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    STUDIA PHYSICA - Issue no. SPECIAL ISSUE / 2001  
         
  Article:   AROMA COMPOUNDS AND ANTIOXIDANTS FROM RED WINE BY GC/MS.

Authors:  M. CULEA, L. FROMONDI, C. GHERMAN, R. PODEA, O. COZAR.
 
       
         
  Abstract:  The popularly French paradox suggests that the consumption of wine, particularly of red wine, reduces the incidence of mortality and morbidity from coronary heart disease. The cardioprotective effect has been attributed to antioxidants present in the polyphenol fraction of red wine. The aroma and nutraceutics compounds from some selected Romanian red wines produced in traditional wine-growing regions of the country were investigated by GC/MS, by using two different extraction methods, LLE and SPE. The extraction of the compounds from the matrix was performed with ethyl acetate-dichloromethane-hexane (5:1:1,v/v/v). The extracted red wines were analysed by gas chromatography and gas chromatography-mass spectrometry. A HP-5 capillary column, 30mx 0.32mm, 0.25Ám film thickness was used in a temperature program from 50oC to 310oC for compounds of low and high volatility.  
         
     
         
         
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