Antioxidant Activity of Wines Determined by a Polarographic Assay Based on Hydrogen Peroxide Scavenge

• Published in: Journal of agricultural and food chemistry Vol. 58; no. 8; pp. 4626 - 4631
• Main Authors: Gorjanović, Stanislava Ž, Novaković, Miroslav M, Potkonjak, Nebojša I, Sužnjević, Desanka Ž
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 28-04-2010
• Subjects: Analytical Methods; antioxidant activity; Antioxidants - chemistry; assays; Biological and medical sciences; Fermented food industries; Fish and seafood industries; food analysis; food composition; Food industries; Free Radical Scavengers - chemistry; Fundamental and applied biological sciences. Psychology; hydrogen peroxide; Hydrogen Peroxide - chemistry; hydrogen peroxide scavenging; phenolic compounds; polarographic assays; Wine; wine quality; wines; Wines and vinegars; polarography; hydrogen peroxide scavenge; DPPH; total phenolics; Antioxidant activity; wine; Bass; Wine; Edible fish; Hydrogen; Antioxidant; Assay; Alcoholic beverage; Polarography; Phenols; Peroxides
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf100022e

Antioxidant (AO) activity of various red and white wines of different origin as well as some individual phenolic compounds present in wine has been assessed using a polarographic assay. Direct current polarography has been used to survey hydrogen peroxide scavenge (HPS) upon gradual addition of tested samples. Results expressed as reciprocal value of wine volume required for 50% decrease of anodic limiting current of hydrogen peroxide have been validated through correlation with Folin−Ciocalteau and DPPH assays. All wines exhibit HPS activity analogous with total phenolic content and DPPH scavenge. Reliability and accuracy, low cost, and rapid and direct experimental procedure open a wide area for application of this assay, making it a good alternative to standard, widely accepted AO assays.