Polyphenolic content and antioxidative activity of wines from the Sobrance wine region

Authors

  • Eva Špakovská PD Vinohrady Choňkovce, Winery Moldava n/B., Rožňavská 78, 045 01 Moldava n/B
  • Slavomí­r Marcinčák Department of Food Hygiene and Food Technology, Institute of Meat Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81, Košice
  • Martin Bača Department of Food Hygiene and Food Technology, Institute of Meat Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81, Košice
  • Peter Turek Department of Food Hygiene and Food Technology, Institute of Meat Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81, Košice

DOI:

https://doi.org/10.5219/204

Keywords:

antioxidant activity, polyphenol, red wine, white wine

Abstract

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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Published

2012-10-11

How to Cite

Špakovská, E. ., Marcinčák, S. ., Bača, M. ., & Turek, P. . (2012). Polyphenolic content and antioxidative activity of wines from the Sobrance wine region. Potravinarstvo Slovak Journal of Food Sciences, 6(3), 32–35. https://doi.org/10.5219/204

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