Polyphenols content, phenolics profile and antioxidant activity of organic red wines produced without sulfur dioxide/sulfites addition in comparison to conventional red wines

Food Chemistry

Volumn 179, Issue , 2015, Pages 336-342

  Garaguso, Ivana ^a   Nardini, Mirella ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Antioxidant activity; Organic wine; Polyphenols; Sulfites

Indexed keywords

ANTIOXIDANTS; FLAVONOIDS; SULFUR; WINE;

ADVERSE EFFECT; ANTI-OXIDANT ACTIVITIES; BENEFICIAL EFFECTS; PHENOLIC ACIDS; POLYPHENOLS; STATISTICAL SIGNIFICANCE; SULFITES; TOTAL POLYPHENOLS;

SULFUR DIOXIDE;

CAFFEIC ACID DERIVATIVE; CATECHIN; COUMARIC ACID; FERULIC ACID; FLAVONOID; HYDROXYBENZOIC ACID DERIVATIVE; HYDROXYTYROSOL; MYRICETIN; PHENOL DERIVATIVE; POLYPHENOL; QUERCETIN; RESVERATROL; RUTOSIDE; STILBENE DERIVATIVE; SULFITE; SULFUR DIOXIDE; SYRINGIC ACID; VANILLIC ACID; ANTIOXIDANT;

ACIDITY; ANTIOXIDANT ACTIVITY; ARTICLE; ESTERIFICATION; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; ORGANIC FOOD; OXIDATION; QUALITATIVE ANALYSIS; RED WINE; ANALYSIS; CHEMISTRY; HUMAN; OXIDATIVE STRESS; WINE;

ANTIOXIDANTS; FLAVONOIDS; HUMANS; OXIDATIVE STRESS; POLYPHENOLS; SULFITES; WINE;

EID: 84922755510     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.01.144     Document Type: Article

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