Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars

Marko Ljekočević, Milka Jadranin, Jovana Stanković, Branko Popović, Ninoslav Nikićević, Aleksandar Petrović, Vele Tešević

Abstract


Plum wines made from two cultivars of Prunus domestica L. (Pože­gača and Crvena ranka) and one cultivar of Prunus insititia L. (Trnovača) were evaluated for their total phenolic and anthocyanin contents. LC–MS/MS ana­lysis based on specific MS transitions in the multiple reaction monitoring (MRM) mode was used for the identification and quantification of selected phenolic compounds. Catechin, chlorogenic and caffeic acids, as well as quer­cetin, were identified as the main polyphenols in plum wines. The total amount of phenolic compounds ranged from 1.24 to 1.58 g gallic acid equivalent per L. Among the examined wines, the Crvena ranka wine had a higher content of anthocyanins (12.31 mg cyanidin-3-glucoside equivalent per L). The antioxi­dant capacity of the wines was determined using the DPPH assay. The vari­ations in the physicochemical characteristics, phenolic composition and DPPH radical scavenging activity of these wines are related to differences due to the different plum cultivars used in the preparation of each wine.


Keywords


plum wine; cultivars; polyphenols; anthocyanins

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DOI: https://doi.org/10.2298/JSC180710096L

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