Event Title

Are You Looking to Justify Your Wine Habit? A Quantitative Analysis of Wine Antioxidant Content Compared to Tea

Faculty Advisor

Manori Perera

Graduation Year

2018

Location

Center for Natural Sciences, Illinois Wesleyan University

Start Date

21-4-2018 9:00 AM

End Date

21-4-2018 10:00 AM

Description

Look no further! Utilizing the radical scavenging method, the antioxidant contents of several wine types were quantified. In this method, the rates of reduction of the ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)) radical by the wine antioxidant molecules were measured. The blue ABTS radical is generated from reaction with potassium persulfate, and is a compound that absorbs light at 734 nm. The reaction between wine and the ABTS radical is monitored at this wavelength for each trial. Various standards of Trolox, an antioxidant analog of Vitamin E, was measured to develop a calibration curve. Using this calibration curve, the total phenolic content of the wine samples in ABTS radical was determined in terms of Trolox equivalent antioxidant capacity (TEAC, mmol). The wine varietals analyzed were: Cabernet Sauvignon, Merlot, Pinot Noir, Sauvignon Blanc, Pinot Grigio, and Chardonnay. These results were compared with our findings of antioxidants present in tea. Preliminary results from this study indicate that red wines, specifically Pinot Noir, have a higher TEAC than tea. Among various types of tea, white tea has the highest TEAC content.

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Apr 21st, 9:00 AM Apr 21st, 10:00 AM

Are You Looking to Justify Your Wine Habit? A Quantitative Analysis of Wine Antioxidant Content Compared to Tea

Center for Natural Sciences, Illinois Wesleyan University

Look no further! Utilizing the radical scavenging method, the antioxidant contents of several wine types were quantified. In this method, the rates of reduction of the ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)) radical by the wine antioxidant molecules were measured. The blue ABTS radical is generated from reaction with potassium persulfate, and is a compound that absorbs light at 734 nm. The reaction between wine and the ABTS radical is monitored at this wavelength for each trial. Various standards of Trolox, an antioxidant analog of Vitamin E, was measured to develop a calibration curve. Using this calibration curve, the total phenolic content of the wine samples in ABTS radical was determined in terms of Trolox equivalent antioxidant capacity (TEAC, mmol). The wine varietals analyzed were: Cabernet Sauvignon, Merlot, Pinot Noir, Sauvignon Blanc, Pinot Grigio, and Chardonnay. These results were compared with our findings of antioxidants present in tea. Preliminary results from this study indicate that red wines, specifically Pinot Noir, have a higher TEAC than tea. Among various types of tea, white tea has the highest TEAC content.