Naslov
Relationship between polyphenol compounds and total antioxidant activity in Plavac mali and Babić Croatian wines

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

Izvornik
Bulletin de l'OIV (0029-7127) 82 (2009), 944/945/946; 535-544

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, pregledni rad, znanstveni

Ključne riječi
Croatian wine ; Plavac mali ; Babić ; polyphenols ; antioxidant properties

Sažetak
Well known Croatian wine Dingač is made from autochthonous Plavac Mali grape variety grown in the limited Dingač locality of Pelješac Peninsula. It has an extraordinary ruby red color, remarkably distinctive and rich bouquet. Equally famous red wine is made from autochthonous Babić cultivar planted on rocky terraces of Primošten. It has special dark ruby red color, full-bodied slightly astringent taste. Red wine is an excellent source of various classes of polyphenols, with different biological activities. The aim of this work was to evaluate polyphenolic composition and level of Fe, Cu, Zn, and Mn in Plavac mali and Babić wines and their relationship to antioxidant properties. Results value of total phenols 2644 and 3584 mg/L gallic acid, total anthocyanins 201.2 and 429.1 mg/L and total flavanols 235 and 521 mg/L cathechin for Plavac mali and Babić, respectively, were plotting against TAA values. Corresponding correlation coefficients obtained for total phenols were 0.8555 and 0.9033 (Plavac mali), and 0.9033 and 0.9028 (Babić) ; for total anthocyanins 0.9870 and 0.9868 (Plavac mali), and 0.9422 and 0.9253 (Babić) ; for total flavanols 0.9880 and 0.9258 (Plavac mali), and 0.9258 and 0.9964 Babić (DPPH and BCB methods, respectively) indicating strong relationship between phenolic compounds and TAA.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA