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Bibliographic record number: 212711

Journal

Authors: Komes, Draženka; Lovrić, Tomislav; Kovačević Ganić, Karin; Dragović-Uzelac, Verica; Gracin, Leo; Banović, Mara
Title: Phenolic characterization and antioxidant activity of Rhine Riesling wine from Croatia, subregion Zagorje
Source: INTRADFOOD-Innovations in Traditional Foods - book of proceedingsValencia :
Meeting: INTRADFOOD-Innovations in Traditional Foods
Location and date: Valencia, Španjolska, 25-29.10.2005.
Keywords: antioksidativna aktivnost; HPLC; Rajnski Rizling; polifenoli
Abstract:
Rhine Riesling wine is one of the most abundant white wines in the continental region of Croatia, especially subregion Zagorje. The phenolic composition of Rhine Riesling wine including hydroxybenzoic acids, hydroxycinnamic acids and flavan-3-ols was identified and quantified by using a reverse-phase high-performance liquid chromatography (HPLC) system coupled with diode array detection. In this white wine caffeic and vanilic acid were the predominant phenolic acids. Flavan-3-ols were presented at low content. The total phenolic content, determined according to the Folin-Ciocalteu method, varied from 342.8 to 473.8 mg/L, expressed as galic acid equivalents (GAE). The antioxidant activity of wine was measured by β -carotene bleaching (BCB) and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging methods. A good correlation was found to exist between the total polyphenol content of wine and their antioxidant activity measured by the DPPH (r= 0.9268) and by the β -carotene bleaching (r= 0.9292) methods, as well as between the results of both used methods (r= 0.9591). The obtained results indicate that Rhine Riesling wine appear to be an important source of dietary polyphenolic antioxidant, which might provide additional protective role in human health.
Type of meeting: Poster
Type of presentation in a journal: Full-text (1500 words and more)
Type of peer-review: International peer-review
Project / theme: 0058017
Original language: ENG
Category: Ostalo
Research fields:
Food processing technology



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