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Antioxidant Activities of Aroma Extracts in Commercially Available Red Wines in Korea

  • Woo, Koan-Sik (Crop Post-Harvest Technology Division, National Institute of Crop Science, Rural Development Administration) ;
  • Jeon, Geon-Uk (Department of Food Science and Technology, Chungbuk National University) ;
  • Yoon, Hyang-Sik (Chungcheongbuk-do Agricultural Research and Extension Service) ;
  • Jeong, Heon-Sang (Department of Food Science and Technology, Chungbuk National University) ;
  • Lee, Jun-Soo (Department of Food Science and Technology, Chungbuk National University)
  • Published : 2008.09.30

Abstract

The antioxidant activities of aroma extracts from commercially available red wines in Korea were evaluated. The aroma extracts of the red wines were extracted by simultaneous steam distillation. Antioxidant activity was measured by DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity and ABTS (2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid) radical cation scavenging activity. DPPH radical scavenging activity of the aroma extracts in the red wines increased with increases in the amount of wine used for aroma extraction. Antioxidant activities of domestic wine 1, imported wine 7, and imported wine 12 were 97.16, 96.72 and 94.52%/20 mL wine by DPPH assay and 7.09, 8.07 and 7.28 mg ascorbic acid equivalents per mL wine by ABTS assay, respectively. This study demonstrates potent antioxidant activities of the aroma extracts of commercially available red wines in Korea.

Keywords

red wine;aroma;simultaneous steam distillation extraction;antioxidant activity

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