Antioxidant properties of the phenolic fraction of Sardinian wines

  • D. Loru | dloru@unica.it
  • M. Deiana
  • A. Incani
  • A. Atzeri
  • A. Rosa
  • M.P. Melis
  • B. Cabboi
  • L. Hollecker
  • M.A. Dessì

Abstract

The aim of this study was to compare the antioxidant capacities of the phenolic fraction of wines from Vitis vinifera grapes cultivated in Sardinia (three native: Cannonau, Malvasia, Vermentino and three non-native types: Cabernet-sauvignon, Chardonnay and Sauvignon), in simple in vitro systems. All the extracts showed a significant antioxidant activity, beeing the native wine extracts the most active in inhibiting the lipid peroxidation process.

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Published
2011-01-30
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How to Cite
Loru, D., Deiana, M., Incani, A., Atzeri, A., Rosa, A., Melis, M., Cabboi, B., Hollecker, L., & Dessì, M. (2011). Antioxidant properties of the phenolic fraction of Sardinian wines. Journal of Biological Research - Bollettino Della Società Italiana Di Biologia Sperimentale, 84(1). https://doi.org/10.4081/jbr.2011.4631