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Antioxidant capacities and phenolic levels of different varieties of Serbian white wines.
Molecules. 2010 Mar 22; 15(3):2016-27.M

Abstract

The biologically active compounds in wine, especially phenolics, are responsible for reduced risk of developing chronic diseases (cardiovascular disease, 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. Medas 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).

Authors+Show Affiliations

Faculty of Sciences and Mathematics, Department of Chemistry, University of Nis, Visegradska 33, P.O.Box 224, 18000 Nis, Serbia. milanmitic83@yahoo.comNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20336029

Citation

Mitić, Milan N., et al. "Antioxidant Capacities and Phenolic Levels of Different Varieties of Serbian White Wines." Molecules (Basel, Switzerland), vol. 15, no. 3, 2010, pp. 2016-27.
Mitić MN, Obradović MV, Grahovac ZB, et al. Antioxidant capacities and phenolic levels of different varieties of Serbian white wines. Molecules. 2010;15(3):2016-27.
Mitić, M. N., Obradović, M. V., Grahovac, Z. B., & Pavlović, A. N. (2010). Antioxidant capacities and phenolic levels of different varieties of Serbian white wines. Molecules (Basel, Switzerland), 15(3), 2016-27. https://doi.org/10.3390/molecules15032016
Mitić MN, et al. Antioxidant Capacities and Phenolic Levels of Different Varieties of Serbian White Wines. Molecules. 2010 Mar 22;15(3):2016-27. PubMed PMID: 20336029.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant capacities and phenolic levels of different varieties of Serbian white wines. AU - Mitić,Milan N, AU - Obradović,Mirjana V, AU - Grahovac,Zora B, AU - Pavlović,Aleksandra N, Y1 - 2010/03/22/ PY - 2010/01/22/received PY - 2010/02/23/revised PY - 2010/03/09/accepted PY - 2010/3/26/entrez PY - 2010/3/26/pubmed PY - 2010/8/11/medline SP - 2016 EP - 27 JF - Molecules (Basel, Switzerland) JO - Molecules VL - 15 IS - 3 N2 - The biologically active compounds in wine, especially phenolics, are responsible for reduced risk of developing chronic diseases (cardiovascular disease, 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. Medas 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). SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/20336029/Antioxidant_capacities_and_phenolic_levels_of_different_varieties_of_Serbian_white_wines_ L2 - http://www.mdpi.com/resolver?pii=15032016 DB - PRIME DP - Unbound Medicine ER -