2013•Food ScienceRequires access

Correlation between Antioxidant Activity and Contents of VC,Polyphenols and Polysaccharides in Pumpkin Wine

Chengrong Wang

Abstract

The antioxidant potential of pumpkin wine was evaluated by measuring its scavenging activity against DPPH,hydroxyl and superoxide anion radicals and analyzed for its correlation with the contents of VC,polyphenols and polysaccharides.Pumpkin wine had strong scavenging activity against DPPH,hydroxyl and superoxide anion radicals in a dose-dependent fashion,and its radical scavenging activity was better than that of pumpkin extract at the same dose.Meanwhile,our results suggested that VC,polyphenols and polysaccharides were the dominant antioxidant components in pumpkin wine.

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Key concepts: Chemistry, Antioxidant, Polyphenol, Wine, DPPH, Polysaccharide, Superoxide, Food science