An insight into chemical composition and bioactivity of 'Prokupac' red wine
| Autor: | Boris Pejin, S. H. Lakicevic, Jelena Djordjevic, Saša Matijašević, Miodrag L. Lazić, Aleksandra S. Djordjević |
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| Rok vydání: | 2020 |
| Předmět: |
Cinnamomum zeylanicum
antioxidant activity Wine Plant Science Biology 01 natural sciences Biochemistry Antioxidants Analytical Chemistry Anthocyanins Phenols antibacterial activity Pimpinella anisum Vitis polyphenolic profile Vitis vinifera Chemical composition Flavonoids Traditional medicine 010405 organic chemistry Organic Chemistry total contents of polyphenolics and flavonoids autochthonous variety 'Prokupac' red wine biology.organism_classification Anti-Bacterial Agents 0104 chemical sciences 010404 medicinal & biomolecular chemistry Artemisia Glycyrrhiza Artemisia absinthium Antibacterial activity |
| Zdroj: | Natural Product Research |
| Popis: | Autochthonous variety 'Prokupac' (Vitis vinifera L.) red wines with the addition of selected aromatic herbs (Artemisia absinthium, Cinnamomum zeylanicum, Glycyrrhiza glabra and Pimpinella anisum L.) were evaluated for chemical composition and biological activity. Furthermore, their polyphenolic profiles were determined by HPLC-DAD. While total phenolic (TPC) and flavonoid (TFC) contents, along with antioxidant activity, were significantly higher in all examined wine samples, the content of total anthocyanins was decreased, compared to a pure 'Prokupac' wine, used as the control one. On the other hand, 'Prokupac' wines with the addition of cinnamon (S. zeylanicum) and wormwood (A. absinthium) displayed highest antioxidant (EC50, 0.021 ± 0.001 mg/mL) and antibacterial (Enterococcus faecalis, MIC/MBC 15.63/62.50 μL/mL) activities, respectively. The study showed that 'Prokupac' wine with the addition of cinnamon was significantly enriched both with TPC and TFC, compared to control wine (p |
| Databáze: | OpenAIRE |
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