Antioxidant capacity of experimental red wines in relation to cultivar differences and chemical composition
Kerchev, P.(Institut po Fiziologiya na Rasteniyata (Akad. M. Popov), BAS, Sofia (Bulgaria)) | Joncheva, T.(Institut po Lozarstvo i Vinarstvo, Pleven (Bulgaria)) | Ivanov, S.(Institut po Fiziologiya na Rasteniyata (Akad. M. Popov), BAS, Sofia (Bulgaria))
The present study aims at investigating the Total antioxidant capacity (TAC) of a series of red wines. Additionally, a correlation coefficient between TAC and some compounds is obtained. Grape from 5 cultivars cultivated in Pleven district, vintage 2004 is used. TAC is determined according to FRAP and ABTS (TEAC) methods. A possitive correlation between TAC and the content of phenols, anthocyanins, proline, proteins, sugars and alcohol is observed. Surprisingly, the relationship between TAC and the amount of reactive thiol groups is reverse. On the basis of this results we assume that the high TAC of red wines is mainly due to the significant content of phenols, anthocyanins, proline and proteins.
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Эту запись предоставил Institute of Agricultural Economics