ADF ŠPAKOVSKÁ, Eva - MARCINČÁK, Slavomír - BAČA, Martin - TUREK, Peter. POLYPHENOLIC CONTENT AND ANTIOXIDATIVE ACTIVITY OF WINES FROM THE SOBRANCE WINE REGION. In Potravinárstvo : Vedecký časopis pre potravinárstvo. - Nitra : SPU. ISSN 1338-0230, 2012, vol. 6, č. 3, s. 32-35.

Basic data
OCA1. Surname awarded to the assessed person	Marcinčák
OCA2. Name awarded to the assessed person	Slavomír
OCA3. Degrees awarded to the assessed person	Prof. , DVM, PhD
OCA4. Hyperlink to the entry of the person in the Register of university staff	https://www.portalvs.sk/regzam/detail/6070
OCA5. Area of assessment	study programme food hygiene · I. + II. degree
OCA6. Category of the research/artistic/other output
OCA7. Year of publication of the research/artistic/other output	2012
OCA8. ID of the record in the Central Registry of Publication Activity (CRPA) or the Central Registry of Artistic Activity (CRAA)	UVL.Košice.0016680
OCA9. Hyperlink to the record in CRPA or CRAA	https://www.crepc.sk/portal?fn=recview
Characteristics of the output that is not registered in CRPA or CRAA
OCA10. Hyperlink to the record in another publicly accessible register, catalogue of research/ artistic/other outputs
OCA11. Characteristics of the output in the format of the CRPA or the CRAA bibliographic record, if the output is not available in a publicly accessible register or catalogue of outputs	ADF ŠPAKOVSKÁ, Eva - MARCINČÁK, Slavomír - BAČA, Martin - TUREK, Peter. POLYPHENOLIC CONTENT AND ANTIOXIDATIVE ACTIVITY OF WINES FROM THE SOBRANCE WINE REGION. In Potravinárstvo : Vedecký časopis pre potravinárstvo. - Nitra : SPU. ISSN 1338-0230, 2012, vol. 6, č. 3, s. 32-35.
OCA12. Type of the output (if the output is not registered in CRPA or CRAA)
OCA13. Hyperlink to the webpage where the output is available (full text, other documentation, etc.)
OCA14. Characteristics of the author's contribution	The author is the bearer of the main ideas of the experiment and the bearer of the financial resources for its implementation.
OCA15. Annotation of the output with contextual information concerning the description of creative process and the content of the research/artistic/other activity, etc.	The purpose of this study was to evaluate the content of total polyphenols and antioxidant properties of wines from the East Slovakia wine region. White wines generally showed lower content of polyphenols and also posses lower scavenging capacity against DPPH radical than red wines. However, when we compared antioxidant properties of wines to protect polyunsaturated fatty acids against oxidation using to TBA method, no differences were detected. The antioxidative capacity of white wines was comparable to red wines and was higher than antioxidant capacity of ascorbic acid solution (0.2 %). The best antioxidant properties were recorded in Cabernet sauvignon (2010) and Frankovka modra (2009) wines.
Other data
OCA16. Annotation of the output in English	The purpose of this study was to evaluate the content of total polyphenols and antioxidant properties of wines from the East Slovakia wine region. White wines generally showed lower content of polyphenols and also posses lower scavenging capacity against DPPH radical than red wines. However, when we compared antioxidant properties of wines to protect polyunsaturated fatty acids against oxidation using to TBA method, no differences were detected. The antioxidative capacity of white wines was comparable to red wines and was higher than antioxidant capacity of ascorbic acid solution (0.2 %). The best antioxidant properties were recorded in Cabernet sauvignon (2010) and Frankovka modra (2009) wines.
OCA17. List of maximum 5 most significant citations corresponding to the output
OCA18. Characteristics of the output's impact on socio-economic practice	The work brings new interesting results on the antioxidant activity of wines from the Eastern Slovakia wine-growing region
OCA19. Characteristics of the output and related activities' impact on the educational process	The results of the experiment were directly incorporated into the educational process in the field of hygiene and technology of plant food production