Molecules 2009, 14(1), 289-297; doi:10.3390/molecules14010289
Article

Antioxidant Phenolic Substances of Turkish Red Wines from Different Wine Regions

1 Department of Food Engineering, Faculty of Engineering, Ankara University, 06110 Diskapi, Ankara, Turkey 2 Ankara University Biotechnology Institute, Ankara, Turkey
* Author to whom correspondence should be addressed.
Received: 11 October 2008; in revised form: 9 December 2008 / Accepted: 4 January 2009 / Published: 9 January 2009
(This article belongs to the Special Issue Phenolics and Polyphenolics)
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Abstract: In this study, five biologically phenolic antioxidant Turkish red wines from different regions of Turkey were determined using HPLC with PDA detection. The antioxidant capacities (AC) of the investigated wines are also determined and the relationship between the phenol content and antioxidant capacity is discussed. The results show that Kalecik Karası, Merlot and Cabernet Sauvignon AC values ranged between 15.8-18.7 mmol/L, 15.8-17.6 mmol/L and 18.1-22.6 mmol/L, respectively. Generally, Cabernet Sauvignon wines not only had higher levels of phenolic antioxidants, such as catechin, epicatechin and gallic acid, but also higher antioxidant capacities compared to Kalecik Karası and Merlot wines. When the results were compared on the basis of geographical area, Aegean red wines were found to contain generally higher levels of biologically important phenolics and thus to have more antioxidant capacity compared to the wines of the other regions studied.
Keywords: HPLC; Antioxidant phenolics; Red wines

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MDPI and ACS Style

Ertan Anli, R.; Vural, N. Antioxidant Phenolic Substances of Turkish Red Wines from Different Wine Regions. Molecules 2009, 14, 289-297.

AMA Style

Ertan Anli R, Vural N. Antioxidant Phenolic Substances of Turkish Red Wines from Different Wine Regions. Molecules. 2009; 14(1):289-297.

Chicago/Turabian Style

Ertan Anli, R.; Vural, Nilüfer. 2009. "Antioxidant Phenolic Substances of Turkish Red Wines from Different Wine Regions." Molecules 14, no. 1: 289-297.

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