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Nowadays, there is considerable interest in finding out about antioxidants thatare consumed in the habitual diet. It is known that polyphenols are involved in reducing therisk of diseases associated with oxidative stress. The in vitro antioxidant activity of theprincipal wine polyphenolic compounds (catechins, procyanidins, anthocyanins andpyranoanthocyanins) was studied in this work. Four distinct methods were used to assessthe antioxidant capacity of the tested compounds: inhibition of peroxynitrite mediatedtyrosine nitration, TEAC (Trolox equivalent antioxidant capacity assay), FRAP (Ferricreducing/antioxidant power assay) and TBARS (thiobarbituric acid reactive substances)methods. In general, it could be concluded that procyanidins were, among the in vitrotested groups, the ones which showed more antioxidant capacity using the four differentmethods, followed by anthocyanins and pyranoanthocyanins. On the basis of the simpleregression testing, there was a statistically significant relationship between these differentmethods used in aqueous phase (r > 0.92). However, no correlation was found between theresults obtained in lipid media with the TBARS method and those obtained in the aqueousmedia (peroxynitrite scavenging activity, TEAC and FRAP methods)

Measurement of Antioxidant Activity of Wine Catechins, Procyanidins, Anthocyanins and Pyranoanthocyanins