Free radical scavenging capacity of selected red and white wine

Author(s): Larrauri JA, Sánchez-Moreno C, Saura-Calixto F


The free radical scavenging capacity of selected red, rosé and white Spanish wines from different grape varieties was determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH·) method using a new methodology developed at our laboratory. The amount of sample necessary to decrease by 50% the initial DPPH· concentration (EC50), the time needed to reach the steady state at EC50 concentration (TEC50) and the antiradical efficiency (AE = 1/EC50TEC50) were determined in the wine samples. Some differences between rosé wines made with Garnacha and Tempranillo grape varieties were observed in the UV-vis spectra and in the free radical scavenging parameters, those from Garnacha variety having the highest antioxidant activity. The antiradical efficiency of the wines followed a decreasing order: red wines (22.44 × 10−6) > rosé wines (4.90 × 10−6) > white wines (1.88 × 10−6). There was a correlation between antiradical efficiency and total polyphenol (TP): AE = −3.33135 + 0.0180535TP; the correlation coefficient was r = 0.951454.

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