Resumen de In Vitro Antioxidant Activity of Brazilian Wines and Grape Juices

Carlos K. B. Ferrari, Elizabeth A. F. S. Torres, Deborah H. M. Bastos, Emília Y. Ishimoto

• The antioxidant activity of eight commercial Brazilian wines and two grape juices was evaluated using the inhibition of lipid oxidation (average 25.75 to 59.66%) and the reducing power methods. The total phenolic content was determined (average 1647, 803 and 305 mg/L/GAE for red, pink and white wines, respectively, and 1150 mg/L/GAE for grape juices), and the resulting values were well correlated with antioxidant activity (for the inhibition of lipid oxidation, r = 0.86, and for the reducing power, r = 0.84). These results confirm that Brazilian red wines and grape juices are good sources of in vitro antioxidants, therefore providing beneficial effects of a moderate daily intake.