A Novel Fluorimetric Method to Evaluate Red Wine Antioxidant Activity

  • Franco Tubaro Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via delle Scienze, 206, Udine, Italy
  • Roberto Pizzuto Department of Medicine and Health Sciences "V. Tiberio", University of Molise, Via de Sanctis, Campobasso, Italy
  • Gennaro Raimo Department of Medicine and Health Sciences "V. Tiberio", University of Molise, Via de Sanctis, Campobasso, Italy
  • Gianluca Paventi Department of Medicine and Health Sciences "V. Tiberio", University of Molise, Via de Sanctis, Campobasso, Italy

Abstract

In the light of the increasing use of red wine in the diet, due to its antioxidant properties, the availability of a simple and fast method to assay the antioxidant activity of this beverage is needed. Here we measured wine antioxidant capacity (WAC) via "crocin bleaching test", wine polyphenol content (WPC), via Folin Ciocalteu method, and fluorimetric response (WF) of 13 Italian red wines. A fairly good correlation between WAC and WF (R = 0.82) was found, thus validating the fluorimetric method as a simple, fast and cheap method to evaluate the antioxidant activity of red wines.

Keywords: red wine, antioxidant activity, fluorescence, polyphenols, crocin bleaching
Published online
2018-07-17
How to Cite
Tubaro, F., Pizzuto, R., Raimo, G. and Paventi, G. (2019) “A Novel Fluorimetric Method to Evaluate Red Wine Antioxidant Activity”, Periodica Polytechnica Chemical Engineering, 63(1), pp. 57-64. doi: https://doi.org/10.3311/PPch.12192.
Section
Articles