Table 6.

Antioxidant potential of Madeira wines during the heating at 45 °C (3 months) and 70 °C (1 month) expressed in terms of ABTS, DPPH and FRAP assays.

Samples		ABTS assay		DPPH assay				FRAP assay
		mg(GAE)/L	± SD	mg(Trolox)/L	± SD	IC50 (µL)	± SD	mg(QE)/L	± SD
TNM sweet	0 m	150.76a	1.16	313.99a	12.34	49.99a	2.56	40.65a	2.18
	1 m, 45 °C	103.07b	2.52	276.66b	13.27	65.51b	0.86	19.88b	0.69
	2 m, 45 °C	174.07c	3.16	308.73a	16.45	50.93a	1.51	51.50c	2.37
	3 m, 45 °C	153.93a	3.50	305.52a	2.36	53.85a	2.39	53.49c	0.92
	1 m, 70 °C	149.82a	1.23	234.84c	5.37	68.90b	3.49	42.98a	0.29
TNM dry	0 m	268.61a	0.13	502.93a	19.46	25.68a	0.49	36.83a	3.22
	1 m, 45 °C	249.74b	9.13	496.66a	13.50	25.84a	0.78	28.67b	2.42
	2 m, 45 °C	235.36c	8.50	504.98a	9.22	27.06b	0.28	33.67ab	1.90
	3 m, 45 °C	198.45d	7.25	409.66b	9.42	36.79c	0.31	102.46c	4.31
	1 m, 70 °C	218.21e	6.32	403.53b	5.13	34.30d	0.68	120.27d	1.86
Malvasia	0 m	183.93a	4.95	445.92a	7.00	32.56a	0.73	70.21a	3.39
	1 m, 45 °C	214.76b	9.34	426.01a	3.55	34.67a	0.55	75.30b	1.25
	2 m, 45 °C	219.29b	8.08	389.33b	22.98	39.07b	0.65	60.76c	2.55
	3 m, 45 °C	177.06a	2.85	362.99bc	6.36	43.10c	0.45	55.33c	3.89
	1 m, 70 °C	144.65c	0.39	351.60c	6.39	60.54d	2.79	38.81d	1.85