Antioksidacijska svojstva crnih vina Singač i Postup pelješkog vinogorja

undergraduate thesis

• Title (english): Antioxidant properties of red wines Dingač and Postup from pelješac wine region
• Author: Daniel Valić
• Mentor: Vesna Zechner-Krpan (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology); Zagreb
• Defense date and country: 2013-09-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Zahvaljujući antioksidacijskim svojstvima, crnim se vinima, osim pića s bogatom povijesti i tradicijom, moţe pripisati i atribut pića s blagotvornim učincima na zdravlje ljudskog organizma. Antioksidacijsko djelovanje crnih vina potječe od njihovih bioaktivnih komponenti, ponajviše polifenola (antocijana i tanina), koji imaju sposobnost vezanja slobodnih radikala. Poznato je da su slobodni radikali glavni uzrok oksidativnog stresa u organizmu te potiču razvoj brojnih degenerativnih, kardiovaskularnih i sličnih bolesti. Plavac mali je gospodarski najznačajnija crna sorta vinove loze za Hrvatsku, a vina Dingač i Postup vrlo specifična i jedna od najkvalitetnijih hrvatskih vina. Provedena je analiza antioksidacijske aktivnosti vina Dingač i Postup korištenjem indirektnih metoda, DPPH i ABTS metode. Provedeno je i odreĎivanje ukupnih fenola, udjela neprevrelog šećera, etanola, ukupnih i hlapljivih kiselina te slobodnog i ukupnog sumporovog dioksida. Vino Postup pokazuje 10,0% (DPPH) i 13,5% (ABTS) manju antioksidacijsku aktivnost u usporedbi s vinom Dingač. Svi analizirani parametri koji podlijeţu zakonskim propisima u skladu su s istima.

Abstract (english)

Red wine, a drink with a rich history and tradition, is also a beverage with beneficial effects on the human health according to its antioxidant properties. Due to its bioactive compounds called polyphenols (mostly anthocyanins and tannins), red wine shows the ability to bind free radicals, the major cause of oxidative stress in the body, which can stimulate numerous degenerative, cardiovascular and other diseases. Plavac mali is Croatia’s economically most important red wine variety, and the wines Dingač and Postup are ones of the best and well-known Croatian wines. Antioxidant activity analysis was made by the use of two indirect methods, the DPPH and ABTS method. Total phenolic compounds, residual sugar, ethanol, total and volatile acids as well as free and total sulfur dioxide were also determined. The wine Dingač has shown a higher antioxidant activity than Postup. According to used DPPH and ABTS method, Postup has 10.0% and 13.5% lower antioxidant activity, respectively. The values of analyzed parameters of investigated wines, that are subject of legal regulations, are found to be in the permitted range.

• Keywords: antioksidacijska aktivnost; crno vino; Dingač; Postup; DPPH; ABTS
• Keywords (english): antioxidant activity; red wines; Dingač; Postup; DPPH; ABTS
• Language: croatian
• URN:NBN: urn:nbn:hr:159:148266
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-03 10:54:07