Ivanova, Violeta and Durakova, Sanja and Ricci, Arianna and Parpinello, Giuseppina P. and Versari, Andrea (2014) Evaluation of bioactive phenolic compounds and antioxidant activity of Cabernet Sauvignon wines during winemaking. In: 24 Congress of Chemists and Technologists of Macedonia, 11-14 Sep 2016, Ohrid, Macedonia.
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Abstract
Bioactive phenolic compounds of red wines from Cabernet Sauvignon, V. vinifera red variety, were determined using high-performance liquid chromatography coupled to diode array detector (HPLC-DAD) [1]. Spectrophotometric analyses were performed at the following wavelength: 280 nm (total phenols), 420 nm (browning degree), 520 nm and 620 nm (anthocyanins) nm with a UV-VIS spectrophotometer. Antioxidant activity of wines was determined as a radical scavenging ability following the procedure described by Brand-Williams et al. (1995) [2]. Wines were produced by different maceration time (3, 6 and 9 days) in order to study its influence on the phenolics extraction during winemaking. A total of 19 bioactive phenolic compounds were identified and quantified in wines. Malvidin-3-glucoside was the main anthocyanin in wines, ranging from 251 to 466 mg/L, while caftaric acid was the predominant cinnamic acid derivative, ranged from 94.1 to 166 mg/L. Anthocyanins were observed to be present in the highest content after 6 days of maceration (858 mg/L), while phenolic acids and (+)-catechin content was highest 9 days after the skin maceration (523 and 375 mg/L, respectively). Cabernet Sauvignon wines showed relatively high antioxidant activity (on average: 115 mg/L, Trolox equivalents).
| Item Type: | Conference or Workshop Item (Poster) |
|---|---|
| Subjects: | Natural sciences > Chemical sciences Agricultural Sciences > Other agricultural sciences |
| Divisions: | Faculty of Agriculture |
| Depositing User: | Violeta Ivanova Petropulos |
| Date Deposited: | 27 Oct 2016 10:14 |
| Last Modified: | 27 Oct 2016 10:14 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/16541 |
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