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Phenolic Composition and Total Antioxidant Capacity by Electrochemical, Spectrophotometric and HPLC‐EC Evaluation in Portuguese Red and White Wines
Author(s) -
de Araújo Rodrigues Isaíde,
Gomes Sara M. C.,
Fernandes Isabel Patrícia Garrido,
OliveiraBrett Ana Maria
Publication year - 2019
Publication title -
electroanalysis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.574
H-Index - 128
eISSN - 1521-4109
pISSN - 1040-0397
DOI - 10.1002/elan.201800842
Subject(s) - chemistry , dpph , wine , antioxidant capacity , high performance liquid chromatography , chromatography , antioxidant , composition (language) , food science , biochemistry , linguistics , philosophy
Phenolic composition and in vitro total antioxidant capacity have been evaluated, in red and white Portuguese wines, by electrochemical methods, spectrophotometric methods, and reverse‐phase high performance liquid chromatography with electrochemical detection (HPLC‐EC). The different phenolic compounds present in seventeen red and white wines, with different grape varieties, and from different geographical locations, were successfully identified and detected. The wines in vitro total antioxidant capacity, using the method of capture of diphenilpicrilhydrazil (DPPH . ) free radical “efficient concentration” (EC 50 ), and the electrochemical quantitative index (EI), was determined. The wine with the highest total antioxidant capacity exhibited the lowest antioxidant power, and the EI and EC 50 assays had a very good correlation.