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. Antioxidative properties of polyphenolic substances play an important role for the evaluation of quality of natural products. Determination of antioxidant activit...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2008-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200810-0009_antioxidant-activity-of-wines-and-related-matters-studied-by-epr-spectroscopy.php |
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| author | Pavel STOPKA Jana KŘÍŽOVÁ Naděžda VRCHOTOVÁ Petra BÁBÍKOVÁ Jan TŘÍSKA Josef BALÍK Marie KYSELÁKOVÁ |
| author_facet | Pavel STOPKA Jana KŘÍŽOVÁ Naděžda VRCHOTOVÁ Petra BÁBÍKOVÁ Jan TŘÍSKA Josef BALÍK Marie KYSELÁKOVÁ |
| author_sort | Pavel STOPKA |
| collection | DOAJ |
| description | Antioxidant activity and free radicals were studied in various parts of Vitis vinifera plant in vivo and in wines using EPR spectroscopy. Antioxidative properties of polyphenolic substances play an important role for the evaluation of quality of natural products. Determination of antioxidant activity of experimental samples by EPR method was based on measuring the changes of EPR spectrum of stable nitroxide radicals as a result of their interaction with antioxidants. In the leaves of Vitis vinifera vine varieties for the production of red wines there was observed a higher decrease in free Tempol radicals as compared to the leaves of varieties used for the production of white wines. For all monitored wines there was established a clear decrease in free Tempol radicals to the average value of 75.5 ± 15.6% as compared to 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. |
| first_indexed | 2024-04-10T08:35:34Z |
| format | Article |
| id | doaj.art-1e89a5ae115e4ce5807459a47a8fe2f7 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:35:34Z |
| publishDate | 2008-12-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-1e89a5ae115e4ce5807459a47a8fe2f72023-02-23T03:27:13ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172008-12-0126Special IssueS49S5410.17221/248/2008-CJFScjf-200810-0009Antioxidant activity of wines and related matters studied by EPR spectroscopyPavel STOPKA0Jana KŘÍŽOVÁ1Naděžda VRCHOTOVÁ2Petra BÁBÍKOVÁJan TŘÍSKA3Josef BALÍK4Marie KYSELÁKOVÁInstitute of Inorganic Chemistry, Academy of Sciences of the Czech Republic, Husinec-Řež, Czech RepublicInstitute of Inorganic Chemistry, Academy of Sciences of the Czech Republic, Husinec-Řež, Czech RepublicDepartment of Viticulture and OenologyDepartment of Viticulture and OenologyDepartment of Post-harvest Technology of Horticultural Products, Faculty of Horticulture, Mendel University of Agriculture and Forestry in Brno, Lednice, Czech RepublicAntioxidant activity and free radicals were studied in various parts of Vitis vinifera plant in vivo and in wines using EPR spectroscopy. Antioxidative properties of polyphenolic substances play an important role for the evaluation of quality of natural products. Determination of antioxidant activity of experimental samples by EPR method was based on measuring the changes of EPR spectrum of stable nitroxide radicals as a result of their interaction with antioxidants. In the leaves of Vitis vinifera vine varieties for the production of red wines there was observed a higher decrease in free Tempol radicals as compared to the leaves of varieties used for the production of white wines. For all monitored wines there was established a clear decrease in free Tempol radicals to the average value of 75.5 ± 15.6% as compared to 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.https://cjfs.agriculturejournals.cz/artkey/cjf-200810-0009_antioxidant-activity-of-wines-and-related-matters-studied-by-epr-spectroscopy.phpantioxidant activityeprwinevine grapevine leafyeast sediment |
| spellingShingle | Pavel STOPKA Jana KŘÍŽOVÁ Naděžda VRCHOTOVÁ Petra BÁBÍKOVÁ Jan TŘÍSKA Josef BALÍK Marie KYSELÁKOVÁ Antioxidant activity of wines and related matters studied by EPR spectroscopy Czech Journal of Food Sciences antioxidant activity epr wine vine grape vine leaf yeast sediment |
| title | Antioxidant activity of wines and related matters studied by EPR spectroscopy |
| title_full | Antioxidant activity of wines and related matters studied by EPR spectroscopy |
| title_fullStr | Antioxidant activity of wines and related matters studied by EPR spectroscopy |
| title_full_unstemmed | Antioxidant activity of wines and related matters studied by EPR spectroscopy |
| title_short | Antioxidant activity of wines and related matters studied by EPR spectroscopy |
| title_sort | antioxidant activity of wines and related matters studied by epr spectroscopy |
| topic | antioxidant activity epr wine vine grape vine leaf yeast sediment |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200810-0009_antioxidant-activity-of-wines-and-related-matters-studied-by-epr-spectroscopy.php |
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