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Characterization and correlation of bioactive phenolic compounds of red wines from the balkans and their antioxidant and antimicrobial properties

dc.contributor.advisorJovančićević, Branimir
dc.contributor.otherTešević, Vele
dc.contributor.otherRoglić, Goran
dc.contributor.otherVajs, Vlatka
dc.creatorRadovanović, Aleksandra N.
dc.date.accessioned2018-11-22T00:30:05Z
dc.date.available2018-11-22T00:30:05Z
dc.date.issued2014
dc.identifier.urihttp://eteze.bg.ac.rs/application/showtheses?thesesId=3370
dc.identifier.urihttps://fedorabg.bg.ac.rs/fedora/get/o:11864/bdef:Content/download
dc.identifier.urihttp://vbs.rs/scripts/cobiss?command=DISPLAY&base=70036&RID=47669519
dc.identifier.urihttp://nardus.mpn.gov.rs/123456789/6037
dc.identifier.urihttps://cherry.chem.bg.ac.rs/handle/123456789/2693
dc.description.abstractU radu su prikazani rezultati ispitivanja fenolnog sastava, antioksidacione iantimikrobne aktivnosti crvenih vina, dobijenih iz vinogradarskih i vinskih rejonaBalkana (Bosne i Hercegovine, Hrvatske, Srbije, Crne Gore, Makedonije i Bugarske),proizvedenih u periodu od 2007 do 2011 godine od različitih proizvođača. Izabranasu 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. Nataj način identifikovani su jedanaest fenolnih kiselina (galna, vanilinska, siringinska,hlorogenska, elagilna, trans-kaftarna, trans-kutarna, trans-kafena, p-kumarna iferulna kiselina) određivani DAD detektorom na 280 i 320 nm, trans-resveratrol na320 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 nmsa fluorescentnim detektorom i kao veoma značajna flavonoidna grupa antocijani(malvidin-3-glikozid, peonidin-3-glikozid, delfinidin-3-glikozid, cijanidin-3-glikozid ipetunidin-3-glikozid, njihovi 3-acetilglikozidi i p-kumaroilglikozidi derivati, kao i VitisinA i malvidin-3-vinilfenolglikozid) na 520 nm. Rezultati ispitivanja svih analiziranihuzoraka vina ukazuju da fenolni sadržaji zavise od više faktora (sorte grožđa, mestapoložaja 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-kumaroilderivatima (86,47 – 100% od ukupnih antocijana). Ispitivani uzorci vina pokazujuantioksidativno delovanje na DPPH radikale u opsegu EC50 vrednosti od 47,17 do145,83 mL/g ili u procentima od 69,55 do 91,83%. Korelacionom analizom jeutvrđeno da postoji dobra korelacija (0,6912 - 0,8595) između antioksidativneaktivnosti vina i spektroskopskih, odnosno HPLC detektovanih koncentracija nekihfenolnih jedinjenja (galne kiseline, (+)-katehina, kvercetin-3-glikozida i transresveratrola).Antioksidaciona aktivnosti vina je analizirana i novom redoksmetodom, 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 mikrodilucionommetodom u odnosu na šest Gram-pozitivnih i šest Gram-negativnihbakterija, i kvascu Candida albicans. Dobijeni rezultati za minimalnu inhibitornukoncentraciju (MIC) i minimalnu bakterijsku koncentraciju (MBC) daju sledećiredosled vina: Cabernet Sauvignon > Vranac > Merlot > Pinot Noir ~ Frankovka ~Višesortna Župska vina. Ispitivana vina pokazuju antimikrobnu aktivnost u odnosu nagram-pozitivne bakterije na sledeći način: Clostridium perfringens > Bacillus subtillis~ Listeria monocytogenes ~ Sarcina lutea > Staphylococus aureus ~ Micrococcusflavus. Antimikrobna aktivnost protiv gram-negativnih bakterija je sledeća: Proteusvulgaris > Pseudomonas aeruginosa ~ Salmonella enteritidis > Klebsiella pneumonia> Shigella sonnei. Inhibiciona zona delovanja Cabernet Sauvignon vina pokazujuinhibiciju do 20,0 mm za Escherichia coli i 19,0 mm za Bacillus subtillis, što jeuporedljivo sa inhibicionom zonom standardnih antibiotika (16,0 – 35,0 mm) i nekihfenolnih jedinjenja (14,5 – 21,8 mm). Korelacionom analizom je potvrđeno da postojidobra korelacija između antimikrobnog delovanja prema Escherichia coli iStaphylococus aureus i nađenih koncentracija za (+)-katehina (0,6625 - 0,7433) iukupnih fenolnih kiselina (0,5121 - 0,7333). Urađena analiza antioksidacione iantimikrobne aktivnosti ispitivanih crvenih vina je pokazala da se najbolje korelacijeuspostavljaju sa ukupnom koncentracijom detektovanih flavonoida, pa se možezaključiti da je biohemijsko delovanje crvenih vina, posledica sinergestičkogdelovanja većeg broja biološkoaktivnih komponenata. Dobijeni rezultati bi dalimogućnost za proizvodnju kvalitetnih crvenih vina sa povećanim fenolnimsadržajem, koji bi uz bolji marketing bili konkurentni na svetskom tržištu.sr
