Journal of Food, Agriculture and Environment

Composition and content of selected elements of Croatian blackberry wines 

Author(s):

Ivana Alpeza *, Tatjana Varga, Veronika Kubanović

Recieved Date: 2014-02-06, Accepted Date: 2014-09-20

Abstract:

The blackberry wine is recognised as a natural source of many bioactive molecules and essential elements that play an important role in health promotion and disease prevention. The wine is traditionally popular medicine for anemia and iron deficiency. The aim of this work was to evaluate quality physical and chemical characteristics and concentration of macro elements Ca, K, Mg, Na, essential elements Cu, Fe, Mn, Zn, soil associated elements Li, Rb, Sr and toxic elements Al, Co, Pb of selected 22 blackberry wines from different regions of Croatia. Basic quality characteristics of all fruit wines were determined as follows: alcoholic strength (% vol), total sugars (g L^-1), total extract (g L^-1), ash (g L^-1), pH, total acidity (g L^-1, malic acid) and volatile acidity (g L^-1, acetic acid). The  results indicate that blackberry wines represent high quality beverage. For determination of elements, fast and precise method of inductively coupled plasma optical emission spectrometry (ICP-OES) was used. Following elements were detected in investigated blackberry wines in different amounts: macro elements Ca, K, Mg, Na (mg L^-1), essential elements Cu, Fe, Mn, Zn (mg L^-1), soil-associated elements Li, Rb, Sr (µg L^-1) and toxic elements Al, Co and Pb (µg L^-1). It can be concluded that moderate consumption of blackberry wines may contribute to daily dietary intake of essential elements and wines can be considered as health safe, because potentially toxic elements are kept under allowable limits.

Keywords:

Blackberry, fruit wine, elements, ICP-OES

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Journal: Journal of Food, Agriculture and Environment
Year: 2014
Volume: 12
Issue: 3&4
Category: Food and Health
Pages: 100-103

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