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.
TY - JOUR
AU - Gorjanović, Stanislava Ž.
AU - Novaković, Miroslav
AU - Potkonjak, Nebojsa I.
AU - Suznjevic, Desanka Z.
PY - 2010
UR - http://cer.ihtm.bg.ac.rs/handle/123456789/645
AB - 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.
PB - American Chemical Society (ACS)
T2 - Journal of Agricultural and Food Chemistry
T1 - Antioxidant Activity of Wines Determined by a Polarographic Assay Based on Hydrogen Peroxide Scavenge
VL - 58
IS - 8
SP - 4626
EP - 4631
DO - 10.1021/jf100022e
ER -
@article{
author = "Gorjanović, Stanislava Ž. and Novaković, Miroslav and Potkonjak, Nebojsa I. and Suznjevic, Desanka Z.",
year = "2010",
url = "http://cer.ihtm.bg.ac.rs/handle/123456789/645",
abstract = "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.",
publisher = "American Chemical Society (ACS)",
journal = "Journal of Agricultural and Food Chemistry",
title = "Antioxidant Activity of Wines Determined by a Polarographic Assay Based on Hydrogen Peroxide Scavenge",
volume = "58",
number = "8",
pages = "4626-4631",
doi = "10.1021/jf100022e"
}
Gorjanović, S. Ž., Novaković, M., Potkonjak, N. I.,& Suznjevic, D. Z. (2010). Antioxidant Activity of Wines Determined by a Polarographic Assay Based on Hydrogen Peroxide Scavenge.
Journal of Agricultural and Food Chemistry
American Chemical Society (ACS)., 58(8), 4626-4631.
https://doi.org/10.1021/jf100022e
Gorjanović SŽ, Novaković M, Potkonjak NI, Suznjevic DZ. Antioxidant Activity of Wines Determined by a Polarographic Assay Based on Hydrogen Peroxide Scavenge. Journal of Agricultural and Food Chemistry. 2010;58(8):4626-4631
Gorjanović Stanislava Ž., Novaković Miroslav, Potkonjak Nebojsa I., Suznjevic Desanka Z., "Antioxidant Activity of Wines Determined by a Polarographic Assay Based on Hydrogen Peroxide Scavenge" Journal of Agricultural and Food Chemistry, 58, no. 8 (2010):4626-4631,
https://doi.org/10.1021/jf100022e .
