Daniel Bajčan, Alena Vollmannová, Marek Šnirc, Július Árvay, Ján Mezey, Vladimír Šimanský, Pavol Trebichalský, Radovan Stanovič, Mária Timoracká
Phenolic compounds and antiradical activity in tokaj wines
Periodikum: Journal of Microbiology, Biotechnology and Food Sciences
Klíčová slova: antioxidants, antiradical activity, flavonoids, polyphenols, Tokaj, wine
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Anotace: Eighteen wine samples (varieties - Lindenblaetrige, Yellow Muscat and Furmint), originated from Slovak and Hungarian part of Tokaj wine region, were analyzed for the content of total polyphenols, content of total flavonoids and antiradical activity by UV-VIS spectrometry. Our results showed that Slovak Tokaj wines had higher content of healthy useful phenolic and flavonoid compounds (all three varieties) and higher value of antiradical activity (two varieties) than Hungarian Tokaj wines. The highest total phenolic and total flavonoid contents we found out in wines variety Yellow Muscat. The highest value of antiradical activity was found out in wines variety Lindenblaetrige. Our results confirmed very strong linear correlations between all three analysed parameters (TPC, TFC and AA): TPC and TFC (r=0.867), AA and TPC (r=0.836), resp. TFC and AA (r= 0.766).