Subject: Agricultural biotechnology
Subject: Chemical sciences
Year: 2016
Type: Article
Type: PeerReviewed
Title: Extraction and evaluation of natural occurring bioactive compounds and change in antioxidant activity during red winemaking
Author: Ivanova, Violeta
Author: Durakova, Sanja
Author: Ricci, Arianna
Author: Parpinello, Giuseppina P.
Author: Versari, Andrea
Abstract: Phenolic composition of red wines from Stanušina, a grape variety indigenous of the Republic of Macedonia, was compared with the regional Vranec and the international Cabernet Sauvignon. The extent of skin contact (i.e. maceration time) on levels of phenolic compounds and antioxidant activity of wines was evaluated. A total of 19 phenolic compounds were identified and quantified. Among these malvidin-3-glucoside and its derivatives were the major compounds, while caftaric acid was the predominant cinnamic acid derivative, followed by catechin, the main flavan-3-ol. The concentration of hydroxycinnamic acids, anthocyanins and (+)-catechin ranged from 224 to 511 mg/L, 22 to 360 mg/L and 26 20 to 375 mg/L, respectively and peaked at 3rd, 6th and 9th day of maceration, respectively. However, prolong maceration slightly decreased their concentration. Stanušina wines presented high levels of hydroxycinnamic acids and antioxidant activity.
Publisher: Springer India
Relation: https://eprints.ugd.edu.mk/16105/
Identifier: oai:eprints.ugd.edu.mk:16105
Identifier: https://eprints.ugd.edu.mk/16105/1/Ivanova-Petropulos%20et%20al.J%20Food%20Sci%20Technol_2016-53-2634-2643.pdfIdentifier: Ivanova, Violeta and Durakova, Sanja and Ricci, Arianna and Parpinello, Giuseppina P. and Versari, Andrea (2016) Extraction and evaluation of natural occurring bioactive compounds and change in antioxidant activity during red winemaking. Journal of Food Science and Technology, 53 (6). pp. 2634-2643. ISSN 0975-8402
