Table of Contents Author Guidelines Submit a Manuscript
Journal of Chemistry
Volume 2016 (2016), Article ID 4565391, 8 pages
Research Article

Antioxidant Composition of a Selection of Italian Red Wines and Their Corresponding Free-Radical Scavenging Ability

1Dipartimento di Scienze e Innovazione Tecnologica, Università degli Studi del Piemonte Orientale, Viale T. Michel 11, 15121 Alessandria, Italy
2CREA Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria, Centro di Ricerca per l’Enologia, Via P. Micca 35, 14100 Asti, Italy

Received 15 December 2015; Revised 17 March 2016; Accepted 6 April 2016

Academic Editor: Philippe Jeandet

Copyright © 2016 Claudio Cassino et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Supplementary Material

In this section, all the data collected on the wine analysed are reported. Values are mean of three independent replications. In Table S1 alcoholic percentage, pH and SO2 concentration are listed. Table S2 reports the values of total phenol, total anthocyanin, total flavonoid and proanthocyanidin indices together with EPR free-radical scavenging activity. Tables S3 and S4 show the values of flavonols and HCTAs concentrations respectively. Figure S1 shows the decrease of the DPPH EPR signal with time after the addition of wine.

  1. Supplementary Material