Phenol antioxidant index: comparative antioxidant effectiveness of red and white wines
1995
Vinson, J.A. | Hontz, B.A.
Phenols present in wines are responsible for its antioxidant properties. Total phenols in red and white wines were determined according to the Folin method. Red wines had a much higher phenol content than white wines. The concentration for 50% inhibition of low-density lipoprotein (IC50) was measured. The white wines had a significantly lower IC50 and thus were better antioxidants than red wines. The phenol antioxidant index was defined as the ratio phenol concentration/IC50. Red wines had a significantly higher antioxidant index than white wines and thus are a better source of antioxidants. All wines were better antioxidants than ascorbic acid or tocopherol under these experimental conditions. The index should be a useful criterion to compare antioxidants in foods and juices.
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