Antioxidant Activities and Antioxidant Compounds of Commercial Red Wines
2006
Choi, Y.M. (Chungbuk National University, Cheongju, Republic of Korea) | Yu, K.W. (Chungju National University, Chungju, Republic of Korea) | Han, N.S. (Chungbuk National University, Cheongju, Republic of Korea) | Koh, J.H. (Insung Pharm Co., Ltd., Eumseong, Republic of Korea) | Lee, J.S. (Chungbuk National University, Cheongju, Republic of Korea), E-mail: [email protected]
The objectives of this study were to determine antioxidant activities and antioxidnat compounds of 13 imported and 4 domestic red wines and to investigate relationships between antioxidant activities and antioxidant compounds in the selected red wines. The concentrations of total polyphenolics and anthocyanins in the samples were investigated by spectrophotometric methods. ABTS (2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid) and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, and reducing power have been used to compare the relative antioxidant activities of the selected red wines.
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