Influence of Maceration Time on Bioactive Phenolic Compounds and Antioxidant Activity of Stanušina Wines

Ivanova, Violeta and Durakova, Sanja and Ricci, Arianna and Parpinello, Giuseppina P. and Versari, Andrea (2016) Influence of Maceration Time on Bioactive Phenolic Compounds and Antioxidant Activity of Stanušina Wines. In: 16th CEEPUS Symposium and Summer School on Bioanalysis, July 6 - 15, 2016, Warsaw, Poland.

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Official URL: http://www.chem.uw.edu.pl/16isssb/index.php

Abstract

Bioactive phenolic compounds of red wines from Stanušina, a grape variety indigenous of the Republic of Macedonia, were determined using high-performance liquid chromatography coupled to diode array detector (HPLC-DAD). Wines were produced by different maceration time (3, 6 and 9 days) in order to study its influence on the phenolics extraction. Anthocyanins and phenolic acids were observed to be present in the highest content after 6 days of maceration (153 and 674 mg/L, respectively), while (+)-catechin content was highest 9 days after the skin maceration (262 mg/L). Malvidin-3-glucoside was the main anthocyanin in wines, ranging from 87.8 to 115 mg/L, while caftaric acid was the predominant cinnamic acid derivative, ranged from 373 to 428 mg/L. In general, Stanušina wines showed low level of anthocyanins, but relatively high content of hydroxycinnamic acids, such as caftaric and caffeic acids, and antioxidant activity as well (on average: 102 mg/L, Trolox equivavlents).

Item Type: Conference or Workshop Item (Poster)
Subjects: Agricultural Sciences > Agricultural biotechnology
Natural sciences > Chemical sciences
Divisions: Faculty of Agriculture
Depositing User: Violeta Ivanova Petropulos
Date Deposited: 22 Aug 2016 09:47
Last Modified: 22 Aug 2016 09:47
URI: http://eprints.ugd.edu.mk/id/eprint/16106

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