The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Varietal Differences in the Phenolic Content and Superoxide Radical Scavenging Potential of Wines from Different Sources
Abstract
Thirty-one wine samples differing in their origin of production and vintages were analyzed for total phenolic content, total and free sulfur dioxide contents, and superoxide radical scavenging potentials. The polyphenol content of red wine ranged from 735.9 to 2858 ppm, and that of white wine was in the range 259.4−720.5 ppm. Total sufur dioxide content ranged from 21.9 to 270.7 ppm, and had no correlation to the color of the wine. Superoxide radical scavenging activity values ranged from 39.3 to 215.9 units/mL for the white wine, and those of red varieties were ∼5−10 times higher. No correlation was observed between the free and total sulfur dioxide contents in the different wine samples tested and their superoxide radical scavenging activity values. A direct correlation between the color of the wine ( r = 0.7517), its phenolic content ( r = 0.9908), and the ability of the wine constituents to scavenge superoxide radical was, however, established by a simple regression analysis. Keywords: Wine; phenolics; radical scavenger; varietal difference
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Cites
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
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The Causes of Cancer: Quantitative Estimates of Avoidable Risks of Cancer in the United States Today
Doll, R., & Peto, R. (1981) · JNCI: Journal of the National Cancer Institute · doi:10.1093/jnci/66.6.1192 · Cited by 3,927
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Fogliano, V., Verde, V., Randazzo, G., & Ritieni, A. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf980496s · Cited by 640
Antioxidant Activity of Extracts from Acacia confusa Bark and Heartwood
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Relationship among Antioxidant Activity, Vasodilation Capacity, and Phenolic Content of Red Wines
Burns, J., Gardner, P. T., O'Neil, J., Crawford, S., Morecroft, I., McPhail, D. B., Lister, C., Matthews, D., MacLean, M. R., Lean, M. E. J., et al. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9909757 · Cited by 447
Phenolic compounds and total antioxidant potential of commercial wines
Minussi, R. C., Rossi, M., Bologna, L., Cordi, L., Rotilio, D., Pastore, G. M., & Durán, N. (2003) · Food Chemistry · doi:10.1016/s0308-8146(02)00590-3 · Cited by 377
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Metadata
- Authors
- Sato, M., Ramarathnam, N., Suzuki, Y., Ohkubo, T., Takeuchi, M., & Ochi, H.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 1996-01-01
- Volume
- 44
- Issue
- 1
- Pages
- 37-41
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2088829738
- Cited by
- 311
- References
- 2
- FWCI
- 4.66
- Type
- journal article
- Language
- en
- Open access
- closed
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