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Comparative Study
. 2009 Jan 9;14(1):289-97.
doi: 10.3390/molecules14010289.

Antioxidant phenolic substances of Turkish red wines from different wine regions

R Ertan Anli  1 , Nilüfer Vural
Affiliations
Comparative Study

Antioxidant phenolic substances of Turkish red wines from different wine regions

R Ertan Anli et al. Molecules. .

Abstract

In this study, five biologically phenolic antioxidant Turkish red wines from different regions of Turkey were determined using HPLC with PDA detection. The antioxidant capacities (AC) of the investigated wines are also determined and the relationship between the phenol content and antioxidant capacity is discussed. The results show that Kalecik Karasi, Merlot and Cabernet Sauvignon AC values ranged between 15.8-18.7 mmol/L, 15.8-17.6 mmol/L and 18.1-22.6 mmol/L, respectively. Generally, Cabernet Sauvignon wines not only had higher levels of phenolic antioxidants, such as catechin, epicatechin and gallic acid, but also higher antioxidant capacities compared to Kalecik Karasi and Merlot wines. When the results were compared on the basis of geographical area, Aegean red wines were found to contain generally higher levels of biologically important phenolics and thus to have more antioxidant capacity compared to the wines of the other regions studied.

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Figures

Figure 1
Figure 1
The main wine regions of Turkey.
Figure 2
Figure 2
HPLC chromatogram of the phenolic standards.
Figure 3
Figure 3
Sample HPLC chromatogram of the Kalecik karası wine from Central Anatolia (Kalecik).
See this image and copyright information in PMC

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