2024; Chemical and Biological Sciences 58 (2 (264): 107–113
Shared with The Gufo

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

Hasmik Shilajyan*, Karine R. Grigoryan

Received: 2025-02-28 · Published: 2024-06-24

© 2024 The Author(s) and the original publisher.

CC BY-NC 4.0 This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Shared article.
Original title
THE IMPACT OF AGING ON THE ANTIOXIDANT PROPERTIES OF ARMENIAN GRAPE BRANDIES
Authors
Hasmik Shilajyan, Karine R. Grigoryan
Published
2024-06-24
Licence
Creative Commons Attribution-NonCommercial 4.0 International
Original
https://doi.org/10.46991/PYSU:B.2024.58.2.107

Abstract

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.
1 / ? 100% Open in new tab Download Cite

Loading the full text…

Download Follow Updates