Free radical scavenging capacity of selected red, rose and white wines
The free radical scavenging capacity of selected red, rose and white Spanish wines from different grape varieties was determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH(.)) method using a new methodology developed at our laboratory. The amount of sample necessary to decrease by 50% the initial DP...
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| Veröffentlicht in: | Journal of the science of food and agriculture 1999-07, Vol.79 (10), p.1301-1304 |
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| creator | Sanchez-Moreno, C Larrauri, J.A Saura-Calixto, F |
| description | The free radical scavenging capacity of selected red, rose and white Spanish wines from different grape varieties was determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH(.)) method using a new methodology developed at our laboratory. The amount of sample necessary to decrease by 50% the initial DPPH(.) concentration (EC(50)), the time needed to reach the steady state at EC(50) concentration (T(EC50)) and the antiradical efficiency (AE = 1/EC(50)T(EC50)) were determined in the wine samples. Some differences between rose wines made with Garnacha and Tempranillo grape varieties were observed in the UV-vis spectra and in the free radical scavenging parameters, those from Garnacha variety having the highest antioxidant activity. The antiradical efficiency of the wines followed a decreasing order: red wines (22.44 x 10(-6)) > rose wines (4.90 x 10(-6)) > white wines (1.88 x 10(-6)). There was a correlation between antiradical efficiency and total polyphenol (TP): AE = -3.33135 + 0.0180535TP; the correlation coefficient was r = 0.951454. |
| doi_str_mv | 10.1002/(SICI)1097-0010(19990715)79:10<1301::AID-JSFA367>3.0.CO;2-Y |
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The amount of sample necessary to decrease by 50% the initial DPPH(.) concentration (EC(50)), the time needed to reach the steady state at EC(50) concentration (T(EC50)) and the antiradical efficiency (AE = 1/EC(50)T(EC50)) were determined in the wine samples. Some differences between rose wines made with Garnacha and Tempranillo grape varieties were observed in the UV-vis spectra and in the free radical scavenging parameters, those from Garnacha variety having the highest antioxidant activity. The antiradical efficiency of the wines followed a decreasing order: red wines (22.44 x 10(-6)) > rose wines (4.90 x 10(-6)) > white wines (1.88 x 10(-6)). There was a correlation between antiradical efficiency and total polyphenol (TP): AE = -3.33135 + 0.0180535TP; the correlation coefficient was r = 0.951454.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/(SICI)1097-0010(19990715)79:10<1301::AID-JSFA367>3.0.CO;2-Y</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>2,2-diphenyl-1-picrylhydrazyl radical ; antiradical efficiency ; Biological and medical sciences ; chemical analysis ; DPPH ; Fermented food industries ; food analysis ; Food industries ; free radical scavenging ; free radicals ; Fundamental and applied biological sciences. Psychology ; General pharmacology ; hydrazines ; Medical sciences ; oxidation ; Pharmacognosy. Homeopathy. Health food ; Pharmacology. Drug treatments ; polyphenols ; red ; red, rosé and white wines ; removal ; rosé and white wines ; wine cultivars ; wines ; Wines and vinegars</subject><ispartof>Journal of the science of food and agriculture, 1999-07, Vol.79 (10), p.1301-1304</ispartof><rights>Copyright © 1999 Society of Chemical Industry</rights><rights>2000 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2F%28SICI%291097-0010%2819990715%2979%3A10%3C1301%3A%3AAID-JSFA367%3E3.0.CO%3B2-Y$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2F%28SICI%291097-0010%2819990715%2979%3A10%3C1301%3A%3AAID-JSFA367%3E3.0.CO%3B2-Y$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27869,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=1188717$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Sanchez-Moreno, C</creatorcontrib><creatorcontrib>Larrauri, J.A</creatorcontrib><creatorcontrib>Saura-Calixto, F</creatorcontrib><title>Free radical scavenging capacity of selected red, rose and white wines</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>The free radical scavenging capacity of selected red, rose and white Spanish wines from different grape varieties was determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH(.)) method using a new methodology developed at our laboratory. The amount of sample necessary to decrease by 50% the initial DPPH(.) concentration (EC(50)), the time needed to reach the steady state at EC(50) concentration (T(EC50)) and the antiradical efficiency (AE = 1/EC(50)T(EC50)) were determined in the wine samples. Some differences between rose wines made with Garnacha and Tempranillo grape varieties were observed in the UV-vis spectra and in the free radical scavenging parameters, those from Garnacha variety having the highest antioxidant activity. The antiradical efficiency of the wines followed a decreasing order: red wines (22.44 x 10(-6)) > rose wines (4.90 x 10(-6)) > white wines (1.88 x 10(-6)). There was a correlation between antiradical efficiency and total polyphenol (TP): AE = -3.33135 + 0.0180535TP; the correlation coefficient was r = 0.951454.