Antioxidant activity and polyphenol profile of Vranac red wines from Balkan region

Kostić, Danijela A.; Pavlović, Aleksandra; Micić, Ružica J.; Stojanović, Branka T.; Paunović, Dušan Đ.; Dimitrijević, Danica S.

doi:10.2298/hemind150130032m

Cited by 4 publications

(5 citation statements)

References 32 publications

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“…Regarding the wine sample, TPC and antioxidant activity were 2.36 g GAE/L and 12.61 mmol TE/L, respectively. The result obtained for TPC in wine obtained herein was in agreement with those reported for Montenegrin 'Vranac' in a previous publication [17], but somewhat higher compared to the result reported by Radovanović et al [18] and Matić et al [19], and lower than those published by Radovanović et al [20] and Mitić et al [21]. Mitić et al [21] examined 'Vranac' wines with different geographical origins, and the values obtained for RSA ranging from 13.00 to 15.02 mmol TE/L.…”

Section: Tpc Rsa and Tacsupporting

confidence: 91%

Phenolic Profiles of Leaves, Grapes and Wine of Grapevine Variety Vranac (Vitis vinifera L.) from Montenegro

Šuković

Knežević

Gašić

et al. 2020

Foods

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Vranac, an old autochthonous red grapevine variety of Montenegro, was first mentioned in a historical document published in the 15th century. As currently the study of indigenous varieties is of particular importance, the subject of this work was detailed characterization of phenolic compounds in the autochthonous grapevine variety Vranac, from the Montenegrin Podgorica subregion. Phenolic profiles of leaves, berries (skin, seeds, and pulp were examined separately) and young monovarietal wine were determined using ultra-high performance liquid chromatography (UHPLC) with linear trap quadrupole (LTQ)—Orbitrap XL mass spectrometry (MS). Total phenolic content (TPC) and radical scavenging activity (RSA) were higher for the grape seeds extracts, followed by extracts of grape skins and pulps. As expected, the total anthocyanin content (TAC) was higher in grape skin than in wine. A total of one hundred twenty nine compounds (forty two phenolic acids and their derivatives, twenty three flavan-3-ols, twenty one flavanols, five stilbenes and thirty eight anthocyanins) were identified in the investigated extracts. To our best knowledge, this is the first report of tentative identification of (epi)catechin 3-O-coumarate in grape seed and chalcan-flavan 3-ol dimers in wine and grape seed.

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Section: Tpc Rsa and Tacsupporting

confidence: 91%

Phenolic Profiles of Leaves, Grapes and Wine of Grapevine Variety Vranac (Vitis vinifera L.) from Montenegro

Šuković

Knežević

Gašić

et al. 2020

Foods

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“…The results for total flavonoid content of wines by the aluminium chloride assay (Table 1) show similar variations with the results of the TPC assay (Table 1). Vranec contained higher amounts of flavonoids compared to Kratoshija and Stanushina, which are in accordance with the literature [8,26]. Results for white wines demonstrate high similarities between the varieties examined which is in accordance with the literature [21].…”

Section: Total Polyphenols Total Flavonoids Total Tannins and Totalsupporting

confidence: 90%

“…Total flavonoid content was determined by using the aluminium chloride assay [7][8][9]. Red wines were diluted with dH 2 O in a ratio of 1:10 (v/v) while white wines were not diluted.…”

Section: Determination Of Total Flavonoid Content (Tfc)mentioning

confidence: 99%

Antioxidant Activity and Polyphenolic Content of North Macedonian Wines

et al. 2020

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The purpose of this study was to evaluate comparatively the polyphenolic content and the antioxidant activity of selected regional red and white wine varieties, produced in the Republic of North Macedonia. The polyphenolic content was evaluated by measuring the total polyphenol, total flavonoid, total tannin and total anthocyanin contents and the antioxidant activity by applying the DPPH (2,2-diphenyl-1-picrylhydrazyl), FRAP (ferric-reducing antioxidant power) and CUPRAC (cupric ion-reducing antioxidant capacity) assays. Statistical analysis of the results showed that all white wines examined (Smederevka, Temjanika and Zhilavka) belong to the same group, two red wines (Vranec and Kratoshija) belong to another group while the Stanushina red variety shows distinct differences from the other red wines examined.

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“…Quantification of flavonols, flavones, flavanones, hydroxybenzoic acids, and hydroxycinnamic acids was performed according to previously developed method [31] using HPLC Agilent‐1200 series with UV/VIS DAD for multi‐wavelength detection, using a direct‐injection method. The column Agilent‐Eclipse XDB C‐18 4.6 ⋅ 150 mm was thermostated at 30 °C, and after injecting 5 μL of the sample, it was used for the separation.…”

Section: Methodsmentioning

confidence: 99%

Chemometric Approach to the Composition of Flavonoid Compounds and Phenolic Acids and Antioxidant Potential ofArtemisiaSpecies from Different Habitats

Ickovski

Arsić²,

Stojković

et al. 2022

Chemistry & Biodiversity

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Four Artemisia species from Serbia were selected for the study: A. annua L., A. absinthium L., A. vulgaris L. and A. scoparia Waldst. et Kit. because of the proven excellent action in treating certain medical conditions and diseases. A. absinthium L., A. vulgaris L., A. annua L. and A. scoparia Waldst. et Kit. collected from different habitats across Serbia (48 samples in total) were studied from the statistical aspect considering the phenolic and flavonoid contents, compositions, and antioxidant activities of methanol extracts in correlation with the soil type. The components were identified using HPLC (High Performance Liquid Chromatography), while antioxidant activities were determined by seven assays (TP (Total phenolic content), TF (Total flavonoid content), DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) radical‐based, ABTS (2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid)) radical cation‐based, FRAP (Ferric Reducing Antioxidant Power), TRP (Total Reducing Power), and CUPRAC (Cupric Reducing Antioxidant Capacity). The results were processed using five statistical methods (PCA (Principal Component Analysis), ANOVA (Analysis of Variance), MANOVA (Multivariate analysis of variance), DA (Discriminant analysis), and AHC (Agglomerative Hierarchical Clustering)). Principal component analysis enabled very well separation of the analyzed Artemisia species based on the content of total phenolics, total flavonoids, and the values obtained from antioxidant tests, but not on the individual compounds identified and quantified by HPLC. The MANOVA analyses showed that for A. scoparia and A. annua there was a significant effect of soil type on the total phenolics, total flavonoids, and antioxidant tests. In contrast, for A. vulgaris and A. absinthium, that effect was not significant. Additional MANOVA analyses showed a significant effect of soil type on phenolic and flavonoid compounds in the case of A. vulgaris, A. annua, and A. absinthium. The overall correct classification rate of all samples of four investigated Artemisia species by the discriminant analysis was 81.25 % using the training sample and 72.92 % the cross‐validation results based on TP, TF, and antioxidant tests, but a much lower based on selected compounds identified and quantified by HPLC. MANOVA analyses based on particular Artemisia species show that soil is a significant factor affecting the measurable variables.

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Antioxidant activity and polyphenol profile of Vranac red wines from Balkan region

Cited by 4 publications

References 32 publications

Phenolic Profiles of Leaves, Grapes and Wine of Grapevine Variety Vranac (Vitis vinifera L.) from Montenegro

Phenolic Profiles of Leaves, Grapes and Wine of Grapevine Variety Vranac (Vitis vinifera L.) from Montenegro

Antioxidant Activity and Polyphenolic Content of North Macedonian Wines

Chemometric Approach to the Composition of Flavonoid Compounds and Phenolic Acids and Antioxidant Potential ofArtemisiaSpecies from Different Habitats

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