Investigations on the correlations between polyphenol content from red wines and their antioxidant capacity

Abstract

Wine has been identified as a potentially beneficial health-promoting product, due to its effect on coronary heart disease (the so-called “French-paradox”), on the delay of tumor onset and its high antioxidant activity. These benefits have been ascribed to the phenolic compounds, which are abundant in red wine. This research work showed the relationship between antioxidant capacity and the polyphenol total content of Spanish red wines, sampled from Tierra del Arlanza region from Spain. Wines were analysed for the total phenol content by Folin – Ciocâlteu and Mazza methods. Anthocyans and catechols from selected Spanish red wines were quantified. The antioxidant capacity of wines was pointed out by FRAP and DPPH methods. The results of FRAP and DPPH methods were in accordance with an important number of works from this research field.