| NUKLEONIKA 2013, 58(3):447-450
ANTIOXIDANT PROPERTIES OF WINES PRODUCED
IN THE PODKARPACIE REGION
Arkadiusz Szterk1, Ireneusz Stefaniuk2, Bogumił Cieniek2, Marian Kuźma2
1 Faculty of Human Nutrition and Consumer, Warsaw University of Life Sciences (SGGW),
159c Nowoursynowska Str., 02-787 Warsaw, Poland
2 Institute of Physics, University of Rzeszów, 16a Rejtana Str., 35-310 Rzeszów, Poland
The wine is famous and popular drink having properties of reactive oxygen species scavenging. In this paper we study the antioxidant activity of the selected wines produced in the south-east region of Poland, in Subcarpathian Voivodeship, in the Podkarpacie region. We have concentrated our studies on the superoxide radical anion O2•–. We have used electron spin resonance spectroscopy (ESR) as it is the best method for radical detection. The nitrone spin trap alpha-(4-pyridyl-1-oxide)-N-tert-butylnitrone (POBN) has been used in the experiment. The radical scavenging ability of wines were determined from the changing intensity of the spectrum in time.
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