Determination of Radical Scavenging Activity and Total Phenols of Wine and Spices: A Randomized Study

Antioxidants
Fulgentius Nelson LugemwaKoonj Shaikh

Abstract

Thirty eight bottles of red wine (Carbanet Sauvignon) were randomly selected based on vintage, region, price, and age (number of months in a barrel). The total phenolic content of each wine was determined using Folin-Ciocalteau assay. The radical scavenging activity was evaluated using 2,2-diphenyl-1-picryhydrazyl (DPPH) assay. Apart from a few bottles that exhibited above average radical scavenging activity and phenolic content, there was no good correlation of those two quantities with region, price or vintage. The average phenolic amount was 2874 mg/L. The lowest phenolic content was found to be 1648 mg/L for an eight dollar wine. Wine with the highest amount of phenol of 4495 mg/L was a 2007, nine dollar bottle from South America. High amount of phenols did not translate into high radical scavenging activity. Barrel-aging did not increase the amount of phenols or the radical scavenging activity of wine. In order to discover new and potent sources of antioxidants from plants, the following spices were studied: ginger, cilantro, cumin, anise, linden, eucalyptus, marjoram, oregano, sage, thyme and rosemary. Whole spices were crushed and extracted for 96 h at room temperature using a combination of ethyl acetate, ethyl alcohol ...Continue Reading

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Citations

Aug 8, 2014·PloS One·Lizhen ZhangWei Niu
Feb 22, 2014·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Anastassia L KantsadiDemetres D Leonidas
Jun 14, 2016·Journal of Photochemistry and Photobiology. B, Biology·Millicent N Duduzile ButheleziDharini Sivakumar
Aug 6, 2014·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Chrysoula M MatthaiouDimitrios Kouretas
Feb 5, 2013·Journal of Hazardous Materials·Alfredo CassanoEnrico Drioli

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