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http://dx.doi.org/10.1016/j.foodchem.2007.04.017

has been cited by the following article:

• TITLE: Comparison of Total Phenolic Content and Total Antioxidant Activity in Local Red Wines Determined by Spectrophotometric Methods

  AUTHORS: Ebru Büyüktuncel, Esra Porgalı, Cemil Çolak

  KEYWORDS: Red Wine, Antioxidant Activity, Total Phenolic Content, DPPH, ABTS, FRAP, CUPRAC

  JOURNAL NAME: Food and Nutrition Sciences, Vol.5 No.17, September 9, 2014

  ABSTRACT: In this study, the antioxidant activity of local red wines was determined by four different analytical methods: 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay, 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS?+) radical cation decolourisation, ferric reducing/antioxidants power (FRAP) and cupric ion reducing capacity in the presence of neocuproine (CUPRAC) for the evaluation of reducing power (PR). They were correlated with the total phenolic content (TPC) determined with the Folin-Ciocalteu’s reagent using gallic acid as a standard. The total polyphenol concentration was found to vary from 2599.90 to 4846.57 mg/L gallic acid equivalents (GAE). The total antioxidant activity determined by DPPH, ABTS, FRAP and CUPRAC methods was found to vary from 7.49 - 15.93 mmol/L, 12.02 - 24.73 mmol/L, 12.65 - 27.68 mmol/L and 13.19 - 31.07 mmol/L, respectively. The total phenolic contents of red wine samples exhibited a good correlation (p