</description><subject>2,2-diphenyl-1-picrylhydrazyl radical</subject><subject>antiradical efficiency</subject><subject>Biological and medical sciences</subject><subject>chemical analysis</subject><subject>DPPH</subject><subject>Fermented food industries</subject><subject>food analysis</subject><subject>Food industries</subject><subject>free radical scavenging</subject><subject>free radicals</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General pharmacology</subject><subject>hydrazines</subject><subject>Medical sciences</subject><subject>oxidation</subject><subject>Pharmacognosy. Homeopathy. Health food</subject><subject>Pharmacology. Drug treatments</subject><subject>polyphenols</subject><subject>red</subject><subject>red, rosé and white wines</subject><subject>removal</subject><subject>rosé and white wines</subject><subject>wine cultivars</subject><subject>wines</subject><subject>Wines and vinegars</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1999</creationdate><recordtype>article</recordtype><sourceid>K30</sourceid><recordid>eNpFkFFv0zAQxy3EJMrGZ8ASPGwSKWc7seOCkLqMlqKJPnQT2gsnN3GKR0iKnVH67eeu3Xg66e5397d_hBQMhgyAvz9dzIrZGQOtEgAGp0xrDYplZ0qPGHxkAthoNJ5dJF8Xk7GQ6pMYwrCYf-DJzTMyeNp7TgbxGk8ylvIX5GUItwCgtZQDMpl4a6k3lStNQ0Np_tp25doVLc3alK7f0q6mwTa27G1Fva3eUd8FS01b0c1P11u6ca0NJ-SoNk2wrw71mFxPPl8VX5LL-XRWjC-TWkimEsVllfJlanhe1csykxXnSkFmKjCa1zoXWuQps6lK81zKOgMuslSCznQJYpmLY_Jmf3ftuz93NvR42935NkYii8tagRRppN4eKBN_1NTetKULuPbut_FbZCzPFVMR-7HHNq6x2_9jwJ183LnHnUPcOcRH96j0AxLdY1SPB_UoELCYI8ebx1YMSPYBLvT231OA8b8wTlWG379NkTMlz8-nF3gV-dd7vjYdmpWPb75ecIhRXIuIgbgHhvSUTw</recordid><startdate>19990715</startdate><enddate>19990715</enddate><creator>Sanchez-Moreno, C</creator><creator>Larrauri, J.A</creator><creator>Saura-Calixto, F</creator><general>John Wiley & Sons, Ltd</general><general>Wiley</general><general>Published for the Society of Chemical Industry by Elsevier Applied Science</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>HJHVS</scope><scope>IZSXY</scope><scope>K30</scope><scope>PAAUG</scope><scope>PAWHS</scope><scope>PAWZZ</scope><scope>PAXOH</scope><scope>PBHAV</scope><scope>PBQSW</scope><scope>PBYQZ</scope><scope>PCIWU</scope><scope>PCMID</scope><scope>PCZJX</scope><scope>PDGRG</scope><scope>PDWWI</scope><scope>PETMR</scope><scope>PFVGT</scope><scope>PGXDX</scope><scope>PIHIL</scope><scope>PISVA</scope><scope>PJCTQ</scope><scope>PJTMS</scope><scope>PLCHJ</scope><scope>PMHAD</scope><scope>PNQDJ</scope><scope>POUND</scope><scope>PPLAD</scope><scope>PQAPC</scope><scope>PQCAN</scope><scope>PQCMW</scope><scope>PQEME</scope><scope>PQHKH</scope><scope>PQMID</scope><scope>PQNCT</scope><scope>PQNET</scope><scope>PQSCT</scope><scope>PQSET</scope><scope>PSVJG</scope><scope>PVMQY</scope><scope>PZGFC</scope></search><sort><creationdate>19990715</creationdate><title>Free radical scavenging capacity of selected red, rose and white wines</title><author>Sanchez-Moreno, C ; Larrauri, J.A ; Saura-Calixto, F</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-f3617-726d42b4a28dfbc56d227705ad0a92f98393841e4748866f50235460959c03b83</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1999</creationdate><topic>2,2-diphenyl-1-picrylhydrazyl radical</topic><topic>antiradical efficiency</topic><topic>Biological and medical sciences</topic><topic>chemical analysis</topic><topic>DPPH</topic><topic>Fermented food industries</topic><topic>food analysis</topic><topic>Food industries</topic><topic>free radical scavenging</topic><topic>free radicals</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General pharmacology</topic><topic>hydrazines</topic><topic>Medical sciences</topic><topic>oxidation</topic><topic>Pharmacognosy. Homeopathy. Health food</topic><topic>Pharmacology. Drug treatments</topic><topic>polyphenols</topic><topic>red</topic><topic>red, rosé and white wines</topic><topic>removal</topic><topic>rosé and white wines</topic><topic>wine cultivars</topic><topic>wines</topic><topic>Wines and vinegars</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sanchez-Moreno, C</creatorcontrib><creatorcontrib>Larrauri, J.A</creatorcontrib><creatorcontrib>Saura-Calixto, F</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Periodicals Index Online Segment 19</collection><collection>Periodicals Index Online Segment 30</collection><collection>Periodicals