A Novel Fluorimetric Method to Evaluate Red Wine Antioxidant Activity

Authors

  • Franco Tubaro
    Affiliation

    Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via delle Scienze, 206, Udine, Italy

  • Roberto Pizzuto
    Affiliation

    Department of Medicine and Health Sciences "V. Tiberio", University of Molise, Via de Sanctis, Campobasso, Italy

  • Gennaro Raimo
    Affiliation

    Department of Medicine and Health Sciences "V. Tiberio", University of Molise, Via de Sanctis, Campobasso, Italy

  • Gianluca Paventi
    Affiliation

    Department of Medicine and Health Sciences "V. Tiberio", University of Molise, Via de Sanctis, Campobasso, Italy

https://doi.org/10.3311/PPch.12192

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., Paventi, G. “A Novel Fluorimetric Method to Evaluate Red Wine Antioxidant Activity”, Periodica Polytechnica Chemical Engineering, 63(1), pp. 57–64, 2019. https://doi.org/10.3311/PPch.12192

Issue

Section

Articles