Scientific journal

53 2014

Journal of Food and Nutrition Research
Summary No. 4 / 2014

Slováková, M. – Ševcech, J. – Furdíková, K. – Rapta, P.
Investigation of active ingredients in red wines transferred into non-aqueous media
Journal of Food and Nutrition Research, 53, 2014, No. 4, s. 333-343

Peter Rapta, Institute of Physical Chemistry and Chemical Physics, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, SK-812 37 Bratislava, Slovakia. E-mail:

Summary: A special procedure to transfer the antioxidants of red wines into the non-aqueous media was developed. The selected red wine samples from different regions of Croatia and Slovakia, as well as their non-aqueous analogues, were characterized by electron paramagnetic resonance (EPR) and optical spectroscopy regarding their antioxidant and radical-scavenging activities. Optical spectra of 36 red wine samples were collected and compared to their dimethyl sulfoxide (DMSO) “virtual wine” analogues. The average absorbance calculated using absorbance at three selected wavelengths (278 nm, 315 nm and 510 nm) correlated well with the antioxidant capacity of the mixture of phenolic compounds naturally present in wine for most of the samples. The radical-scavenging activity of the active ingredients of red wines in DMSO was considerably higher in comparison to the corresponding original red wine samples as determined by EPR spectroscopy. The concentration of selected polyphenols responsible for the antioxidant properties of the studied wines was analysed by liquid chromatography.

Keywords: red wine; antioxidant; non-aqueous media; magnetic resonance; radical scavenging; polyphenol

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