Comparison of antioxidant activity, content of polyphenols and flavonoids in liturgical and common wines

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F19%3A63523528" target="_blank" >RIV/70883521:28110/19:63523528 - isvavai.cz</a>

Alternative codes found

RIV/00216305:26220/19:PU133493

Result on the web

<a href="https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1030" target="_blank" >https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1030</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/1030" target="_blank" >10.5219/1030</a>

Result language

angličtina

Original language name

Comparison of antioxidant activity, content of polyphenols and flavonoids in liturgical and common wines

Original language description

This article deals with the comparison of biologically active substances (antioxidant capacity, content of polyphenols and flavonoids) in samples of common and liturgical wines. For determination were chosen these varieties Pinot Noir, Red Traminer and Chardonnay. The total content of polyphenols and flavonoids were found by visible diode array spectrophotometer. For determination of total antioxidant capacity was used the DPPH test. Results of this paper did not prove a general difference between liturgical and common wines, although between individual samples a statistically significant difference was found. Furthermore, the results show considerably higher values of biologically active substances in red wines Pinot Noir against white wine Red Traminer and Chardonnay - the total antioxidant capacity was considerably in excess of values up to 30 times, the total content of polyphenols up to 50 times and the total content of flavonoids up to 50 times. From the content of biologically active substances point of view, the red wine is recommended for human health.

Czech name

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Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2019

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Potravinárstvo

ISSN

1338-0230

e-ISSN

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Volume of the periodical

13

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

6

Pages from-to

218-223

UT code for WoS article

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EID of the result in the Scopus database

2-s2.0-85065858799