The composition and content of individual phenolic compounds in various fruit
wines and overall antioxidant properties of these fruit wines were studied.
Phenolic compounds were separated by reverse phase (RP) HPLC techniques, and
their content was determined by means of mass spectrometer (MS) with triple
quadrupole (TQ) analyser, which recorded specific precursor-product
transitions. Antioxidant activity was monitored by the following
spectrophotometric methods: DPPH, FRAP and Folin-Ciocalteu assay,
respectively. Four types of berries (raspberry, blackberry, chokeberry and
blueberry), one type of pome (apple) and one type of stone fruit (cherries)
were used for the production of fruit wines. Corresponding fruit wines were
produced by microvinification with or without adding sugar into the must
before fermentation. Increase in alcohol level was responsible for the
increased content of phenolic compounds in fruit wine due to improved
extraction conditions. Produced fruit wines were preserved by adding SO2
which interferes with the determination of antioxidant activity of phenolic
compounds. In this case, the development of a correlation method based on
FRAP assay was introduced. Fruit wines are a rich source of substances which
show beneficial effects on human health. Depending on the fruit type,
different antioxidant compounds were predominant in wine samples. [Projekat
Ministarstva nauke Republike Srbije, br. III 46001
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