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Note: A Comparative Study on the in Vitro Antiradical Activity and Hydroxyl Free Radical Scavenging Activity in Aged Red Wines

Department of Food Quality Management, Mediterranean Agronomic Institute of Chania (MAICh), P.O. Box 85, 73100, Chania, Greece

S. Kallithraka

Institute of Wine, National Agricultural Research Foundation (NAGREF), 1, S. Venizelou Str., 14123 Lycovrysi, Athens, Greece

I. Parejo

Department of Natural Products, Faculty of Pharmacy, University of Barcelona, Avda. Diagonal 643, 08028 Barcelona, Spain

D. P. Makris

Department of Food Quality Management, Mediterranean Agronomic Institute of Chania (MAICh), P.O. Box 85, 73100, Chania, Greece, panos{at}maich.gr

The antiradical and hydroxyl free radical scavenging activities were estimated in twenty-five, aged red wines from different areas in Greece. The antiradical activity (A_AR) was determined by means of the wellknown DPPH^• method, and its values ranged from 24.7 to 125.1. A novel, chemiluminescence-based, highly sensitive assay was applied for determination of the hydroxyl free radical scavenging activity (SA_HFR), which varied from 1.62 to 12.22 mM quercetin equivalents. The values from the two assays correlated very well (r² =0.8542, P<0.001), which confirmed an important relationship between SA_HFR and A_AR. This tendency in aged red wines, which may be significant in evaluating the antioxidant behaviour of red wine polyphenols, is discussed on the basis of previous research and relevant data.

Key Words: red wines • polyphenols • antioxidants • antiradical activity • radical scavenging activity

Food Science and Technology International, Vol. 9, No. 6, 383-387 (2003)
DOI: 10.1177/1082013203040080


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