Contribution of SO2 to antioxidant potential of white wine

Food Chemistry

Volumn 174, Issue , 2015, Pages 147-153

  Abramovič, Helena ^a   Košmerl, Tatjana ^a   Poklar Ulrih, Nataša ^a   Cigić, Blaž ^a  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

Author keywords

Antioxidant potential; Ciocalteu; DPPH; Folin; Polyphenols Solvent composition; SO2; Synergistic effect; Trolox equivalent; Wine

Indexed keywords

ANTIOXIDANTS; ASSAYS; METHANOL; WINE;

ANTIOXIDANT POTENTIAL; CIOCALTEU; DPPH; FOLIN; SO2; SOLVENT COMPOSITION; SYNERGISTIC EFFECT; TROLOX EQUIVALENT;

SULFUR DIOXIDE;

ACETALDEHYDE; ACETIC ACID; ASCORBIC ACID; CAFFEIC ACID; CATECHIN; COUMARIC ACID; DEHYDROASCORBIC ACID; HYDROGEN; METHANOL; PHENOL; PHENOL DERIVATIVE; SULFUR DIOXIDE; WATER; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT; BIPHENYL DERIVATIVE; CAFTARIC ACID; FOLIN'S PHENOL REAGENT; MOLYBDENUM; PICRIC ACID; TUNGSTEN DERIVATIVE;

ANTIOXIDANT ACTIVITY; ANTIOXIDANT ASSAY; ARTICLE; CHEMICAL REACTION KINETICS; DPPH RADICAL SCAVENGING ASSAY; ELECTRON; ENZYMATIC ASSAY; FOLIN CIOCALTEU ASSAY; OXIDATION; PH; POLYMERIZATION; REACTION ANALYSIS; RED WINE; SOLVATION; WHITE WINE; ANALYSIS; CHEMISTRY; WINE;

ANTIOXIDANTS; BIPHENYL COMPOUNDS; HYDROGEN-ION CONCENTRATION; MOLYBDENUM; PHENOLS; PICRATES; SULFUR DIOXIDE; TUNGSTEN COMPOUNDS; WINE;

EID: 84911470073     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.11.030     Document Type: Article

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