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**17** 

Vesna Weingerl\*

*Slovenia* 

**A Comparative Study of** 

**Analytical Methods for Determination of** 

**Spectrophotometry and Chemiluminometry** 

Wine, especially red wine, is a very rich source of polyphenols, such as flavanols (catechin, epicatechin, etc.), flavonols (quercetin, rutin, myricetin, etc.), anthocyanins (the most abundant is malvidin-3-o-glucoside), oligomeric and polymeric proanthocyanidins, phenolic acids (gallic acid, caffeic acid, p-coumaric acid, etc.), stilbenes (*trans*-resveratrol) and many others polyphenols. Many of these compounds (e.g. resveratrol, quercetin, rutin, catechin and their oligomers and polymers proanthocyanidins) have been reported to have multiple biological activities, including cardioprotective, anti-inflammatory, anti-carcinogenic, antiviral and antibacterial properties (King et al., 2006; Santos- Buelega Scalbert, 2000). These biological properties are attributed mainly to their powerful antioxidant and

Regular, moderate consumption of red wine reduced the incidence of many diseases such as risk of coronary heart disease (CHD), atherosclerosis, cancers, etc. (Cooper et al., 2004; Opie Lecour, 2007). The most intriguing are the studies which reported the possible association between red wine consumption and decrease in risk, and some suppression and inhibition of cancers (Briviba et al., 2002). Currently, chemoprevention is being used in medicine as a new strategy to prevent cancers. Natural phytochemicals, including red wine polyphenols, appear to be very promising substances to block, reverse, retard or prevent the process of carcinogenesis (Russo, 2007). Many epidemiological studies have found that regular intake of red wine or red wine polyphenols has positive effects on human health. Therefore, determination of the chemical composition, polyphenols content and antioxidant activity of

Phenolic antioxidants define total antioxidant potential of wines and have the greatest influence on it. Authors showed that in grape seeds gallic acid, catechins and epicatechins prevailed, whereas in peel ellagic acid, quercetin and trans-resveratrol were most common.

red wine could be very useful for the interpretation of epidemiological studies.

**1. Introduction** 

antiradical activity.

\* Corresponding Author

**Polyphenols in Wine by HPLC/UV-Vis,** 

*University of Maribor, Faculty of Agriculture and Life Sciences, Hoče,* 

