Open AccessAntioxidant properties of the phenolic fraction of Sardinian wines
Author(s) -
D Loru,
Monica Deiana,
Alessandra Incani,
Angela Atzeri,
Antonella Rosa,
Marco Melis,
B Cabboi,
Laurent Hollecker,
Ma Dessì
Publication year - 2011
Publication title -
journal of biological research
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