Antioxidant Capacities and Phenolic Levels of Different Varieties of Serbian White Wines

Mitic, Milan N and Obradovic, Mirjana V and Grahovac, Zora B and Pavlovic, Aleksandra N (2010) Antioxidant Capacities and Phenolic Levels of Different Varieties of Serbian White Wines. Molecules, 15 (3). p. 2016. ISSN 1420-3049 (FP7- 204756)

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Abstract

The biologically active compounds in wine, especially phenolics, are responsible for reduced risk of developing chronic diseases (cardiovascular disrease, cancer, diabetes, etc.), due to their antioxidant activities. We determined the contents of total phenolics (TP) and total flavonoids (TF) in selected Serbian white wines by colorimetric methods. Total antioxidant activity (TAA) of the white wines was analyzed using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity assay. Međaš beli had the highest content of TP, TF and TAA. The radical scavenging capacity (RSC) and total antioxidant activity (TAA) of white wines were 15.30% and 1.055 mM Trolox equivalent, respectively. Total phenolic (TP) and total flavonoid (TF) contents in white wines ranged from 238.3 to 420.6 mg gallic acid equivalent per L of wines and 42.64 to 81.32 mg catechin equivalent per L of wines, respectively. A high and significant correlation between antioxidant activity and total phenolic content was determined in wines (R2 = 0.968, p < 0.01). For the individual polyphenols determination we used a high performance liquid chromatography (HPLC)-diode array detection (DAD) technique. The majority of white wine polyphenols was represent by four hydroxycinnamic acids (HCAs).

Keywords

White wines; Total phenolics; Total antioxidant activity; Flavonoids; Hydroxycinnamic acids

Item Type:	Article
FP7 Grant Agreement Number:	204756
FrameWork Programmes:	SP4-Capacities
Scientific Areas:	Research Potential
Contact Email Address:	pavlovic_an@yahoo.com
Last Modified:	13 Aug 2012 11:44
Access rights:	Open access
Output type:	Article
URI:	http://eprints.kobson.nb.rs/id/eprint/33

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