Antiradical properties of commercial cognacs assessed by the DPPH center dot test

Antiradical activities of some commercial cognacs were evaluated by the DPP H. test. Different mathematical models for the evaluation of the antiradica l efficiency of the cognac samples were proposed and discussed. Nonflavonoi d phenols were found to be the main substances responsible of the radical s cavenging activity of cognacs. In particular the strongest correlations bet ween antiradical activity measurements and cognac chemical characteristics was found for ellagitannins, high molecular weight polyphenols, which are e xtracted from the wood and solubilized in the spirit mainly during first ye ar aging.