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Abstract
The antioxidant activity of eight commercial Brazilian wines and two grape juices was evaluated using the inhibition of lipid oxidation (average 25.75 to 59.66%) and the reducing power methods. The total phenolic content was determined (average 1647, 803 and 305 mg/L/GAE for red, pink and white wines, respectively, and 1150 mg/L/GAE for grape juices), and the resulting values were well correlated with antioxidant activity (for the inhibition of lipid oxidation, r = 0.86, and for the reducing power, r = 0.84). These results confirm that Brazilian red wines and grape juices are good sources of in vitro antioxidants, therefore providing beneficial effects of a moderate daily intake.
Acknowledgments
We would like to address our thanks to the State of São Paulo Research Foundation (FAPESP) and the National Council for Scientific and Technological Development (CNPq) for their support and for granting scholarships to the authors, as well as to the CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior) for the scholarship provided.