Comparative Phenolic Profiles of Monovarietal Wines from Different Croatian Regions

The phenolic profile of wines is often used to evaluate their quality and authenticity. The phenolic composition of twenty-five commercial wines produced in different Croatian regions from eight red and nine white grape varieties was studied. A total of twenty-four polyphenols were analyzed using HP...

Full description

Saved in:
Bibliographic Details
Published in:Applied sciences 2023-03, Vol.13 (5), p.3031
Main Authors: Kropek, Matija, Štefan, Maja Bival, Rajkovača, Katarina, Petković, Tea, Cvetnić, Matija, Bolanča, Tomislav, Vladimir-Knežević, Sanda
Format: Article
Language:English
Subjects:
Acids
Analysis
Anthocyanins
Antioxidants
Authenticity
Beverages
Catechin
Croatian wines
flavan-3-ols
Flavonoids
Functional foods & nutraceuticals
Gallic acid
Lipid peroxidation
Lipids
Liquid chromatography
Peroxidation
Phenolic acids
Phenols
polyphenolic profiles
Polyphenols
Precipitation
Wine and wine making
Wine industry
Wineries
Wineries & vineyards
Wines
Citations: Items that this one cites
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The phenolic profile of wines is often used to evaluate their quality and authenticity. The phenolic composition of twenty-five commercial wines produced in different Croatian regions from eight red and nine white grape varieties was studied. A total of twenty-four polyphenols were analyzed using HPLC-DAD and classified into five groups based on their structure: phenolic acids, flavan-3-ols, anthocyanins, flavonoids, and stilbenes. The red wines contained higher concentrations of phenolic constituents than the white wines, of which gallic acid (11.8–90.3 mg/L), procyanidin B1 (13.7–63.8 mg/L), and catechin (10.5–34.5 mg/L) were the most abundant. In contrast to the white wines, great variability was observed in the red wines, with the autochthonous Plavac Mali and Babić showing the most specific phenolic profiles. The most representative phenolic components in the studied Croatian wines showed strong antioxidant activity. Gallic acid proved to be the most effective DPPH (IC50 = 0.33 µg/mL) and NO scavenger (IC50 = 12.36 µg/mL), while myricetin was the most potent inhibitor of lipid peroxidation (IC50 = 1.68 µg/mL). Our research has contributed to the characterization and varietal differentiation of Croatian wines, highlighting those rich in certain polyphenols as potential nutraceuticals.
ISSN:2076-3417
2076-3417
DOI:10.3390/app13053031