Antioxidant activity evaluation and its relationship to total polyphenolic content of red, rose and white wines

作者：Fernandez V^*; Berradre M; Sulbaran B; Ortega J

来源：Revista de la Facultad de Agronomia, 2012, 29(4): 611-623.

• wine
• polyphenol
• antioxidant activity

In recent years numerous studies have indicated that they have beneficial properties for the control of cardiovascular diseases, inflammatory and cell stress, particularly some types of cancer by acting as antioxidants. In this work the antioxidant activity and polyphenol content of red wine, rose wine (cv. Tempranillo) and white wine (cv. Malvasia) to zero and three month of storage, was evaluated by the radical cation decoloring method 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS(.+)) and UV-Visible spectrometric methods. The results for the antioxidant activity and phenolic compounds content in wine were in decrement order: red >rose > white. The polyphenol content and antioxidant activity was higher after than three months of storage. The correlations coefficients observed between the antioxidant activity and total polyphenol content was 0.9679, indicating that polyphenol are a source of antioxidant in the wine.

• 出版日期2012-12