Polyphenolic content and antioxidative activity of wines from the Sobrance wine region
Keywords:antioxidant activity, polyphenol, red wine, white wine
The purpose of this study was to compare the content of total polyphenols and antioxidant properties of wines from the Sobrance wine region. White wines generally showed lower content of polyphenols and also posses lower scavenging capacity against DPPH radical than red wines. However, when we compared antioxidant properties of wines to protect polyunsaturated fatty acids against oxidation using to TBA method, no differences were detected. The antioxidative capacity of white wines was comparable to red wines and was higher than antioxidant capacity of ascorbic acid solution (0.2 %). The best antioxidant properties were recorded in Cabernet sauvignon (2010) and Frankovka modra (2009) wines.
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