THE IMPACT OF AGING ON THE ANTIOXIDANT PROPERTIES OF ARMENIAN GRAPE BRANDIES

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THE IMPACT OF AGING ON THE ANTIOXIDANT PROPERTIES OF ARMENIAN GRAPE BRANDIES Hasmik Shilajyan

The antioxidant (AH) properties (antioxidant activity, effective concentration, stoichiometry, and the number of reduced DPPH˙  ) of Armenian grape brandy depending on the aging period and radical scavenging kinetics were studied using DPPH assay and the steady-state kinetics method. The relationship between the antioxidant capacity and total polyphenol content was evaluated. The pseudo-first-order rate constant, which describes the main reaction between antioxidant and DPPH˙  , and the second-order rate constant were determined. It was shown that the AH properties and radical scavenging rate of Armenian grape brandy depend on the aging period noticeably for brandies aged for 3–7 years, subsequent aging shows a mild effect.

DOI: 10.46991/PYSU:B.2024.58.2.107 Chemical and Biological Sciences 58 (2 (264) 107-113

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Keywords

antioxidant, aging, brandy, radical scavenging

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