Naslov
Antioksidativna aktivnost katehina i vina određena FRAP metodom (ferric reducing/antioxidant power)
(Ferric reducing/antioxidant power (FRAP)of (+)-catechin and wines)

Autori
Katalinić, Višnja ; Modun, Darko ; Salamunić, Ilza ; Musić, Ivana ; Runjić, Velinka ; Boban, Mladen

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

Izvornik
XVIII.hrvatski skup kemičara i kemijskih inženjera sažetci / Zrnčević Stanka - Zagreb : Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI) ; Hrvatsko kemijsko drustvo, 2003

Skup
XVIII.hrvatski skup kemičara i kemijskih inženjera

Mjesto i datum
Zagreb, Hrvatska, 16.02.2003. - 19.02.2003

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Nije recenziran

Ključne riječi
FRAP; catechin; wine

Sažetak
Phenolic compounds are naturally occurring substances in fruit, vegetables, nuts, seeds, flowers, and some herb beverages, and are integral part of human diet. Several studies have indicated that the antioxidant activities of some fruits and vegetables were highly correlated to their total phenolic contents. Hertog et al. [1] found an epidemiological link between the intake of polyphenols and the decreased risk of cardiovascular disease in human. Other studies have shown evidence of in vivo antioxidant effects after ingestion of polyphenol-rich beverages, such as tea and red wine [2]. It seems, according to the present state of knowledge, that positive health effect of these beverages can be connected with the presence of polyphenols catechins. The aim of this study was to investigate the antioxidant effectiveness of pure polyphenolic compound (+)-catechin (flavan-3-ol) and red and white wines using ferric reducing/antioxidant power (FRAP) assay, a rapid direct test of antioxidant capacity. The antioxidant activity of (+)-catechin determined with FRAP method was compared with antioxidant activity of catechin determined with α , α -diphenyl-β -picrylhydrazyl (DPPH) radical scavenging, and β -carotene bleaching methods. Six red and four white wines from different grape cultivars were analyzed. Total phenols in wines were determined with official AOAC procedure using Folin-Ciocalteu reagent. The anthocyanin content in wines was determined using bisulfite bleaching method. Total tannins in wines were determined as optical density (OD) at 280 nm. Catechins, as main reactants with reactive phloroglucinol moiety in wines, were reacted with vanillin and resulting colored compound was quantitatively determined. The FRAP dose– response relationship of (+)-catechine was linear for concentration range tested. Red wines had much higher total phenol, anthocyanin and catechin content than white wines. The FRAP of red wines was significantly higher than FRAP of white wines. Different reducing/antioxidant power of red and white wines was elucidated in view of their different phenolic composition. Determination of FRAP can be useful tool in evaluation of antioxidant activity of phenolic rich beverages. [1] Hertog, M.G., Feskens, E.J., Hollman, P.C., Katan M.B., Kromhout, D., Lancet 342 (1993) 1007-11. [2] Serafini, M., Laranjinha, J.A., Almeida, L.M., Maiani, G., J Nutr Biochem 11(11-12) (2000) 585-590.

Izvorni jezik
Engleski

Znanstvena područja
Kliničke medicinske znanosti, Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA