Χαρακτηρισμός των κυπριακών οίνων, Μαραθεύτικο και Ξυνιστέρι με βάση το αντιοξειδωτικό τους περιεχόμενο
Date Issued
2015
Author(s)
Advisor
Abstract
In the present study, the antioxidant content of Cypriot wines was explored, especially the Maratheftiko and Xynisteri varieties. The determination of total phenolics was performed by the Folin – Ciocalteu method, and the determination of the antioxidant capacity by the DPPH method. In addition, it was examined whether there is a correlation between total phenolics and antioxidant capacity. It was found that, in most samples, there is a positive correlation between the concentration of total phenolic compounds (by the Folin – Ciocalteu method) and the antioxidant capacity. Also, a quantitative determination of the individual phenolic compounds was held using HPLC. The total phenolic compounds were correlated by the Folin – Ciocalteu method and by the HPLC analysis.
Antioxidants are defined as substances that neutralize free radicals and they play an important role for the human body. Phenolic compounds are natural antioxidants and they separated into flavonoid phenols (flavanols, catechins and anthocyanins) and non – flavonoid phenols (benzoic acids and cinnamic acids).
From the statistical analysis, it was found that the examined wines by variety, differ in their concentration of total phenolic substances, in their antioxidant capacity and their content of individual phenolic compounds.
Antioxidants are defined as substances that neutralize free radicals and they play an important role for the human body. Phenolic compounds are natural antioxidants and they separated into flavonoid phenols (flavanols, catechins and anthocyanins) and non – flavonoid phenols (benzoic acids and cinnamic acids).
From the statistical analysis, it was found that the examined wines by variety, differ in their concentration of total phenolic substances, in their antioxidant capacity and their content of individual phenolic compounds.
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