Index Online</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - West</collection><collection>Primary Sources Access (Plan D) - International</collection><collection>Primary Sources Access & Build (Plan A) - MEA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Midwest</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Northeast</collection><collection>Primary Sources Access (Plan D) - Southeast</collection><collection>Primary Sources Access (Plan D) - North Central</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Southeast</collection><collection>Primary Sources Access (Plan D) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - UK / I</collection><collection>Primary Sources Access (Plan D) - Canada</collection><collection>Primary Sources Access (Plan D) - EMEALA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - North Central</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - International</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - International</collection><collection>Primary Sources Access (Plan D) - West</collection><collection>Periodicals Index Online Segments 1-50</collection><collection>Primary Sources Access (Plan D) - APAC</collection><collection>Primary Sources Access (Plan D) - Midwest</collection><collection>Primary Sources Access (Plan D) - MEA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Canada</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - UK / I</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - EMEALA</collection><collection>Primary Sources Access & Build (Plan A) - APAC</collection><collection>Primary Sources Access & Build (Plan A) - Canada</collection><collection>Primary Sources Access & Build (Plan A) - West</collection><collection>Primary Sources Access & Build (Plan A) - EMEALA</collection><collection>Primary Sources Access (Plan D) - Northeast</collection><collection>Primary Sources Access & Build (Plan A) - Midwest</collection><collection>Primary Sources Access & Build (Plan A) - North Central</collection><collection>Primary Sources Access & Build (Plan A) - Northeast</collection><collection>Primary Sources Access & Build (Plan A) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - Southeast</collection><collection>Primary Sources Access (Plan D) - UK / I</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - APAC</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - MEA</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sanchez-Moreno, C</au><au>Larrauri, J.A</au><au>Saura-Calixto, F</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Free radical scavenging capacity of selected red, rose and white wines</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>1999-07-15</date><risdate>1999</risdate><volume>79</volume><issue>10</issue><spage>1301</spage><epage>1304</epage><pages>1301-1304</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>The free radical scavenging capacity of selected red, rose and white Spanish wines from different grape varieties was determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH(.)) method using a new methodology developed at our laboratory. The amount of sample necessary to decrease by 50% the initial DPPH(.) concentration (EC(50)), the time needed to reach the steady state at EC(50) concentration (T(EC50)) and the antiradical efficiency (AE = 1/EC(50)T(EC50)) were determined in the wine samples. Some differences between rose wines made with Garnacha and Tempranillo grape varieties were observed in the UV-vis spectra and in the free radical scavenging parameters, those from Garnacha variety having the highest antioxidant activity. The antiradical efficiency of the wines followed a decreasing order: red wines (22.44 x 10(-6)) > rose wines (4.90 x 10(-6)) > white wines (1.88 x 10(-6)). There was a correlation between antiradical efficiency and total polyphenol (TP): AE = -3.33135 + 0.0180535TP; the correlation coefficient was r = 0.951454.</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><doi>10.1002/(SICI)1097-0010(19990715)79:10<1301::AID-JSFA367>3.0.CO;2-Y</doi><tpages>4</tpages></addata></record> |
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| subjects | 2,2-diphenyl-1-picrylhydrazyl radical antiradical efficiency Biological and medical sciences chemical analysis DPPH Fermented food industries food analysis Food industries free radical scavenging free radicals Fundamental and applied biological sciences. Psychology General pharmacology hydrazines Medical sciences oxidation Pharmacognosy. Homeopathy. Health food Pharmacology. Drug treatments polyphenols red red, rosé and white wines removal rosé and white wines wine cultivars wines Wines and vinegars |
| title | Free radical scavenging capacity of selected red, rose and white wines |
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