Izvorni znanstveni članak
THE INFLUENCE OF GEOGRAPHIC ORIGIN ON THE ANTIOXIDANT ACTIVITY OF LOCAL WINES
Aldina Kesić
; Univerzitet u Tuzli, Univerzitetska 4, 75000 Tuzla, Bosna i Hercegovina
Bianka Smajlović
; Univerzitet u Tuzli, Univerzitetska 4, 75000 Tuzla, Bosna i Hercegovina
Zorica Hodžić
; Univerzitet u Tuzli, Univerzitetska 4, 75000 Tuzla, Bosna i Hercegovina
Nadira Ibrišimović-Mehmedinović
; Univerzitet u Tuzli, Univerzitetska 4, 75000 Tuzla, Bosna i Hercegovina
Sažetak
Introduction and goal: red wines contain different compounds which are high in antioxidant activity. The most important antioxidants in grapes and wine are phenolic compounds. Phenolic components from wine are widely accepted antioxidants which have an important role in maintaining human health and preventing various illnesses because of its ability to stop the activity of the free radicals. The contents of the antioxidants in wine is affected by the origin of the grapes, as a significant parameter in establishing the quality in wine, as well as the way of winemaking itself.
Methods: In this research, the total antioxidant activity in red wines is established via indirect FRAP method (Ferric Reducing Antioxidant Power) with FeSO4 x 7H2O as the standard.
Results: The greatest value of antioxidant activity was in the sample of wine Postup, Pelješac Vineyard (a = 62.77 mmolFeII / L) while the lowest antioxidant activity was in the sample of wine from an individual producer from the area of Kalesija (a = 10.54 mmolFeII / L).
Conclusion: Red wines from Bosnia and Herzegovina are a very important source of antioxidants in nutrition.
Reference: Amerine, M.A., Ough, C.S. (1980): Methods for Analysys of Musts and Wines. John Wiley & Sons, New , 45. Fernández-Pachón, M.S., Villano, D., Garcı́ a-Parrilla, M.C., Troncoso, A.M. (2004): Antio, 48. German, J.B., Frankel, E.N., Waterhouse, A.L., Hansen, R.J., Walzem, R.L. (1997): Wine phenolics and t, 51. Graf, B.A., Milbury, P.E., Blumberg, J.B. (2005): Flavnols, flavones, flavanones, and human health, 88. Kesić, A., (2011): “Uticaj hemijskog sastava meda na njegovu antioksidacijsku aktivnost”.
Ključne riječi
wine; polyphenols; antioxidant activity; geographic origin
Hrčak ID:
152215
URI
Datum izdavanja:
31.12.2015.
Posjeta: 1.559 *