Polyphenol content in selected Turkish wines, an alternative method of detection of phenolics

Kiralp S., Toppare L.

PROCESS BIOCHEMISTRY, cilt.41, sa.1, ss.236-239, 2006 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 41 Sayı: 1
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1016/j.procbio.2005.06.011
  • Dergi Adı: PROCESS BIOCHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.236-239
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

Wine is an important source of dietary antioxidants, due to its content of phenolic compounds. Amount of phenolics in red wines of Turkey were investigated by using electrodes prepared via immobilisation of tyrosinase. Immobilisation was performed by entrapment during electrochemical synthesis of conducting copolymers. Results were compared with Folin-Ciocalteau method. It was found that use of enzyme electrodes is an alternative and cheap method in determining the phenolics in wines. Storage temperature before bottling was also discussed in terms of phenolic amount. (C) 2005 Elsevier Ltd. All rights reserved.