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Article

Assessment of Bioactive Phenolic Compounds and Antioxidant Activity of Blackberry Wines

1
Department of Pharmaceutical Analysis, Faculty of Pharmacy and Biochemistry, University of Zagreb, Ante Kovačića 1, 10000 Zagreb, Croatia
2
Department of Health Ecology, Public Health Brčko DC, R. Dž. Čauševića 1, 76000 Brčko DC, Bosnia and Herzegovina
3
Department of Process Engineering, Faculty of Food Technology Osijek, J. J. Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
*
Author to whom correspondence should be addressed.
Foods 2020, 9(11), 1623; https://doi.org/10.3390/foods9111623
Received: 19 October 2020 / Accepted: 4 November 2020 / Published: 7 November 2020
(This article belongs to the Special Issue Antioxidant Natural Products in Foods)
Blackberry wine is a natural source of bioactive phenolic compounds that have profound antioxidant potential. The objectives of the present research were to assess the phenolic compounds and antioxidant activity of blackberry wines (BW), and to use the chemometric analysis to differentiate among the two groups of samples, i.e., conventional and organic. Fifteen BW samples were analyzed for their total polyphenol index, total polyphenols, total flavonoids, total tannins, total monomeric anthocyanins and antioxidant activity by the appropriate spectrophotometric methods. The concentrations of individual phenolic acids (gallic acid, chlorogenic acid, caffeic acid, p-coumaric acid and cinnamic acid) and trans-resveratrol were determined by high-performance liquid chromatography. A comparison between the two groups of investigated BW samples revealed a statistically significant difference in the concentration of caffeic acid and p-coumaric acid, both being higher in the organic BW samples. Furthermore, the results showed a series of statistically highly significant relationships between the analyzed constituents (caffeic acid and p-coumaric acid). The antioxidant activity of the investigated wines was proportional to the concentrations of bioactive phytochemicals. View Full-Text
Keywords: blackberry wine; phenolic compounds; antioxidant activity; blackberries cultivation methods blackberry wine; phenolic compounds; antioxidant activity; blackberries cultivation methods
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MDPI and ACS Style

Amidžić Klarić, D.; Klarić, I.; Mornar, A.; Velić, N.; Velić, D. Assessment of Bioactive Phenolic Compounds and Antioxidant Activity of Blackberry Wines. Foods 2020, 9, 1623. https://doi.org/10.3390/foods9111623

AMA Style

Amidžić Klarić D, Klarić I, Mornar A, Velić N, Velić D. Assessment of Bioactive Phenolic Compounds and Antioxidant Activity of Blackberry Wines. Foods. 2020; 9(11):1623. https://doi.org/10.3390/foods9111623

Chicago/Turabian Style

Amidžić Klarić, Daniela, Ilija Klarić, Ana Mornar, Natalija Velić, and Darko Velić. 2020. "Assessment of Bioactive Phenolic Compounds and Antioxidant Activity of Blackberry Wines" Foods 9, no. 11: 1623. https://doi.org/10.3390/foods9111623

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