Changes in Polyphenolic Content and Antioxidant Activity of Grapes cv Vranac During Ripening

  • M. Andjelkovic CBRN Training Centre, Balkanska 57, Krusevac, Serbia
  • B. Radovanović Department of Chemistry, Faculty for Mathematics and Science in Nis, Visegradska 33, Nis, Serbia
  • A. Radovanović Department of Chemistry, Faculty for Mathematics and Science in Nis, Visegradska 33, Nis, Serbia
  • A.M. Andjelkovic Department of Chemistry, Faculty for Mathematics and Science in Nis, Visegradska 33, Nis, Serbia
DOI: https://doi.org/10.21548/34-2-1090

Abstract

This study characterised and evaluated the phenolic composition and antioxidant activity of the red
wine grape Vranac (Vitis vinifera L.) from the southern Serbian vineyard region during grape ripening.
Polyphenol composition at different harvest dates was determined by HPLC-DAD analysis. Antioxidant
activity was estimated by DPPH assay. The study demonstrates that the Vranac variety represents
important sources of dietary antioxidants. The results show that (+)-catechin, (-)-epicatechin and
procyanidin dimer B2 were the most prevalent in the seeds, and quercetin and malvidin glucosides in the
grape skins. All grape extracts were shown to have high radical-scavenging activity. Strong correlations
between radical-scavenging activity and polyphenols suggest that the phenolic composition of the Vranac
variety contributes significantly to the antioxidant capacities of grape extracts. During grape ripening
there were significant changes in physiological properties and phenolic content, and it is important to
determine optimal harvest time, which will ensure grapes with very good quality parameters (in our study
at the 30th day after véraison).

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Published
2016-11-02
Issue
Vol. 34 No. 2 (2013)
Section
Articles

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