Polifenolni sastav i antioksidacijska aktivnost Terana i Plavca malog

master's thesis

• Title (english): Polyphenolics composition and antioxidant activity of tera and Plavac mali wine
• Author: Davorka Bonači
• Mentor: Mara Banović (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); Zagreb
• Defense date and country: 2006-10-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U radu je ispitivan polifenolni sastav i antioksidacijska aktivnost crnih vina dviju autohtonih sorti grožđa. (Teran iz vinogradarske regije Istra te Plavac mali iz vinogradarske regije Dalmacija). Spektrofotometrijskim metodama određen je udjel ukupnih fenola, ukupnih antocijana, flavonoida, neflavonoida, intenzitet i nijansa boje te reakcija s vanilinom i p-dimetilamino-cinamaldehidom. Metodom tekućinske kromatografije visoke djelotvornosti (HPLC) određen je udjel slobodnih antocijana. Antioksidacijska aktivnost određena je pomoću triju metoda: DPPH (2,2-difenil-1-pikrilhidrazil), FRAP te ABTS (2,2´-azinobis(3-etilbenzotiazolin-6 sulfonska kiselina). Rezultati su pokazali da je udjel polifenolnih spojeva, izuzev antocijana, kao i antioksidacijska aktivnost veća u uzorcima vina Plavac mali u odnosu na Teran. Udjel slobodnih i ukupnih antocijana veći je u uzorcima Terana dok je od slobodnih antocijana zabilježen najveći udjel malvidin-3-glukozida u obje vrste vina.

Abstract (english)

The aim of the study was to examine the phenolic composition and antioxidant activity of red wines made from two domestic varieties of grapes. Teran originating from Istrian region and Plavac mali from Dalmatian region. Spectrophotometric methods were used to determine the total phenolics, anthocyanins, flavonoids, non-flavonoids, colour intensity and hue and reaction with vanillin and p-dimethylamino-cinnamaldehyde. High performance liquid chromatography (HPLC) was used to determine the contents of free anthocyanins. Antioxidant activity was measured using three methods: DPPH (2,2-diphynyl-1-picryhydrazyl), FRAP and ABTS (2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid). Results show higher content amount of phenolic compounds, except anthocyanins, and higher antioxidant activity in Plavac mali wine compared to Teran. The content of free and total anthocyanins was higher in Teran samples, with single most important anthocyanins in both wine samples being malvidin-3-glucoside.

• Keywords: antioksidacijska aktivnost; antocijani; Plavac mali; polifenoli; Teran
• Keywords (english): antioxidant activity; anthocyanins; phenolics; Plavac mali; Teran
• Language: croatian
• URN:NBN: urn:nbn:hr:159:852033
• 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: 2017-09-08 09:23:22