Promjena polifenolnog sastava i antioksidacijske aktivnosti tijekom fermentacije merlota

master's thesis

• Title (english): Change of polyphenolic composition and antioxidant activity during merlot fermentation
• Author: Marko Radušić
• Mentor: Mara Banovic (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); Zagreb
• Defense date and country: 2010-06-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Vino, jedno od najčešće konzumiranih pića današnjice, bogati je izvor polifenolnih spojeva koji imaju visoki antioksidacijski kapacitet i pokazuju pozitivan učinak na ljudsko zdravlje, te imaju izraziti utjecaj na senzorska svojstva vina. Cilj ovog rada bio je odrediti promjenu polifenolnog sastava i antioksidacijskog kapaciteta vina Merlot sa dvije razlicite lokacije. Vinifikacija ovih vina razlikovala se u vremenu maceracije što je također utjecalo na polifenolni sastav. Provedene su spektrofotometrijske metode analize kojima je određen udio ukupnih fenola, ukupnih flavonoida, ukupnih neflavonoida, ukupnih antocijana, flavanola, intenzitet i nijansa boje te je određen i antioksidacijski kapacitet DPPH, FRAP i ABTS metodom. Istraživanja su pokazala da je udio polifenolnih spojeva tijekom fermentacije uglavnom rastao, da bi se u mladom vinu spustio na nešto nižu razinu od maksimalne razine tijekom fermentacije. Također, pokazano je da je duže vrijeme maceracije utjecalo na veći udjel polifenolnih sastojaka vina, a takvi uzorci pokazali su i veću antioksidacijsku aktivnost.

Abstract (english)

Wine, one of the most widely consumed beverages today, is a rich source of polyphenolic compounds that have high antioxidant capacity and show a positive effect on human health, also, they have a great impact on the sensory properties of wine. The aim of this study was to determine change of the polyphenolic composition and antioxidant capacity of wine Merlot from two different locations. Vinification of the wines differed in the time of maceration, which has also affected the polyphenolic composition. Spectrophotometric methods were used to determine the content of total phenols, total flavonoids, total non-flavonoids, total anthocyanins, flavanols, color intensity and hue, also antioxidant capacity was using DPPH, FRAP and ABTS methods. Studies have shown that the fraction of polyphenolic compounds during fermentation has generally increased, they dropped down in young wine to the lower level than the maximum level during fermentation. Also, it is shown that a longer period of maceration influenced the higher content of polyphenolic compounds in wine, and higher antioxidant activity.

• Keywords: antioksidacijska aktivnost; fermentacija; polifenoli; vino
• Keywords (english): antioxidant activity; fermentation; polyphenols; wine
• Language: croatian
• URN:NBN: urn:nbn:hr:159:352381
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-08-28 08:26:00