Journal
FOOD CHEMISTRY
Volume 124, Issue 1, Pages 354-361Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.05.118
Keywords
Organic wine; Conventional wine; Phenols; HPLC; Antioxidant activity; ABTS; DPPH; Metals; ICP-MS
Funding
- Ministry of Science, Education and Sport of the Republic of Croatia [0061117-1237]
- Institute for Medical Research and Occupational Health, Zagreb, Croatia
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The present study was performed to evaluate the antioxidant capacity, the polyphenol and metal content of conventionally and organically produced wines, which underwent similar winemaking processes. The wine grapes were grown under well-defined organic and conventional conditions from the two different wine-growing sub-regions of Croatia, Prigorje and Southern Dalmatia. The values of antioxidant activity, as evaluated by two free radical methods, ABTS and DPPH, was found systematically higher in organic wines compared to conventional ones. In a reversed phase HPLC analysis, used in order to characterise the phenol fraction of wines, higher concentrations of chlorogenic acid, ferulic acid, catechin, trans-resveratrol, all studied hydroxybenzoic acids and flavonols were found in the organically produced wines. No apparent trend was found in the metal contents of the wines, but ICP-MS analysis confirmed that both wine productions, organic and conventional, were well within the toxicological safety limits. (C) 2010 Elsevier Ltd. All rights reserved.
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