Naslov
The influence of organically grown fruit on phenolic acids content of croatian blackberry wine

Autori
Amidžić Klarić, Daniela ; Klarić, Ilija ; Vedrina-Dragojević, Irena

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

Izvornik
4. hrvatski kongres farmacije s međunarodnim sudjelovanjem : Knjiga sažetaka / Zorc, Branka - Zagreb : Hrvatsko farmaceutsko društvo, 2010, 198-198

ISBN
978-953-96847-8-3

Skup
Hrvatski kongres farmacije s međunarodnim sudjelovanjem (4 ; 2010)

Mjesto i datum
Zagreb, Hrvatska, 27.05.2010. - 30.05.2010

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
blackberry wine; phenolic compounds; HPLC

Sažetak
Blackberry wine, a popular fruit wine, is well known natural source of phenolic compounds, which contribute to wine color and taste. These bioactive phytochemicals also play important role in health promotion and disease prevention. However, the amount of phenolic compounds present in wine can be influenced by several factors, including temperature, sulfite and ethanol concentrations, pH and the type of insecticides or herbicides used on the fruit. Today, HPLC methods are the most often used methods for the determination of phenolic compounds for evaluation and quality control of wines. Major advantage of these chromatographic methods is their ability to separate different forms of phenolic compounds from very complicated matrix, such as blackberry wine. The contents of phenolic acids and trans-resveratrol were determined in fifteen samples of Croatian blackberry wines. Investigated wines were collected during 2006-2007 and divided into two groups according to growing blackberry: conventional and organic samples. The analyses were performed in a Dionex chromatographic system (Sunnyvale, USA). Polyphenols were separated on a Lichrospher 100-RP18 column (250 x 4mm, 5µm ; Agilent Technologies, UK) with suitable guard column under gradient elution conditions. The mobile phase consisted of (A) 2% CH3COOH and (B) H20 : CH3CN : CH3COOH (78 : 20 : 2). Chromatograms were recorded at 280 nm (trans-resveratrol, gallic and cinnamic acid), 313 nm (p-coumaric acid) and 323 nm (chlorogenic and caffeic acid). Based on the chromatographic analyses, the concentration of phenolic compounds in the investigated blackberry wines varied over the range 23.70 – 118.35 mg/L for gallic acid, 0.33 – 4.06 mg/L for p-coumaric acid, 1.23 – 8.32 mg/L for chlorogenic acid, 1.25 – 5.05 mg/L for caffeic acid and 0.41 – 4.00 mg/L for trans-resveratrol. The concentration of cinnamic acid was found to be below the detection limit of the method in the analyzed samples. The results obtained by Mann-Whitney test indicated that there were statistically significant differences in two phenolic acid contents between two groups of samples. The investigated wines made from organically grown blackberry contained higher concentration of caffeic and p-coumaric acid when compared with conventional group.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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