Polyphenols, Resveratrol, Antioxidant Activity and Ochratoxin: a Contamination in Red Table Wines, DOC Wines and Wines Obtained from Organic Farming

• Autores: Antonio Miceli, Carmine Negro, Luca Tommasi, Pietro de Leo
• Localización: Journal of wine research, ISSN 0957-1264, Vol. 14, Nº 2-3, 2003, págs. 115-120
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • In this work, 15 red wines (five table wines, four Apulian Denominazione di origine controllata (DOC) wines and six wines obtained from organic farming) were assayed in relation to their content of polyphenolic compounds (total phenols, total flavonoids, total anthocyans, non-anthocyan flavonoids and orthodiphenols), resveratrol, antioxidant activity and ochratoxin A (OTA) contamination. The results showed that the quantity of the various classes of polyphenolic substances and the antioxidant activity was on average higher in wines obtained from organic farming and DOC wines; the contamination by OTA, present in all wines, proved to be lower in those obtained from organic farming, which averaged 0.14 μg l−1.