The phenolic compounds, which are rich in red wine, have gained considerable attention due to their antioxidant potential. Selected Serbian wines were analyzed for their antioxidant activity by DPPH test and the total content of phenolic compounds was determined by employing the Folin–Ciocalteu colorimetric method. The major polyphenols were determined by HPLC. The antioxidant activity was correlated with the amount of specific polyphenols (gallic acid, caffeic acid, catechin, epicatechin, myricetin, and kaempferol) by quantitative structure–activity relationship. The origin of the antioxidant potential of wines was discussed based on the individual activity of identified polyphenols and theoretical calculations (at APFD/6-311++G(d,p) level of theory). The thermodynamic parameters of free radical scavenging activity and reactivity towards DPPH·, HO·, and HOO· were explained with special emphasis on the effect of structure and intramolecular interactions in polyphenols. Based on the pre...sented data, the positive effects of selected Serbian wines on humane health and biologically relevant free radicals are concluded.
Keywords:
Antioxidants / Density functional theory / QSAR / Radicals / UV/Vis spectroscopy
TY - JOUR
AU - Šaćirović, Sabina
AU - Đorović Jovanović, Jelena
AU - Dimić, Dušan
AU - Petrović, Zorica
AU - Simijonović, Dušica
AU - Manojlović, Nedeljko
AU - Antić, Mališa
AU - Marković, Zoran
PY - 2021
UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5922
AB - The phenolic compounds, which are rich in red wine, have gained considerable attention due to their antioxidant potential. Selected Serbian wines were analyzed for their antioxidant activity by DPPH test and the total content of phenolic compounds was determined by employing the Folin–Ciocalteu colorimetric method. The major polyphenols were determined by HPLC. The antioxidant activity was correlated with the amount of specific polyphenols (gallic acid, caffeic acid, catechin, epicatechin, myricetin, and kaempferol) by quantitative structure–activity relationship. The origin of the antioxidant potential of wines was discussed based on the individual activity of identified polyphenols and theoretical calculations (at APFD/6-311++G(d,p) level of theory). The thermodynamic parameters of free radical scavenging activity and reactivity towards DPPH·, HO·, and HOO· were explained with special emphasis on the effect of structure and intramolecular interactions in polyphenols. Based on the presented data, the positive effects of selected Serbian wines on humane health and biologically relevant free radicals are concluded.
PB - Springer
T2 - Monatshefte fur Chemie
T1 - On the origin of the antioxidant potential of selected wines: combined HPLC, QSAR, and DFT study
EP - 1181
IS - 10
SP - 1173
VL - 152
DO - 10.1007/s00706-021-02828-1
ER -
@article{
author = "Šaćirović, Sabina and Đorović Jovanović, Jelena and Dimić, Dušan and Petrović, Zorica and Simijonović, Dušica and Manojlović, Nedeljko and Antić, Mališa and Marković, Zoran",
year = "2021",
abstract = "The phenolic compounds, which are rich in red wine, have gained considerable attention due to their antioxidant potential. Selected Serbian wines were analyzed for their antioxidant activity by DPPH test and the total content of phenolic compounds was determined by employing the Folin–Ciocalteu colorimetric method. The major polyphenols were determined by HPLC. The antioxidant activity was correlated with the amount of specific polyphenols (gallic acid, caffeic acid, catechin, epicatechin, myricetin, and kaempferol) by quantitative structure–activity relationship. The origin of the antioxidant potential of wines was discussed based on the individual activity of identified polyphenols and theoretical calculations (at APFD/6-311++G(d,p) level of theory). The thermodynamic parameters of free radical scavenging activity and reactivity towards DPPH·, HO·, and HOO· were explained with special emphasis on the effect of structure and intramolecular interactions in polyphenols. Based on the presented data, the positive effects of selected Serbian wines on humane health and biologically relevant free radicals are concluded.",
publisher = "Springer",
journal = "Monatshefte fur Chemie",
title = "On the origin of the antioxidant potential of selected wines: combined HPLC, QSAR, and DFT study",
pages = "1181-1173",
number = "10",
volume = "152",
doi = "10.1007/s00706-021-02828-1"
}
Šaćirović, S., Đorović Jovanović, J., Dimić, D., Petrović, Z., Simijonović, D., Manojlović, N., Antić, M.,& Marković, Z.. (2021). On the origin of the antioxidant potential of selected wines: combined HPLC, QSAR, and DFT study. in Monatshefte fur Chemie
Springer., 152(10), 1173-1181.
https://doi.org/10.1007/s00706-021-02828-1
Šaćirović S, Đorović Jovanović J, Dimić D, Petrović Z, Simijonović D, Manojlović N, Antić M, Marković Z. On the origin of the antioxidant potential of selected wines: combined HPLC, QSAR, and DFT study. in Monatshefte fur Chemie. 2021;152(10):1173-1181.
doi:10.1007/s00706-021-02828-1 .
Šaćirović, Sabina, Đorović Jovanović, Jelena, Dimić, Dušan, Petrović, Zorica, Simijonović, Dušica, Manojlović, Nedeljko, Antić, Mališa, Marković, Zoran, "On the origin of the antioxidant potential of selected wines: combined HPLC, QSAR, and DFT study" in Monatshefte fur Chemie, 152, no. 10 (2021):1173-1181,
https://doi.org/10.1007/s00706-021-02828-1 . .
