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Relationship between antioxidant capacity and total phenolic content of red, rosé and white wines

2007-04Journal article Open access
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dc.contributor.authorPaixão, Neuza
dc.contributor.authorPerestrelo, Rosa Maria de Sá
dc.contributor.authorMarques, José C.
dc.contributor.authorCâmara, José S.
dc.date.accessioned2015-11-25T10:00:00Z
dc.date.available2015-11-25T10:00:00Z
dc.date.issued2007-04
dc.description.abstractPhenolic 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.pt_PT
dc.identifier.citationPaixão, 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.pt_PT
dc.identifier.doi10.1016/j.foodchem.2007.04.017pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.13/903
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relation.publisherversionwww.elsevier.com/locate/foodchempt_PT
dc.subjectPhenolic compositionpt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectABTSpt_PT
dc.subjectDPPHpt_PT
dc.subject.pt_PT
dc.subjectFaculdade de Ciências Exatas e da Engenhariapt_PT
dc.titleRelationship between antioxidant capacity and total phenolic content of red, rosé and white winespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage214pt_PT
oaire.citation.startPage204pt_PT
oaire.citation.titleFood chemistrypt_PT
oaire.citation.volume105 (1)pt_PT
person.familyNamePerestrelo
person.familyNameMarques
person.familyNameCâmara
person.givenNameRosa
person.givenNameJose C
person.givenNameJosé
person.identifier1441319
person.identifierG-3003-2013
person.identifier.ciencia-id251A-D5F7-9E32
person.identifier.ciencia-id1713-6DA1-A551
person.identifier.ciencia-id481C-08CE-90E5
person.identifier.orcid0000-0002-7223-1022
person.identifier.orcid0000-0002-4832-4341
person.identifier.orcid0000-0003-1965-3151
person.identifier.ridI-2307-2014
person.identifier.ridF-3014-2010
person.identifier.scopus-author-id16686828800
person.identifier.scopus-author-id7203033313
person.identifier.scopus-author-id10140393000
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication003ff241-47d2-497b-b9ac-c0d1713f8bf3
relation.isAuthorOfPublication08f4685f-b917-410a-b153-59911ff7d75e
relation.isAuthorOfPublicatione10d78be-e547-4d25-92b5-06a997ed78da
relation.isAuthorOfPublication.latestForDiscovery003ff241-47d2-497b-b9ac-c0d1713f8bf3

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