Evaluation of the antioxidant activity of some types of red and white wines

Ana Leahu; Sonia Amariei; Cristina Damian; Mircea Oroian; Sorina Ropciuc

doi:10.2478/auoc-2014-0012

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Evaluation of the antioxidant activity of some types of red and white wines

Ovidius University Annals of Chemistry

Volume 25 (2014): Issue 2 (December 2014)

By: Ana Leahu, Sonia Amariei, Cristina Damian, Mircea Oroian and Sorina Ropciuc

Open Access

|Dec 2014

Abstract

Samples of commercially available Romanian wines were analyzed in order to determine total phenols content and the antioxidant activity. The content of total phenolics in the extracts was determined according to the Folin-Ciocalteu method and calculated as gallic acid equivalents (mg GAE/100g). Antiradical activities of the extracts were evaluated by a micro assay using 1, 1¢-diphenyl-2-picrylhydrazyl spectrophotometric method. Wine characteristics measurements were examined by multivariate data analysis, using principal component analysis (PCA). Total polyphenol content was correlated to the antioxidant activity of the studied wine samples. The values of the inhibition power of free radical, PI%, are ranging between 1.68 for white wine and 0.95 for red wine (“Bull blood” bottled by Tohani winery, Prahova, Romania).

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Articles in this issue

DOI: https://doi.org/10.2478/auoc-2014-0012 | Journal eISSN: 2286-038X | Journal ISSN: 1583-2430

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Language: English

Page range: 65 - 70

Submitted on: May 6, 2014

Published on: Dec 20, 2014

Published by: Ovidius University of Constanta

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

Keywords:

wines,

free radical scavenging activities,

antioxidant activity,

Related subjects:

© 2014 Ana Leahu, Sonia Amariei, Cristina Damian, Mircea Oroian, Sorina Ropciuc, published by Ovidius University of Constanta
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Volume 25 (2014): Issue 2 (December 2014)