Title (srp)

Karakterizacija i korelacija bioaktivnih fenolnih jedinjenja crvenih vina Balkana i njihova antioksidaciona i antimikrobna svojstva: doktorska disertacija

Author

Radovanović, Aleksandra N. 1978-

Contributor

Jovančićević, Branimir. 1962-
Tešević, Vele, 1963-
Roglić, Goran, 1964-
Vajs, Vlatka.

Description (eng)

This paper presents the results of analyzes of the phenolic composition, antioxidant and antimicrobial activity of red wines, obtained from wine-growing and wine regions of the Balkans (Bosnia and Herzegovina, Croatia, Serbia, Montenegro, Macedonia and Bulgaria), and produced from 2007 to 2011 from different wineries. The selected red wines were international: Cabernet Sauvignon, Merlot, Pinot Noir, Frankovka and Gamay, and indigenous Vitis vinifera grape varieties: Vranac and Kratošija. Investigation of the phenolic composition is carried out by spectroscopic methods, and HPLC. In this way, we have identified eleven phenolic acids (gallic, vanillic, syringic, chlorogenic, ellagic, trans-caftaric, trans-coutaric, trans-caffeic, p-coumaric and ferulic acid) with DAD detector at 280 and 320 nm, trans-resveratrol at 320 nm, and the twenty-nine flavonoid compounds ((+)-catechin, procyanidins B2, (-)- epicatechin, (-)-epigallocatechin gallate, quercetin-3-glycoside, rutin, myricetin, morin, quercetin, kaempferol, luteolin, apigenin and naringin) determined at 360 nm with DAD and at 275/322 nm with a fluorescence detector. As significant flavonoid group anthocyanins (malvidin-3-glucoside, peonidin-3-glucoside, delphinidin-3- glucoside, cyanidin-3-glucoside and petunidin-3-glucoside and their 3-acetyl glucoside and p-coumaroyl glucoside derivatives, as well as Vitisin A and malvidin-3- glucoside-4-vinylphenol) were detected at 520 nm. The results of the analyzed wine samples indicate that the phenolic content depends on several factors (grape variety, place of vineyard, agrochemical conditions, time and year of harvest, the applied production technology, methods of preservation, storage, aging wines, etc). HPLC analysis showed that the dominant phenolic acid is gallic acid (65.06 to 88.75% of the total phenolic acids), and the most dominant of flavonoids are: (+)-catechin (55.30 to 83.13% of the total flavan-3-ols), quercetin-3-glucoside (57.58 to 60% of the total flavonols) and malvidin-3-glucoside of its acetyl- and p-coumaroyl glucoside derivatives (86.47 to 100% of the total anthocyanins). The investigated samples of wines show antioxidant activity in the DPPH radicals in the range of EC50 values of 47.17 to 145.83 mL/g and a percentage of 69.55 to 91.83%. Correlation analysis showed that there is a good correlation (0.6912 to 0.8595) between the antioxidant activity of wines and spectroscopic, or HPLC detected concentrations of some phenolic compounds (gallic acid, (+)-catechin, quercetin-3-glycoside and trans – resveratrol). Antioxidant activity of wines is determinate with a new redox method, using copper (II) -1,10-phenanthroline as oxidant. The obtained results are in accordance with the results obtained by DPPH method (0.9775 to 0.9776). The antimicrobial activities of selected wine samples were studied using the disk-diffusion and micro-dilution method, according to the six Gram-positive and six Gram-negative bacteria and the yeast Candida albicans, too. The results of the minimum inhibitory concentration (MIC) and minimum bacterial concentration (MBC) give the following order of wines: Cabernet Sauvignon > Vranac > Merlot > Pinot Noir ~ Frankovka ~ Blends from Župa. All tested wines showed antimicrobial activity against Grampositive bacteria, as follows: Clostridium perfringens > Bacillus subtillis ~ Listeria monocytogenes ~ Sarcina lutea > Staphylococus aureus ~ Micrococcus flavus. Antimicrobial activity against Gram-negative bacteria is as follows: Proteus vulgaris > Pseudomonas aeruginosa ~ Salmonella enteritidis > Klebsiella pneumonia > Shigella sonnei. The inhibition zone in which the Cabernet Sauvignon wines show inhibition to 20.0 mm for Escherichia coli and 19.0 mm for Bacillus subtillis, which is comparable to the standard antibiotic inhibitory zone (16.0 to 35.0 mm), and some of the phenolic compounds (14, 5 to 21.8 mm). Correlation analysis has confirmed that there is a good correlation between the antimicrobial activity towards Escherichia coli, and Staphylococcus aureus and the results for the concentrations of (+)- catechin (0.6625 to 0.7433) and total phenolic acids (0.5121 to 0.7333). The analysis of antioxidant and antimicrobial activities of the tested red wines showed that the best correlation is made with the total concentration of flavonoids detected, and it can be concluded that the biochemical activity of red wines is connected with the synergetic action of a number of biologically active components. The results gives the possibility to produce high-quality red wines with high phenolic content, which along with better marketing would be competitive in the world market.

