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Are You Looking to Justify Your Wine Habit? A Quantitative Analysis of Wine Antioxidant Content Compared to Tea
(2018)
Abstract
Look no further! Utilizing the radical scavenging method, the antioxidant contents of several wine types were quantified. In this method, the rates of reduction of the ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)) radical by the wine antioxidant molecules were measured. The blue ABTS radical is generated from reaction with potassium persulfate, and is a compound that absorbs light at 734 nm. The reaction between wine and the ABTS radical is monitored at this wavelength for each trial. Various standards of Trolox, an antioxidant analog of Vitamin E, was measured to develop a calibration curve. Using this calibration curve, the total phenolic content of the wine samples in ABTS radical was determined in terms of Trolox equivalent antioxidant capacity (TEAC, mmol). The wine varietals analyzed were: Cabernet Sauvignon, Merlot, Pinot Noir, Sauvignon Blanc, Pinot Grigio, and Chardonnay. These results were compared with our findings of antioxidants present in tea. Preliminary results from this study indicate that red wines, specifically Pinot Noir, have a higher TEAC than tea. Among various types of tea, white tea has the highest TEAC content.
Disciplines
Publication Date
April 21, 2018
Citation Information
Veena Hamill and Manori Perera. "Are You Looking to Justify Your Wine Habit? A Quantitative Analysis of Wine Antioxidant Content Compared to Tea" (2018) Available at: http://works.bepress.com/manori_perera/18/