Naslov
Antioxidant effectiveness of selected wines in comparison with (+)-catehin

Autori
Katalinić, Višnja ; Miloš, Mladen ; Modun, Darko ; Musić, Ivana ; Boban, Mladen

Izvornik
Food Chemistry (0308-8146) 86 (2004), 4; 593-600

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Antioxidant activity; wine; (+)-catechin; flavonoids; ferric reducing/antioxidant power; alpha; alpha-diphenyl-beta-picrylhydrazyl; beta-carotene bleaching

Sažetak
The antioxidant effectiveness of selected wines and pure (+)-catechine were determined using three different methods. The radical scavenging potential was investigated using alpha, alpha-diphenyl-beta-picrylhydrazyl (DPPH) radical scavenging, the reducing power was determined using ferric reducing/antioxidant power (FRAP) assay and beta-carotene bleaching (BCB) method. Six red and four white wines from different grape cultivars were analyzed. Unpaired test between FRAP, DPPH, and BCB analysis of red and white wines showed significant difference. Different reducing/antioxidant power of red and white wines was elucidated in view of their different phenolic composition. As expected, the red wines had much higher flavonoid, anthocyanin and catechin content than white wines. There was no significant difference between nonflavonoids phenols. All analyzed wines demonstrate significant antioxidant capacity with FRAP test. The average FRAP of red wines was almost 10-fold higher than the average FRAP of white wines. The reducing ability of red wines can be directly correlated with its flavonoid and catechin concentration. The relative antioxidant efficiency of pure (+)-catechin in FRAP assay was same as for ascorbate and Trolox.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Temeljne medicinske znanosti, Prehrambena tehnologija

POVEZANOST RADA