Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines

Ivanova, Violeta and Ricci, Arianna and Nedelkovski, Dusko and Dimovska, Violeta and Parpinello, Giuseppina P. and Versari, Andrea (2015) Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines. Food Chemistry, 171. pp. 412-420. ISSN 0308-8146

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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.

Item Type: Article
Subjects: Agricultural Sciences > Agricultural biotechnology
Natural sciences > Chemical sciences
Divisions: Faculty of Agriculture
Depositing User: Violeta Ivanova Petropulos
Date Deposited: 23 Sep 2014 09:48
Last Modified: 23 Sep 2014 09:48
URI: http://eprints.ugd.edu.mk/id/eprint/11000

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