The Antioxidant Potential of White Wines Relies on the Chemistry of Sulfur-Containing Compounds: An Optimized DPPH Assay.
Chardonnay
DPPH
EC20
antioxidant capacity
sensory oxidation level
sulfur compounds
white wine
Journal
Molecules (Basel, Switzerland)
ISSN: 1420-3049
Titre abrégé: Molecules
Pays: Switzerland
ID NLM: 100964009
Informations de publication
Date de publication:
05 Apr 2019
05 Apr 2019
Historique:
received:
18
03
2019
revised:
30
03
2019
accepted:
04
04
2019
entrez:
10
4
2019
pubmed:
10
4
2019
medline:
28
7
2019
Statut:
epublish
Résumé
The DPPH (2,2-Diphenyl-1-picrylhydrazyl) assay is an easy and efficient method commonly used to determine the antioxidant capacity of many food matrices and beverages. In contrast with red wines, white wines are poorer in antioxidant polyphenolics, and the more hydrophilic sulfur-containing compounds in them may contribute significantly to their antioxidant capacity. The modification of the classical DPPH method, with a methanol-buffer and the measure of EC
Identifiants
pubmed: 30959818
pii: molecules24071353
doi: 10.3390/molecules24071353
pmc: PMC6479956
pii:
doi:
Substances chimiques
Antioxidants
0
Biphenyl Compounds
0
Caffeic Acids
0
Coumaric Acids
0
Phenols
0
Picrates
0
Sulfur Compounds
0
Catechin
8R1V1STN48
ferulic acid
AVM951ZWST
1,1-diphenyl-2-picrylhydrazyl
DFD3H4VGDH
caffeic acid
U2S3A33KVM
Types de publication
Journal Article
Langues
eng
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