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Molecules 2010, 15(3), 2016-2027; doi:10.3390/molecules15032016

Antioxidant Capacities and Phenolic Levels of Different Varieties of Serbian White Wines

Faculty of Sciences and Mathematics, Department of Chemistry, University of Niš, Višegradska 33, P.O.Box 224, 18000 Niš, Serbia
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Received: 22 January 2010 / Revised: 23 February 2010 / Accepted: 9 March 2010 / Published: 22 March 2010
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Abstract

The biologically active compounds in wine, especially phenolics, are responsible for reduced risk of developing chronic diseases (cardiovascular disrease, cancer, diabetes, etc.), due to their antioxidant activities. We determined the contents of total phenolics (TP) and total flavonoids (TF) in selected Serbian white wines by colorimetric methods. Total antioxidant activity (TAA) of the white wines was analyzed using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity assay. Međaš beli had the highest content of TP, TF and TAA. The radical scavenging capacity (RSC) and total antioxidant activity (TAA) of white wines were 15.30% and 1.055 mM Trolox equivalent, respectively. Total phenolic (TP) and total flavonoid (TF) contents in white wines ranged from 238.3 to 420.6 mg gallic acid equivalent per L of wines and 42.64 to 81.32 mg catechin equivalent per L of wines, respectively. A high and significant correlation between antioxidant activity and total phenolic content was determined in wines (R2 = 0.968, p < 0.01). For the individual polyphenols determination we used a high performance liquid chromatography (HPLC)-diode array detection (DAD) technique. The majority of white wine polyphenols was represent by four hydroxycinnamic acids (HCAs).
Keywords: white wines; total phenolics; total antioxidant activity; flavonoids; hydroxycinnamic acids white wines; total phenolics; total antioxidant activity; flavonoids; hydroxycinnamic acids
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This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Mitić, M.N.; Obradović, M.V.; Grahovac, Z.B.; Pavlović, A.N. Antioxidant Capacities and Phenolic Levels of Different Varieties of Serbian White Wines. Molecules 2010, 15, 2016-2027.

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