ORAC- FLUORESCEIN AS A MODEL FOR EVALUATING ANTIOXIDANT ACTIVITY OF WINES

In this paper an ORAC-fluorescein (ORAC-FL) protocol for evaluating antioxidant activity of wines has been developed. Fluorescein and radical initiator (AAPH) concentrations were fixed in 70 nmol/L and 12 mmol/L, respectively. Wine concentration that gave a linear response antioxidant activity versus concentration was in the range 0.50-2.0 µL of wine/mL of reaction mixture for white wines, 0.15-0.65 for rose wines, and 0.033-0.20 for red wines. The method was applied to 33 Spanish white, rose, young red, bottled-aged red and oak-aged red wines from different vintages. ORAC-FL values were higher for oak-aged red wines (35.8-63.8 µmol of Trolox equivalent/mL of wine), followed by young and bottled-aged red wines (30.8-40.7), rose wines (8.95-11.2) and white wines (3.18-4.84). Grape variety as well as vintage influenced wine antioxidant activity.

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Effect of Infrared Drying on the Drying Kinetics and the Quality of Mango (Mangifera indica) Powder

Effect of Maltodextrin on Drying Rate of Avocado (Persea Americana Mill.) Pulp by Refractance Window Technique, and on Color and Functional Properties of Powder

Ultrasound-Assisted Extractions for Improving the Recovery of Phenolics and Charantin from Bitter Melon and for Increasing the Antioxidant, Antidiabetic and Anti-Obesity Activities of Its Extracts

Antioxidative Capacity of Soyfoods and Soy Active Compounds

Drying Kinetics and Changes of Total Phenolic Content, Antioxidant Activity and Color Parameters of Mango and Avocado Pulp in Refractance Window Drying

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.