Description (srp)

U radu su prikazani rezultati ispitivanja fenolnog sastava, antioksidacione i antimikrobne aktivnosti crvenih vina, dobijenih iz vinogradarskih i vinskih rejona Balkana (Bosne i Hercegovine, Hrvatske, Srbije, Crne Gore, Makedonije i Bugarske), proizvedenih u periodu od 2007 do 2011 godine od različitih proizvođača. Izabrana su crvena vina od internacionalnih: Cabernet Sauvignon, Merlot, Pinot Noir, Frankovka i Game i autohtonih Vitis vinifera sorti grožđa: Vranac i Kratošija. Ispitivanje fenolnog sastava izvršeno je spektroskopskim metodama i HPLC-om. Na taj način identifikovani su jedanaest fenolnih kiselina (galna, vanilinska, siringinska, hlorogenska, elagilna, trans-kaftarna, trans-kutarna, trans-kafena, p-kumarna i ferulna kiselina) određivani DAD detektorom na 280 i 320 nm, trans-resveratrol na 320 nm i dvadeset i devet flavonoidna jedinjenja ((+)-katehin, procijanidin B2, (-)- epikatehin, (-)-epigalokatehingalat, kvercetin-3-glikozid, rutin, miricetin, morin, kvercetin, kemferol, luteolin, apigenin i naringin) određivani na 360 nm i 275/322 nm sa fluorescentnim detektorom i kao veoma značajna flavonoidna grupa antocijani (malvidin-3-glikozid, peonidin-3-glikozid, delfinidin-3-glikozid, cijanidin-3-glikozid i petunidin-3-glikozid, njihovi 3-acetilglikozidi i p-kumaroilglikozidi derivati, kao i Vitisin A i malvidin-3-vinilfenolglikozid) na 520 nm. Rezultati ispitivanja svih analiziranih uzoraka vina ukazuju da fenolni sadržaji zavise od više faktora (sorte grožđa, mesta položaja vinograda, agrohemijskih uslova, vremena i godine berbe grožđa, primenjene tehnologije proizvodnje, načina čuvanja, skladištenja, starenja vina itd). HPLC analiza je pokazala da je najdominantnija fenolna kiselina galna kiselina (65,06 - 88,75% od ukupnih fenolnih kiselina), a od flavonoida najdominantniji su: (+)-katehin (55,30 - 83,13% od ukupnih flavan-3-ola), kvercetin-3-glikozid (57,58 – 60% od ukupnih flavonola) i malvidin-3-glikozid sa njegovim acetil- i p-kumaroil derivatima (86,47 – 100% od ukupnih antocijana). Ispitivani uzorci vina pokazuju antioksidativno delovanje na DPPH radikale u opsegu EC50 vrednosti od 47,17 do 145,83 mL/g ili u procentima od 69,55 do 91,83%. Korelacionom analizom je utvrđeno da postoji dobra korelacija (0,6912 - 0,8595) između antioksidativne aktivnosti vina i spektroskopskih, odnosno HPLC detektovanih koncentracija nekih fenolnih jedinjenja (galne kiseline, (+)-katehina, kvercetin-3-glikozida i transresveratrola). Antioksidaciona aktivnosti vina je analizirana i novom redoks metodom, upotrebom bakar (II)-1,10-fenatrolina kao oksidanta. Dobijeni rezultati su u saglasnosti sa