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Polyphenol content in selected Turkish wines, an alternative method of detection of phenolics
Date
2006-01-01
Author
Kiralp, S
Toppare, Levent Kamil
Metadata
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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.
Subject Keywords
Applied Microbiology and Biotechnology
,
Biochemistry
,
Bioengineering
URI
https://hdl.handle.net/11511/38308
Journal
PROCESS BIOCHEMISTRY
DOI
https://doi.org/10.1016/j.procbio.2005.06.011
Collections
Department of Chemistry, Article
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S. Kiralp and L. K. Toppare, “Polyphenol content in selected Turkish wines, an alternative method of detection of phenolics,”
PROCESS BIOCHEMISTRY
, pp. 236–239, 2006, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/38308.