Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/9563
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dc.contributor.authorGalanakis, Charis M.-
dc.contributor.authorKotanidis, Anestis-
dc.contributor.authorDianellou, Maria-
dc.contributor.authorGekas, Vassilis-
dc.contributor.otherΚοτανίδης, Ανέστης-
dc.contributor.otherΓκέκας, Βασίλης-
dc.date.accessioned2017-02-09T11:01:59Z-
dc.date.available2017-02-09T11:01:59Z-
dc.date.issued2015-01-01-
dc.identifier.citationCzech Journal of Food Sciences Volume 33, Issue 2, 2015, Pages 126-136en_US
dc.identifier.issn12121800-
dc.identifier.urihttps://hdl.handle.net/20.500.14279/9563-
dc.description.abstractWe characterised 12 wines (10 red, 1 sweet red, and 1 white) from different Cypriot cultivars in terms of their phenolic, anthocyanin composition, and antioxidant capacity as determined by two activities: radical scavenging and ferric reducing ability. Two different phenolic fractions (tannin-free and 1-kDa permeate) were also isolated from Cypriot wines with an ultimate goal of investigating their role in the overall antioxidant capacity of wines. The results indicated that Maratheftiko and Lefkada cultivars had higher concentrations of o-diphenols, hydroxycinnamic acid derivatives, flavonols and anthocyanins compared to other Cypriot cultivars like Ofthalmo, Mavro, and Giannoudi. The higher concentrations of phenols did not always correspond to a higher antioxidant capacity, probably due to the antagonistic action observed between hydroxycinnamic acid derivatives, flavonols, and anthocyanins. The latest interactions restricted the release of flavonols' advanced antiradical activity in wines.en_US
dc.formatpdfen_US
dc.language.isoenen_US
dc.rights© 2015, Institute of Agricultural and Food Information. All rights reserved.en_US
dc.subjectAnthocyaninsen_US
dc.subjectAntiradical activityen_US
dc.subjectFlavonolsen_US
dc.subjectHydroxycinnamic aciden_US
dc.subjecto-diphenolsen_US
dc.titlePhenolic content and antioxidant capacity of Cypriot winesen_US
dc.typeArticleen_US
dc.doi10.17221/335/2014-CJFSen_US
dc.collaborationCyprus University of Technologyen_US
dc.collaborationChemical Analytical Laboratories “Galanakis”en_US
dc.collaborationUniversity of Creteen_US
dc.subject.categoryOther Agricultural Sciencesen_US
dc.journalsOpen Accessen_US
dc.countryCyprusen_US
dc.countryGreeceen_US
dc.subject.fieldAgricultural Sciencesen_US
dc.publicationPeer Revieweden_US
cut.common.academicyearemptyen_US
item.grantfulltextopen-
item.openairetypearticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.cerifentitytypePublications-
item.fulltextWith Fulltext-
item.languageiso639-1en-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.orcid0000-0003-3502-2210-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
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