Note: A Comparative Study on the in Vitro Antiradical Activity and Hydroxyl Free Radical Scavenging Activity in Aged Red Wines

Note: A Comparative Study on the in Vitro Antiradical Activity and Hydroxyl Free Radical Scavenging Activity in Aged Red Wines

The antiradical and hydroxyl free radical scavenging activities were estimated in twenty-five, aged red wines from different areas in Greece. The antiradical activity (AAR) was determined by means of the wellknown DPPH• method, and its values ranged from 24.7 to 125.1. A novel, chemiluminescence-bas...

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Veröffentlicht in:Food science and technology international 2003-12, Vol.9 (6), p.383-387
Hauptverfasser: Kefalas, P., Kallithraka, S., Parejo, I., Makris, D. P.
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
Wines and vinegars
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Zusammenfassung:The antiradical and hydroxyl free radical scavenging activities were estimated in twenty-five, aged red wines from different areas in Greece. The antiradical activity (AAR) was determined by means of the wellknown DPPH• method, and its values ranged from 24.7 to 125.1. A novel, chemiluminescence-based, highly sensitive assay was applied for determination of the hydroxyl free radical scavenging activity (SAHFR), which varied from 1.62 to 12.22 mM quercetin equivalents. The values from the two assays correlated very well (r2 =0.8542, P
ISSN:1082-0132
1532-1738
DOI:10.1177/1082013203040080