COMPARISON OF ANALYTICAL METHODS IN DETERMINING TOTAL ANTIOXIDANT CAPACITY IN RED WINE

Abstract

Total antioxidant capacity was measured in red wine samples by two analytical methods: chemiluminescent (CL) assay based on the luminol/peroxidase system and a spectrophotometric (SP) method based on the use of crocin. The imprecision, expressed as coefficient of variation (CV) for each method, was similar (1.2%), whereas the detection limit (LOD) was 35 and 0.3 µmol of Trolox for SP and CL methods, respectively. In addition, the chemiluminescent method has the advantage of being simple, rapid, sensitive and inexpensive. Different samples of red wine were analysed and both methods showed that the antioxidant capacity is related to the total polyphenol content and varies over time depending on storage conditions.