Phenolic compounds and antioxidant activity of Macedonian red wines

Violeta Ivanova-Petropulos, Isidro Hermosín-Gutiérrez, Borbála Boros, Marina Stefova, Trajče Stafilov, Borimir Vojnoski, Ágnes Dörnyei, F. Kilár

Research output: Contribution to journalArticle

30 Citations (Scopus)

Abstract

The quantitative composition of phenolic compounds and antioxidant activity of Vranec, Merlot and Cabernet Sauvignon wines produced in 2006, 2007 and 2008 were determined and compared. The phenolic profile was established using high-performance liquid chromatography coupled with diode array detector and on line mass spectrometry (HPLC-DAD-ESI-MS and MS/MS) technique. A total of 65 phenolic compounds were determined in the wines including 14 anthocyanins, 18 pyranoanthocyanins, 16 flavonols, 8 hydroxycinnamic acids and their derivatives, 4 stilbenes, gallic acid and 4 flavan-3-ols. Hydroxyphenyl-pyranoanthocyanin content is reported for the first time in Macedonian red wines, ranging between 1.09 and 10.4. mg/L. 10-Carboxy-pyranomalvidin-3-glucoside and 10- p-hydroxyphenyl-pyranomalvidin-3-glucoside were the main compounds from vitisin-like and hydroxyphenyl-like pyranoanthocyanins, respectively. Vranec wines produced in 2008 presented highest concentration of anthocyanins (508. mg/L), vitisins (53.1. mg/L), hydroxyphenyl-pyranoanthocyanins (7.35. mg/L), flavonols (120. mg/L), hydroxycinnamic acid derivatives (352. mg/L), flavan-3-ols (98.9. mg/L), stilbenes (43.9. mg/L) and antioxidant activity (12.5. mM/L TE). Cabernet Sauvignon and Merlot had highest flavonols (152 and 119. mg/L) and flavan-3-ols concentration (150 and 111. mg/L) in 2006 and 2007, respectively, indicating the important role of variety, climate, storage conditions and winemaking techniques in wine phenolic composition. Factor analysis showed classification of wines according to the variety and content of the phenolic families and color characteristics.

Original languageEnglish
Pages (from-to)1-14
Number of pages14
JournalJournal of Food Composition and Analysis
Volume41
DOIs
Publication statusPublished - Aug 1 2015

Fingerprint

Wine
red wines
wines
phenolic compounds
Antioxidants
antioxidant activity
flavanols
Flavonols
flavonols
stilbenes
coumaric acids
Coumaric Acids
Stilbenes
Anthocyanins
Glucosides
glucosides
anthocyanins
high performance liquid chromatography
chemical derivatives
High Pressure Liquid Chromatography

Keywords

  • Anthocyanins
  • Antioxidant activity
  • Food analysis
  • Food composition
  • HPLC-DAD-ESI-MS
  • Phenolic compounds
  • Pigments
  • Red wine
  • Vranec

ASJC Scopus subject areas

  • Food Science

Cite this

Ivanova-Petropulos, V., Hermosín-Gutiérrez, I., Boros, B., Stefova, M., Stafilov, T., Vojnoski, B., ... Kilár, F. (2015). Phenolic compounds and antioxidant activity of Macedonian red wines. Journal of Food Composition and Analysis, 41, 1-14. https://doi.org/10.1016/j.jfca.2015.01.002

Phenolic compounds and antioxidant activity of Macedonian red wines. / Ivanova-Petropulos, Violeta; Hermosín-Gutiérrez, Isidro; Boros, Borbála; Stefova, Marina; Stafilov, Trajče; Vojnoski, Borimir; Dörnyei, Ágnes; Kilár, F.

In: Journal of Food Composition and Analysis, Vol. 41, 01.08.2015, p. 1-14.

Research output: Contribution to journalArticle

Ivanova-Petropulos, V, Hermosín-Gutiérrez, I, Boros, B, Stefova, M, Stafilov, T, Vojnoski, B, Dörnyei, Á & Kilár, F 2015, 'Phenolic compounds and antioxidant activity of Macedonian red wines', Journal of Food Composition and Analysis, vol. 41, pp. 1-14. https://doi.org/10.1016/j.jfca.2015.01.002
Ivanova-Petropulos V, Hermosín-Gutiérrez I, Boros B, Stefova M, Stafilov T, Vojnoski B et al. Phenolic compounds and antioxidant activity of Macedonian red wines. Journal of Food Composition and Analysis. 2015 Aug 1;41:1-14. https://doi.org/10.1016/j.jfca.2015.01.002
Ivanova-Petropulos, Violeta ; Hermosín-Gutiérrez, Isidro ; Boros, Borbála ; Stefova, Marina ; Stafilov, Trajče ; Vojnoski, Borimir ; Dörnyei, Ágnes ; Kilár, F. / Phenolic compounds and antioxidant activity of Macedonian red wines. In: Journal of Food Composition and Analysis. 2015 ; Vol. 41. pp. 1-14.
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