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REVISTA DE CHIMIE
https://doi.org/10.37358/Rev.Chim.1949

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Revista de Chimie, Volume 64, Issue 1, pp. (2013)




Milan N. MitiC, Mirjana V. ObradoviC, Snezana S. MitiC, Aleksandra N. PavloviC,* Jovana Lj. PavloviC, Branka T. Stojanovic Free Radical Scavenging Activity and Phenolic Profile of Selected Serbian Red Fruit Wines

Abstract:

The objective of the study was to determine the total phenolic content (TPC), the total antioxidant activity (TAA) and the anthocyanin, hydroxycinnamic acid and flavonol profile in three categories of fruit wines (sour cherry, blackberry ant raspberry wines). Among the wines of different fruit sources, TAA ranged from 3.91 to 17.74 mmol TE (Trolox Equivalent)/L. TPC were the highest in blackberry wines. The amount of anthocyanins determined by HPLC method ranged from 103.20 to 465.73 mg/L in raspberry and blackberry wines, respectively. The major anthocyanins in blackberry wines were cyanidin-3-glucoside, in sour cherry wines cyanidin-3-glucosyl-rutinoside and raspberry wines cyanidin-3-sophoroside. Caffeic acid was the most abudant hydroxycinnamic acid in fruit wines, followed by p-coumaric acid. Also, the amounts of flavonols (quercetin and kaempferol) were determined in fruit wines (0.98-6.51 mg/L). A high correlation was observed between the antioxidant activity and the phenolic content of the investigated red fruit wines. Keywords: fruit wines, phenolic composition, antioxidant activity, anthocyanins, hydroxycinnamic acids, flavonols

Issue: 2013 Volume 64, Number 1
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