期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2012
卷号：6
期号：3
页码：32-35
DOI：10.5219/204
语种：English
出版社：Association HACCP Consulting
摘要：The purpose of this study was to compare the content of total polyphenols and antioxidant properties of wines from the Sobrance wine region. White wines generally showed lower content of polyphenols and also posses lower scavenging capacity against DPPH radical than red wines. However, when we compared antioxidant properties of wines to protect polyunsaturated fatty acids against oxidation using to TBA method, no differences were detected. The antioxidative capacity of white wines was comparable to red wines and was higher than antioxidant capacity of ascorbic acid solution (0.2 %). The best antioxidant properties were recorded in Cabernet sauvignon (2010) and Frankovka modra (2009) wines. doi:10.5219/204
其他摘要：The purpose of this study was to compare the content of total polyphenols and antioxidant properties of wines from the Sobrance wine region. White wines generally showed lower content of polyphenols and also posses lower scavenging capacity against DPPH radical than red wines. However, when we compared antioxidant properties of wines to protect polyunsaturated fatty acids against oxidation using to TBA method, no differences were detected. The antioxidative capacity of white wines was comparable to red wines and was higher than antioxidant capacity of ascorbic acid solution (0.2 %). The best antioxidant properties were recorded in Cabernet sauvignon (2010) and Frankovka modra (2009) wines.doi:10.5219/204
关键词：antioxidant activity; polyphenol; red wine; white wine
