Organic and conventional wines and musts differntiation on the basis of their EPR and UV-VIS characteristics
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F13%3APU104740" target="_blank" >RIV/00216305:26310/13:PU104740 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Organic and conventional wines and musts differntiation on the basis of their EPR and UV-VIS characteristics
Original language description
For the first time, EPR spectroscopy in combination with UV-VIS was used to possess markers for wines and musts discrimination. The ability of wines to scavenge DPPH, ABTS and TEMPOL radicals as well as their antioxidant capacity towards OH radicals generated directly in the experimental system by chemical reaction in the presence of DMPO spin trap was tested by EPR. Besides that, the content of phenolic compounds (TPC), ferric ions reducing ability (FRP) and the formation of oxidative products (TBARS)was evaluated.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů