Antioxidant activities of some Greek wines and wine phenolic extracts

Antioxidant activities and phenolic composition of eight Greek wines were determined. Red wines scavenged 1,1′-diphenyl-2-picryl-hydrazyl radical (DPPH) to a much greater degree than whites, in proportion to their phenolic contents. Red wines inhibited β-carotene bleaching, while white wines were almost inactive. Red wines were more active than quercetin in DPPH and less active in β-carotene assay. Xinomavro-red must exhibited significant activities in both assays. Roditis-white must scavenged DPPH, and exhibited some activity in β-carotene assay. Young Xinomavro and Roditis wines and their extracts were more active in scavenging DPPH than the respective aged wine and extracts. However, young Xinomavro wine and its extracts were less active than those of aged wine in β-carotene assay. Roditis wine extracts exhibited only limited activity in β-carotene assay. Xinomavro young and aged wine extracts rich in anthocyanins and flavanols were more active than the others in both assays used.