Naslov
Free Resveratrol Monomers in Varietal Red and White Wines from Dalmatia (Croatia)

Autori
Katalinić, Višnja ; Ljubenkov, Ivica ; Pezo, Ivan ; Generalić, Ivana ; Stričević, Olivera ; Miloš, Mladen ; Modun, Darko ; Boban, Mladen ;

Izvornik
Periodicum biologorum (0031-5362) 110 (2008), 1; 77-83

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Croatian wines; polyphenols; resveratrol monomers; HPLC

Sažetak
Resveratrol is considered to be one of the major antioxidant constituents in red wine. In this contribution we investigated the presence of and relation between trans- and cis-resveratrol monomers in the most characteristic varietal wines from Dalmatia (Croatia), produced according to the Croatian appellation of origin system. Materials and Methods. The wines of red grape varieties (Plavac mali, Merlot, Cabernet sauvignon, Babić, Plavina, Trnjak, Vranac, and Lasin) and white grape varieties (Cetinka, Pošip, Maraština, Debit, Kujundžuša, Malvasija Dubrovačka, Vugava, Medna and Zlatarica), vintage 2004, were analyzed in June 2005. Standard methods of analysis for general wine components were used for preliminary control of selected wines quality. Resveratrol monomers in wine were measured by HPLC. Results. Significant differences in the phenolic composition, even between the wines produced from same grape varieties, but originating from different localities, were found. Mean concentration of free resveratrol monomers was 0.43 mg/L (range 0.11 - 1.04) in white wines, and 2.98 mg/L (range 0.5 – 8.57) in red wines. The average relative amount of cis-resveratrol in white wines was almost 2-fold higher in comparison with red wines. A significant impact of grape variety on resveratrol content in wine was confirmed. Besides wine Merlot, high concentrations of free resveratrol monomers were found in red wines produced from autochthonous grape variety Plavac mali. Among white wines, highest concentrations were detected in wine Zlatarica. Conclusion. According to the obtained results some red wines from the region of Dalmatia could be a good dietary source of resveratrol.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Prehrambena tehnologija

Napomena
Rad je kao poster prezentiran na skupu 5th Croatian Congress of Pharmacology and 2nd Congress of Croatian Physiological Society, održanom od 19.-22.09.2007., Osijek, Hrvatska ; kao sažetak objavljen u Periodicum Biologorum. Supplement (ISSN 0353-9164) 109 (2007) (S2) 1-182.

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