The antioxidant capacity of red wine in relationship with its polyphenolic constituents

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156 Citazioni (Scopus)

Abstract

The aim of this study is evaluate either the antioxidant or pro-oxidant behaviour of some typicalpolyphenolic compounds of red wine, to investigate the influence of two different pH levels on theantioxidant properties and to clarify their activity–structure relationship. The antioxidant activity ofcompounds in hydrophilic solutions at pH 3.5 and pH 7.4 were measured by a competition kinetic test,based on the crocin bleaching. The position and the number of substitution groups influence themagnitude of the antioxidant activity of the polyphenolic compounds, but their antioxidant propertiesare also strongly influenced by the pH conditions. Increasing the pH, a considerable increase inantioxidant capacity was observed in all compounds analysed. This study produces information aboutthe antioxidant properties of the studied compounds at pH 3.5. It is important to clarify that the specificaction measured in vitro does not necessarily reflect in vivo antioxidant properties.
Lingua originaleEnglish
pagine (da-a)45-49
RivistaFOOD CHEMISTRY
Volume111
Stato di pubblicazionePublished - 2008

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Food Science

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