Phenolic profile and free radical-scavenging activity of Cabernet Sauvignon wines of different geographical origins from the Balkan region
| Autor: | Blaga Radovanovic, Aleksandra Radovanovic, Jean-Marc Souquet |
|---|---|
| Rok vydání: | 2010 |
| Předmět: |
chemistry.chemical_classification
Wine Nutrition and Dietetics Chromatography DPPH 010401 analytical chemistry food and beverages Catechin 04 agricultural and veterinary sciences 040401 food science 01 natural sciences Vineyard High-performance liquid chromatography 0104 chemical sciences chemistry.chemical_compound 0404 agricultural biotechnology Flavonols chemistry Phenols Food science Quercetin Agronomy and Crop Science Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 90:2455-2461 |
| ISSN: | 0022-5142 |
| DOI: | 10.1002/jsfa.4106 |
| Popis: | BACKGROUND: The phenolic profile, determined by the relative proportions of different phenolic compounds, is characteristic for each grape variety and its corresponding wine. The aim of this study was to determine the phenolic and hydroxycinnamate acid, flavan-3-ol and flavonol contents and free radical-scavenging activity of single-cultivar (Cabernet Sauvignon) wines from selected Balkan vineyard regions by spectrophotometric methods and high-performance liquid chromatography with photodiode array and fluorescence detection. RESULTS: The contents of phenolic compounds varied depending on the agroclimatic factors and oenological practices of the vineyard region. The antioxidant activity of wine samples was estimated by their ability to scavenge the stable 2,2′-diphenyl-1-picrylhydrazyl free radical (DPPH). All wines showed high DPPH-scavenging activity (70.03–83.53%, mean 73.76%). Significant correlations between catechin (R2 = 0.8504) and quercetin (R2 = 0.8488) concentrations and DPPH-scavenging ability of the wines were found. CONCLUSION: The concentrations of the main components catechin and quercetin can be used as biochemical markers for the authentication of red grape cultivars and their corresponding single-cultivar wines. Copyright © 2010 Society of Chemical Industry |
| Databáze: | OpenAIRE |
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