Phenolic compounds, chromatic characteristics and antiradical activity of plum wines

Figures & data

Table 1. Content of phenolic compounds, chromatic characteristics and antiradical activity of the produced plum wines.

	Variety
	Čačanska rana		Čačanska lepotica		Požegača
	I	II	I	II	I	II
Total phenolics (g/L, as chlorogenic acid)	1.65 ± 0.07^a	1.72 ± 0.05^a	2.18 ± 0.04^c	2.04 ± 0.09^c	1.88 ± 0.05^b	1.73 ± 0.11^a
Total phenolics (g/L, as gallic acid)	0.87^a	n/a	1.16^c	n/a	1.01^b	n/a
Total flavan-3-ols (mg/L)	86.3 ± 2.3^a	85.5 ± 3.4^a	198.9 ± 4.4^c	178.9 ± 5.6^b	180.6 ± 3.8^b	169.7 ± 4.8^b
Total anthocyanins (mg/L)	171.8 ± 2.1^a	178.8 ± 5.2^ab	187.2 ± 3.7^b	194.6 ± 6.4^b	173.3 ± 6.2^a	168 ± 2.5^a
Monomeric anthocyanins (mg/L)	96.9 ± 2.5^a	102.3 ± 3.4^a	95.4 ± 4.1^a	99.9 ± 1.5^a	111.7 ± 3.3^b	109.9 ± 2.7^b
DPPH^● IC50 (mL/mL)	0.20 ± 0.02^b	0.17 ± 0.00^ab	0.10 ± 0.02^a	0.13 ± 0.01^a	0.21 ± 0.02^b	0.23 ± 0.00^b
Colour intensity (CI)	0.58^a	n/a	0.73^b	n/a	0.61^a	n/a
Colour hue (H)	0.81^a	n/a	0.85^a	n/a	1.22^b	n/a
Share of yellow colour, A420 (%)	40^a	n/a	47.7^b	n/a	43.9^ab	n/a
Share of red colour, A520 (%)	47.3^b	n/a	38.9^a	n/a	42.6^ab	n/a
Share of blue colour, A620 (%)	12.7^a	n/a	13.4^a	n/a	13,5^a	n/a
Brilliance, dA (%)	95^a	n/a	93^a	n/a	95^a	n/a
%CA (%)	16.4^b	n/a	4.9^a	n/a	36.7^c	n/a
%FA (%)	33.7^a	n/a	46.6^b	n/a	31.9^a	n/a
%HS (%)	16.8^b	n/a	11.3^a	n/a	17.6^b	n/a

%CA (%) – colour fraction that comes from anthocyanins co-pigmentation; %FA (%) – colour fraction consisting of free anthocyanins; %HS (%) – chemical age;

^{a, b, c} different letters within the same row represent statistically significant differences among values (p < 0.05).

*marks I and II represent plum samples from two different growing sites.

n/a – data not available for the second growing site.

Table 2. HPLC analysis of individual phenolic compounds in the produced plum wines, (mg/L).

Phenolic compound	Čačanska rana	Čačanska lepotica	Požegača I*	Požegača II*	Požegača III*
Cyanidin-3-glucoside	0.41	-	1.87	2.48	-
Peonidin-3-glucoside	0.22	0.4	24.44	29.23	61.6
Cyanidin-3-rutinoside	97.2	8.4	21.6	25.47	9.89
Peonidin-3- rutinoside	0.47	9.35	0.67	0.75	1.3
Chlorogenic acid	2.11	12.92	2.09	2.56	3.22
Vanillic acid	7.62	15.81	-	-	1.25
Caffeic acid	5.4	11.86	1.48	1.19	1.32
Benzoic acid	0.74	5.19	2.63	7.42	11.35
p-coumaric acid	2.84	4.82	5.7	-	-
Catechin	-	9.59	14.91	14.67	19.65
Rutin	3.8	21.07	3.51	9.85	10.48
Quercetin	0.94	0.66	-	1.15	1.52
Kaempherol	0.35	-	0.84	0.38	-

* marks I, II and III represent plum samples from three different growing sites.

Figure 1. Correlation between the antiradical activity of wine and a) total phenolics, b) total anthocyanins and c) total flavan-3-ols.