Polyphenols, resveratrol, antioxidant activity and ochratoxin a contamination in red table wines, controlled denomination of origin (DOC) wines and wines obtained from organic farming

Authors: Antonio Miceli; Carmine Negro; Luca Tommasi; Pietro De Leo

Source: Journal of Wine Research, Volume 14, Numbers 2-3, Numbers 2-3/August December 2003 , pp. 115-120(6)

Publisher: Routledge, part of the Taylor & Francis Group

Buy & download fulltext article:

Price: $50.43 plus tax (Refund Policy)

Abstract:

In this work, 15 red wines (five table wines, four Apulian Denominazione di origine controllata (DOC) wines and six wines obtained from organic farming) were assayed in relation to their content of polyphenolic compounds (total phenols, total flavonoids, total anthocyans, non-anthocyan flavonoids and orthodiphenols), resveratrol, antioxidant activity and ochratoxin A (OTA) contamination. The results showed that the quantity of the various classes of polyphenolic substances and the antioxidant activity was on average higher in wines obtained from organic farming and DOC wines; the contamination by OTA, present in all wines, proved to be lower in those obtained from organic farming, which averaged 0.14 mgr