Antioxidant activities of some Greek wines and wine phenolic extracts
| dc.contributor.author | Roussis, I. G. | en |
| dc.contributor.author | Lambropoulos, I. | en |
| dc.contributor.author | Tzimas, P. | en |
| dc.contributor.author | Gkoulioti, A. | en |
| dc.contributor.author | Marinos, V. | en |
| dc.contributor.author | Tsoupeis, D. | en |
| dc.contributor.author | Boutaris, I. | en |
| dc.date.accessioned | 2015-11-24T16:51:44Z | |
| dc.date.available | 2015-11-24T16:51:44Z | |
| dc.identifier.issn | 0889-1575 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/9777 | |
| dc.rights | Default Licence | - |
| dc.subject | food composition | en |
| dc.subject | red wine | en |
| dc.subject | white wine | en |
| dc.subject | greece | en |
| dc.subject | greek wines | en |
| dc.subject | scavenging capacity | en |
| dc.subject | antioxidant activity | en |
| dc.subject | phenolics | en |
| dc.subject | reactive oxygen species (ros) | en |
| dc.subject | maceration | en |
| dc.subject | radical scavenging capacity | en |
| dc.subject | low-density-lipoprotein | en |
| dc.subject | red wine | en |
| dc.subject | white wines | en |
| dc.subject | liquid-chromatography | en |
| dc.subject | polyphenols | en |
| dc.subject | oxidation | en |
| dc.subject | temperature | en |
| dc.subject | components | en |
| dc.subject | color | en |
| dc.title | Antioxidant activities of some Greek wines and wine phenolic extracts | en |
| heal.abstract | Antioxidant activities and phenolic composition of eight Greek wines were determined. Red wines scavenged 1,1'-diphenyl-2-picryl-hydrazyl radical (DPPH center dot) to a much greater degree than whites, in proportion to their phenolic contents. Red wines inhibited beta-carotene bleaching, while white wines were almost inactive. Red wines were more active than quercetin in DPPH center dot and less active in beta-carotene assay. Xinomavro-red must exhibited significant activities in both assays. Roditis-white must scavenged DPPH center dot, and exhibited some activity in beta-carotene assay. Young Xinomavro and Roditis wines and their extracts were more active in scavenging DPPH center dot than the respective aged wine and extracts. However, young Xinomavro wine and its extracts were less active than those of aged wine in beta-carotene assay. Roditis wine extracts exhibited only limited activity in beta-carotene assay. Xinomavro young and aged wine extracts rich in anthocyanins and flavanols were more active than the others in both assays used. (c) 2008 Elsevier Inc. All rights reserved. | en |
| heal.access | campus | - |
| heal.fullTextAvailability | TRUE | - |
| heal.identifier.primary | DOI 10.1016/j.jfca.2008.02.011 | - |
| heal.identifier.secondary | <Go to ISI>://000260070400005 | - |
| heal.identifier.secondary | http://ac.els-cdn.com/S0889157508000616/1-s2.0-S0889157508000616-main.pdf?_tid=0948f10a3b251c33304c4ca350afb42f&acdnat=1333038228_5d9af812575926f44ae3eb528c6ef5e8 | - |
| heal.journalName | Journal of Food Composition and Analysis | en |
| heal.journalType | peer reviewed | - |
| heal.language | en | - |
| heal.publicationDate | 2008 | - |
| heal.publisher | Elsevier | en |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.type | journalArticle | - |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.type.en | Journal article | en |
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