Int. J. Mol. Sci. 2007, 8(8), 797-809; doi:10.3390/i8080797
Article

Measurement of Antioxidant Activity of Wine Catechins, Procyanidins, Anthocyanins and Pyranoanthocyanins

1 Department of Pharmaceutics, Faculty of Pharmacy, University of Veterinary and Pharmaceutical Sciences, Palackého 1-3, 612 42 Brno, Czech Republic 2 Unidad de Nutricion y Bromatologia, University of Salamanca, Campus Miguel de Unamuno, 37007 Salamanca, Spain 3 Department of Natural Drugs, Faculty of Pharmacy, University of Veterinary and Pharmaceutical Sciences, Palackého 1-3, 612 42 Brno, Czech Republic
* Author to whom correspondence should be addressed.
Received: 13 June 2007; in revised form: 7 August 2007 / Accepted: 9 August 2007 / Published: 14 August 2007
(This article belongs to the Special Issue Phenolics and Polyphenolics)
PDF Full-text Download PDF Full-Text [193 KB, uploaded 20 June 2008 16:51 CEST]
Abstract: Nowadays, there is considerable interest in finding out about antioxidants thatare consumed in the habitual diet. It is known that polyphenols are involved in reducing therisk of diseases associated with oxidative stress. The in vitro antioxidant activity of theprincipal wine polyphenolic compounds (catechins, procyanidins, anthocyanins andpyranoanthocyanins) was studied in this work. Four distinct methods were used to assessthe antioxidant capacity of the tested compounds: inhibition of peroxynitrite mediatedtyrosine nitration, TEAC (Trolox equivalent antioxidant capacity assay), FRAP (Ferricreducing/antioxidant power assay) and TBARS (thiobarbituric acid reactive substances)methods. In general, it could be concluded that procyanidins were, among the in vitrotested groups, the ones which showed more antioxidant capacity using the four differentmethods, followed by anthocyanins and pyranoanthocyanins. On the basis of the simpleregression testing, there was a statistically significant relationship between these differentmethods used in aqueous phase (r > 0.92). However, no correlation was found between theresults obtained in lipid media with the TBARS method and those obtained in the aqueousmedia (peroxynitrite scavenging activity, TEAC and FRAP methods).
Keywords: Antioxidant activity; TEAC; TBARS; FRAP; peroxynitrite; procyanidins; anthocyanins; pyranoanthocyanins.

Article Statistics

Load and display the download statistics.

Citations to this Article

Cite This Article

MDPI and ACS Style

Muselík, J.; García-Alonso, M.; Martín-López, M.P.; Žemlička, M.; Rivas-Gonzalo, J.C. Measurement of Antioxidant Activity of Wine Catechins, Procyanidins, Anthocyanins and Pyranoanthocyanins. Int. J. Mol. Sci. 2007, 8, 797-809.

AMA Style

Muselík J, García-Alonso M, Martín-López MP, Žemlička M, Rivas-Gonzalo JC. Measurement of Antioxidant Activity of Wine Catechins, Procyanidins, Anthocyanins and Pyranoanthocyanins. International Journal of Molecular Sciences. 2007; 8(8):797-809.

Chicago/Turabian Style

Muselík, Jan; García-Alonso, María; Martín-López, María P.; Žemlička, Milan; Rivas-Gonzalo, Julián C. 2007. "Measurement of Antioxidant Activity of Wine Catechins, Procyanidins, Anthocyanins and Pyranoanthocyanins." Int. J. Mol. Sci. 8, no. 8: 797-809.

Int. J. Mol. Sci. EISSN 1422-0067 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert