Serbian aromatized wine “Bermet”: Electrochemical, chemiluminescent and spectrophotometric determination of antioxidant activity

Stanislava Ž. Gorjanović, Ferenc T. Pastor, Sofia Loupassaki, Mile Veljović, Predrag Vukosavljević, Snežana Zlatanović, Lato Pezo


Serbian aromatized wine “Bermet” from grapes grown on Fruška Gora Mountain has been in production since the 15th century. Ten commercial Bermets produced according to the traditional procedure by different manufacturers, and six prepared within the scope of this study were assessed for antioxidant (AO) activity using electrochemical, chemiluminescent and spectrophotometric AO assays. Direct current (DC) polarographic assay based on the decrease of anodic current of [hydrogen(peroxido)(1-)]hydroxi­domercury(II) complex formation in alkaline H2O2 solution at potential of mercury oxidation, chemiluminescent H2O2 scavenging assay, as well as commonly used spectrophotometric assays (2,2’-azinobis-(3-ethylbenzo­thiazoline-6-sulfonic acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Ferric Reducing Antioxidant Power (FRAP)) were used. Total phenolic content (TPC) was determined by Folin-Ciocalteu assay. The results obtained were correlated using regression analysis, ANOVA and F-test. An integrated approach to AO capacity determination allowed for a more comprehensive comparison between samples. The approach is based on the introduction of the Relative Antioxidant Capacity Index, calculated by assigning each AO assay equal weight, and by PCA analysis. In addition, the introduction of Phenolic Antioxidant Coefficients, calculated as the ratio between individual AO capacity and TPC, allowed for a better understanding of their relation.


antiradical activity; hydrogen peroxide scavenge; Fruška Gora; phenolics; polarography

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