Antioxidant activity of fruit wines

Antioksidansi su bitni spojevi jer štite organizam od nastanka štetnih slobodnih radikala, sve češće prisutnih zbog današnjeg načina življenja, te tako sudjeluju u očuvanju zdravlja. Voćna vina bogat su izbor polifenolnih spojeva koji imaju izrazitu antioksidativnu aktivnost, a uz to utječu i na senzorska svojstva vina. Antioksidativna aktivnost je, uz ostala svojstva vina, odraz kvalitete vina. Cilj ovog rada bio je odrediti antioksidativnu aktivnost različitih voćnih vina. Ispitivana vina proizvedena su od različitog voća: kupine, višnje, maline, borovnice, jagode, crnog ribizla i jabuke. Za određivanje antioksidativne aktivnosti korištena je FRAP metoda. Rezultati su pokazali velike razlike antioksidativne aktivnosti između iste vrste voćnog vina što dokazuje kako veliki broj čimbenika utječe na antioksidativnu aktivnost, tj. polifenolni sastav. Tamnija vina (od kupine, višnje, crnog ribizla) imaju veću antioksidativnu aktivnost, za što su odgovorni antocijani.Antioxidants are essential compounds because they protect the body from free radical formation, increasingly present for today's lifestyles, and thus participate in the preservation of health. Fruit wines are a rich variety of polyphenolic compounds and they have high antioxidant activity, and also affect the sensory properties of wine. Antioxidant activity, along with other properties of wine, is a reflection of the quality of wine. The aim of this study was to determine the antioxidant activity of different fruit wines. Investigated wines are made from different fruits: blackberries, cherries, raspberries, blueberries, strawberries, black currants and apples. To determine the antioxidant activity was used FRAP method. The results showed significant differences in the antioxidant activity between the same kind of fruit wine, which proves that a large number of factors affect at the antioxidant activity and polyphenolic composition. Darker wines (blackberry, cherry, black currant) have higher antioxidant activity because of the higher concentration of anthocyanins