Scavenging Capacities of Some Wines and Wine Phenolic Extracts

Scavenging Capacities of Some Wines and Wine Phenolic Extracts

The aim of this study was to assess the ability of different wines – a sweet red, a dry red, a sweet white, and a dry white – to scavenge the stable 1,1’-diphenyl-2-picryl-hydrazyl radical (DPPH.) and to determine their phenolic composition. Both red wines contained, apart from anthocyanins, also hi...

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Bibliographic Details
Main Authors: Ioannis G. Roussis, Ioannis Lambropoulos, Kalliopi Soulti
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2005-01-01
Series:Food Technology and Biotechnology
Subjects:
wine
phenolics
scavenging activity
antioxidant activity
hydroxyl and superoxide radicals
singlet oxygen
Online Access:http://hrcak.srce.hr/file/162934

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