Pregled bibliografske jedinice broj: 427038
Phenolic composition and antioxidant capacity of Kujundžuša wine
Phenolic composition and antioxidant capacity of Kujundžuša wine // Presentation summaries of 32nd World Congress of Vine and Wine / Kubanović, Veronika (ur.).
Zagreb: Ministarstvo poljoprivrede Republike Hrvatske, 2009. (poster, međunarodna recenzija, sažetak, znanstveni)
CROSBI ID: 427038 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Phenolic composition and antioxidant capacity of Kujundžuša wine
Autori
Banović, Mara ; Katalinić, Ivana ; Ćurko, Natka ; Kovačević Ganić, Karin ; Budić Leto, Irena
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Presentation summaries of 32nd World Congress of Vine and Wine
/ Kubanović, Veronika - Zagreb : Ministarstvo poljoprivrede Republike Hrvatske, 2009
ISBN
978-953-6718-11-5
Skup
32nd World Congress of Vine and Wine
Mjesto i datum
Zagreb, Hrvatska, 28.06.2009. - 03.07.2009
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
Kujundžuša white wine; polyphenols; antioxidant capacity
Sažetak
The Kujundžuša is white wine, produced from equally named autochthonous cultivar of the Dalmatinska zagora sub-region of Costal Croatia region. Among numerous wine constituents, very important are certain polyphenols because of their antioxidant activity and potential positive effect on human health. The aim of this work was to determine phenol composition and antioxidant capacity of wine from Kujundžuša sort. The wines were produced by different producers and in different conditions of wine production. Spectrophotometric methods were used for determination content of total phenols, flavonoids, non-flavonoids, color intensity and hue. High performance liquid chromatography (HPLC) was used to determination content of certain phenolic compounds phenolic acids and flavan-3-ols. The total antioxidant capacity of wine was measured by three different analytical methods: 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method, 2, 2’ -azinobis (3-ethyl benzothialozine-6-sulfonic acid) radical action (ABTS) and ferric reducing antioxidant power (FRAP). Data analysis showed statistically significant differences in content of all determinated parameters of wines (with exception of non-flavonoids). That was expected because of different conditions of wine production. Correlation between total phenols content and certain phenol compounds (hydroxycinammic acids, hydroxybenzoic acids and flavan-3-ols) were significant. All three methods of antioxidative activity determination showed significant correlation with all determinated phenol compounds. Only content of syringic acid and epicatechin were not in correlation with content of total phenols and anitioxidative activity.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
POVEZANOST RADA
Projekti:
058-0580696-2737 - Stabilnost bioaktivnih sastojaka grožđa i vina
Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb
Profili:
Mara Banović
(autor)
Irena Budić-Leto
(autor)
Karin Kovačević-Ganić
(autor)
Natka Ćurko
(autor)