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KMID : 1007519960050040338
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Food Science and Biotechnology
1996 Volume.5 No. 4 p.338 ~ p.342
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Phenolic Content and Superoxide Radical Intensity of Korean Wines
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Koh Kyung-Hee
Lee Jun-Hee
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Abstract
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Ten wine samples were analyzed for total phenolic content, total and free sulfur dioxide contents and superoxide radical intensity. The phenolic contents of Korean red wines ranged from 1330.7 to 2741.4 ㎎/ℓ (w/v), and those of white wines were 298.7 to 313.6 ㎎/ℓ (w/v). Total sulfur dioxide contents ranged from 36.3 to 189.7 ㎎/ℓ (w/v), and had no correlation with the color of the wine. Superoxide radical intensity (DMPO-OOH) was carried out on an electron-spin resonance (ESR) spectrometer. Superoxide radical intensities of the white wines were 0.86∼1.36, while those of the red wines were 5 times lower than the white wine. A direct negative correlation between the color of the wine (r=-0.9451, p<0.0001), phenolic content (r=-0.9460, p<0.0001) and the superoxide radical intensity was established by a simple regression analysis.
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