Qualitative and quantitative composition of polyphenols in Cabernet Sauvignon dry red wine concentrates

M. Sabadashka, A. Gnatush, N. Sybirna

Ivan Franko National University of Lviv
4, Hrushevskyi St., Lviv 79005, Ukraine
m.sabadashka@meta.ua

It was elaborated a method for prepearing a concentrate of natural polyphenolic complex of red wine. Its qualitative and quantitative composition was identified. It was noted that the mass concentration of phenolic compounds in the concentrate was 59 g/l, in particular, polymeric compounds 40 g/l and monomeric 19 g/l. The prevailing components were caftaric, coutaric and gallic acids, quercetin and catechins. These compounds are the potent antioxidants, thereby they inhibit the development of oxidative stress, that is a key element of the disorders development in the pathogenesis of many diseases of cardiovascular and immune systems, as well as under the irradiation.


Keywords: wine, polyphenolic complex concentrate, antioxidants, radioprotector


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