Antiradical properties of commercial cognacs assessed by the DPPH• test

被引：154

作者：

Da Porto, C

Calligaris, S

Celotti, E

Nicoli, MC

机构：

[1] Univ Udine, Dipartimento Sci Alimenti, I-33100 Udine, Italy

[2] Univ Udine, Sez Viticoltura & Enol, I-33100 Udine, Italy

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2000年 / 48卷 / 09期

关键词：

chain-breaking activity; antioxidant activity; polyphenols; cognac;

D O I：

10.1021/jf000167b

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Antiradical activities of some commercial cognacs were evaluated by the DPPH. test. Different mathematical models for the evaluation of the antiradical efficiency of the cognac samples were proposed and discussed. Nonflavonoid phenols were found to be the main substances responsible of the radical scavenging activity of cognacs. In particular the strongest correlations between antiradical activity measurements and cognac chemical characteristics was found for ellagitannins, high molecular weight polyphenols, which are extracted from the wood and solubilized in the spirit mainly during first year aging.

引用

页码：4241 / 4245

页数：5

共 44 条

[1] ANTIOXIDATIVE PROPERTIES OF PROANTHOCYANIDINS .2. RADICAL SCAVENGING ACTION AND ITS MODE IN PROCYANIDIN-B-1 AND PROCYANIDIN-B-3 FROM AZUKI-BEANS TO PEROXYL RADICALS [J].