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Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines.
Food Chem. 2015 Mar 15; 171:412-20.FC

Abstract

Phenolic composition of twenty-two Macedonian red wines, including ten autochthonous monovarietal Vranec wines produced with different yeasts for fermentation, and twelve wines from international varieties (Syrah, Merlot and Cabernet Sauvignon) from different wine regions was studied. All wines presented relatively high value of total phenols and antioxidant activity. A total of 19 phenolic compounds were identified and quantified using HPLC-DAD and among them, malvidin-3-glucoside and its derivatives were the major compounds, followed by the petunidin derivatives, while caftaric acid was the predominant cinnamic acid derivative in all wines. The anthocyanin content was mainly affected by the grape variety and to a less extent by the yeast used in fermentation. In particular, the use of locally isolated yeasts affected higher amount of anthocyanins and phenolic acids compared to the wines fermented with commercial yeasts. Principal Component Analysis showed a satisfactory grouping of red wines according to the grape variety.

Authors+Show Affiliations

Faculty of Agriculture, University "Goce Delčev", Krste Misirkov bb, 2000 Štip, Macedonia. Electronic address: violeta.ivanova@ugd.edu.mk.Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, Cesena, FC 47521, Italy.Institute of Agriculture, "Ss. Cyril and Methodius" University, Aleksandar Makedonski bb, 1000 Skopje, Macedonia.Faculty of Agriculture, University "Goce Delčev", Krste Misirkov bb, 2000 Štip, Macedonia.Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, Cesena, FC 47521, Italy.Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, Cesena, FC 47521, Italy.

Pub Type(s)

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

Language

eng

PubMed ID

25308688

Citation

Ivanova-Petropulos, Violeta, et al. "Targeted Analysis of Bioactive Phenolic Compounds and Antioxidant Activity of Macedonian Red Wines." Food Chemistry, vol. 171, 2015, pp. 412-20.
Ivanova-Petropulos V, Ricci A, Nedelkovski D, et al. Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines. Food Chem. 2015;171:412-20.
Ivanova-Petropulos, V., Ricci, A., Nedelkovski, D., Dimovska, V., Parpinello, G. P., & Versari, A. (2015). Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines. Food Chemistry, 171, 412-20. https://doi.org/10.1016/j.foodchem.2014.09.014
Ivanova-Petropulos V, et al. Targeted Analysis of Bioactive Phenolic Compounds and Antioxidant Activity of Macedonian Red Wines. Food Chem. 2015 Mar 15;171:412-20. PubMed PMID: 25308688.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines. AU - Ivanova-Petropulos,Violeta, AU - Ricci,Arianna, AU - Nedelkovski,Dusko, AU - Dimovska,Violeta, AU - Parpinello,Giuseppina P, AU - Versari,Andrea, Y1 - 2014/09/16/ PY - 2014/06/20/received PY - 2014/09/03/revised PY - 2014/09/04/accepted PY - 2014/10/14/entrez PY - 2014/10/14/pubmed PY - 2015/5/27/medline KW - Anthocyanins KW - Autochthonous variety KW - HPLC KW - Phenolic acids KW - Vinalco yeasts KW - Vranec wine SP - 412 EP - 20 JF - Food chemistry JO - Food Chem VL - 171 N2 - Phenolic composition of twenty-two Macedonian red wines, including ten autochthonous monovarietal Vranec wines produced with different yeasts for fermentation, and twelve wines from international varieties (Syrah, Merlot and Cabernet Sauvignon) from different wine regions was studied. All wines presented relatively high value of total phenols and antioxidant activity. A total of 19 phenolic compounds were identified and quantified using HPLC-DAD and among them, malvidin-3-glucoside and its derivatives were the major compounds, followed by the petunidin derivatives, while caftaric acid was the predominant cinnamic acid derivative in all wines. The anthocyanin content was mainly affected by the grape variety and to a less extent by the yeast used in fermentation. In particular, the use of locally isolated yeasts affected higher amount of anthocyanins and phenolic acids compared to the wines fermented with commercial yeasts. Principal Component Analysis showed a satisfactory grouping of red wines according to the grape variety. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/25308688/Targeted_analysis_of_bioactive_phenolic_compounds_and_antioxidant_activity_of_Macedonian_red_wines_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(14)01380-6 DB - PRIME DP - Unbound Medicine ER -