Total polyphenolic compounds contents (TPC), total antioxidant activities (TAA) and HPLC determination of individual polyphenolic compounds in selected Moravian and Austrian wines

Soyollkham, Badamtsetseg; Valášek, Pavel; Fišera, Miroslav; Fic, Vlastimil; Kubáň, Vlastimil; Hoza, Ignác

dc.title	Total polyphenolic compounds contents (TPC), total antioxidant activities (TAA) and HPLC determination of individual polyphenolic compounds in selected Moravian and Austrian wines	en
dc.contributor.author	Soyollkham, Badamtsetseg
dc.contributor.author	Valášek, Pavel
dc.contributor.author	Fišera, Miroslav
dc.contributor.author	Fic, Vlastimil
dc.contributor.author	Kubáň, Vlastimil
dc.contributor.author	Hoza, Ignác
dc.relation.ispartof	Central European Journal of Chemistry
dc.identifier.issn	1895-1066 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued	2011-08
utb.relation.volume	9
utb.relation.issue	4
dc.citation.spage	677
dc.citation.epage	687
dc.type	article
dc.language.iso	en
dc.publisher	Versita	en
dc.identifier.doi	10.2478/s11532-011-0045-3
dc.relation.uri	http://www.springerlink.com/content/78250574h0k31014/
dc.subject	Phenolic compounds	en
dc.subject	Wine	en
dc.subject	Total antioxidant activity	en
dc.subject	Total phenolic content	en
dc.subject	HPLC/UV-VIS	en
dc.description.abstract	Wine samples (Gruner Veltliner (GV) and Zweigelt (ZW) from four different geographical regions of Austria and Czech Republic) were analyzed to determine their total phenolic content (TPC) by applying the Folin-Ciocalteau method, total antioxidant activity (TAA) by FRAP (ferric reducing antioxidant power) and DPPH (1,1-diphenyl-2-picryl-hydrazyl) assays, and to identify and quantify eleven phenolic compounds using a HPLC/UV-VIS method.	en
utb.faculty	Faculty of Technology
dc.identifier.uri	http://hdl.handle.net/10563/1002192
utb.identifier.rivid	RIV/70883521:28110/11:43865316!RIV12-MSM-28110___
utb.identifier.obdid	43865318
utb.identifier.scopus	2-s2.0-80052539270
utb.identifier.wok	000291253200017
utb.source	j-wok
dc.date.accessioned	2011-08-16T15:06:38Z
dc.date.available	2011-08-16T15:06:38Z
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 Unported
dc.rights.uri	https://creativecommons.org/licenses/by-nc-nd/3.0/
dc.rights.access	openAccess
utb.contributor.internalauthor	Soyollkham, Badamtsetseg
utb.contributor.internalauthor	Valášek, Pavel
utb.contributor.internalauthor	Fišera, Miroslav
utb.contributor.internalauthor	Fic, Vlastimil
utb.contributor.internalauthor	Kubáň, Vlastimil
utb.contributor.internalauthor	Hoza, Ignác
utb.scopus.affiliation	Soyollkham B., Department of Biochemistry and Food Analysis, Tomas Bata University in Zlín, CZ-762 72 Zlín, Czech Republic; Valášek P., Department of Biochemistry and Food Analysis, Tomas Bata University in Zlín, CZ-762 72 Zlín, Czech Republic; Fišera M., Department of Biochemistry and Food Analysis, Tomas Bata University in Zlín, CZ-762 72 Zlín, Czech Republic; Fic V., Department of Biochemistry and Food Analysis, Tomas Bata University in Zlín, CZ-762 72 Zlín, Czech Republic; Kubáñ V., Department of Biochemistry and Food Analysis, Tomas Bata University in Zlín, CZ-762 72 Zlín, Czech Republic, Institute of Chemistry, Department of Analytical Chemistry, Masaryk University in Brno, CZ-62500 Brno, Czech Republic; Hoza I., Department of Biochemistry and Food Analysis, Tomas Bata University in Zlín, CZ-762 72 Zlín, Czech Republic