Antioxidant activity of wines and related matters studied by EPR spectroscopy

Antioxidant activity and free radicals were studied in various parts of Vitis vinifera plant in vivo and in wines using EPR spectroscopy. The antioxidant activity was determined by the EPR method based on measuring the changes of EPR spectrum of stable nitroxide radicals as a result of their interac...

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Veröffentlicht in:	Czech Journal of Food Sciences 2008-01, Vol.26 (Special Issue), p.S49-S54
Hauptverfasser:	Stopka, P.,Akademie Ved, Husinec-Rez (Czech Republic). Ustav Anorganicke Chemie, Krizova, J.,Akademie Ved, Husinec-Rez (Czech Republic). Ustav Anorganicke Chemie, Vrchotova, N.,Akademie Ved, Ceske Budejovice (Czech Republic). Ustav Systemove Biologie a Ekologie, Babikova, P.,Mendelova Zemedelska a Lesnicka Univ., Lednice (Czech Republic). Ustav Vinohradnictvi a Vinarstvi, Triska, J.,Akademie Ved, Ceske Budejovice (Czech Republic). Ustav Systemove Biologie a Ekologie, Balik, J.,Mendelova Zemedelska a Lesnicka Univ., Lednice (Czech Republic). Ustav Poskliznove Technologie Zahradnickych Produktu, Kyselakova, M.,Mendelova Zemedelska a Lesnicka Univ., Lednice (Czech Republic). Ustav Vinohradnictvi a Vinarstvi
Format:	Artikel
Sprache:	eng
Schlagworte:	antioxidant activity ANTIOXIDANTES ANTIOXIDANTS ANTIOXYDANT COMPOSE PHENOLIQUE COMPUESTOS FENOLICOS epr ESPECTROMETRIA FEUILLE FREE RADICALS GRAPES GRAPEVINES HOJAS http://www.fao.org/aos/agrovoc#c_15881 http://www.fao.org/aos/agrovoc#c_28444 http://www.fao.org/aos/agrovoc#c_28612 http://www.fao.org/aos/agrovoc#c_28614 http://www.fao.org/aos/agrovoc#c_33488 http://www.fao.org/aos/agrovoc#c_3359 http://www.fao.org/aos/agrovoc#c_3360 http://www.fao.org/aos/agrovoc#c_4243 http://www.fao.org/aos/agrovoc#c_511 http://www.fao.org/aos/agrovoc#c_5772 http://www.fao.org/aos/agrovoc#c_7283 http://www.fao.org/aos/agrovoc#c_8157 http://www.fao.org/aos/agrovoc#c_8283 LEAVES LEVADURA DE VINO LEVURE DE VINIFICATION Natural products Nitroxide PHENOLIC COMPOUNDS POLIFENOLES POLYPHENOL POLYPHENOLS RADICAL LIBRE RADICALES LIBRES RAISIN RED WINES Sediments SPECTROMETRIE SPECTROMETRY Spectroscopy Spectrum analysis Tempol UVA VARIEDADES VARIETE VARIETIES VID VIGNE VIN BLANC VIN ROUGE vine grape vine leaf VINO BLANCO VINO TINTO VITIS VINIFERA WHITE WINES wine WINE YEAST Wines yeast sediment Yeasts
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Beschreibung
Zusammenfassung:	Antioxidant activity and free radicals were studied in various parts of Vitis vinifera plant in vivo and in wines using EPR spectroscopy. The antioxidant activity was determined by the EPR method based on measuring the changes of EPR spectrum of stable nitroxide radicals as a result of their interaction with antioxidants. A higher decrease in free Tempol radicals was observed in the leaves of the varieties used for the production of red wines than in those used for the production of white wines. A clear decrease in free Tempol radicals to the average value of 75.5+/-15.6% was established in all wine samples as compared with the original EPR spectrum. A higher antioxidant activity was observed in yeast sediments from the production of red wines than in those from white ones.
ISSN:	1212-1800 1805-9317
DOI:	10.17221/248/2008-cjfs