New spectrophotometric method for wine quality control
2010
Radovanović, B., Faculty of Sciences and Mathematics, Niš (Serbia) | Bojić, J., High Polytechnic School, Kruševac (Serbia)
This work presents a development of a rapid, relatively sensitive, and low-cost spectrophotometric method enabling the determination of the antioxidant activity of wine. The method is based on the wine inhibition effect and the reaction between hydrochloric acid, bromate and methyl orange. The proposed method involves the addition of a known amount of bromate and methyl orange to a sample in an acid medium, and the measurement of absorbance at the wavelength of 505 nm, 5 minutes after the addition of the last drop of the bromate solution. The presence of wine in the medium causes a slower reaction. The reliability of the new assay was established by parallel determination by the reference DPPH method and no significant difference between the proposed and the standard method was noticed.
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