Classification of Slovenian Wine According to Phenolic Antioxidants and Total Antioxidant Potential

Nowadays consumers and the food trade increasingly interested in the geographical origin quality of food products. Authentication origins of wine has become a more important task than ever The best determination of the region of origin is possible on the basis of the analytical profile of wine. made to find useful chemical markers, based on the analysis of individual phenolic antioxidants and total antioxidant potential of wine. Principal component analysis (PCA) canonical discriminant analysis (DA) were used to classify 196 Slovenian wine samples (112 red, 64 white and 20 rosé wines and mixtures of red and white wines) according to type of wine and viny region based on content of gallic acid, quercetin, (+)-catechin, (-)-epicatechin, vanillic acid, and cis-resveratrol, 3,4-dihydrobenzoic acid, sinapic acid, caffeic acid, chlorogenic acid, ferulic acid, ellagic acid, caftaric acid and total antioxidant potential (TAP). Determination of phenolic accomplished by HPLC with mass spectrometric and UV/VIS detection. TAP was obtained with the spectrophotometric method described by Singleton and Rossi (TAP chemiluminometric method using ABEL test kit with Pholasin (TAPCL). Discriminant analysis of the variables studied made it possible to establish differences in type of wine and viny region. The most meaningful variables for the classification were TAPSP and content of HPLC-UV/VIS determined vanillic acid, 3,4-dihydrobenzoic acid, p(+)-catechin.