Total polyphenolic compounds contents (TPC), total antioxidant activities (TAA) and HPLC determination of individual polyphenolic compounds in selected Moravian and Austrian wines

• Authors: Badamtsetseg Soyollkham , Pavel Valášek , Miroslav Fišera , Vlastimil Fic , Vlastimil Kubáň , Ignác Hoza
• Languages of publication: EN

Abstracts

EN

Wine samples (Grüner Veltliner (GV) and Zweigelt (ZW) from four different geographical regions of Austria and Czech Republic) were analyzed to determine their total phenolic content (TPC) by applying the Folin-Ciocalteau method, total antioxidant activity (TAA) by FRAP (ferric reducing antioxidant power) and DPPH (1,1-diphenyl-2-picryl-hydrazyl) assays, and to identify and quantify eleven phenolic compounds using a HPLC/UV-VIS method. [...]

Keywords

EN

Phenolic compounds; Wine; Total antioxidant activity; Total phenolic content; HPLC/UV-VIS

• Publisher: De Gruyter Open
• Journal: Open Chemistry
• Year: 2011
• Volume: 9
• Issue: 4
• Pages: 677-687

Dates

published

1 - 8 - 2011

online

4 - 6 - 2011

Contributors

author

Badamtsetseg Soyollkham

• Department of Biochemistry and Food Analysis, Tomas Bata University in Zlín, CZ-762 72, Zlín, Czech Republic

author

Pavel Valášek

• Department of Biochemistry and Food Analysis, Tomas Bata University in Zlín, CZ-762 72, Zlín, Czech Republic

author

Miroslav Fišera

• Department of Biochemistry and Food Analysis, Tomas Bata University in Zlín, CZ-762 72, Zlín, Czech Republic

author

Vlastimil Fic

• Department of Biochemistry and Food Analysis, Tomas Bata University in Zlín, CZ-762 72, Zlín, Czech Republic

author

Vlastimil Kubáň

author

Ignác Hoza

• Department of Biochemistry and Food Analysis, Tomas Bata University in Zlín, CZ-762 72, Zlín, Czech Republic

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Identifiers

DOI

10.2478/s11532-011-0045-3