dc.description.abstractThis paper presents the results of analyzes of the phenolic composition, antioxidantand antimicrobial activity of red wines, obtained from wine-growing and wine regionsof the Balkans (Bosnia and Herzegovina, Croatia, Serbia, Montenegro, Macedoniaand Bulgaria), and produced from 2007 to 2011 from different wineries. The selectedred wines were international: Cabernet Sauvignon, Merlot, Pinot Noir, Frankovka andGamay, 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-coumaricand 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 nmwith DAD and at 275/322 nm with a fluorescence detector. As significant flavonoidgroup anthocyanins (malvidin-3-glucoside, peonidin-3-glucoside, delphinidin-3-glucoside, cyanidin-3-glucoside and petunidin-3-glucoside and their 3-acetylglucoside 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 winesamples indicate that the phenolic content depends on several factors (grape variety,place of vineyard, agrochemical conditions, time and year of harvest, the appliedproduction technology, methods of preservation, storage, aging wines, etc). HPLCanalysis showed that the dominant phenolic acid is gallic acid (65.06 to 88.75% ofthe 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% ofthe total flavonols) and malvidin-3-glucoside of its acetyl- and p-coumaroyl glucosidederivatives (86.47 to 100% of the total anthocyanins). The investigated samples ofwines show antioxidant activity in the DPPH radicals in the range of EC50 values of47.17 to 145.83 mL/g and a percentage of 69.55 to 91.83%. Correlation analysisshowed that there is a good correlation (0.6912 to 0.8595) between the antioxidantactivity of wines and spectroscopic, or HPLC detected concentrations of somephenolic 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 inaccordance with the results obtained by DPPH method (0.9775 to 0.9776). Theantimicrobial activities of selected wine samples were studied using the disk-diffusionand micro-dilution method, according to the six Gram-positive and six Gram-negativebacteria and the yeast Candida albicans, too. The results of the minimum inhibitoryconcentration (MIC) and minimum bacterial concentration (MBC) give the followingorder of wines: Cabernet Sauvignon > Vranac > Merlot > Pinot Noir ~ Frankovka ~Blends from Župa. All tested wines showed antimicrobial activity against Grampositivebacteria, as follows: Clostridium perfringens > Bacillus subtillis ~ Listeriamonocytogenes ~ Sarcina lutea > Staphylococus aureus ~ Micrococcus flavus.Antimicrobial activity against Gram-negative bacteria is as follows: Proteus vulgaris >Pseudomonas aeruginosa ~ Salmonella enteritidis > Klebsiella pneumonia > Shigellasonnei. The inhibition zone in which the Cabernet Sauvignon wines show inhibitionto 20.0 mm for Escherichia coli and 19.0 mm for Bacillus subtillis, which iscomparable to the standard antibiotic inhibitory zone (16.0 to 35.0 mm), and some ofthe phenolic compounds (14, 5 to 21.8 mm). Correlation analysis has confirmed thatthere is a good correlation between the antimicrobial activity towards Escherichiacoli, 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 analysisof antioxidant and antimicrobial activities of the tested red wines showed that thebest correlation is made with the total concentration of flavonoids detected, and itcan be concluded that the biochemical activity of red wines is connected with thesynergetic action of a number of biologically active components. The results givesthe possibility to produce high-quality red wines with high phenolic content, whichalong with better marketing would be competitive in the world market.en
dc.formatapplication/pdf
dc.languagesr
dc.publisherУниверзитет у Београду, Хемијски факултетsr
dc.relationinfo:eu-repo/grantAgreement/EC/FP7/204756/EU//
dc.rightsopenAccessen
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.sourceУниверзитет у Београдуsr
dc.subjectred winesen
dc.subjectthe Balkansen
dc.subjectphenolic compoundsen
dc.subjectspectroscopic and HPLCanalysisen
dc.subjectantioxidant capacityen
dc.subjectantimicrobial activityen
dc.subjectcorrelationsen
dc.subjectcrvena vinasr
dc.subjectBalkanski regionsr
dc.subjectfenolna jedinjenjasr
dc.subjectspektroskopska iHPLC analizasr
dc.subjectantioksidacioni kapacitetsr
dc.subjectantimikrobna aktivnostsr
dc.subjectkorelacijesr
dc.titleKarakterizacija i korelacija bioaktivnih fenolnih jedinjenja crvenih vina Balkana i njihova antioksidaciona i antimikrobna svojstvasr
dc.titleCharacterization and correlation of bioactive phenolic compounds of red wines from the balkans and their antioxidant and antimicrobial propertiesen
dc.typedoctoralThesisen
dc.rights.licenseARR
dc.rights.licenseBY-NC-ND
dcterms.abstractЈованчићевић, Бранимир; Роглић, Горан; Тешевић, Веле; Вајс, Влатка; Радовановић, Aлександра Н.; Карактеризација и корелација биоактивних фенолних једињења црвених вина Балкана и њихова антиоксидациона и антимикробна својства; Карактеризација и корелација биоактивних фенолних једињења црвених вина Балкана и њихова антиоксидациона и антимикробна својства;
dc.type.versionpublishedVersionen
dc.identifier.fulltexthttps://cherry.chem.bg.ac.rs/bitstream/id/9572/2693.pdf
dc.identifier.rcubhttps://hdl.handle.net/21.15107/rcub_nardus_6037


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