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

Date

2006-01-01

Author

Kiralp, S
Toppare, Levent Kamil

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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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Citation Formats

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.