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Keywords:

  • Red wine phenolics;
  • antioxidant activity;
  • corn oil

Abstract

The antioxidant activity of Xinomavro red wine phenolic extracts in corn oil stripped of tocopherols was evaluated. One wine extract, at 100 mg/L total phenolics, rich in phenolic acids and flavonols, inhibited the oxidation of corn oil stripped of tocopherols to a greater extent than butylated hydroxyanisole, at 200 mg/L. Moreover, another extract, at 100 mg/L total phenolics, rich in flavanols, flavonols and tyrosol, also exhibited high inhibitory action. The present results indicate that some red wine phenolics – such as phenolic acids, flavonols or flavanols – may be strong antioxidants in corn oil.