Scientia Agricultura Sinica ›› 2012, Vol. 45 ›› Issue (1): 135-141.doi: 10.3864/j.issn.0578-1752.2012.01.016

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

EPR Spectroscopy Studies on DPPH Free Radical Scavenging Activity of Dry Red Wines and Their Relationship with Total Polyphenols Content

 HU  Bo-Ran, WEN  Wen, YIN  Shu-Zhen, ZHU  Yong, ZHANG  Feng-Min   

  1. 1.扬州大学食品科学与工程学院， 江苏扬州 225127
    2.扬州大学生物科学与技术学院，江苏扬州 225009
    3.扬州大学测试中心，江苏扬州 225009
  • Received:2011-07-04 Online:2012-01-01 Published:2011-11-09

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Abstract: 【Objective】 The purpose of this study was to compare the antioxidant capacities of dry red wines and analyze their relationship with total polyphenol content. 【Method】 The antioxidant properties of five monoverietal dry red wine samples (from the Shacheng viticultural region of China,) were investigated by Electron Paramagnetic Resonance (EPR) spectroscopy using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical as oxidants, and their total polyphenols content were analyzed by FC method. 【Result】Generally, the dry red wines which were diluted 200 folds showed high antioxidant in 5 min reaction time, the DPPH scavenging rate of Cabernet was 72.31% which was the highest, Ruby Cabernet 72.23%, Merlot 68.31%, Shiraz 59.03% and Zinfandel 56.34%；the total polyphenols content of Merlot was the highest at 3 044.43 mg•L-1, Ruby Cabernet 3 026.92 mg•L-1, Cabernet 2 886.81 mg•L-1, Shiraz 2 085.51 mg•L-1 and Zinfandel 1 647.64 mg•L-1. 【Conclusion】 It is an efficient method in detecting the antioxidant capacities of wines by EPR method. The DPPH scanvenging activity from dry red wines showed obviously difference. There was a linear correlation between the antioxidant activities and the total polyphenols content, y=0.01116x+ 37.327665, rGAE/DPPHequiv=0.91753.

Key words: dry red wines, antioxidants, DPPH , total polyphenols, EPR

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