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Bibliographic record number: 423208

Journal

Authors: Kovačević Ganić, Karin; Gracin Leo; Komes, Draženka; Banović, Mara; Ćurko, Natka
Title: Phenolic content and antioxidant capacity in organic and conventional red wine Babić
Source: Presentation summaries of 32nd world congress of vine and wine / Kubanović, Veronika (ed). - Zagreb : Ministry of Agricultural, Fisheries and Rural Development , 2009. 180 (ISBN: 978-953-6718-11-2).
Meeting: 32nd world congress of vine and wine
Location and date: Zagreb, Hrvatska, 28.06.2009-03.07.2009.
Keywords: Antioxidant activity; Anthocyanins; Organic wine; Polyphenols
Abstract:
The latest tendencies in food suggest a greater preference among consumers for healthy, environmentally friendly food. In the field of organic wine, the elaboration of the product from grapes grown without the use of chemical fertilizers, insecticides, and other pest control substances is important. The aim of present work was to study the phenolics composition and antioxidant capacity of organic and conventional red wine made from Croatian native grape variety Babić (Vitis vinifera L.). Phenolics were determined by high performance liquid chromatography coupled with diode array detection (HPLC-DAD). The total antioxidant capacity of wine was measured using three different methods: 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, 2, 2'-azinobis(3-ethylbenzothialozine-6-sulfonic acid) radical cation (ABTS۰ +) and ferric reducing antioxidant power (FRAP). Organic wine was shown to have the highest content of total polyphenols, averaging 2485 mg/L. The total anthocyanins content in conventional and organic wine was 412.22± 8.32 mg/L and 428.16± 5.15 mg/L, respectively. Malvidin-3-glucoside was the major anthocyanins, with content of 142.02± 1.12 in conventional wine and 157.12± 1.33 mg/L in organic wine. No significant differences were observed in the antioxidant activity of organic and conventional wine.
Type of meeting: Predavanje
Type of presentation in a journal: Abstract
Type of peer-review: International peer-review
Project / theme: 058-0000000-3470, 058-0580696-2737
Original language: ENG
Category: Znanstveni
Research fields:
Food processing technology
Contrib. to CROSBI by: abelscak@pbf.hr (abelscak@pbf.hr), 17. Srp. 2009. u 11:14 sati



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