Article ID Journal Published Year Pages File Type
1187509 Food Chemistry 2007 6 Pages PDF
Abstract

The phenolic contents and antioxidative properties of selected wines, produced in the northeast of Thailand, were evaluated and compared, particularly those produced at Suranaree University of Technology (SUT) Farm as a case study. Nine wine varieties were used to evaluate their total phenolic content (TPC) by Folin–Ciocalteu method, free radical scavenging efficacy by DPPH method and reducing power by ferric reducing-antioxidant power (FRAP) method. The red wines had significantly higher (p < 0.05) amounts of total phenols, flavonoids and antioxidant activities (AA) compared to white wines. Capillary electrophoresis (CE) was used as a powerful and high performing tool for analysis of principal phenolic compounds in the wines. t-Resveratrol was found in Shiraz, Zinfandel and blended wine varieties. (+)-Catechin was found in all wine varieties, except in Chasselar Dore. (+)-Catechin was present in wines at a higher level than (−)-epicatechin. In red wine, gallic acid was the dominant phenolic acid found.

Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
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