Naslov
Phenolic profile and antioxidant activity of reverse osmosis concentrates of conventional and ecological Cabernet Sauvignon red wine

Autori
Ivić, Ivana ; Kopjar, Mirela ; Pichler, Dubravko ; Buljeta, Ivana ; Ćorković, Ina ; Pichler, Anita

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

Izvornik
Book of abstract of 13th International Scientific and Professional Conference With Food to Health, Osijek, Croatia, September 16th-17th 2021 / Babić, Jurislav ; Šubarić, Drago ; Jašić, Midhat - Osijek : Tuzla : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Tehnološki fakultet Univerziteta u Tuzli, 2021, 118-118

ISBN
978-953-7005-79-5

Skup
13th International Scientific and Professional Conference With Food to Health, Osijek, Croatia, September 16th-17th 2021

Mjesto i datum
Osijek, Hrvatska, 16.09.2021. - 17.09.2021

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
phenolic compounds ; antioxidant activity ; conventional and ecological red wine ; reverse osmosis ; retention

Sažetak
Red wine polyphenols are responsible for its colour, astringency and bitterness. They are known as strong antioxidants that protect human body from harmful effects of free radicals and prevent various diseases. Wine phenolics are influenced by viticulture methods and vinification techniques and therefore, conventionally and ecologically produced wines of same variety do not have the same phenolic profile. Ecological viticulture avoids the use of chemical adjuvants in vineyards in order to minimize their negative influence on environment, wine and human health. Phenolic profile and antioxidant activity of wine can also be influenced by additional treatments, such as concentration by reverse osmosis. The aim of this study was to investigate the infulence of four different pressures (2.5, 3.5, 4.5 and 5.5 MPa) and two temperature regimes (with and without cooling) on phenolic profile and antioxidant activity of conventional and ecological Cabernet Sauvignon red wine during concentration by reverse osmosis. The results showed that individual phenolic compounds retention depended on applied processing parameters, chemical composition of initial wine and chemical properties of a compound. Higher pressure and retentate cooling favoured the retention of total polyphenols, flavonoids and monomeric anthocyanins, comparing to the opposite conditions. Same trend was observed for antioxidant activity.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA