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Abstract
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Article Information:
Phenolic Profile and Antioxidant Capacity of Ten Dry Red Wines from Two Major Wine-producing Regions in China
Feng-mei Zhu, Bin Du, Peng-bao Shi and Feng-ying Li
Corresponding Author: Feng-mei Zhu
Submitted: October 09, 2013
Accepted: October 22, 2013
Published: March 10, 2014 |
Abstract:
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Ten dry red wines, produced two major wine-producing regions from China-Changli in Hebei Province and Yantai in Shandong Province, were examined in this study. The antioxidant activities of wines were measured by different analytical methods: 2, 2-Diphenyl-1-Picrylhydrazyl (DPPH) radical scavenging activity, 2, 2-azino-di-(3-ethylbenzothialozine-sulphonic acid) (ABTS) radical scavenging activity and Ferric Reducing Antioxidant Power (FRAP). Furthermore, total phenols, total flavonoids and seven individual phenolic compounds (Gallic acid; Catechin; Chlorogenic acid; Caffeic acid; Ferulic acid; Rutin and Morin) of wines were also determined. The results showed that sample 9 (College dry red wine, Cabernet Sauvignon, 2011) contained the highest total phenol content, up to 2131 mg/L; sample 7 (Great Wall dry red wine, Cabernet Sauvignon, Yantai) contained the highest total flavonoids, up to 1282 mg/L. Seven individual phenolics in wine samples were detected by Reverse Phase High Performance Liquid Chromatography (RP-HPLC). Different types of dry red wine polyphenols on DPPH scavenging rate from 78.88 to 98.55%, the highest FRAP scavenging activity was up to 222.66 &mumol/L, the lowest was 189.51 &mumol/L, different types of wine polyphenols have high ABTS scavenging activity. The current findings will provide useful information for evaluating the wine quality and for educating consumers to choose specific dry wine for specific health-promoting effects.
Key words: DPPH, dry red wines, FRAP, HPLC, major wine-producing regions from china, phenolic compounds, TPC
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Cite this Reference:
Feng-mei Zhu, Bin Du, Peng-bao Shi and Feng-ying Li, . Phenolic Profile and Antioxidant Capacity of Ten Dry Red Wines from Two Major Wine-producing Regions in China. Advance Journal of Food Science and Technology, (3): 344-349.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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