Phenolic profile and free radical-scavenging activity of Cabernet Sauvignon wines of different geographical origins from the Balkan region

Journal of the Science of Food and Agriculture
Blaga RadovanovićJean-Marc Souquet

Abstract

The phenolic profile, determined by the relative proportions of different phenolic compounds, is characteristic for each grape variety and its corresponding wine. The aim of this study was to determine the phenolic and hydroxycinnamate acid, flavan-3-ol and flavonol contents and free radical-scavenging activity of single-cultivar (Cabernet Sauvignon) wines from selected Balkan vineyard regions by spectrophotometric methods and high-performance liquid chromatography with photodiode array and fluorescence detection. The contents of phenolic compounds varied depending on the agroclimatic factors and oenological practices of the vineyard region. The antioxidant activity of wine samples was estimated by their ability to scavenge the stable 2,2'-diphenyl-1-picrylhydrazyl free radical (DPPH). All wines showed high DPPH-scavenging activity (70.03-83.53%, mean 73.76%). Significant correlations between catechin (R(2) = 0.8504) and quercetin (R(2) = 0.8488) concentrations and DPPH-scavenging ability of the wines were found. The concentrations of the main components catechin and quercetin can be used as biochemical markers for the authentication of red grape cultivars and their corresponding single-cultivar wines.

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Citations

Oct 26, 2012·FASEB Journal : Official Publication of the Federation of American Societies for Experimental Biology·Lap HoGiulio Maria Pasinetti
Jul 17, 2012·Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences·Yunwei NiuChunhua Xu
Feb 10, 2012·Journal of the Science of Food and Agriculture·Aleksandra N RadovanovićJelena B Zvezdanović
Aug 9, 2011·Journal of Food Science·Mariane LutzCarolina Henriquez
Apr 8, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Rita de Cássia de SouzaMarcelo Andrés Umsza-Guez
Dec 3, 2016·World Journal of Microbiology & Biotechnology·Aleksandra RadovanovićVesna Nikolić
Dec 5, 2020·Foods·Vakarė MerkytėEmanuele Boselli

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