Antioxidant effectiveness of selected wines in comparison with (+)-catechin
Antioxidant effectiveness of selected wines in comparison with (+)-catechin
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DOI：
10.1016/j.foodchem.2003.10.007
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发表时间：
2004-08-01
期刊：
影响因子：
8.8
通讯作者：
Boban, M
中科院分区：
文献类型：
--
作者：
Katalinic, V;Milos, M;Boban, M
用三种不同的方法测定了精选葡萄酒和纯儿茶素的抗氧化效果。用α，α-二苯基-β-苦皮酰肼(DPPH)清除自由基，用铁还原/抗氧化力(FRAP)法和β-胡萝卜素漂白(BCB)法测定其还原能力。对来自不同葡萄品种的6种红葡萄酒和4种白葡萄酒进行了分析。红葡萄酒和白葡萄酒的FRAP、DPPH和BCB之间的非配对检验显示有显著差异。针对红葡萄酒和白葡萄酒不同的酚类成分，阐述了它们不同的还原/抗氧化能力。正如预期的那样，红葡萄酒的类黄酮、花青素和儿茶素的含量比白葡萄酒高得多。非黄酮类酚类成分之间没有显著差异。FRAP测试表明，所有被分析的葡萄酒都具有显著的抗氧化能力。红葡萄酒的平均FRAP几乎是白葡萄酒平均FRAP的10倍。红葡萄酒的还原能力与其类黄酮和儿茶素的浓度直接相关。在FRAP测定中，纯(+)-儿茶素的相对抗氧化效率与抗坏血酸和Trolox相同。(C)2003爱思唯尔有限公司。保留所有权利。
The antioxidant effectiveness of selected wines and pure (+)-catechin were determined using three different methods. The radical scavenging potential was investigated using alpha,alpha-diphenyl-beta-picrylhydrazyl (DPPH) radical, scavenging, the reducing power was determined using ferric reducing/antioxidant power (FRAP) assay and P-carotene bleaching (BCB) method. Six red and four white wines from different grape cultivars were analyzed.Unpaired test between FRAP, DPPH, and BCB analysis of red and white wines showed significant difference. Different reducing/ antioxidant power of red and white wines was elucidated in view of their different phenolic composition. As expected, the red wines had much higher flavonoid, anthocyanin, and catechin content than white wines. There was no significant difference between nonflavonoids phenols.All analyzed wines demonstrate significant antioxidant capacity with FRAP test. The average FRAP of red wines was almost 10-fold higher than the average FRAP of white wines. The reducing ability of red wines can be directly correlated with its flavonoid and catechin concentration. The relative antioxidant efficiency of pure (+)-catechin in FRAP assay was same as for ascorbate and Trolox. (C) 2003 Elsevier Ltd. All rights reserved.