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.
Preview |
Text
program2016_Warsaw.pdf Download (882kB) | Preview |
Preview |
Text
Ivanova-Petropulos_Abstract_Poster 1-wine.pdf Download (44kB) | Preview |
Preview |
Text
poster1-wine.pdf Download (563kB) | Preview |
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: | https://eprints.ugd.edu.mk/id/eprint/16106 |
Actions (login required)
 |
View Item |