Naslov
A comparison of methods used to define the phenolic content and antioxidant activity of Croatian wines

Autori
Piljac, Jasenka ; Martinez, Sanja ; Valek, Lidija ; Stipčević, Tamara ; Kovačević Ganić, Karin

Izvornik
Food technology and biotechnology (1330-9862) 43 (2005), 3; 271-276

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

Ključne riječi
wine antioxidants ; polyphenols ; antioxidant activity ; potentiometric titration ; Folin-Ciocalteau test

Sažetak
The concentrations of phenolic antioxidants and antioxidant activities were determined for three different vintages of red varietal Plavac mali wines (Grgich), white varietal Pošip wines (Grgich) and white varietal Žlahtina wines (Gršković). All three mentioned cultivars (Vitis vinifera L.) are well exploited in vineyards along the Croatian coast. Two different tests, the spectrophotometric Folin-Ciocalteau test and redox derivative potentiometric titration with electrogenerated chlorine, were used to quantify phenolic antioxidants and express them in gallic acid equivalents. The sequence of wines obtained by the two methods, ranked according to the increasing phenolic content, was comparable. Among all the tested wines, Plavac mali 2003 vintage showed the highest phenol content of  5 g/L. As expected, due to lack of anthocyanins and other pigments present in red wines, all six white wines showed approximately ten times smaller phenolic levels in comparison to the red wines, averaging between 190-380 mg/L. This study demonstrates the utilization of quick and reliable analytical techniques, spectrophotometry and derivative potentiometric titration, in quantification of wine phenolics. The change in free radical scavenging ability of the same set of wines was evaluated according to the Brand-Williams assay. The results showed, on the average, eight times greater free radical scavenging ability of red wines. Also, a slight decrease was observed in the free radical scavenging ability of the older vintage white wines, while the antioxidant activities of the older vintage red wines (Plavac mali) were slightly greater, due to formation of condensed tannins with time.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Kemijsko inženjerstvo

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