Comparative analysis of antioxidant activity and content of (poly)phenolic compounds in cabernet sauvignon and merlot wines of Slovenian and Serbian vineyards.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2024-12-20 eCollection Date: 2025-01-01 DOI:10.1016/j.fochx.2024.102108

Elvira Mavric-Scholze, Dušica Simijonović, Edina Avdović, Dejan Milenković, Sabina Šaćirović, Andrija Ćirić, Zoran Marković

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Abstract

The individual (poly)phenols of red wines cultivated in two different Western Balkan wine-growing regions were determined using the HPLC method, while the ABTS and DPPH tests were employed to investigate antioxidant activity. The reduction potential of antioxidants was determined by FRAP assay. Five distinct classes of phenolic compounds, including phenolic acids, flavan-3-ols, flavonols, stilbenes, and anthocyanins, were identified. The analyzed wines showed very good antioxidant properties. All of the studied wines exhibited a very strong correlation between their antioxidant potential and the concentration of significant antioxidants. Phenolic components that were the most represented in the investigated samples were selected for the theoretical investigation of the antioxidant effect. For this purpose, epicatechin gallate and sinapic acid were used. Their concentrations in the tested samples ranged up to 132.76 mg/mL and 125.66 mg/mL. Theoretical aspects of reactions of the mentioned compounds towards DPPH and ABTS radicals were examined.

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斯洛文尼亚和塞尔维亚葡萄园赤霞珠和梅洛葡萄酒抗氧化活性和（多）酚类化合物含量的比较分析。

采用高效液相色谱法测定了两个不同西巴尔干葡萄酒产区的红葡萄酒中单个（多）酚的含量，并采用ABTS和DPPH试验研究了其抗氧化活性。用FRAP法测定抗氧化剂的还原电位。鉴定出五种不同类型的酚类化合物，包括酚酸、黄烷-3-醇、黄酮醇、二苯乙烯和花青素。所分析的葡萄酒具有良好的抗氧化性能。所有被研究的葡萄酒都显示出它们的抗氧化潜力和重要抗氧化剂的浓度之间有很强的相关性。选取研究样品中最具代表性的酚类成分对其抗氧化作用进行理论研究。为此，使用表儿茶素没食子酸酯和辛酸。它们在被测样品中的浓度分别为132.76 mg/mL和125.66 mg/mL。对上述化合物与DPPH和ABTS自由基反应的理论方面进行了研究。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.