Free radical scavenging capacity and inhibition of lipid oxidation of wines, grape juices and related polyphenolic constituents

Abstract The antioxidant activity of grape juices, wines made from the same lot as juices and their major polyphenolic constituents was measured by the inhibition of lipid oxidation (ferric-thiocyanate) and free radical scavenging (2,2-diphenyl-1-picrylhydrazyl) methods. dl -α-Tocopherol and 3-tertiary-butyl-4-hydroxyanisole (BHA) were used as references. The inhibition of lipid oxidation of the standards followed the order: rutin = ferulic acid > tannic acid = gallic acid = resveratrol > BHA = quercetin > dl -α-tocopherol > caffeic acid. Meanwhile, the free radical scavenging activity of gallic acid was the highest, tannic acid, caffeic acid, quercetin, BHA and rutin activities were intermediate and that for ferulic acid, dl -α-tocopherol and resveratrol were the lowest. Wines had higher activity than the corresponding grape juices and red wine showed the strongest activity among the grape products tested. The antioxidant activity of the samples seems to be based on their free radical scavenging capacity.

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