Naslov
Phenolic profiling of Croatian white wines using targeted metabolomics methodology

Autori
Budić-Leto, Irena ; Horvat, Ivana ; Radeka, Sanja ; Vrhovsek, Urska ; Bubola, Marijan ; Lukić, Igor

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

Izvornik
Book of abstracts, 9th International Congress of Food Technologists, Biotechnologists and Nutritionists / Kovačević Ganic, K. ; Dragović-Uzelac, V. ; Balbino, S - Zagreb : Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2018, 157-157

ISBN
978-953-99725-7-6

Skup
9th International Congress of Food Technologists, Biotechnologists and Nutritionist

Mjesto i datum
Zagreb, Hrvatska, 03.10.2018. - 06.10.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Food Quality, white wine, phenolic composition, characterization, UPLC/MS/MS

Sažetak
In order to investigate the phenol composition of the most famous Croatian white wines, wines produced from native varieties ‘Malvazija istarska’, ‘Pošip’, and ‘Maraština’ were compared to those made from cvs. ‘Chardonnay’, ‘Graševina’ and ‘Muškat bijeli’. Samples of young monovarietal wines (at least 15) produced in different winegrowing regions in Croatian continental and coastal (Dalmatia, Istria) areas were donated by wine producers. A targeted metabolomics approach was used for the complete characterization of phenolics based on their importance for wine sensory quality. The wines were subjected to UPLC/QqQ-MS/MS analysis and thirty-four (34) compounds were identified and quantified: 11 phenolic acids, 9 flavanols, 8 flavan-3-ols, 5 stilbenes and 1 dehydroflavonol. The prevalent compounds in wines were phenolic acids and flavan-3-ols, which were the most abundant in ‘Muškat bijeli’ and were the lowest in ‘Malvazija istarska’ wines. ANOVA was applied in order to find the possible phenolic markers for wine differentiation. ‘Maraština’ wines had greater concentrations of catechin and procyanidin B1. ‘Malvazija istarska’ wines were characterized by the lowest levels of caftaric and fertaric acids. ‘Pošip’, ‘Maraština’, ‘Chardonnay’, and ‘Graševina’ wines showed similar concentration of caftaric and fertaric acids, but very different levels of catechin, procyanidin B1 and procyanidin B3, mostly pronounced in ‘Maraština’ and ‘Pošip’. Multivariate analysis of data revealed efficient differentiation of Croatian white wines based on their phenolic profiles.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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