A COMPARISON BETWEEN TOTAL PHENOL CONTENT OF WINES AND THEIR TRAP VALUES MEASURED BY THE BLEACHING OF ABTS RADICAL CATIONS

Authors
CAMPODONICO P BARBIERI E PIZARRO M SOTOMAYOR CP LISSI EA
Citation
P. Campodonico et al., A COMPARISON BETWEEN TOTAL PHENOL CONTENT OF WINES AND THEIR TRAP VALUES MEASURED BY THE BLEACHING OF ABTS RADICAL CATIONS, Boletin de la Sociedad Chilena de Quimica, 43(3), 1998, pp. 281-285
Citations number
16
Categorie Soggetti
Chemistry
Journal title
Boletin de la Sociedad Chilena de Quimica → ACNP
ISSN journal
03661644
Volume
43
Issue
3
Year of publication
1998
Pages
281 - 285
Database
ISI
SICI code
0366-1644(1998)43:3<281:ACBTPC>2.0.ZU;2-T
Abstract
Total content of phenols in several wine samples, evaluated by Folin's methodology, were compared with their capacity to react with free rad icals (TRAP), as measured by the bleaching of pre-formed ABTS derived radical cations. II is concluded that for red and white wines and for a wine during its maturation, there is a strong correlation between bo th measurements. This indicates that in wines the total content of phe nols conditions the number of free radicals that can be trapped by the beverage.