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Total polyphenolic compounds contents (TPC), total antioxidant activities (TAA) and HPLC determination of individual polyphenolic compounds in selected Moravian and Austrian wines

  • Badamtsetseg Soyollkham
  • Pavel Valášek
  • Miroslav Fišera
  • Vlastimil Fic
  • Vlastimil KubáňEmail author
  • Ignác Hoza
Research Article
  • 162 Downloads

Abstract

Wine samples (Grüner Veltliner (GV) and Zweigelt (ZW) from four different geographical regions of Austria and Czech Republic) were analyzed to determine their total phenolic content (TPC) by applying the Folin-Ciocalteau method, total antioxidant activity (TAA) by FRAP (ferric reducing antioxidant power) and DPPH (1,1-diphenyl-2-picryl-hydrazyl) assays, and to identify and quantify eleven phenolic compounds using a HPLC/UV-VIS method.

Keywords

Phenolic compounds Wine Total antioxidant activity Total phenolic content HPLC/UV-VIS 

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Copyright information

© © Versita Warsaw and Springer-Verlag Wien 2011

Authors and Affiliations

  • Badamtsetseg Soyollkham
    • 1
  • Pavel Valášek
    • 1
  • Miroslav Fišera
    • 1
  • Vlastimil Fic
    • 1
  • Vlastimil Kubáň
    • 1
    • 2
    Email author
  • Ignác Hoza
    • 1
  1. 1.Department of Biochemistry and Food AnalysisTomas Bata University in ZlínZlínCzech Republic
  2. 2.Institute of Chemistry, Department of Analytical ChemistryMasaryk University in BrnoBrnoCzech Republic

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