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).
Highlights
Wine is a widely consumed beverage with thousands of years of tradition
The phenolic content of Međaš Beli was significantly different from the others (p < 0.05)
Significant differences were found in total phenolic content when comparing between Terra LazaricaChardonnay and Graševina and Banatski Riesling and Muscat Ottonel (p < 0.05); no significant differences in total phenolic content were found between Graševina and Muscat Ottonel, between Terra Lazarica-Chardonnay and Banatski Riesling, among Chardonnay, Muscat Ottonel and Smederevka
Summary
Wine is a widely consumed beverage with thousands of years of tradition. The quality of a wine depends on its numerous constituents, with the presence/absence and amount of a given chemical playing a considerable role. Phenolic compounds are always present and they contribute markedly to the color, flavor, bitterness and astringency of the final product. In addition to their direct role, phenolic compounds may contribute to the sensory and chemical qualities of wine because of their interaction with other compounds, namely proteins, polysaccharides or other polyphenols [1]. Interest in phenolic compounds in wine has increased in recent years because of their potential beneficial effects on human health [2]. The phenolic composition is deeply influenced by three sets of factors: the nature of the raw material (grape variety, its degree of maturation, the nature of the soil and the climate) [3], the vinification techniques [2,4] and evaluation of phenolic compounds during the ageing of wine [2]
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