Relationships between Antioxidant Capacity and Total Phenolic Compound and Total Monomeric Anthocyanin Levels in Red Wines

Abstract

In this study, it was aimed to determine the total phenolic compound, total monomeric anthocyanin and antioxidant capacities of three different red wines and to examine their relationship with each other. The total phenolic compounds, total monomeric anthocyanins and antioxidant capacities of Merlot, Cabernet Franc and Cabernet Sauvignon wines that have completed their fermentation were determined by ABTS, DPPH, FRAP, and ORAC methods, and the correlation levels of the results were estimated. The total phenolic compound levels of red wines were measured at levels ranging from 2874 to 3451 mg GAE L-1, and total monomeric anthocyanin levels ranged between 305-357 mg L-1. Antioxidant capacity levels were 32.74-35.83 mu mol troloxmL-1; 14.98-19.21 mu mol trolox mL-1; 25.93-29.07 mu mol troloxmL-1; 28.12-36.05 mu mol trolox mL-1 according to ABTS, DPPH, ORAC, and FRAP methods, respectively. All the parameters studied were related to each other except the ORAC method. In addition to the phenolic compound and antioxidant capacities of the red wines examined in our study are high, it has been concluded that the methods other than the ORAC method for determining antioxidant capacity are different and comparable with each other.