Phenolic compounds and total antioxidant potential of commercial wines
作者： Rosana C Minussi , Massimo Rossi , Luciano Bologna , Lı́via Cordi , Domenico Rotilio
DOI: 10.1016/S0308-8146(02)00590-3
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摘要: Abstract Growing evidence of the role free radicals and antioxidants in health ageing has focussed great interest on these compounds. The relationship between total antioxidant potential phenolic content commercial wines was evaluated. A close for all observed. Capillary zone electrophoresis showed that, red wines, gallic acid highest acids (+)-catechin (−)-epicatechin were next most abundant phenolics. Also, compounds strictly correlated with wines. Total potential, by bleaching 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cations, using as standard, could be a practical simple measurement to evaluate characteristics different Furthermore, capillary is powerful high-performing tool evaluating principal wine components.
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