engleski

INTERACTION OF PHENOLS AND POLYPHENOLS WITH PESTICIDES - IMPACT ON WINE QUALITIY

Poly)phenols are among the most significant compounds found in wine, with more than 200 different types detected. They influence organoleptic wine properties (color, aroma, taste, acidity), fermentation process, wine stability, and nutritive quality and medicinal properties. The (poly)phenols are most abounded in grape skin and pulp. In red grape, as in red wine, those compounds are in general found in higher concentrations than in white grape or wine. (Poly)phenols are group of secondary aromatic metabolite in plants for which is confirmed antioxidant activity. Antioxidant activity of these compounds have beneficial effect in prevention of many diseases, like cardiovascular disease and inflammation. It has been shown by others that risk of cardiovascular diseases is lower in countries with higher red wine consumption [1]. Based on its chemical nature, (poly)phenols easily react with other compounds and this may result with changes in wine chemistry and overall quality. On the other hand, even more and more detections of wine contamination with pesticides rises a concern of nutritive quality of wine [2]. Due to their physical-chemical properties pesticides are compounds that can easily react with other compounds present in the matrix. It can be argued that pesticides react and complex with phenol and polyphenol compounds in wine [3]. Methods In this work isolation of pesticides from wine samples is described. Matrix interferences are detected visually during sample preparation. Matrix effect has been quantitatively determined using Matuszewski calculus, from where pesticide- (poly)phenol interaction intensity has been asessed qualitatively as part of matrix effect. Results In the development of analytical procedure matrix interfering compounds have been detected. Presence of anthocyanin was confirmed in eluate. With the purpose of determination of pesticide reaction with (poly)phenols from wine, matrix effect has been investigated and confirmed. Conclusion Based on the current results it can be concluded that pesticides and (poly)phenols react in wine. This sets a question for future research in this area with the aim of establishing how much are nutritive quality and antioxidant activity of wine affected by this interactions.

(poly)phenols; pesticides; wine quality

nije evidentirano