Antioxidant effect of SUPER FOODS on red, rosé and white wines

Postgraduate Thesis uoadl:1687484 476 Read counter

Unit:
Κατεύθυνση Βιομηχανική Χημεία
Library of the School of Science
Deposit date:
2017-06-26
Year:
2017
Author:
Lagoutari Eirini
Supervisors info:
ΜΑΡΙΑ ΛΙΟΥΝΗ ΑΝΑΠΛ. ΚΑΘΗΓΗΤΡΙΑ ΤΜΗΜΑ ΧΗΜΕΙΑΣ ΕΚΠΑ
ΠΑΝ. ΤΑΤΑΡΙΔΗΣ ΕΠΙΚ. ΚΑΘΗΓΗΤΗΣ ΤΜΗΜΑ ΟΙΝΟΛΟΓΙΑΣ ΑΤΕΙ ΑΘΗΝΩΝ
ΑΡΧ. ΧΑΤΖΗΛΑΖΑΡΟΥ ΑΝΑΠΛ. ΚΑΘΗΓΗΤΡΙΑ ΤΜΗΜΑ ΟΙΝΟΛΟΓΙΑΣ ΑΤΕΙ ΑΘΗΝΩΝ
Original Title:
Αντιοξειδωτική επίδραση των SUPER FOODS σε ερυθρούς, ερυθρωπούς και λευκούς οίνους
Languages:
Greek
Translated title:
Antioxidant effect of SUPER FOODS on red, rosé and white wines
Summary:
Because in recent years the consumer is turning to the search for healthy foods, free from additives and preservatives, wine is a great concern for the big antioxidant load that we are studying.
In this paper we studied the antioxidant effect of certain Super Foods (Goji Berry, Ginger and Spirulina) on white, red and red wines at various concentrations.
The antioxidant capacity of the samples was measured by the DPPH and FRAP methods and the total phenolics by the Folin Ciocalteu (FC) method. Measurements of color and phenolics were also made.
The results found the increase in antioxidant capacity of wines due to the presence of Super Foods.
Main subject category:
Science
Other subject categories:
Χημείο
Keywords:
Antioxidants, Free radicals, Wine, DPPH Method, FRAP Method, FC Method, White Vinification, Red Vinification, Resveratrol, Phenols, Flavonols, Goji Berry, Ginger and Spirulina.
Index:
Yes
Number of index pages:
6
Contains images:
Yes
Number of references:
214
Number of pages:
155
File:
File access is restricted only to the intranet of UoA.

Αντιοξειδωτική επίδραση των super foods σε ερυθρούς και λευκούς οίνους τελική ολοκληρωμένη.pdf
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