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Phenolic composition and antioxidant capacity of Kujundžuša wine (CROSBI ID 554775)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Banović, Mara ; Katalinić, Ivana ; Ćurko, Natka ; Kovačević Ganić, Karin ; Budić Leto, Irena Phenolic composition and antioxidant capacity of Kujundžuša wine // Presentation summaries of 32nd World Congress of Vine and Wine / Kubanović, Veronika (ur.). Zagreb: Ministarstvo poljoprivrede Republike Hrvatske, 2009

Podaci o odgovornosti

Banović, Mara ; Katalinić, Ivana ; Ćurko, Natka ; Kovačević Ganić, Karin ; Budić Leto, Irena

engleski

Phenolic composition and antioxidant capacity of Kujundžuša wine

The Kujundžuša is white wine, produced from equally named autochthonous cultivar of the Dalmatinska zagora sub-region of Costal Croatia region. Among numerous wine constituents, very important are certain polyphenols because of their antioxidant activity and potential positive effect on human health. The aim of this work was to determine phenol composition and antioxidant capacity of wine from Kujundžuša sort. The wines were produced by different producers and in different conditions of wine production. Spectrophotometric methods were used for determination content of total phenols, flavonoids, non-flavonoids, color intensity and hue. High performance liquid chromatography (HPLC) was used to determination content of certain phenolic compounds phenolic acids and flavan-3-ols. The total antioxidant capacity of wine was measured by three different analytical methods: 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method, 2, 2’ -azinobis (3-ethyl benzothialozine-6-sulfonic acid) radical action (ABTS) and ferric reducing antioxidant power (FRAP). Data analysis showed statistically significant differences in content of all determinated parameters of wines (with exception of non-flavonoids). That was expected because of different conditions of wine production. Correlation between total phenols content and certain phenol compounds (hydroxycinammic acids, hydroxybenzoic acids and flavan-3-ols) were significant. All three methods of antioxidative activity determination showed significant correlation with all determinated phenol compounds. Only content of syringic acid and epicatechin were not in correlation with content of total phenols and anitioxidative activity.

Kujundžuša white wine; polyphenols; antioxidant capacity

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Podaci o prilogu

2009.

objavljeno

Podaci o matičnoj publikaciji

Presentation summaries of 32nd World Congress of Vine and Wine

Kubanović, Veronika

Zagreb: Ministarstvo poljoprivrede Republike Hrvatske

978-953-6718-11-5

Podaci o skupu

32nd World Congress of vine and wine

poster

28.06.2009-03.07.2009

Zagreb, Hrvatska

Povezanost rada

Prehrambena tehnologija