Application of non-supervised pattern recognition techniques to classify Cabernet Sauvignon wines from the Balkan region based on individual phenolic compounds
Само за регистроване кориснике
2016
Аутори
Radovanović, AleksandraJovančićević, Branimir
Arsić, Biljana
Radovanović, Blaga
Gojković-Bukarica, Ljiliana
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Phenolic compounds in sixteen Cabernet Sauvignon wines from different wine-growing sub-regions in the Balkan region were investigated using HPLC with DAD and fluorescence detector and spectroscopic analysis, as well as statistical PC/F and cluster analysis. The HPLC analysis of investigated red wines showed that the content of total hydroxybenzoic acids, detected at 280 nm, was the highest in wines from Tikves wine-growing subregion, Macedonia (127-140 mg L-1). Total hydroxycinnamic acids, detected at 320 nm, were the highest in wines from Zupa wine-growing subregion, Serbia (43-45 mg L-1). The concentration of total flavonoids (flavan-3-ols, flavonols, flavons and flavanon), detected at 280, 360 and 322/275 nm, respectively, was the highest in wine from Katarzyna Estate wine-growing subregion, Bulgaria (167 mg L-1). Finally, the concentration of total anthocyanins, detected at 520 nm, was the highest in wine from Sumadija wine-growing subregion, Serbia (1463 mg L-1). The results of PC...A and cluster analysis together confirmed that the content of phenolic compounds in Cabernet Sauvignon wines depends on agro-climatic factors, oenological practice in different wineries and the growing season in the Balkan region that were investigated. The areas in the Balkan region in this study with similar agro-climatic characteristics showed shorter clustering distance, indicating similar phenol profiling in the red wines tested. (C) 2016 Elsevier Inc. All rights reserved.
Кључне речи:
Cabernet Sauvignon wines / Red wine / Phenolic compounds / Balkan subregions / Statistical analysis / Principal component analysis / Food analysis / Food composition / Wine consumersИзвор:
Journal of Food Composition and Analysis, 2016, 49, 42-48Издавач:
- Academic Press Inc Elsevier Science, San Diego
Финансирање / пројекти:
- Биљни и синтетички биоактивни производи новије генерације (RS-MESTD-Technological Development (TD or TR)-34012)
- Развој технологије производње црвеног вина и дијететских производа из вина богатих биолошки активним полифенолима са кардиопротективним дејствима (RS-MESTD-Technological Development (TD or TR)-31020)
- Функционална анализа, стохастичка анализа и примене (RS-MESTD-Basic Research (BR or ON)-174007)
- Reinforcement of the WBC research capacities for food quality characterization (EU-FP7-204756)
Напомена:
- Peer-reviewed manuscript: http://cherry.chem.bg.ac.rs/handle/123456789/3358
- Supplementary material: http://cherry.chem.bg.ac.rs/handle/123456789/3359
DOI: 10.1016/j.jfca.2016.04.001
ISSN: 0889-1575
WoS: 000377835900005
Scopus: 2-s2.0-84963735596
Колекције
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Radovanović, Aleksandra AU - Jovančićević, Branimir AU - Arsić, Biljana AU - Radovanović, Blaga AU - Gojković-Bukarica, Ljiliana PY - 2016 UR - https://cherry.chem.bg.ac.rs/handle/123456789/2262 AB - Phenolic compounds in sixteen Cabernet Sauvignon wines from different wine-growing sub-regions in the Balkan region were investigated using HPLC with DAD and fluorescence detector and spectroscopic analysis, as well as statistical PC/F and cluster analysis. The HPLC analysis of investigated red wines showed that the content of total hydroxybenzoic acids, detected at 280 nm, was the highest in wines from Tikves wine-growing subregion, Macedonia (127-140 mg L-1). Total hydroxycinnamic acids, detected at 320 nm, were the highest in wines from Zupa wine-growing subregion, Serbia (43-45 mg L-1). The concentration of total flavonoids (flavan-3-ols, flavonols, flavons and flavanon), detected at 280, 360 and 322/275 nm, respectively, was the highest in wine from Katarzyna Estate wine-growing subregion, Bulgaria (167 mg L-1). Finally, the concentration