Measurement of white wines resistance against oxidation by Electron Paramagnetic Resonance spectroscopy.
Aging potential
Electron Paramagnetic Resonance
Polyphenols
Radical chemistry
Sulfur dioxide
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
01 Jan 2019
01 Jan 2019
Historique:
received:
16
02
2018
revised:
04
07
2018
accepted:
08
07
2018
entrez:
4
9
2018
pubmed:
4
9
2018
medline:
24
4
2019
Statut:
ppublish
Résumé
Free radical theory of aging hypothesizes that oxygen-derived radicals are responsible for the storage-related flavor instability in wine. In an optimal situation, a balanced-distribution exists between oxidants and antioxidants among wines intrinsic/extrinsic metabolites. Based on the kinetic study of POBN-1-hydroxyethyl spin adduct (POBN-1-HER) formation in wines initiated via the Fenton reaction, a novel tool based on EPR spin trapping methodology was developed to quantify wines resistance against oxidation. Antioxidant capacities of wines were evaluated according to POBN-1-HER maximum signal intensity (I
Identifiants
pubmed: 30174029
pii: S0308-8146(18)31191-9
doi: 10.1016/j.foodchem.2018.07.052
pii:
doi:
Substances chimiques
Free Radicals
0
Spin Labels
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
156-161Informations de copyright
Copyright © 2018 Elsevier Ltd. All rights reserved.