rezultatima dobijenim DPPH metodom (0,9775 - 0,9776). Antimikrobna aktivnost izabranih uzoraka vina je ispitivana disk-difuzionom i mikrodilucionom metodom u odnosu na šest Gram-pozitivnih i šest Gram-negativnih bakterija, i kvascu Candida albicans. Dobijeni rezultati za minimalnu inhibitornu koncentraciju (MIC) i minimalnu bakterijsku koncentraciju (MBC) daju sledeći redosled vina: Cabernet Sauvignon > Vranac > Merlot > Pinot Noir ~ Frankovka ~ Višesortna Župska vina. Ispitivana vina pokazuju antimikrobnu aktivnost u odnosu na gram-pozitivne bakterije na sledeći način: Clostridium perfringens > Bacillus subtillis ~ Listeria monocytogenes ~ Sarcina lutea > Staphylococus aureus ~ Micrococcus flavus. Antimikrobna aktivnost protiv gram-negativnih bakterija je sledeća: Proteus vulgaris > Pseudomonas aeruginosa ~ Salmonella enteritidis > Klebsiella pneumonia > Shigella sonnei. Inhibiciona zona delovanja Cabernet Sauvignon vina pokazuju inhibiciju do 20,0 mm za Escherichia coli i 19,0 mm za Bacillus subtillis, što je uporedljivo sa inhibicionom zonom standardnih antibiotika (16,0 – 35,0 mm) i nekih fenolnih jedinjenja (14,5 – 21,8 mm). Korelacionom analizom je potvrđeno da postoji dobra korelacija između antimikrobnog delovanja prema Escherichia coli i Staphylococus aureus i nađenih koncentracija za (+)-katehina (0,6625 - 0,7433) i ukupnih fenolnih kiselina (0,5121 - 0,7333). Urađena analiza antioksidacione i antimikrobne aktivnosti ispitivanih crvenih vina je pokazala da se najbolje korelacije uspostavljaju sa ukupnom koncentracijom detektovanih flavonoida, pa se može zaključiti da je biohemijsko delovanje crvenih vina, posledica sinergestičkog delovanja većeg broja biološkoaktivnih komponenata. Dobijeni rezultati bi dali mogućnost za proizvodnju kvalitetnih crvenih vina sa povećanim fenolnim sadržajem, koji bi uz bolji marketing bili konkurentni na svetskom tržištu.

Description (srp)

primenjena hemija - hemija životne sredine / Applied Chemistry - Environmental Chemistry Datum odbrane: 14.07.2014

Object languages

Serbian

Date

2014

Rights

Creative Commons License
This work is licensed under a
CC BY-NC-ND 2.0 AT - Creative Commons Attribution - Non-Commercial - No Derivative Works 2.0 Austria License.

CC BY-NC-ND 2.0 AT

http://creativecommons.org/licenses/by-nc-nd/2.0/at/

Subject

OSNO - Opšta sistematizacija nau?nih oblasti -- Hemija (25) -- Organska hemija (2508) -- Prirodne supstance. Supstance nepoznatog sastava (250803)

OSNO - Opšta sistematizacija nau?nih oblasti -- Poljoprivreda i srodne nauke (33) -- Poljoprivreda. Agronomija (3305) -- Vinogradarstvo (330519) -- Vinarstvo. Enologija (330519A)

Identifiers