The Antioxidant Potential of White Wines Relies on the Chemistry of Sulfur-Containing Compounds: An Optimized DPPH Assay

The DPPH (2,2-Diphenyl-1-picrylhydrazyl) assay is an easy and efficient method commonly used to determine the antioxidant capacity of many food matrices and beverages. In contrast with red wines, white wines are poorer in antioxidant polyphenolics, and the more hydrophilic sulfur-containing compound...

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Detalles Bibliográficos
Autores principales: Romanet, Remy, Coelho, Christian, Liu, Youzhong, Bahut, Florian, Ballester, Jordi, Nikolantonaki, Maria, Gougeon, Régis D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6479956/
https://www.ncbi.nlm.nih.gov/pubmed/30959818
http://dx.doi.org/10.3390/molecules24071353

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6479956/
https://www.ncbi.nlm.nih.gov/pubmed/30959818
http://dx.doi.org/10.3390/molecules24071353

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