Free radical scavenging capacity of selected red, ros� and white wines

✍ Scribed by S�nchez-Moreno, Concepci�n; Larrauri, Jos� A; Saura-Calixto, Fulgencio

• Publisher: John Wiley and Sons
• Year: 1999
• Tongue: English
• Weight: 73 KB
• Volume: 79
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(19990715)79:10<1301::aid-jsfa367>3.0.co;2-y

✦ Synopsis

The free radical scavenging capacity of selected red, rose  and white Spanish wines from different grape varieties was determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH . ) method using a new methodology developed at our laboratory. The amount of sample necessary to decrease by 50% the initial DPPH . concentration (EC 50 ), the time needed to reach the steady state at EC 50 con- centration (T EC50 ) and the antiradical ef®ciency (AE = 1/EC 50 T EC50 ) were determined in the wine samples. Some differences between rose  wines made with Garnacha and Tempranillo grape varieties were observed in the UV-vis spectra and in the free radical scavenging parameters, those from Garnacha variety having the highest antioxidant activity. The antiradical ef®ciency of the wines followed a decreasing order: red wines (22.44  10 À6 ) b rose  wines (4.90  10 À6 ) b white wines (1.88  10 À6 ). There was a correlation between antiradical ef®ciency and total polyphenol (TP): AE = À3.33135 0.0180535TP; the correlation coef®cient was r = 0.951454.