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The different phenolic compounds present in seventeen red and white wines, with different grape varieties, and from different geographical locations, were successfully identified and detected. The wines <jats:italic>in\u2005vitro<\/jats:italic> total antioxidant capacity, using the method of capture of diphenilpicrilhydrazil (DPPH<jats:sup>.<\/jats:sup>) free radical \u201cefficient concentration\u201d (EC<jats:sub>50<\/jats:sub>), and the electrochemical quantitative index (EI), was determined. The wine with the highest total antioxidant capacity exhibited the lowest antioxidant power, and the EI and EC<jats:sub>50<\/jats:sub> assays had a very good correlation.<\/jats:p>","DOI":"10.1002\/elan.201800842","type":"journal-article","created":{"date-parts":[[2019,2,12]],"date-time":"2019-02-12T09:32:19Z","timestamp":1549963939000},"page":"936-945","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":27,"title":["Phenolic Composition and Total Antioxidant Capacity by Electrochemical, Spectrophotometric and HPLC\u2010EC Evaluation in Portuguese Red and White Wines"],"prefix":"10.1002","volume":"31","author":[{"given":"Isa\u00edde","family":"de\u2005Ara\u00fajo\u2005Rodrigues","sequence":"first","affiliation":[{"name":"Chemistry Department University of Coimbra  3004-535 Coimbra Portugal"},{"name":"Departamento de Qu\u00edmica Universidade Federal do Maranh\u00e3o  S\u00e3o Lu\u00eds, Maranh\u00e3o, CEP 65080-040 Brasil"}]},{"given":"Sara M. 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