Table 2.
Total polyphenols (mg/L) and antioxidant activity (mM of Trolox equivalents) of the investigated wines.
| BB | B | C | E | R | S | |
|---|---|---|---|---|---|---|
| TP | 466.82 ± 40.03 a | 759.42 ± 52.30 c | 408.03 ± 38.75 a | 1480.47 ± 103.55 d | 566.75 ± 43.02 b | 525.60 ± 50.74 b |
| ABTS | 4.29 ± 0.34 c | 5.84 ± 0.34 d | 3.03 ± 0.19 a | 4.22 ± 0.28 c | 3.49 ± 0.23 b | 3.40 ± 0.18 a |
| DPPH | 2.47 ± 0.19 c | 2.55 ± 0.16 d | 1.12 ± 0.07 a | 1.87 ± 0.09 b | 1.75 ± 0.07 b | 1.66 ± 0.12 b |
| FRAP | 5.07 ± 0.23 c | 6.45 ± 0.45 d | 3.32 ± 0.25 a | 5.07 ± 0.39 c | 4.42 ± 0.36 b | 3.47 ± 0.22 a |
BB—bilberry wine; B—blackberry wine; C—cranberry wine; E—elderberry wine; R—raspberry wine; S—strawberry wine; tr—traces; TP—total polyphenols; ABTS—2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid; DPPH—2,2-diphenyl-1-picrylhydrazyl; FRAP—Ferric reducing antioxidant power. Different letters in rows indicate a significant difference (p < 0.05).