Assessment of Bioactive Phenolic Compounds and Antioxidant Activity of Blackberry Wines.

Daniela Amidžić Klarić,Darko Velić,Natalija Velić,Ilija Klarić,Ana Mornar

doi:10.3390/foods9111623

Daniela Amidžić Klarić, Darko Velić + Show 3 more

Open Access

https://doi.org/10.3390/foods9111623

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Abstract

Blackberry wine is a natural source of bioactive phenolic compounds that have profound antioxidant potential. The objectives of the present research were to assess the phenolic compounds and antioxidant activity of blackberry wines (BW), and to use the chemometric analysis to differentiate among the two groups of samples, i.e., conventional and organic. Fifteen BW samples were analyzed for their total polyphenol index, total polyphenols, total flavonoids, total tannins, total monomeric anthocyanins and antioxidant activity by the appropriate spectrophotometric methods. The concentrations of individual phenolic acids (gallic acid, chlorogenic acid, caffeic acid, p-coumaric acid and cinnamic acid) and trans-resveratrol were determined by high-performance liquid chromatography. A comparison between the two groups of investigated BW samples revealed a statistically significant difference in the concentration of caffeic acid and p-coumaric acid, both being higher in the organic BW samples. Furthermore, the results showed a series of statistically highly significant relationships between the analyzed constituents (caffeic acid and p-coumaric acid). The antioxidant activity of the investigated wines was proportional to the concentrations of bioactive phytochemicals.

Highlights

As secondary plant metabolites, polyphenolic compounds are widespread in fruits and fruit-based products, enhancing their nutraceutical potential and functional properties
The results of our study show a series of statistically highly significant relationships between the analyzed constituents, which are the result of their synthesis in blackberry fruit and probably the general production process characteristics for all types of wine
The antioxidant activity of the investigated blackberry wines was proportional to the measured concentrations of both total polyphenolics and individual groups of these bioactive compounds

Summary

Introduction

Polyphenolic compounds are widespread in fruits and fruit-based products, enhancing their nutraceutical potential and functional properties. The development of new functional products containing significant amounts of bioactive compounds (e.g., polyphenolics) that, besides having nutritional value, exhibit positive health effects, has been a steady trend in the food industry for some time [1]. Blackberry wine, a traditional alcoholic beverage of Croatia, is a natural source of minerals and many bioactive phytochemicals, such as polyphenolics, that have a profound antioxidant potential and can play an essential role in the prevention of disease and the promotion of health [2,3,4,5]. This research interest has mostly been focused on the protective effect of bioactive compounds against the development of common diseases, such as cardiovascular, cancer, and neurodegenerative [11,12,13]. It has been generally accepted that different oxidation processes play a significant role during the initial steps of the

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