Antioxidant Phenolic Substances of Turkish Red Wines from Different Wine Regions
Abstract
:Introduction
Results and Discussion
Compound | LOD (mg/L) | LOQ(mg/L) | A | b | R2 | RSD |
---|---|---|---|---|---|---|
1. Gallic acid | 0.025 | 0,078 | 64.021 | -5800 | 0.9996 | 1.2 |
2.(+)-Catechin | 0.075 | 0,200 | 31.572 | 765.06 | 0.9987 | 1.1 |
3.Vanilic acid | 0.050 | 0,150 | 68.958 | 4807.2 | 0.9999 | 3.7 |
4.Syringic acid | 0.010 | 0,035 | 93.157 | 2492.6 | 0.9997 | 3.2 |
5.(-)Epicatechin | 0.095 | 0,285 | 24.128 | 768.80 | 0.9998 | 0.8 |
Variety | Origin of
Region | n | Gallic acid | (+)- Catechin | Vanilic acid | Syringic acid | (-)- Epicatechin |
---|---|---|---|---|---|---|---|
Kalecik karası | Central Anatolia | 3 | 40.85 ± 0.5452 c | 31.98 ±0.148 a | 4.66 ±0.0525 a | 4.39 ± 0.0225 c | 26.61 ± 0.1050 b |
Kalecik karası | Thrace-Mürefte | 3 | 45.48 ± 0.1380 c | 33.98 ±0.148 a | 5.22 ± 0.110 a | 4.71 ± 0.095 b | 29.48 ± 0.3403 b |
Kalecik karası | Aegean-Denizli | 3 | 42.71± 0.4430 c | 32.78 ± 0.143a | 4.99 ± 0.0329a | 4.52 ± 0.074 b | 27.98 ± 0.3402 b |
Merlot | Thrace-Mürefte | 3 | 52.12 ± 0.023 b | 19.38 ± 0,04 c | 4.85 ± 0.0410 a | 4.82 ± 0.020 b | 27.10 ± 0.210 b |
Merlot | Aegean-İzmir | 3 | 52.11 ± 0.021 b | 20.29 ± 0.122 c | 4.66 ± 0.051 b | 5.09 ± 0.0825 a | 26.37 ± 0.0850 c |
Merlot | Aegean-Manisa | 3 | 51.99 ± 0.020b | 19.53 ± 0.122c | 4.73 ± 0.0410 b | 4.93 ± 0.0713b | 26.98 ± 0.0671 c |
Cabernet Sauvignon | Thrace-Mürefte | 3 | 61.22 ± 1.090 a | 25.730 ± 0.600 b | 4.77 ±0.0500 a | 5.12 ± 0.0125 a | 51.91 ± 0.418 a |
Cabernet Sauvignon | Central Anatolia | 3 | 61.56 ±0.187a | 20.23 ± 0.135c | 4.97 ± 0.0432a | 5.21 ± 0.0234a | 50.66 ± 0.387a |
Cabernet Sauvignon | Aegean-Denizli | 3 | 68.430±0.05a | 24.351±0.130 b | 4.99 ±0.0275 a | 5.012±0.148 a | 58.93 ± 0.0250 a |
Variety | Region | ACª
(mmol/L) | Total phenol
(mg/L GAE) |
---|---|---|---|
Kalecik karası | Central Anatolia | 15.8 | 1070 |
Kalecik karası | Thrace-Mürefte | 16.3 | 1130 |
Kalecik karası | Aegean-Denizli | 18.7 | 1420 |
Merlot | Thrace-Mürefte | 15.8 | 1510 |
Merlot | Aegean-İzmir | 17.6 | 1480 |
Merlot | Aegean-Manisa | 17.1 | 1720 |
Cabernet Sauvignon | Thrace-Mürefte | 18.1 | 2320 |
Cabernet Sauvignon | Aegean-İzmir | 22.6 | 2410 |
Cabernet Sauvignon | Aegean-Denizli | 19.3 | 2390 |
Experimental
Wine samples
Antioxidant capacities
Total Phenolics
Standards and Reagents
HPLC analysis
Statistical analysis
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Ertan Anli, R.; Vural, N. Antioxidant Phenolic Substances of Turkish Red Wines from Different Wine Regions. Molecules 2009, 14, 289-297. https://doi.org/10.3390/molecules14010289
Ertan Anli R, Vural N. Antioxidant Phenolic Substances of Turkish Red Wines from Different Wine Regions. Molecules. 2009; 14(1):289-297. https://doi.org/10.3390/molecules14010289
Chicago/Turabian StyleErtan Anli, R., and Nilüfer Vural. 2009. "Antioxidant Phenolic Substances of Turkish Red Wines from Different Wine Regions" Molecules 14, no. 1: 289-297. https://doi.org/10.3390/molecules14010289
APA StyleErtan Anli, R., & Vural, N. (2009). Antioxidant Phenolic Substances of Turkish Red Wines from Different Wine Regions. Molecules, 14(1), 289-297. https://doi.org/10.3390/molecules14010289