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

Main Article Content

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

Abstract

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 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) based Trolox equivalent antioxidant capacity (TEAC), 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 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, enabled a better understanding of their relation.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Article Details

How to Cite
[1]
S. Ž. Gorjanović, “Serbian aromatized wine ‘Bermet’: Electrochemical, chemiluminescent and spectrophotometric determination of antioxidant activity”, J. Serb. Chem. Soc., vol. 85, no. 4, pp. 517–529, Apr. 2020.
Section
Analytical Chemistry

References

P. S. Panesar, R. Kumar, S. S. Marwaha, V. K. Joshi, Nat. Prod. Radiance 8 (2009) 334 (http://nopr.niscair.res.in/handle/123456789/5995)

V. K. Joshi, D. K. Sandhu, Braz. Arch. Biol. Technol. 43 (2000) 537 (https://doi.org/10.1590/s1516-89132000000500015)

R. E. Culea, R. M. Tamba-Berehoiu, C. N. Popa, Scientific Papers Series: Management, Economic Engineering in Agriculture and Rural Development, Вол. 15, 2015, p. 153 (http://managementjournal.usamv.ro/index.php/scientific-papers/840-qualitative-peculiarities-of-the-flavoured-wines-and-of-the-vermouth-type-wines-obtained-from-the-sauvignon-blanc-variety-840)

S. A. Dahanukar, R. A. Kulkarni, N. N. Rege, Indian J. Pharmacol. 32 (2000) 81 (http://www.ijp-online.com/article.asp?issn=0253-7613;year=2000;volume=32;issue=4;spage=81;epage=118;aulast=Dahanukar;type=0)

J. Fehér, A. Lugasi, Orv Hetil. 52 (2004) 2623 (https://www.ncbi.nlm.nih.gov/pubmed/15724698)

U. Miljić, V. Puškaš, Acta agric. Serb. XVIII 34 (2012) 83 (https://www.afc.kg.ac.rs/index.php/sr/acta/29-acta/acta/327-vol-xvii-no-34-2012)

N. O. Đorđević, B. Pejin, M. M. Novaković, D. M. Stanković, J. J. Mutić, S. B. Pajović, V. V. Tešević, Sci. Hortic. 225 (2017) 505 (https://doi.org/10.1016/j.scienta.2017.07.045)

P. A. Kilmartin, H. Zou, .A. L. Waterhouse, J. Agric. Food Chem. 49 (2001) 1957 (https://doi.org/10.1021/jf001044u)

M. Šeruga, I. Novak, L. Jakobek, Food Chem. 124 (2011) 1208 (https://doi.org/10.1016/j.foodchem.2010.07.047)

M. J. Rebelo, R. Rego, M. Ferreira, M. C. Oliveira, Food Chem. 141 (2013) 566 (https://doi.org/10.1016/j.foodchem.2013.02.120)

Â. Vilas-Boasa, P. Valderramab, N. Fontesc, D. Geraldoa, F. Bentoa, Food Chem. 276 (2019) 719 (https://doi.org/10.1016/j.foodchem.2018.10.078)

M. J. Aguirre, Y. Y. Chen, M. Isaacs, B. Matsuhiro, L. Mendoza, S. Torres, Food Chem. 121 (2010) 44 (https://doi.org/10.1016/j.foodchem.2009.11.088)

N. Zikosa, A. Karaliotab, M. Liouni, J Anal. Chem. 66 (2011) 859 (https://doi.org/10.1134/S1061934811090127)

S. Gorjanović, M. Novaković, N. Potkonjak, D. Sužnjević, J. Agric. Food Chem. 58 (2010) 4626 (https://doi.org/10.1021/jf100022e)

D. Ž. Sužnjević, F. T. Pastor, S. Ž. Gorjanović, Talanta 85 (2011) 1398 (https://doi.org/10.1016/j.talanta.2011.06.039)

A. Arnous, C. Petrakis, D. P. Makris, P. Kefalas. J. Pharmacol. Toxicol Methods 48 (2003) 171 (https://doi.org/10.1016/S1056-8719(03)00055-8)

