The aim of this work was to evaluate the contribution of sulphur dioxide to the antioxidant activity of wine as determined by some of the most used methods in literature. To this purpose a white wine, a red wine and a model solution, with increasing sulphite content, were used and the radical scavenging activity was tested by means of the ABTS and DPPH radicals decolorization assays while the reducing properties were tested by means of the FRAP method. The sulphur dioxide content influenced positively the radical scavenging activity and the reducing capacity of the samples under investigation and, in some cases, its contribution to the total antioxidant activity was higher than that of the phenolic fraction. Moreover sulphur dioxide showed both synergistic and antagonistic effect with the antioxidants naturally present in wines.
Effetto dell’anidride solforosa sull’attività antiossidante del vino
CICHELLI, Angelo
2008-01-01
Abstract
The aim of this work was to evaluate the contribution of sulphur dioxide to the antioxidant activity of wine as determined by some of the most used methods in literature. To this purpose a white wine, a red wine and a model solution, with increasing sulphite content, were used and the radical scavenging activity was tested by means of the ABTS and DPPH radicals decolorization assays while the reducing properties were tested by means of the FRAP method. The sulphur dioxide content influenced positively the radical scavenging activity and the reducing capacity of the samples under investigation and, in some cases, its contribution to the total antioxidant activity was higher than that of the phenolic fraction. Moreover sulphur dioxide showed both synergistic and antagonistic effect with the antioxidants naturally present in wines.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