of total anthocyanins, detected at 520 nm, was the highest in wine from Sumadija wine-growing subregion, Serbia (1463 mg L-1). The results of PCA and cluster analysis together confirmed that the content of phenolic compounds in Cabernet Sauvignon wines depends on agro-climatic factors, oenological practice in different wineries and the growing season in the Balkan region that were investigated. The areas in the Balkan region in this study with similar agro-climatic characteristics showed shorter clustering distance, indicating similar phenol profiling in the red wines tested. (C) 2016 Elsevier Inc. All rights reserved. PB - Academic Press Inc Elsevier Science, San Diego T2 - Journal of Food Composition and Analysis T1 - Application of non-supervised pattern recognition techniques to classify Cabernet Sauvignon wines from the Balkan region based on individual phenolic compounds VL - 49 SP - 42 EP - 48 DO - 10.1016/j.jfca.2016.04.001 ER -
@article{ author = "Radovanović, Aleksandra and Jovančićević, Branimir and Arsić, Biljana and Radovanović, Blaga and Gojković-Bukarica, Ljiliana", year = "2016", abstract = "Phenolic compounds in sixteen Cabernet Sauvignon wines from different wine-growing sub-regions in the Balkan region were investigated using HPLC with DAD and fluorescence detector and spectroscopic analysis, as well as statistical PC/F and cluster analysis. The HPLC analysis of investigated red wines showed that the content of total hydroxybenzoic acids, detected at 280 nm, was the highest in wines from Tikves wine-growing subregion, Macedonia (127-140 mg L-1). Total hydroxycinnamic acids, detected at 320 nm, were the highest in wines from Zupa wine-growing subregion, Serbia (43-45 mg L-1). The concentration of total flavonoids (flavan-3-ols, flavonols, flavons and flavanon), detected at 280, 360 and 322/275 nm, respectively, was the highest in wine from Katarzyna Estate wine-growing subregion, Bulgaria (167 mg L-1). Finally, the concentration of total anthocyanins, detected at 520 nm, was the highest in wine from Sumadija wine-growing subregion, Serbia (1463 mg L-1). The results of PCA and cluster analysis together confirmed that the content of phenolic compounds in Cabernet Sauvignon wines depends on agro-climatic factors, oenological practice in different wineries and the growing season in the Balkan region that were investigated. The areas in the Balkan region in this study with similar agro-climatic characteristics showed shorter clustering distance, indicating similar phenol profiling in the red wines tested. (C) 2016 Elsevier Inc. All rights reserved.", publisher = "Academic Press Inc Elsevier Science, San Diego", journal = "Journal of Food Composition and Analysis", title = "Application of non-supervised pattern recognition techniques to classify Cabernet Sauvignon wines from the Balkan region based on individual phenolic compounds", volume = "49", pages = "42-48", doi = "10.1016/j.jfca.2016.04.001" }
Radovanović, A., Jovančićević, B., Arsić, B., Radovanović, B.,& Gojković-Bukarica, L.. (2016). Application of non-supervised pattern recognition techniques to classify Cabernet Sauvignon wines from the Balkan region based on individual phenolic compounds. in Journal of Food Composition and Analysis Academic Press Inc Elsevier Science, San Diego., 49, 42-48. https://doi.org/10.1016/j.jfca.2016.04.001
Radovanović A, Jovančićević B, Arsić B, Radovanović B, Gojković-Bukarica L. Application of non-supervised pattern recognition techniques to classify Cabernet Sauvignon wines from the Balkan region based on individual phenolic compounds. in Journal of Food Composition and Analysis. 2016;49:42-48. doi:10.1016/j.jfca.2016.04.001 .
Radovanović, Aleksandra, Jovančićević, Branimir, Arsić, Biljana, Radovanović, Blaga, Gojković-Bukarica, Ljiliana, "Application of non-supervised pattern recognition techniques to classify Cabernet Sauvignon wines from the Balkan region based on individual phenolic compounds" in Journal of Food Composition and Analysis, 49 (2016):42-48, https://doi.org/10.1016/j.jfca.2016.04.001 . .