Pregled bibliografske jedinice broj: 423208
Phenolic content and antioxidant capacity in organic and conventional red wine Babić
Phenolic content and antioxidant capacity in organic and conventional red wine Babić // Presentation summaries of 32nd world congress of vine and wine / Kubanović, Veronika (ur.).
Zagreb: Ministry of Agricultural, Fisheries and Rural Development, 2009. (predavanje, međunarodna recenzija, sažetak, znanstveni)
CROSBI ID: 423208 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Phenolic content and antioxidant capacity in organic and conventional red wine Babić
Autori
Kovačević Ganić, Karin ; Gracin Leo ; Komes, Draženka ; Banović, Mara ; Ćurko, Natka
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Presentation summaries of 32nd world congress of vine and wine
/ Kubanović, Veronika - Zagreb : Ministry of Agricultural, Fisheries and Rural Development, 2009
ISBN
978-953-6718-11-2
Skup
32nd world congress of vine and wine
Mjesto i datum
Zagreb, Hrvatska, 28.06.2009. - 03.07.2009
Vrsta sudjelovanja
Predavanje
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
Antioxidant activity; Anthocyanins; Organic wine; Polyphenols
Sažetak
The latest tendencies in food suggest a greater preference among consumers for healthy, environmentally friendly food. In the field of organic wine, the elaboration of the product from grapes grown without the use of chemical fertilizers, insecticides, and other pest control substances is important. The aim of present work was to study the phenolics composition and antioxidant capacity of organic and conventional red wine made from Croatian native grape variety Babić (Vitis vinifera L.). Phenolics were determined by high performance liquid chromatography coupled with diode array detection (HPLC-DAD). The total antioxidant capacity of wine was measured using three different methods: 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, 2, 2'-azinobis(3-ethylbenzothialozine-6-sulfonic acid) radical cation (ABTS۰ +) and ferric reducing antioxidant power (FRAP). Organic wine was shown to have the highest content of total polyphenols, averaging 2485 mg/L. The total anthocyanins content in conventional and organic wine was 412.22± 8.32 mg/L and 428.16± 5.15 mg/L, respectively. Malvidin-3-glucoside was the major anthocyanins, with content of 142.02± 1.12 in conventional wine and 157.12± 1.33 mg/L in organic wine. No significant differences were observed in the antioxidant activity of organic and conventional wine.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
POVEZANOST RADA
Projekti:
058-0580696-2737 - Stabilnost bioaktivnih sastojaka grožđa i vina
058-0000000-3470 - Stabilnost alkaloida i polifenola u proizvodima biljnog podrijetla (Komes, Draženka, MZOS ) ( CroRIS)
Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb