Effect of Cultivar and Variety on Phenolic Compounds and Antioxidant Activity of Cherry Wine
To compare the influence of cultivar and variety on phenolic compounds and antioxidant activity of cherry wine, total phenolic, total flavonoid, total anthocyanin, total tannin content, concentration of individual phenolic acids and antioxidant activity of cherry wine were determined. Cluster analysis was used to analyze differences related to cultivar and variety. Ultra performance liquid chromatography tandem mass spectrometry method was developed for the simultaneous determination of gallic acid, phydroxybenzoic acid, chlorogenic acid, vanillic acid, and caffeic acid in cherry wines. Antioxidant activity was determined by 2,2-diphenyl-l-picrylhydrazyl radical scavenging method. The total phenolic, total flavonoid, total anthocyanin, total tannin contents and antioxidant activity of samples sourced from Shandong province were higher than those from Jiangsu province. Caffeic acid was the most important phenolic acid analyzed in the samples from Shandong province, while gallic acid was the most important in the samples from Jiangsu province. Two clusters were suggested in the dendrogram of cluster analysis. The cluster analysis results showed classifying cherry wines by phenolic compounds was highly related to cultivar and variety.
cherry wine phenolic compounds antioxidant activity cluster analysis
Haiyan Yu Yunwei Niu Huaixiang Tian Tao Feng Zuobing Xiao Lingling Fang
Department of Food Science and Technology Shanghai Institute of Technology Shanghai, China College of Food Science and Echnology Shanghai Ocean University,Shanghai, China
国际会议
哈尔滨
英文
755-758
2012-06-16（万方平台首次上网日期，不代表论文的发表时间）