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|Título:||Relationship between antioxidant capacity and total phenolic content of red, rosé and white wines|
Marques, José .
Câmara, José S.
Faculdade de Ciências Exatas e da Engenharia
|Citação:||Paixão, N., Perestrelo, R., Marques, J. C., & Câmara, J. S. (2007). Relationship between antioxidant capacity and total phenolic content of red, rosé and white wines. Food Chemistry, 105(1), 204-214.|
|Resumo:||Phenolic compounds are one of the most important quality parameters of wines, since they contribute to wine organoleptic characteristics such as colour, astringency, and bitterness. Furthermore, several studies have pointed out that many show biological properties of interest, related to their antioxidant capacity. This antioxidant activity has been thoroughly studied and a wide variety of methods have been developed to evaluate it. In this study, the antioxidant activity of commercial Terras Madeirenses Portuguese wines (Madeira Island) was measured by three different analytical methods: [1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay, 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTSradical dot+)) radical cation decolourisation, and ferric reducing/antioxidant power (FRAP) for the evaluation of reducing power (PR) and correlate them with the total phenolic content determined with the Folin–Ciocalteu’s reagent using gallic acid as a standard. The total polyphenol concentration was found to vary from 252 to 1936 mg/l gallic acid equivalents (GAE). The antiradical activity varied from 0.042 to 0.715 mM Trolox equivalents and the antioxidant capacity varied from 344 to 1105 mg/l gallic acid equivalents (GAE). For the reduction power we obtained 3.45–3.86 mM quercetin equivalents.|
|Versão do Editor:||www.elsevier.com/locate/foodchem|
|Aparece nas colecções:||Artigos em revistas internacionais|
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