Phenolic compounds, chromatic characteristics and antiradical activity of plum wines

Abstract

© 2017 Taylor & Francis Group, LLC. The operations applied in plum processing and in the production of plum wine can significantly affect the content and activity of biologically active compounds extracted from the raw material. The aim of this study was to assess the composition of phenolic compounds, chromatic characteristics and antiradical activity of plum wines produced from three plum varieties (Čačanska rana, Čačanska lepotica and Požegača) commonly grown in Serbia. Čačanska lepotica wine was characterised by the highest content of total phenols, total anthocyanins and flavan-3-ols, the highest colour intensity (CI) and the strongest antiradical activity against DPPH free radicals. A significant positive linear correlation (r = 0.828–0.905) between the antiradical activity and the content of total phenolics and total anthocyanins was determined. Peonidin-3-glucoside, cyanidin-3-rutinoside, peonidin-3-rutinoside, chlorogenic and caffeic acids and rutin were identified as the main polyphenols in plum wines.