ISSN 1611-4426 print and 1611-4434 online | © ISHS 2018 | European Journal of Horticultural Science | Original article
Differentiation of wines made from berry and drupe fruits according to their phenolic profiles
U. Čakar1, A. Petrović2, M. Janković3, B. Pejin4, V. Vajs5, M. Čakar1 and B. Djordjević1
1 Faculty of Pharmacy, University of Belgrade, Belgrade, Serbia
2 Faculty of Agriculture, University of Belgrade, Belgrade-Zemun, Serbia
3 Faculty of Chemistry, University of Belgrade, Belgrade, Serbia
4 Institute for Multidisciplinary Research – IMSI, University of Belgrade, Belgrade, Serbia
5 Institute of Chemistry, Technology and Metallurgy, University of Belgrade, Belgrade, Serbia
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SUMMARY
Introduction – Fruit and their products, including fruit wines, represent a rich source of natural bioactive compounds. This study focusing on fruit wines (prepared from commercially grown fruits by Serbian producers) has included the investigation of their chemical composition and biological activity. Materials and methods – Black chokeberry, blueberry, raspberry, blackberry and cherry were used for wine production by innovative vinification procedure, with or without using sugar and enzymatic preparation glycosidase, respectively. Selected phenolics were identified and quantified by UPLC/MS-MS analysis, while Total Phenolic Content (TPC) was determined by the Folin-Ciocalteu method. In addition to this, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and FRAP (Ferric Reducing Ability of Plasma) methods were applied for the preliminary evaluation of anti-DPPH radical activity and redox potential respectively at in vitro conditions. Results and discussion – Among the fruit wines examined within this study, the blackberry one stood out for profound FRAP (115.23 mmol L-1 Fe2+), DPPH (1.11%) and TPC values (2,395 mg GAE L-1). On the other hand, the raspberry wine showed the lowest potential towards the aforementioned parameters. Using principal component analysis, these fruit wines were chemically differentiated, according to the predominant phenolic compounds. Conclusions – All fruit wine samples displayed a good antioxidant potential with the blackberry one being most potent. Such a finding is of particular importance for Serbia as one of the leading producers of this edible fruit both in Europe and rest of the world. Keywords bioactivity, blackberry, chemical composition, FRAP, vinification |
Significance of this study
What is already known on this subject?
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E-mail: uroslion@gmail.com urosc@pharmacy.bg.ac.rs brspjn@gmail.com borispejin@imsi.rs
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Received: 26 June 2017 | Accepted: 28 November 2017 | Published: 22 February 2018 | Available online: 22 February 2018
