Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars

Wines made from two plum cultivars Prunus domestica L. (Požegaca, Crvena ranka) and one cultivar Prunus insititia L. (Trnovaca) were evaluated for their total phenolic and anthocyanin content. LC–MS/MS analysis based on specific MS transitions in Multiple Reaction Monitoring (MRM) mode was used for identification and quantification of selected phenolic compounds. Catechin, chlorogenic and caffeic acids as well as quercetin were identified as the main polyphenols in plum wines. The total amount of phenolic compounds ranged from 1.24 to 1.58 g gallic acid equivalent/L. Among the examined wines, Crvena ranka wine had higher content of anthocyanins (12.31 mg cyanidin-3-glucoside equivalent/L). The antioxidant capacity of wine was determined using DPPH assay. The variations in the physicochemical characteristics, phenolic composition and anti-DPPH radical activity of these wines are related to differences due to the use of different plum cultivars used in the preparation of each wine.