Phenolic Profile and Antioxidant Capacity of Ten Dry Red Wines from Two Major Wine-producing Regions in China

Feng-Mei Zhu ； Bin Du ； Peng-Bao Shi ； Feng-Ying Li

《Advance Journal of Food Science and Technology》 6卷3期 (2014/03) Pp. 344-349

並列摘要

Ten dry red wines, produced two major wine-producing regions from China-Changli in Hebei Province and Yantai in Shandong Province, were examined in this study. The antioxidant activities of wines were measured by different analytical methods: 2, 2-Diphenyl-1-Picrylhydrazyl (DPPH) radical scavenging activity, 2, 2-azino-di- (3-ethylbenzothialozine-sulphonic acid) (ABTS) radical scavenging activity and Ferric Reducing Antioxidant Power (FRAP). Furthermore, total phenols, total flavonoids and seven individual phenolic compounds (Gallic acid; Catechin; Chlorogenic acid; Caffeic acid; Ferulic acid; Rutin and Morin) of wines were also determined. The results showed that sample 9 (College dry red wine, Cabernet Sauvignon, 2011) contained the highest total phenol content, up to 2131 mg/L; sample 7 (Great Wall dry red wine, Cabernet Sauvignon, Yantai) contained the highest total flavonoids, up to 1282 mg/L. Seven individual phenolics in wine samples were detected by Reverse Phase High Performance Liquid Chromatography (RP-HPLC). Different types of dry red wine polyphenols on DPPH scavenging rate from 78.88 to 98.55%, the highest FRAP scavenging activity was up to 222.66 μmol/L, the lowest was 189.51 μmol/L, different types of wine polyphenols have high ABTS scavenging activity. The current findings will provide useful information for evaluating the wine quality and for educating consumers to choose specific dry wine for specific health-promoting effects.

並列關鍵字

DPPH ； dry red wines ； FRAP ； HPLC ； major wine-producing regions from china ； phenolic compounds ； TPC