P. Kefalas, S. Kallithraka, I. Parejo, D. Makris. Food Sci Technol. Int. 9 (2003) 383 (https://doi.org/10.1177%2F1082013203040080)

C. C. Trevithick, M. M. Chartrand, J. Wahlman, F. Rahman, M. Hirst, J. R. Trevithick, BMJ. 319 (1999) 1600 (https://doi.org/10.1136/bmj.319.7225.1600)

P. Vukosavljević, M. Novaković, B. Bukvić, M. Niksić, I. Stanisavljević, A. Klaus, J. Agric. Sci. 54 (2009) 44 (https://doi.org/10.2298/jas0901045v)

V. L. Singleton, R. Orthofer, R. M. Lamela-Raventoś, Methods Enzymol. 299 (1999) 152 (https://doi.org/10.1016/s0076-6879(99)99017-1)

W. Brand-Williams, M. E. Cuvelier, C. Berset, LWT 28 (1995) 25 (https://doi.org/10.1016/S0023-6438(95)80008-5)

R. Re, N. Pellegrini, A. Proteggente, A. Pannala, M. Yang, C. Rice-Evans, Free Radical Bio. Med. 26 (1999) 1231 (https://doi.org/10.1016/S0891-5849(98)00315-3)

I. F. F. Benzie, J. J. Strain, Anal. Biochem. 239 (1996) 70 (https://doi.org/10.1006/abio.1996.0292)

I. Parejo, C. Codina, C. Petrakis, P. Kefalas, J. Pharmacol. Toxicol. Methods 44 (2000) 507 (https://doi.org/10.1016/S1056-8719(01)00110-1)

T. Sun, S. A. Tanumihardjo, Food Sci. 72 (2007) R159 (https://doi.org/10.1111/j.1750-3841.2007.00552.x)

S. Ž. Gorjanović, J. M. Alvarez-Suarez, M. M. Novaković, F. T. Pastor, L. Pezo, M. Battino, D. Ž. Sužnjević,. J. Food Compos. Anal. 30 (2013) 13 (https://doi.org/10.1016/j.jfca.2012.12.004)

S. Ž. Gorjanović, F. T. Pastor, R. Vasić, M. M. Novaković, M. Simonović, S. Milić, D. Ž. Sužnjević, J. Agric. Food Chem. 61 (2013) 9089 (https://doi.org/10.1021/jf401718z)

S. Gorjanović, M. Novaković, N. Potkonjak, I. Leskošek- Čukalović, D. Sužnjević, J. Agric. Food Chem. 58 (2010) 744 (https://doi.org/10.1021/jf903091n)

S. Gorjanović, M. Novaković, P. Vukosavljević, F. Pastor, V. Tešević, D. Sužnjević, J. Agric. Food Chem. 58 (2010) 8400 (https://doi.org/10.1021/jf101158j)

R. Apak, M. Özyürek, K. Guclu, E. Capanoglu, J. Agric. Food Chem. 64 (2016) 997 (https://doi.org/10.1021/acs.jafc.5b04739)

A. Arnous, D. P. Makris, P. Kefalas, J. Food Compos. Anal. 15 (2002) 655 (https://doi.org/10.1006/jfca.2002.1070)

D. P. Makris, E. Psarra, S. Kallithraka, P. Kefalas. Food Res. Int. 36 (2003) 805 (https://doi.org/10.1016/s096 3-9969(03)00075-9)

E. Psarra, D. P. Makris, S. Kallithraka, P. Kefalas, J. Sci. Food Agric. 82 (2002) 1014 (https://doi.org/10.1002/jsfa.1124)

S. Gorjanović, D. Komes, J. Laličič-Petronijević, F. Pastor, A. Belščak-Cvitanović, M. Veljović, L. Pezo, D. Sužnjević, J. Food Sci. Tech. Mys. 54 (2017) 2324 (https://doi.org/10.1007/s13197-017-2672-y).

Most read articles by the same author(s)