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Polyphenol content in selected Turkish wines, an alternative method of detection of phenolics

Paper ID Volume ID Publish Year Pages File Format Full-Text
36303 45127 2006 4 PDF Available
Title
Polyphenol content in selected Turkish wines, an alternative method of detection of phenolics
Abstract

Wine is an important source of dietary antioxidants, due to its content of phenolic compounds. Amount of phenolics in red wines of Turkey were investigated by using electrodes prepared via immobilisation of tyrosinase. Immobilisation was performed by entrapment during electrochemical synthesis of conducting copolymers. Results were compared with Folin–Ciocalteau method. It was found that use of enzyme electrodes is an alternative and cheap method in determining the phenolics in wines. Storage temperature before bottling was also discussed in terms of phenolic amount.

Keywords
Wine; Phenolic compounds; Conducting polymers; Immobilisation; Tyrosinase
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Polyphenol content in selected Turkish wines, an alternative method of detection of phenolics
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Publisher
Database: Elsevier - ScienceDirect
Journal: Process Biochemistry - Volume 41, Issue 1, January 2006, Pages 236–239
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us