MULTIVARIATE SPECTROSCOPIC CHARACTERIZATION OF ANTIOXIDANT POTENTIAL OF WINE

作者：Gallice Wellington CeSar^*; Messerschmidt Iara; Peralta Zamora Patricio

来源：Quimica Nova, 2011, 34(3): 397-U231.

• wine
• antioxidant potential
• multivariate electronic spectroscopy

MULTIVARIATE SPECTROSCOPIC CHARACTERIZATION OF ANTIOXIDANT POTENTIAL OF WINE. In this work the antioxidant capacity of red wine samples was characterized by conventional spectroscopic and chromatographic methodologies, regarding chemical parameters like color, total polyphenolic and resveratrol content, and antioxidant activity. Additionally, multivariate calibration models were developed to predict the antioxidant activity, using partial least square regression and the spectral data registered between 400 and 800 nm. Even when a close correlation between the evaluated parameters has been expected many inconsistencies were observed, probably on account of the low selectivity of the conventional methodologies. Models developed from mean-centered spectra and using 4 latent variables allowed high prevision capacity of the antioxidant activity, permitting relative errors lower than 3%.

• 出版日期2011