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
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