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Free radical scavenging capacity of selected red, rose and white wines  [1999]

Sanchez-Moreno, C. Larrauri, J.A. Saura-Calixto, F.

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The free radical scavenging capacity of selected red, rose and white Spanish wines from different grape varieties was determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH(.)) method using a new methodology developed at our laboratory. The amount of sample necessary to decrease by 50% the initial DPPH(.) concentration (EC(50)), the time needed to reach the steady state at EC(50) concentration (T(EC50)) and the antiradical efficiency (AE = 1/EC(50)T(EC50)) were determined in the wine samples. Some differences between rose wines made with Garnacha and Tempranillo grape varieties were observed in the UV-vis spectra and in the free radical scavenging parameters, those from Garnacha variety having the highest antioxidant activity. The antiradical efficiency of the wines followed a decreasing order: red wines (22.44 x 10(-6)) > rose wines (4.90 x 10(-6)) > white wines (1.88 x 10(-6)). There was a correlation between antiradical efficiency and total polyphenol (TP): AE = -3.33135 + 0.0180535TP; the correlation coefficient was r = 0.951454.

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Journal of the science of food and agriculture

ISSN : 0022-5142

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