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Bibliographic record number: 330263

Journal

Authors: Kovačević Ganić, Karin; Gracin, Leo; Komes, Draženka
Title: Determination of anthocyanins and trans-resveratrol in wines from Croatian red grape varieties
Source: Proceedings 30 th OIV World congressBudapest :
Meeting: 30 th OIV World congress
Location and date: Budimpešta, Mađarska, 10-16.06.2007.
Keywords: anthocyanins; antioxidant activity; Croatian red wines; HPLC; trans-resveratrol
Abstract:
The color of red wines is related to the extraction of anthocyanins from grape skins during winemaking. The free anthocyanins in wine are mono- or diglucosides of five anthocyanidins, namely delphinidin, cyanidin, petunidin, peonidin and malvidin. Resveratrol (3, 4', 5-trihydroxy-trans-stilbene) is a polyphenolic phytoalexine present in grapes, wines and peanuts and has inhibitory activity against inflammation, heart disease, and cancer. The objective of this study was to determine concentrations of anthocyanins and trans-resveratrol in red wine made from Croatian native grape variety Teran and Plavac mali (Vitis vinifera L.). Phenolics were determined by HPLC with UV-Diode Array detection. The total antioxidant capacity of wine was measured with four different methods: 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method, β -carotene bleaching (BCB) method, 2, 2'-azinobis(3-ethylbenzothialozine-6-sulfonic acid) radical cation (ABTS۰ +) and ferric reducing antioxidant power (FRAP). Eleven different anthocyanins were detected and determined quantitatively in the studied red wines. In Plavac mali and Teran wine malvidin-3-O-glucoside was the major anthocyanin, with concentrations up to 198.76± ; 7.53 for Plavac mali and 392.45± ; 5.41 for Teran wine. The obtained results showed a good correlation between the trans-resveratrol content of studied samples and their total antioxidant capacity. The amount of trans-resveratrol ranged from 0.789 to 1.125 mg/L.
Type of meeting: Predavanje
Type of presentation in a journal: Abstract
Type of peer-review: International peer-review
Project / theme: 058-0580696-2737
Original language: ENG
Category: Znanstveni
Research fields:
Food processing technology
Contrib. to CROSBI by: mbanovic@pbf.hr (mbanovic@pbf.hr), 23. Tra. 2008. u 12:18 sati



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