engleski

Study of phenolic composition and antioxidant capacity of Croatian macerated white wines

The objective of the present study was to determine the phenolic content and the antioxidant capacity of white wines produced with diff erent types and durations of the maceration process. Seventeen macerated and non-macerated wines produced in two Croatian winegrowing sub-regions were analyzed. The main physicochemical parameters were determined according to the methods recommended by the O.I.V. Total phenolics were analyzed by Folin- Ciocalteu method and concentrations of twenty- three individual polyphenols were determined by high- performance liquid chromatography (HPLC)- diode array detection (DAD) technique. Antioxidant capacity was evaluated by ABTS free radical method. The study shows that a long maceration process provides highest polyphenol contents and antioxidant capacity of white wine in comparison to other applied types of maceration. Good correlation between total phenolic content and related antioxidant capacity was found in all tested wines. According to maceration type (no maceration, cold maceration, 10 days maceration, 30 days maceration and 6 months maceration time) pronounced diff erences were found in the concentrations of some individual phenolic acids (gallic, syringic, caft aric) and fl avan- 3-ols (epicatechin-gallate, epicatechin, procyanidin B1, B2). Discriminant statistical technique applied allowed classifi cation of the wines into four consistent groups.

polyphenols ; antioxidant capacity ; maceration ; Croatian white wines ; HPLC ; ABTS

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