Antioxidative potential of wine with increased share of phenolic compounds from solid parts of grape | Antioxidativni potencijal vina sa povećanim udelom fenolnih jedinjenja iz čvrstih delova grožđa
2009
Puškaš, V., Tehnološki fakultet, Novi Sad (Serbia) | Antov, M., Tehnološki fakultet, Novi Sad (Serbia) | Tumbas, V., Tehnološki fakultet, Novi Sad (Serbia)
The phenolic compounds influence the sensory characteristics of red wines, colour and flavour, in the first place. The free radicals provoke cell destruction, therefore the disturbance of functions. Superoxide (O2-) and hydroxyl radicals (OH) cause serious tissue damage, oxidative degradation of proteins, insoluble lipids, carbohydrates and nucleic acids. The adequate intake of free radical 'scavengers' (flavonoids, anthochyans etc.) is necessary for the prevention of these degenerative disturbances. The structure and amount of phenolic compounds in the wine depend on the grapevine variety, agroecologic conditions and way of vinification. The total antioxidative potential of wine is in correlation with content of galic acid, (+)-catechin, (-)- epicatechin and total phenolic compounds. The influence of pomace enrichment with solid parts of grape during maceration on antioxidative potential of red wines was investigated. The analysis of total phenolic compounds was performed by the usual enochemical methods. The antioxidative potential of red wines towards O2- and OH radicals was determined by Electron spin resonance method. The addition of stem to the pomace had no significant influence on antioxidative wine potential increase, whereas enriching of pomace with 120 g seeds/kg of pomace resulted in increase of antioxidative capacity of wine. In wine enriched with tanins from the seeds, the antioxidative activity (SEDPPH %) was 100%, and not one applied clarifier induced the decrease of that value.
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