Naslov
Polyphenol Content and Antioxidant Activity of Croatian Blackberry Wines

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

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

Izvornik
VIII. susret mladih kemijskih inženjera 2010. : knjiga sažetaka / Bolf, Nenad ; Šoljić Jerbić, Ivana - Zagreb : Fakultet kemijskog inženjerstva i tehnologije Sveučilišta u Zagrebu, 2010, 151-151

ISBN
978-953-6470-48-8

Skup
Susret mladih kemijskih inženjera (8 ; 2010)

Mjesto i datum
Zagreb, Hrvatska, 18.02.2010. - 19.02.2010

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
blackberry wine ; polyphenols ; antioxidant activity

Sažetak
Blackberries contain a wide variety of free radical scavenging molecules, such as polyphenols, particularly anthocyanins, carotenoids, vitamins. Such natural products are rich in antioxidant activities. Chromogen radicals, as DPPH and ABTS are useful reagents for investigating the free radical scavenging activities of compounds and usually used as substrates to evaluate the antioxidative activity of phytochemicals. For this reason, this study was designed to investigate blackberry wine as a good source of polyphenols and evaluate the relationship between the total antioxidant activity and the total polyphenol content of commercial wines. The total content of monomeric anthocyanins and polyphenolic compounds in 17 Croatian blackberry wines (BW) were determined using the pH differential method and Folin-Ciocalteu index, respectively. The antioxidant activity of investigated blackberry wine has been evaluated according to three in vitro methods: reducing power assay (RPA) and radical scavenging activity (RSA) using DPPH and ABTS tests. The obtained results showed that the total polyphenol content of blackberry wines as gallic acid equivalents, ranged from 733 (BW 6) to 2698 mg/L (BW 14). The content of monomeric anthocyanins, expressed as malvidin-3-glucoside, ranged quite markedly from the low of 1.30 mg/L for BW 11 to the high of 125.31 mg/L for BW 16 (the median value: 10.74 mg/L). The presence of reductants (i.e. antioxidants) causes the reduction of the Fe3+/ferricyanide complex to the ferrous form and the reducing powers of investigated wines examined as a function of their concentrations. At 40 mg/L concentration, Croatian blackberry wines showed the low absorbance of 0.330 (BW 1) to the high of 0.609 (BW 17). The linear correlation coefficients (r2, P<0.05) between the observed reducing power and content of total polyphenols were ranged from 0.9927 to 0.9997. The obtained results showed that the concentrations of IC50% varied from 4.32 (BW 10) to 7.21 mg/L (BW 2) for DPPH test and 4.52 mg/L (BW 17) to 9.27 mg/L (BW 11) for ABTS test. The RSA data were in agreement with those measured by the reducing power assay, which is to be expected. In nutrition sense, daily consumption of blackberry wine in recommended quantities can be a significant dietary source of polyphenols and could improve health. Also, the results indicated that the extent of antioxidant activity of the investigated blackberry wine is in accordance with the amount of polyphenols present in this popular fruit wine.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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