Naslov
Relationship between polyphenol compounds and total antioxidant capacity of Croatian Dingač wine

Autori
Kubanović, Veronika ; Bukovčan, Renata ; Kovačević-Ganić, Karin ; Kaštelanac, Dragica ; Gašparec-Skočić, Ljiljana

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

Izvornik
Proceeding book of the 29th World Congress of vine and wine of the OIV / Minguez, Sanches ; Tusseau, Dominique - Logroño : OIV, 2006, 316-316

Skup
World Congress of Vine and Wine of the OIV (29 ; 2006)

Mjesto i datum
Logroño, Španjolska, 25.06.2006. - 30.06.2006

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Dingač wine; antioxidant capacity; essential elements; polyphenols;
(Dingač wine; antioxidant capacity; essential elements; polyphenols)

Sažetak
Dalmatia has a long and established tradition in winemaking, dating from ancient times, and nowadays is the main red wine production area in Croatia. Famous Croatian wine Dingač is made from the indigenous autochthonous Plavac Mali grape variety grown in the limited Dingač locality on the steep hillsides of the Pelješac Peninsula. Red wine is an excellent source of various classes of polyphenols, with different biological activities. It is believed that antioxidant properties of red wines are linked to the total polyphenol content, rather than individual. Recently, it has been argued that younger red wines could provide different phenolic antioxidants than older wines, because phenolic compounds extensively polymerize by time. However, there have been very few studies concerning the polyphenolic composition of aged red wines, and thus there is a lack of knowledge concerning the composition of polyphenolic antioxidants in wines having undergone aging. Therefore, it was our interest to evaluate the polyphenolic composition of Dingač wines (vintage 1998-2004) and to exam their relationship to antioxidant capacity. Total phenol, total flavanol, and total anthocyanin content were measured using spectrophotometry. The total antioxidant activity (TAA) was obtained by DPPH radical scavenging assay and  -carotene bleaching (BCB) method. Corresponding correlation coefficients (r2) obtained for total phenols were 0.8555 and 0.9033 ; for total anthocyanins 0.9870 and 0.9868 ; for total flavanols 0.9880 and 0.9258 (DPPH and BCB methods, respectively) indicating strong relationship between these phenolic compounds and TAA regarding the vintage. It may be concluded that Dingač wines might be of a particular nutritional interest in moderate daily intake, because they showed in vitro high antioxidant capacity.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA