The Antioxidant Potential of White Wines Relies on the Chemistry of Sulfur-Containing Compounds: An Optimized DPPH Assay

The Antioxidant Potential of White Wines Relies on the Chemistry of Sulfur-Containing Compounds: An Optimized DPPH Assay

The DPPH (2,2-Diphenyl-1-picrylhydrazyl) assay is an easy and efficient method commonly used to determine the antioxidant capacity of many food matrices and beverages. In contrast with red wines, white wines are poorer in antioxidant polyphenolics, and the more hydrophilic sulfur-containing compound...

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Bibliographic Details
Main Authors: Remy Romanet, Christian Coelho, Youzhong Liu, Florian Bahut, Jordi Ballester, Maria Nikolantonaki, Régis D. Gougeon
Format: Article
Language:English
Published: MDPI AG 2019-04-01
Series:Molecules
Subjects:
DPPH
antioxidant capacity
Chardonnay
white wine
EC<sub>20</sub>
sensory oxidation level
sulfur compounds
Online Access:https://www.mdpi.com/1420-3049/24/7/1353

Internet

https://www.mdpi.com/1420-3049/24/7/1353

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