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Determination of antioxidant power of red and white wines by a new electrochemical method and its correlation with polyphenolic content.
J Agric Food Chem. 2002 May 22; 50(11):3112-5.JA

Abstract

A new method for measuring the antioxidant power of wine has been developed based on the accelerated electrochemical oxidation of 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS). The calibration (R = 0.9922) and repeatability study (RSD = 7%) have provided good statistical parameters. The method is easy and quick to apply and gives reliable results, requiring only the monitoring of time and absorbance. It has been applied to various red and white wines of different origins. The results have been compared with those obtained by the total antioxidant status (TAS) method. Both methods reveal that the more antioxidant wines are those with higher polyphenolic content. From the HPLC study of the polyphenolic content of the same samples, it is confirmed that there is a positive correlation between the resveratrol content of a wine and its antioxidant power.

Authors+Show Affiliations

Alonso AM
Departamento de Química Analítica, Facultad de Ciencias, Universidad de Cádiz, C/República Saharaui, s/n. 11510 Puerto Real, Cádiz, Spain. angeles.alonso@uca.es
Domínguez C
No affiliation info available
Guillén DA
No affiliation info available
Barroso CG
No affiliation info available

MeSH

AntioxidantsChromatography, High Pressure LiquidElectrochemistryFlavonoidsPhenolsPolymersPolyphenolsReproducibility of ResultsResveratrolSensitivity and SpecificityStilbenesWine

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

12009971

Citation

Alonso, Angeles M., et al. "Determination of Antioxidant Power of Red and White Wines By a New Electrochemical Method and Its Correlation With Polyphenolic Content." Journal of Agricultural and Food Chemistry, vol. 50, no. 11, 2002, pp. 3112-5.
Alonso AM, Domínguez C, Guillén DA, et al. Determination of antioxidant power of red and white wines by a new electrochemical method and its correlation with polyphenolic content. J Agric Food Chem. 2002;50(11):3112-5.
Alonso, A. M., Domínguez, C., Guillén, D. A., & Barroso, C. G. (2002). Determination of antioxidant power of red and white wines by a new electrochemical method and its correlation with polyphenolic content. Journal of Agricultural and Food Chemistry, 50(11), 3112-5.
Alonso AM, et al. Determination of Antioxidant Power of Red and White Wines By a New Electrochemical Method and Its Correlation With Polyphenolic Content. J Agric Food Chem. 2002 May 22;50(11):3112-5. PubMed PMID: 12009971.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Determination of antioxidant power of red and white wines by a new electrochemical method and its correlation with polyphenolic content. AU - Alonso,Angeles M, AU - Domínguez,Cristina, AU - Guillén,Dominico A, AU - Barroso,Carmelo G, PY - 2002/5/16/pubmed PY - 2002/7/6/medline PY - 2002/5/16/entrez SP - 3112 EP - 5 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 50 IS - 11 N2 - A new method for measuring the antioxidant power of wine has been developed based on the accelerated electrochemical oxidation of 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS). The calibration (R = 0.9922) and repeatability study (RSD = 7%) have provided good statistical parameters. The method is easy and quick to apply and gives reliable results, requiring only the monitoring of time and absorbance. It has been applied to various red and white wines of different origins. The results have been compared with those obtained by the total antioxidant status (TAS) method. Both methods reveal that the more antioxidant wines are those with higher polyphenolic content. From the HPLC study of the polyphenolic content of the same samples, it is confirmed that there is a positive correlation between the resveratrol content of a wine and its antioxidant power. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/12009971/Determination_of_antioxidant_power_of_red_and_white_wines_by_a_new_electrochemical_method_and_its_correlation_with_polyphenolic_content_ L2 - https://doi.org/10.1021/jf0116101 DB - PRIME DP - Unbound Medicine ER -