Antioxidant Activity and Polyphenolic Content of North Macedonian Wines

Applied Sciences

AntonyC. Calokerinos¹  Spyros Grigorakis¹  Sofia Loupassaki²  Katerina Mitrevska² 

[1] Chemistry of Natural Products, Mediterranean Agronomic Institute of Chania (M.A.I.Ch.)/Centre International de Hautes Etudes Agronomiques Méditerranéennes, P.O. Box 85, Chania 73100, Greece;;Department of Food Quality &

关键词: red wines;    white wines;    polyphenolic content;    tpc;    tfc;    ttc;    tac;    antioxidant activity;    dpph;    frap;    cuprac;   

DOI  :  10.3390/app10062010

来源: DOAJ

【 摘 要 】

The purpose of this study was to evaluate comparatively the polyphenolic content and the antioxidant activity of selected regional red and white wine varieties, produced in the Republic of North Macedonia. The polyphenolic content was evaluated by measuring the total polyphenol, total flavonoid, total tannin and total anthocyanin contents and the antioxidant activity by applying the DPPH (2,2-diphenyl-1-picrylhydrazyl), FRAP (ferric-reducing antioxidant power) and CUPRAC (cupric ion-reducing antioxidant capacity) assays. Statistical analysis of the results showed that all white wines examined (Smederevka, Temjanika and Zhilavka) belong to the same group, two red wines (Vranec and Kratoshija) belong to another group while the Stanushina red variety shows distinct differences from the other red wines examined.

【 授权许可】

Unknown