“Vino cotto” is a typical product mainly produced in central Italy which is obtained by the fermentation of cooked musts. The antioxidant activity of nine “vino cotto” samples from the Abruzzo region was determined. The radical scavenging activity (RSA) and antioxidant power (AOP) of the samples resulted highly correlated both to the content of polyphenols and Maillard reaction products (MRPs). The polyphenols concentration and MRPs formation due to the cooking process showed to affect the RSA and AOP of vino cotto. The sum of the antioxidant activities of the isolated phenolic and non phenolic fractions resulted equal to the RSA of “vino cotto” samples. In highly browned vino cotto samples the antioxidant activity of the non phenolic fraction was higher than that of the phenolic fraction and could account up to the 56% of the overall antioxidant activity.
Antioxidant activity of "vino cotto"
MASTROCOLA, Dino;SACCHETTI, Giampiero;DI MATTIA, CARLA DANIELA;PIVA, ANDREA
2006-01-01
Abstract
“Vino cotto” is a typical product mainly produced in central Italy which is obtained by the fermentation of cooked musts. The antioxidant activity of nine “vino cotto” samples from the Abruzzo region was determined. The radical scavenging activity (RSA) and antioxidant power (AOP) of the samples resulted highly correlated both to the content of polyphenols and Maillard reaction products (MRPs). The polyphenols concentration and MRPs formation due to the cooking process showed to affect the RSA and AOP of vino cotto. The sum of the antioxidant activities of the isolated phenolic and non phenolic fractions resulted equal to the RSA of “vino cotto” samples. In highly browned vino cotto samples the antioxidant activity of the non phenolic fraction was higher than that of the phenolic fraction and could account up to the 56% of the overall antioxidant activity.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
