Tokay wines as scavengers of free radicals (an EPR study)

被引：49
作者：
Stasko, A
Polovka, M
Brezová, V
Biskupic, S
Malík, F
机构：
[1] Slovak Univ Technol Bratislava, Fac Chem & Food Technol, Dept Phys Chem, SK-81237 Bratislava, Slovakia
[2] Slovak Univ Technol Bratislava, Fac Chem & Food Technol, Dept Biochem Technol, SK-81237 Bratislava, Slovakia
来源：
FOOD CHEMISTRY | 2006年 / 96卷 / 02期
关键词：
tokay wines; radical scavenger; EPR; spin trapping technique; DMPO;
D O I：
10.1016/j.foodchem.2005.02.022
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Wines are increasingly considered to be beneficial to health, so we expanded our previous investigations of red and white wines to Tokay wines.. employing electron paramagnetic resonance spectroscopy (EPR). Four sources of free radicals were used in scavenging experiments: thermally decomposed radical initiators, K2S2O8 and 2,2'-azo-bis(2-methylpropionamidine) hydrochloride (AAPH), as well as the cation radical of 2,2'-azino-bis(3-ethylbenthiazoline-6-sulfonic acid) salt (ABTS), and the stable free radical 1, 1-diphenyl-2-picrylhydrazyl (DPPH). The radical-scavenging abilities of 30 samples of Tokay wines from the Slovak region were compared with 10 samples of red and 10 samples of white wines originating from various regions. Tokay wines show a very good scavenging ability, positioned between white and red wines expressed as trolox equivalent antioxidant capacities (TEAC) with 14.8 +/- 1.5 for red, 8.1 +/- 3.4 Tokay and 3.3 +/- 1.6 for white wines in mmol dm(-3) wine. (c) 2005 Elsevier Ltd. All rights reserved.
引用
收藏
页码：185 / 196
页数：12
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