An insight into chemical composition and bioactivity of 'Prokupac' red wine |
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| Authors: | Svetlana H. Lakićević Boris Pejin Aleksandra S. Djordjević Saša M. Matijašević Miodrag L. Lazić |
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| Affiliation: | 1. College of Agriculture and Food Technology, Prokuplje, Serbia;2. Department of Life Science Institute for Multidisciplinary Research - IMSI, University of Belgrade, Belgrade, Serbia;3. Faculty of Science and Mathematics, Department of Chemistry, University of Ni?, Ni?, Serbia;4. Department for Fruit Science and Viticulture, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia;5. Department of Food Technology and Biotechnology, Faculty of Technology, University of Ni?, Leskovac, Serbia |
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| Abstract: | AbstractAutochthonous variety 'Prokupac' (Vitis vinifera L.) red wines with the addition of selected aromatic herbs (Artemisia absinthium, Cinnamomum zeylanicum, Glycyrrhiza glabra and Pimpinella anisum L.) were evaluated for chemical composition and biological activity. Furthermore, their polyphenolic profiles were determined by HPLC-DAD. While total phenolic (TPC) and flavonoid (TFC) contents, along with antioxidant activity, were significantly higher in all examined wine samples, the content of total anthocyanins was decreased, compared to a pure 'Prokupac' wine, used as the control one. On the other hand, 'Prokupac' wines with the addition of cinnamon (S. zeylanicum) and wormwood (A. absinthium) displayed highest antioxidant (EC50, 0.021?±?0.001?mg/mL) and antibacterial (Enterococcus faecalis, MIC/MBC 15.63/62.50?μL/mL) activities, respectively. The study showed that 'Prokupac' wine with the addition of cinnamon was significantly enriched both with TPC and TFC, compared to control wine (p?
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| Keywords: | autochthonous variety 'Prokupac' red wine total contents of polyphenolics and flavonoids polyphenolic profile antioxidant activity antibacterial activity |
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