In vitro antioxidant activity of brazilian wines and grape juices (2006)
- Authors:
- USP affiliated authors: BASTOS, DEBORAH HELENA MARKOWICZ - FSP ; TORRES, ELIZABETH APARECIDA FERRAZ DA SILVA - FSP
- Unidade: FSP
- Subjects: ANTIOXIDANTES (ANÁLISE); VINHO; SUCOS DE FRUTAS; UVA
- Language: Inglês
- Abstract: The antioxidant activity of eight commercial Brazilian wines and two grape juices was evaluated using the inhibition of lipid oxidation (average 25.75 to 59.66%) and the reducing power methods. The total phenolic content was determined (average 1647, 803 and 305 mg/L/GAE for red, pink and white wines, respectively, and 1150 mg/L/GAE for grape juices), and the resulting values were well correlated with antioxidant activity (for the inhibition of lipid oxidation, r = 0.86, and for the reducing power, r = 0.84). These results confirm that Brazilian red wines and grape juices are good sources of in vitro antioxidants, therefore providing beneficial effects of a moderate daily intake
- Imprenta:
- Source:
- Título: Journal of Wine Research
- ISSN: 0957-1264
- Volume/Número/Paginação/Ano: v. 17, n. 2, p. 107-115, 2006
-
ABNT
ISHIMOTO, Emília Yasuko et al. In vitro antioxidant activity of brazilian wines and grape juices. Journal of Wine Research, v. 17, n. 2, p. 107-115, 2006Tradução . . Acesso em: 21 jan. 2026. -
APA
Ishimoto, E. Y., Ferrari, C. K. B., Bastos, D. H. M., & Torres, E. A. F. da S. (2006). In vitro antioxidant activity of brazilian wines and grape juices. Journal of Wine Research, 17( 2), 107-115. -
NLM
Ishimoto EY, Ferrari CKB, Bastos DHM, Torres EAF da S. In vitro antioxidant activity of brazilian wines and grape juices. Journal of Wine Research. 2006 ; 17( 2): 107-115.[citado 2026 jan. 21 ] -
Vancouver
Ishimoto EY, Ferrari CKB, Bastos DHM, Torres EAF da S. In vitro antioxidant activity of brazilian wines and grape juices. Journal of Wine Research. 2006 ; 17( 2): 107-115.[citado 2026 jan. 21 ] - Atividade antioxidante in vitro em vinhos e sucos de uva brasileiros [resumo]
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