EFFECT OF SULFITES ON THE IN VITRO ANTIOXIDANT ACTIVITY OF WINES

被引：0

作者：

Di Mattia, C. D. ^{[1
]}

Piva, A. ^{[1
]}

Martuscelli, M. ^{[1
]}

Mastrocola, D. ^{[1
]}

Sachetti, G. ^{[1
]}

机构：

[1] Univ Teramo, Fac Biosci & Technol Agr Food & Environm, I-64023 Teramo, Italy

来源：

ITALIAN JOURNAL OF FOOD SCIENCE | 2015年 / 27卷 / 04期

关键词：

antioxidant activity; ABTS; DPPH; FRAP; wine; sulfites; WHITE WINES; RED; CAPACITY; POLYPHENOLS; PHENOLICS; OXIDATION; METHANOL; OXYGEN; FOODS; POWER;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The objective of this study was to assess the contribution of SO2 to the overall antioxidant activity of wines. In this study, white, red, and model wines, with increasing sulfite content, were used. The radical scavenging activity of the wines was evaluated by ABTS and DPPH assays, while the reducing capacity of the wines was assessed by the FRAP assay. SO2 positively affected the antioxidant properties of the wines and, in some cases, its contribution to the overall antioxidant activity of wines was higher than that of naturally occurring antioxidants. Depending on the assay, SO2 showed both synergistic and antagonistic effects with the antioxidants naturally present in wines.

引用

页码：505 / 512

页数：8

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