composition of wine was determined by the high performance liquid chromatography (HPLC) with UV-Diode Array detection. In all samples determined total anthocyanin content and antioxidant activity. The total antioxidant capacity of wine was measured with four different methods: 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method, β-carotene bleaching (BCB) method, 2, 2'-azinobis(3-ethylbenzothialozine-6-sulfonic acid) radical cation (ABTS۰+) and ferric reducing antioxidant power (FRAP). Five different anthocyanins were detected and determined quantitatively in the studied red wines: delphinidin-3-glucoside, cyanidin-3-glucoside, petunidin-3-glucoside, peonidin-3-glucoside and malvidin-3-glucoside. In Teran malvidin-3-glucoside was the major anthocyanin, with concentrations up to 114±3.06 mg/L. The obtained results showed a good correlation between the total monoglucosides content of studied samples and their total antioxidant capacity.

Izvorni jezik
Engleski