Note: A Comparative Study on the In Vitro Antiradical Activity and Hydroxyl Free Radical Scavenging Activity in Aged Red Wines

• Autores: Stamatina Kallithraka, I. Parejo, Panagiotis Kefalas, Dimitris P. Makris
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 9, Nº 6, 2003, págs. 383-388
• Idioma: inglés
• Títulos paralelos:
  • Nota: estudio comparativo de la actividad antirradicales in vivo y de la actividad de depuración de radicales exentos de hidroxilo en vinos tintos envejecidos
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• Resumen

  • The antiradical and hydroxyl free radical scavenging activities were estimated in twenty-five, aged red wines from different areas in Greece. The antiradical activity (AAR) was determined by means of the wellknown DPPH. method, and its values ranged from 24.7 to 125.1. A novel, chemiluminescence-based, highly sensitive assay was applied for determination of the hydroxyl free radical scavenging activity (SAHFR), which varied from 1.62 to 12.22 mM quercetin equivalents. The values from the two assays correlated very well (r2 =0.8542, P<0.001), which confirmed an important relationship between SAHFR and AAR. This tendency in aged red wines, which may be significant in evaluating the antioxidant behaviour of red wine polyphenols, is discussed on the basis of previous research and relevant data. (A)