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Antioksidativni potencijal vina sa povećanim udelom fenolnih jedinjenja iz čvrstih delova grozda
Univerzitet u Novom Sadu, Tehnološki fakultet

e-adresapuskasv@uns.ac.rs, puskasv@uns.ac.rs, puskasv@uns.ac.rs
Sažetak
Fenolna jedinjenja su 'zaslužna' za osnovna senzorna svojstva crvenih vina, pre svega boju i trpkost. Slobodni radikali su odgovorni za destrukciju ćelija što izaziva poremećaje u funkcionisanju. Superoskid (O·-2) i hidroksil radikali (·OH) izazivaju ozbiljna oštećenja tkiva, oksidativnu degradaciuju proteina, nerastvornih lipida, ugljenih hidrata i nukleinskih kiselina. Adekvatan unos 'hvatača' slobodnih radikala (flavonoidi, antocijani itd.) je neophodan za prevenciju ovih degenerativnih poremećaja. Struktura i količina fenolnih jedinjenja u vinu zavisi od sorte vinove loze, agroekoloških uslova, i načina vinifikacije. Ukupni antioksidativni potencijal vina je u korelaciji sa sadržajem galne kiseline, (+)-katehina, (-)-epikatehina kao i ukupnih fenolnih jedinjenja. U radu je ispitan uticaj obogaćenja kljuka čvrstim delovima grožda u toku maceracije, na antioksidativni potencijal crvenih vina. U analizi ukupnih fenolnih jedinjenja primenjene su uobičajene enohemijske metode. Antioksidativni potencijal crvenih vina prema O2 - i •OH radikalima određen je metodom elektron-spin rezonanca (ESR). Utvrđeno je da se dodatkom šepurine u kljuk nije značajno povećao antioksidativni potencijal vina, dok je obogaćivanje kljuka sa 120 g semenki / kg kljuka, doprinelo porastu antioksidatvnog kapaciteta vina. U vinu obogaćenom taninima semenki antioksidativna aktivnost (SEDPPH %) je iznosila 100%, i nijedno primenjeno sredstvo za bistrenje nije izazvalo pad te vrednosti.
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objavljen u SCIndeksu: 25.05.2010.

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