| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1183467 | Food Chemistry | 2016 | 6 Pages |
•HPTLC combined with DPPH assay has been used to analyse wine samples.•The antioxidant potential of the investigated polyphenolics in wine samples was compared.•Caffeic acid and rutin were the most powerful antioxidants in the wine samples.•Gallic and caffeic acids were mainly responsible for the polyphenolic content in the wine samples.
The aim of this study was to: (a) develop a simple, high performance thin layer chromatographic (HPTLC) method combined with direct 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay to rapidly assess and compare free radical scavenging activity or anti-oxidant activity for major classes of polyphenolics present in wines; and (b) to investigate relationship between free radical scavenging activity to the total polyphenolic content (TPC) and total antioxidant capacity (TAC) in the wine samples. The most potent free radical scavengers that we tested for in the wine samples were found to be resveratrol (polyphenolic non-flavonoid) and rutin (flavonoid), while polyphenolic acids (caffeic acid and gallic acid) although present in all wine samples were found to be less potent free radical scavengers. Therefore, the total antioxidant capacity was mostly affected by the presence of resveratrol and rutin, while total polyphenolic content was mostly influenced by the presence of the less potent free radical scavengers gallic and caffeic acids.
