Ocena właściwości przeciwutleniających cydrów

Dobrawa Kwaśniewska , Daria Wieczorek

Abstract

Cider is an alcoholic beverage that is particularly popular in Western Europe where a traditional method is applied to produce it, i.e. two consecutive fermentation processes: alcoholic and malolactic. Among Polish consumers, there is a growing interest in this beverage. This fact encouraged the authors to attempt to assess the antioxidant properties of several ciders available in the Polish market. Under the research project, the total content of phenolic compounds was determined. The antioxidant activity of the ciders analysed was determined by a spectrophotometric method using a DPPH· radical. A further objective of the research study was to assess the TEAC antioxidant potential. A Principal Components Analysis (PCA) was applied to determine the correlation degree amidst the parameters linked with the antioxidant properties. The results obtained showed that the ciders available in the Polish market are differentiated as regards the content of total polyphenols therein (239.54 ÷ 582.44 mg/l). This was also confirmed by the values of FRAP reducing power and TEAC antioxidant potential. The values of EC50 and APDPPH parameters varied and were disproportionate to those obtained by other methods. Based on the results of the analysis performed, it was found that the antioxidant properties of ciders were weaker compared to, for example, that of wines.