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Please use this identifier to cite or link to this item: https://olympias.lib.uoi.gr/jspui/handle/123456789/9777
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dc.contributor.authorRoussis, I. G.en
dc.contributor.authorLambropoulos, I.en
dc.contributor.authorTzimas, P.en
dc.contributor.authorGkoulioti, A.en
dc.contributor.authorMarinos, V.en
dc.contributor.authorTsoupeis, D.en
dc.contributor.authorBoutaris, I.en
dc.date.accessioned2015-11-24T16:51:44Z-
dc.date.available2015-11-24T16:51:44Z-
dc.identifier.issn0889-1575-
dc.identifier.urihttps://olympias.lib.uoi.gr/jspui/handle/123456789/9777-
dc.rightsDefault Licence-
dc.subjectfood compositionen
dc.subjectred wineen
dc.subjectwhite wineen
dc.subjectgreeceen
dc.subjectgreek winesen
dc.subjectscavenging capacityen
dc.subjectantioxidant activityen
dc.subjectphenolicsen
dc.subjectreactive oxygen species (ros)en
dc.subjectmacerationen
dc.subjectradical scavenging capacityen
dc.subjectlow-density-lipoproteinen
dc.subjectred wineen
dc.subjectwhite winesen
dc.subjectliquid-chromatographyen
dc.subjectpolyphenolsen
dc.subjectoxidationen
dc.subjecttemperatureen
dc.subjectcomponentsen
dc.subjectcoloren
dc.titleAntioxidant activities of some Greek wines and wine phenolic extractsen
heal.typejournalArticle-
heal.type.enJournal articleen
heal.type.elΆρθρο Περιοδικούel
heal.identifier.primaryDOI 10.1016/j.jfca.2008.02.011-
heal.identifier.secondary<Go to ISI>://000260070400005-
heal.identifier.secondaryhttp://ac.els-cdn.com/S0889157508000616/1-s2.0-S0889157508000616-main.pdf?_tid=0948f10a3b251c33304c4ca350afb42f&acdnat=1333038228_5d9af812575926f44ae3eb528c6ef5e8-
heal.languageen-
heal.accesscampus-
heal.recordProviderΠανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείαςel
heal.publicationDate2008-
heal.abstractAntioxidant activities and phenolic composition of eight Greek wines were determined. Red wines scavenged 1,1'-diphenyl-2-picryl-hydrazyl radical (DPPH center dot) to a much greater degree than whites, in proportion to their phenolic contents. Red wines inhibited beta-carotene bleaching, while white wines were almost inactive. Red wines were more active than quercetin in DPPH center dot and less active in beta-carotene assay. Xinomavro-red must exhibited significant activities in both assays. Roditis-white must scavenged DPPH center dot, and exhibited some activity in beta-carotene assay. Young Xinomavro and Roditis wines and their extracts were more active in scavenging DPPH center dot than the respective aged wine and extracts. However, young Xinomavro wine and its extracts were less active than those of aged wine in beta-carotene assay. Roditis wine extracts exhibited only limited activity in beta-carotene assay. Xinomavro young and aged wine extracts rich in anthocyanins and flavanols were more active than the others in both assays used. (c) 2008 Elsevier Inc. All rights reserved.en
heal.publisherElsevieren
heal.journalNameJournal of Food Composition and Analysisen
heal.journalTypepeer reviewed-
heal.fullTextAvailabilityTRUE-
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