The profiling of phenolic compounds in archive Tokaj wines using liquid chromatography and antioxidant activity analysis
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216208%3A11160%2F25%3A10505795" target="_blank" >RIV/00216208:11160/25:10505795 - isvavai.cz</a>
Result on the web
<a href="https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=XoucKmW88n" target="_blank" >https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=XoucKmW88n</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.fochx.2025.102897" target="_blank" >10.1016/j.fochx.2025.102897</a>
Alternative languages
Result language
angličtina
Original language name
The profiling of phenolic compounds in archive Tokaj wines using liquid chromatography and antioxidant activity analysis
Original language description
Archive Tokaj wines from the vineyards in the Slovak part of the Tokaj region have been characterized in terms of the content of phenolic compounds specific to that type of botrytized wine. More than 60 archive samples (1959-2017) were evaluated in terms of phenolic profile. Eighteen individual phenolic compounds were quantified by UHPLC-DAD method. The total concentration of phenolic compounds in the wines ranged from 58.28 to 302.57 mg/L. The most abundant compound in the phenolic profile was caftaric acid with average values of around 60 mg/L followed by catechin ranging from 2.24 to 49.35 mg/L, gallic acid with a mean concentration of 14.65 mg/L, and vanillic acid. Statistical evaluation using PCA and SIMCA model showed significant correlations between the phenolic profile, botrytized/non-botrytized wines, and their origin. Total antioxidant capacity determination using a CoulArray detector proved the correlation between the "putna" number of Tokaj selections and antioxidant activity of wines.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
30104 - Pharmacology and pharmacy
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food Chemistry: X
ISSN
2590-1575
e-ISSN
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Volume of the periodical
30
Issue of the periodical within the volume
August
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
12
Pages from-to
102897
UT code for WoS article
001584478800007
EID of the result in the Scopus database
2-s2.0-105012821844