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Antioxidant Phenolic Substances of Turkish Red Wines from Different Wine Regions

In this study, five biologically phenolic antioxidant Turkish red wines from different regions of Turkey were determined using HPLC with PDA detection. The antioxidant capacities (AC) of the investigated wines are also determined and the relationship between the phenol content and antioxidant capaci...

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Autores principales: Ertan Anli, R., Vural, Nilüfer
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Molecular Diversity Preservation International 2009
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6253895/
https://www.ncbi.nlm.nih.gov/pubmed/19136917
http://dx.doi.org/10.3390/molecules14010289
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author Ertan Anli, R.
Vural, Nilüfer
author_facet Ertan Anli, R.
Vural, Nilüfer
author_sort Ertan Anli, R.
collection PubMed
description In this study, five biologically phenolic antioxidant Turkish red wines from different regions of Turkey were determined using HPLC with PDA detection. The antioxidant capacities (AC) of the investigated wines are also determined and the relationship between the phenol content and antioxidant capacity is discussed. The results show that Kalecik Karası, Merlot and Cabernet Sauvignon AC values ranged between 15.8-18.7 mmol/L, 15.8-17.6 mmol/L and 18.1-22.6 mmol/L, respectively. Generally, Cabernet Sauvignon wines not only had higher levels of phenolic antioxidants, such as catechin, epicatechin and gallic acid, but also higher antioxidant capacities compared to Kalecik Karası and Merlot wines. When the results were compared on the basis of geographical area, Aegean red wines were found to contain generally higher levels of biologically important phenolics and thus to have more antioxidant capacity compared to the wines of the other regions studied.
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spelling pubmed-62538952018-11-30 Antioxidant Phenolic Substances of Turkish Red Wines from Different Wine Regions Ertan Anli, R. Vural, Nilüfer Molecules Article In this study, five biologically phenolic antioxidant Turkish red wines from different regions of Turkey were determined using HPLC with PDA detection. The antioxidant capacities (AC) of the investigated wines are also determined and the relationship between the phenol content and antioxidant capacity is discussed. The results show that Kalecik Karası, Merlot and Cabernet Sauvignon AC values ranged between 15.8-18.7 mmol/L, 15.8-17.6 mmol/L and 18.1-22.6 mmol/L, respectively. Generally, Cabernet Sauvignon wines not only had higher levels of phenolic antioxidants, such as catechin, epicatechin and gallic acid, but also higher antioxidant capacities compared to Kalecik Karası and Merlot wines. When the results were compared on the basis of geographical area, Aegean red wines were found to contain generally higher levels of biologically important phenolics and thus to have more antioxidant capacity compared to the wines of the other regions studied. Molecular Diversity Preservation International 2009-01-09 /pmc/articles/PMC6253895/ /pubmed/19136917 http://dx.doi.org/10.3390/molecules14010289 Text en © 2009 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland. This article is an open-access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/).
spellingShingle Article
Ertan Anli, R.
Vural, Nilüfer
Antioxidant Phenolic Substances of Turkish Red Wines from Different Wine Regions
title Antioxidant Phenolic Substances of Turkish Red Wines from Different Wine Regions
title_full Antioxidant Phenolic Substances of Turkish Red Wines from Different Wine Regions
title_fullStr Antioxidant Phenolic Substances of Turkish Red Wines from Different Wine Regions
title_full_unstemmed Antioxidant Phenolic Substances of Turkish Red Wines from Different Wine Regions
title_short Antioxidant Phenolic Substances of Turkish Red Wines from Different Wine Regions
title_sort antioxidant phenolic substances of turkish red wines from different wine regions
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6253895/
https://www.ncbi.nlm.nih.gov/pubmed/19136917
http://dx.doi.org/10.3390/molecules14010289
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