Assessment of some Australian red wines for price, phenolic content, antioxidant activity, and vintage in relation to functional food prospects.

@article{Yoo2011AssessmentOS,
  title={Assessment of some Australian red wines for price, phenolic content, antioxidant activity, and vintage in relation to functional food prospects.},
  author={Yung J Yoo and Paul D. Prenzler and Anthony J. Saliba and Danielle N Ryan},
  journal={Journal of food science},
  year={2011},
  volume={76 9},
  pages={C1355-64}
}
UNLABELLED Twenty-three Cabernet Sauvignon wines from the Mudgee region and thirty-two Shiraz wines from the Hunter Valley region were analyzed for phenolic content and antioxidant activity. Concentrations of (+)-catechin, quercetin, and transresveratrol, total phenolic content, and DPPH antioxidant activity varied considerably, both within and between varieties. Individual phenols, total phenols, and antioxidant activity were correlated with price and vintage. Shiraz wines showed positive and… CONTINUE READING

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