| Popis: |
The phenolic compounds, minerals and higher alcohols content, carbon isotope ratio, colour and antioxidant activity were determined for samples of white and red fortified wines produced in Brazil, in the regions of the Planalto Catarinense, Serra Gaucha and Carbonifera Region. The analysis was performed using spectrophotometry, colorimetry, high performance liquid chromatography, inductively coupled plasma mass spectrometry, capillary zone electrophoresis, gas chromatography and isotopic ratio mass spectrometry. The results showed that white and red fortified wines produced in Brazil are active in the scavenging of DPPH and ABTS radicals and in iron reduction. The results for the antioxidant activity of samples of Brazilian fortified wines correlated significantly (p |
Full Text from ScienceDirect