master's thesis
Content of anthocyanins, polyphenols, flavonoids and antioxidant activity of red wines of Slovakian vineyards

Vjeran Prce (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleSadržaj antocijana, polifenola, flavonoida i antioksidativna aktivnost u crnim vinima slovačkih vinogorja
AuthorVjeran Prce
Mentor(s)Andrija Pozderović (thesis advisor)
Abstract
Cilj ovog rada je bio ispitati utjecaj vinogorja i sorte na antioksidativnu aktivnost te na sadržaj flavonoida, polifenola i antocijana crnih vina iz slovačkih vinogorja. Uzeti su uzorci crnih vina slovačkih vinogorja (Levicka frankovka, Frankovka modra, Merlot, Alibernet te Cabernet Sauvignon). Određivan je sadržaj antocijana metodom prema Giusti i Wrolstadu (2001.), kojom je pokazano da na sadržaj antocijana utječe sorta, okolinski i klimatski uvjeti, odnosno godina berbe i karakteristike vinogorja. Najveći sadržaj antocijana je imalo vino Donjokarpatskog vinogorja, sorte Frankovka modra. Određeno je, da je sadržaj antocijana veći što je određena degradacija antocijana manja i obrnuto. Polifenolni spojevi su određeni metodom prema Folin – Ciocalteu, a flavonoidi metodom prema Kim, Jeong i Lee (2003), te je utvrđeno da njihov sadržaj u vinima ovisi o sorti, okolinskim i klimatskim uvjetima, odnosno o godini berbe i karakteristikama vinogorja. Antioksidativna aktivnosti je određivana ABTS metodom. Najveću antioksidativnu aktivnost pokazivala je sorta Merlot.
Keywordsred wine anthocyanin polyphenol flavonoids antioxidant activity
Parallel title (English)Content of anthocyanins, polyphenols, flavonoids and antioxidant activity of red wines of Slovakian vineyards
Committee MembersTihomir Moslavac (committee chairperson)
Andrija Pozderović (committee member)
Anita Pichler (committee member)
Mirela Kopjar (committee member)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Food Engineering
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2014-07-03
Parallel abstract (English)
The goal of this research was to examine the influence of vineyard and variety of grape on antioxidant activity, flavonoids, polyphenol and anthocyanin content in red wine from Slovakian vineyards.. The samples of wines from Slovakian vineyards were taken from the market (Levicka frankovka, Frankovka modra, Merlot, Alibernet te Cabernet Sauvignon). The content of anthocyanin was determinated according to Giusti and Wrolstad (2001.) which shown that a content of anthocyanin was affected by variety, environmental and climatic conditions, i.e. vintage and vineyard characteristics. The largest amont of anthocyanin had wine from Lesser Carpathian vineyard, the Frankovka modra variety. It is determinated that the lower degradation of anthocyanin leads to greater content of anthocyanin and vice versa. Polyphenol compounds were determined by Folin – Ciocalteu method, while flavonoids by method of Kim, Jeong and Lee (2003.) and it is shown that the amount of polyphenol and flavonoids in wine deppends on variety, environmental and climatic conditions, i.e. vintage and vineyard characteristics. Antioxidant activity was determined by ABTS- method. The greatest antioxidant activity had the Merlot wine.
Parallel keywords (Croatian)crno vino antocijani polifenoli flavonoidi antioksidacijska aktivnost
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:620364
CommitterSanda Hasenay