Antioxidant properties of the phenolic fraction of Sardinian wines | Zendy

D Loru | Zendy; Monica Deiana | Zendy; Alessandra Incani | Zendy; Angela Atzeri | Zendy; Antonella Rosa | Zendy; MA Melis | Zendy; B Cabboi | Zendy; Laurent Hollecker | Zendy; Ma Dessì | Zendy

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Antioxidant properties of the phenolic fraction of Sardinian wines

Author(s) -

D Loru,

Monica Deiana,

Alessandra Incani,

Angela Atzeri,

Antonella Rosa,

MA Melis,

B Cabboi,

Laurent Hollecker,

Ma Dessì

Publication year - 2011

Publication title -

journal of biological research - bollettino della società italiana di biologia sperimentale

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.218

H-Index - 6

eISSN - 2284-0230

pISSN - 1826-8838

DOI - 10.4081/jbr.2011.4631

Subject(s) - wine , antioxidant , vitis vinifera , food science , fraction (chemistry) , chemistry , lipid peroxidation , grape wine , botany , biology , biochemistry , chromatography

The aim of this study was to compare the antioxidant capacities of the phenolic fraction of wines from Vitis vinifera grapes cultivated in Sardinia (three native: Cannonau, Malvasia, Vermentino and three non-native types: Cabernet-sauvignon, Chardonnay and Sauvignon), in simple in vitro systems. All the extracts showed a significant antioxidant activity, beeing the native wine extracts the most active in inhibiting the lipid peroxidation process

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