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Antioxidativni potencijal crvenog vina sa povećanim udelom fenolnih jedinjenja iz čvrstih delova grozda
aUniverzitet u Novom Sadu, Tehnološki fakultet, Srbija
bUniverzitet u Beogradu, Poljoprivredni fakultet, Srbija
Ključne reči: crveno vino; šepurina; semenke; sredstva za bistrenje; antioksidativna aktivnost; ESR spektroskopija
Sažetak
Struktura fenolnih jedinjenja vina zavisi od sorte vinove loze, agroekoloških uslova i načina vinifikacije. U radu je ispitan uticaj povećanog sadržaja čvrstih delova grozda (šepurine i semenki) u fazi maceracije, na antioksidativnu aktivnost crvenih vina. Antioksidativna aktivnost crvenih vina na DPPH• i hidroksil (•OH) radikale, određena je primenom elektron- spin rezonantne (ESR) spektroskopije. Dodatak šepurine u kljuk nije značajno uticao na porast antioksidativne aktivnost vina, dok je obogaćenje kljuka sa 120 g semenki/ kg, rezultovalo povećanjem antioksidativne aktivnosti. Antioksidativna aktivnost vina obogaćenog taninima i flavan-3-olima semenki, na DPPH• radikale (AADPPH•), iznosila je 100%. Nijedno primenjeno sredstvo za bistrenje nije značajno uticalo na antioksidativnu aktivnost ispitivanih uzoraka vina. Nakon obrade vina sredstvima za bistrenje, antioksidativna aktivnost (AADPPH•) ostala je nepromenjena. Između dva ispitivana vina utvrđena je razlika antioksidativne aktivnosti na hidroksil radikale (AA•OH). Antioksidativna aktivnost vina Merlot bila je viša od antioksidativne aktivnosti vino Cabernet sauvignon.
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O članku

jezik rada: engleski
vrsta rada: naučni članak
DOI: 10.2298/CICEQ090714008P
objavljen u SCIndeksu: 13.04.2010.

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