PHENOL ANTIOXIDANT INDEX - COMPARATIVE ANTIOXIDANT EFFECTIVENESS OF RED AND WHITE WINES

Phenols present in wines are responsible for its antioxidant properties. Total phenols in red and white wines were determined according to the Folin method. Red wines had a much higher phenol content than white wines. The concentration for 50% inhibition oflow-density lipoprotein (IC50) was measured. The white wines had a significantly lower IC50 and thus were better antioxidants than red wines. The phenol antioxidant index was defined as the ratio phenol concentration/IC50. Red wines had a significantly higher antioxidant index than white wines and thus are a better source of antioxidants. All wines were better antioxidants than ascorbic acid or tocopherol under these experimental conditions. The index should be a useful criterion to compare antioxidants in foods and juices.