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Oxygen radical scavenging capacity of phenolic and non-phenolic compounds in red and white wines

✍ Scribed by Scalzo, Roberto ;Morassut, Massimo ;Rapisarda, Paolo

Book ID
111489683
Publisher
Walter de Gruyter GmbH
Year
2012
Tongue
English
Weight
480 KB
Volume
7
Category
Article
ISSN
2391-5412

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The free radical scavenging capacity of selected red, rose Γ‚ 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