Comparison of Total Phenolic Content and Total Antioxidant Activity in Local Red Wines Determined by Spectrophotometric Methods — Oak Academic Publishing
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Comparison of Total Phenolic Content and Total Antioxidant Activity in Local Red Wines Determined by Spectrophotometric Methods
Department of Analytical Chemistry, Faculty of Pharmacy, University of Inonu, Malatya, Turkey
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Department of Analytical Chemistry, Faculty of Pharmacy, University of Inonu, Malatya, Turkey
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Department of Biostatistics, Faculty of Medicine, Inonu University, Malatya, Turkey
1 Department of Analytical Chemistry, Faculty of Pharmacy, University of Inonu, Malatya, Turkey
2 Department of Analytical Chemistry, Faculty of Pharmacy, University of Inonu, Malatya, Turkey
3 Department of Biostatistics, Faculty of Medicine, Inonu University, Malatya, Turkey
In this study, the antioxidant activity of local red wines was determined by four different analytical methods: 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay, 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS?+) radical cation decolourisation, ferric reducing/antioxidants power (FRAP) and cupric ion reducing capacity in the presence of neocuproine (CUPRAC) for the evaluation of reducing power (PR). They were correlated with the total phenolic content (TPC) determined with the Folin-Ciocalteu’s reagent using gallic acid as a standard. The total polyphenol concentration was found to vary from 2599.90 to 4846.57 mg/L gallic acid equivalents (GAE). The total antioxidant activity determined by DPPH, ABTS, FRAP and CUPRAC methods was found to vary from 7.49 - 15.93 mmol/L, 12.02 - 24.73 mmol/L, 12.65 - 27.68 mmol/L and 13.19 - 31.07 mmol/L, respectively. The total phenolic contents of red wine samples exhibited a good correlation (p < 0.01) with antioxidant properties.
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