Agatonovic-Kustrin Snezana, Morton David W, Yusof Ahmad P
Faculty of Pharmacy, Universiti Teknologi MARA, Puncak Alam Campus, Bandar Puncak Alam, Selangor 42300, Malaysia.
School of Pharmacy and Applied Science, La Trobe Institute of Molecular Sciences, La Trobe University, Edwards Rd, Bendigo 3550, Australia.
Food Chem. 2016 Apr 15;197(Pt A):285-90. doi: 10.1016/j.foodchem.2015.10.128. Epub 2015 Nov 11.
The aim of this study was to: (a) develop a simple, high performance thin layer chromatographic (HPTLC) method combined with direct 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay to rapidly assess and compare free radical scavenging activity or anti-oxidant activity for major classes of polyphenolics present in wines; and (b) to investigate relationship between free radical scavenging activity to the total polyphenolic content (TPC) and total antioxidant capacity (TAC) in the wine samples. The most potent free radical scavengers that we tested for in the wine samples were found to be resveratrol (polyphenolic non-flavonoid) and rutin (flavonoid), while polyphenolic acids (caffeic acid and gallic acid) although present in all wine samples were found to be less potent free radical scavengers. Therefore, the total antioxidant capacity was mostly affected by the presence of resveratrol and rutin, while total polyphenolic content was mostly influenced by the presence of the less potent free radical scavengers gallic and caffeic acids.
(a) 开发一种简单的高效薄层色谱 (HPTLC) 方法，结合直接 1,1-二苯基-2-苦基肼 (DPPH) 测定法，以快速评估和比较葡萄酒中主要类别的多酚的自由基清除活性或抗氧化活性；(b) 研究葡萄酒样品中自由基清除活性与总多酚含量 (TPC) 和总抗氧化能力 (TAC) 之间的关系。我们在葡萄酒样品中测试的最有效的自由基清除剂是白藜芦醇（多酚类非黄酮）和芦丁（黄酮类），而多酚酸（咖啡酸和没食子酸）虽然存在于所有葡萄酒样品中，但被发现是较弱的自由基清除剂。因此，总抗氧化能力主要受白藜芦醇和芦丁的影响，而总多酚含量主要受较弱的自由基清除剂没食子酸和咖啡酸的影响。
