ALSERepository of Iași University of Life Sciences, ROMANIA

Determination of red wines total antioxidant capacity by electrometric and spectrophotometric methods

Show simple item record

dc.contributor.author Trinca, Lucia Carmen
dc.contributor.author Mareci, D.
dc.contributor.author Ariton, Adina Mirela
dc.contributor.author Tucaliuc, Roxana-Angela
dc.contributor.author Calin, M.
dc.contributor.author Chiruta, C.
dc.date.accessioned 2022-06-17T06:19:42Z
dc.date.available 2022-06-17T06:19:42Z
dc.date.issued 2015
dc.identifier.citation Trinca Lucia Carmen, D. Mareci, Adina Mirela Ariton, Roxana Angela Tucaliuc, M. Calin, C. Chiruta. 2015. "Determination of red wines total antioxidant capacity by electrometric and spectrophotometric methods." Lucrări Știinţifice USAMV – Iași Seria Horticultură, 58(2) : 23-26.
dc.identifier.issn 2069-8275
dc.identifier.uri https://repository.uaiasi.ro/xmlui/handle/20.500.12811/2530
dc.description.abstract Phenolic compounds from various food matrices can be investigated with different analytical techniques such as spectrophotometric, cromatographic or electrochemic methods. Cupric Reducing Antioxidant Capacity method (CUPRAC) is a convenient assay for determining total antioxidant capacity in food substrates. In this work, electrochemical and spectrophotometrical approaches were used to estimate the total antioxidant capacity by means of an alternative of the CUPRAC assay, as the concentrations of the participating species ([Cu(Nc)2]2+ and [Cu(Nc)2]1+) can be evaluated by electrochemical and spectrophotometrical methods. The electrometric–CUPRAC methods have been applied to measure total antioxidant capacity of different local wines and validated against the spectrophotometric CUPRAC assay. The electrochemical methods proved to be easy, fast and with low detection limits. A good correlation for the total antioxidant capacity determined by CUPRAC spectrofotometric and electrometric method versus total phenol content (determined by Folin-Ciocalteu Method) was recorded, wich highlights that wines antioxidant activity results mainly from their phenolics content. en_US
dc.language.iso en en_US
dc.publisher “Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași en_US
dc.subject wines en_US
dc.subject antioxidant capacity en_US
dc.subject electrometric methods en_US
dc.subject spectrophotometric methods en_US
dc.subject vinuri en_US
dc.subject capacitatea antioxidantă en_US
dc.subject metode electrometrice en_US
dc.subject metode spectrofotometrice en_US
dc.title Determination of red wines total antioxidant capacity by electrometric and spectrophotometric methods en_US
dc.title.alternative Determinarea capacitătii antioxidante totale a unor vinuri roşii prin metode electrometrice şi spectrofotometrice en_US
dc.type Article en_US
dc.author.affiliation L. C. Trinca, R. A. Tucaliuc, M. Calin, C. Chiruta, University of Agricultural Sciences and Veterinary Medicine of Iaşi, Romania
dc.author.affiliation D. Mareci, "Gheorghe Asachi" Technical University of Iaşi, Romania
dc.author.affiliation A. M. Ariton, Development and Research Station for Cattle Dancu, Iaşi, Romania
dc.publicationName Lucrări Știinţifice USAMV – Iași Seria Horticultură
dc.volume 58
dc.issue 2
dc.publicationDate 2015
dc.startingPage 23
dc.endingPage 26


Files in this item

This item appears in the following Collection(s)

Show simple item record