The phenolic profile of wines is often used to evaluate their quality and authenticity. The phenolic composition of twenty-five commercial wines produced in different Croatian regions from eight red and nine white grape varieties was studied. A total of twenty-four polyphenols were analyzed using HPLC-DAD and classified into five groups based on their structure: phenolic acids, flavan-3-ols, anthocyanins, flavonoids, and stilbenes. The red wines contained higher concentrations of phenolic constituents than the white wines, of which gallic acid (11.8–90.3 mg/L), procyanidin B1 (13.7–63.8 mg/L), and catechin (10.5–34.5 mg/L) were the most abundant. In contrast to the white wines, great variability was observed in the red wines, with the autochthonous Plavac Mali and Babić showing the most specific phenolic profiles. The most representative phenolic components in the studied Croatian wines showed strong antioxidant activity. Gallic acid proved to be the most effective DPPH (IC₅₀ = 0.33 µg/mL) and NO scavenger (IC₅₀ = 12.36 µg/mL), while myricetin was the most potent inhibitor of lipid peroxidation (IC₅₀ = 1.68 µg/mL). Our research has contributed to the characterization and varietal differentiation of Croatian wines, highlighting those rich in certain polyphenols as potential nutraceuticals.

Edible berries such as the fruits of black chokeberry (Aronia melanocarpa (Michx.) Elliott) and bilberry (Vaccinium myrtillus L.) are considered to be rich in phenolic compounds, which are nowadays attracting great interest due to their promising health benefits. The main objective of our study was to investigate, for the first time, their inhibitory properties on Src tyrosine kinase activity, as this enzyme plays an important role in multiple cellular processes and is activated in both cancer and inflammatory cells. In hydroethanolic fruit extracts, 5.0–5.9% of total polyphenols were determined spectrophotometrically, including high amounts of hydroxycinnamic acid derivatives. HPLC analysis revealed that the black chokeberry and bilberry extracts contained 2.05 mg/g and 2.54 mg/g of chlorogenic acid, respectively. Using a time-resolved fluorescence resonance energy transfer (TR-FRET) assay, the extracts studied were found to have comparable inhibitory effects on Src tyrosine kinase, with IC₅₀ values of 366 µg/mL and 369 µg/mL, respectively. The results also indicated that chlorogenic acid contributes significantly to the observed effect. In addition, both fruit extracts exhibited antioxidant activity by scavenging DPPH and NO radicals with SC₅₀ values of 153–352 µg/mL. Our study suggested that black chokeberry and bilberry fruits may be beneficial in cancer and other inflammation-related diseases.