Total antioxidant potential of Chilean wines

被引：40

作者：

Campos, AM ^{[1
]}

Lissi, EA ^{[1
]}

机构：

[1] UNIV SANTIAGO CHILE,FAC QUIM & BIOL,DEPT CIENCIAS QUIM,SANTIAGO 2,CHILE

来源：

NUTRITION RESEARCH | 1996年 / 16卷 / 03期

关键词：

wine; antioxidants; free radical scavenging potential;

D O I：

10.1016/0271-5317(96)00020-6

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

The total reactive antioxidant potential (TRAP) of white and red wines is evaluated by a procedure based on the bleaching of pre-formed 2,2'-azino-di-(3-ethylbenzothiazoline-6-sulfonic acid radical cations. All the red wines considered presented TRAP values between 25.1 and 33.3 mM. The values obtained for the white wines were considerably smaller, ranging from 2.9 to 5.2 mM. The antioxidant potential measured in the wines is associated to the presence of compounds of low hydrophobicity.

引用

页码：385 / 389

页数：5

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