PHENOLIC COMPOUNDS AND ANTIRADICAL ACTIVITY IN TOKAJ WINES

Daniel BajÄan; Alena VollmannovÃ¡; Marek Å nirc; JÃƒÂºlius Ãrvay; JÃƒÂ¡n Mezey; VladimÃƒÂ­r Å imanskÃ½; Pavol TrebichalskÃ½; Radovan StanoviÄ; MÃƒÂ¡ria TimorackÃ¡

doi:10.15414/jmbfs.2018-19.8.3.955-959

PHENOLIC COMPOUNDS AND ANTIRADICAL ACTIVITY IN TOKAJ WINES

Authors

Daniel BajÄan
Alena VollmannovÃ¡
Marek Å nirc
JÃƒÂºlius Ãrvay
JÃƒÂ¡n Mezey
VladimÃƒÂr Å imanskÃ½
Pavol TrebichalskÃ½
Radovan StanoviÄ
MÃƒÂ¡ria TimorackÃ¡

DOI:

https://doi.org/10.15414/jmbfs.2018-19.8.3.955-959

Keywords:

antioxidants, antiradical activity, flavonoids, polyphenols, Tokaj, wine

Abstract

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).

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Published

2018-12-01

How to Cite

BajÄan, D., VollmannovÃ¡, A., Å nirc, M., Ãrvay, J., Mezey, J., Å imanskÃ½, V., TrebichalskÃ½, P., StanoviÄ, R., & TimorackÃ¡, M. (2018). PHENOLIC COMPOUNDS AND ANTIRADICAL ACTIVITY IN TOKAJ WINES. Journal of Microbiology, Biotechnology and Food Sciences, 8(3), 955–959. https://doi.org/10.15414/jmbfs.2018-19.8.3.955-959

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Issue

Vol. 8 No. 3 (2018): December - January

Section

Food Sciences

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