A New Method for the Evaluation of the ‘Antioxidant Power’ of Wines

Abstract

Phenols present in wines are responsible for its antioxidant properties. Traditionally the antioxidant power of wines has been measured using in vitro tests principally based on the inhibition of human LDL oxidation and also using the ORAC assay with different reactive species. This work describes a new method to evaluate the antioxidant power of several red and white wines based on a FIA system with electrochemical detection. It represents a significant improvement over other previously reported methods since it is based on the chemical structure of polyphenols and does not require the use of reactive species.