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KMID : 1134820060350091286
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Journal of the Korean Society of Food Science and Nutrition
2006 Volume.35 No. 9 p.1286 ~ p.1290
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Antioxidant Activities and Antioxidant Compounds of Commercial Red Wines
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Choi Young-Min
Yu Kwang-Won
Han Nam-Soo
Koh Jong-Ho
Lee Jun-Soo
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Abstract
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The objectives of this study were to determine antioxidant activities and antioxidnat compounds of 13 imported and 4 domestic red wines and to investigate relationships between antioxidant activities and antioxidant compounds in the selected red wines. The concentrations of total polyphenolics and anthocyanins in the samples were investigated by spectrophotometric methods. ABTS (2,2’-azino-bis-3-ethylbenzothiazoline -6-sulphonic acid) and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging activity, and reducing power have been used to compare the relative antioxidant activities of the selected red wines. In this study, total polyphenolic contents of the red wines were ranged from 250 to 2,298 ㎎ gallic acid equivalents/L and the anthocyanin contents were ranged from 11 to 349 ㎎ cyanidin-3-glucoside equivalents/L, respectively. As expected, all the red wines exhibited excellent antioxidnat activities (ABTS and DPPH radical scavenging and reducing power) except three domestic red wines. The correlation coefficient between total polyphenolic content and their antioxidant activities, namely ABTS radical scavenging activity, DPPH radical scavenging activity and reducing power, were 0.9784, 0.9905 and 0.8580, respectively. No correlation was observed between total anthocyanin content and their antioxidant activities.
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KEYWORD
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red wine, polyphenolics, anthocyanin, antioxidant activity
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