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Association Between In Vitro Antiradical Activity and Ferric Reducing Power in Aged Red Wines: A Mechanistic Approach

Department of Enology and Beverage Technology Technological Educational Institute of Athens. Ag. Spyridona Str., 12210, Egaleo, Athens, Greece dimitris{at}maich.gr

P. Kefalas

Department of Food Quality Management and Chemistry of Natural Products Mediterranean Agronomic Institute of Chania. P.O. Box 85, 73100, Chania, Greece

Polyphenolic phytochemicals present in certain plant tissues exhibit multifunctional properties, in terms of expressing in vitroantioxidant activity. In the case of wines, which can be considered as very complex mixtures of polyphenols, a trend has been revealed by previous studies regarding the correlation of values from antioxidant tests based on different chemical backgrounds. In this respect, 25 aged red wines, along with some characteristic polyphenolic antioxidants, were employed to carry out specific antioxidant tests, including the widely used DPPH• stable radical and a ferric reducing assay. The results showed that the values arising from these two tests correlated very well (r2 0.8761) at a 99.9% significance level (p<0.001). On such a basis, and using the information derived from the examination of the pure components, the findings were discussed from a mechanistic point of view to examine whether particular red wine constituents are responsible for the antioxidant behaviour observed.

Key Words: red wines • antioxidant activity • antiradical activity • polyphenols • proanthocyanidins

Food Science and Technology International, Vol. 11, No. 1, 11-18 (2005)
DOI: 10.1177/1082013205051265


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