Exploring the chemical space of white wine antioxidant capacity: A combined DPPH, EPR and FT-ICR-MS study.
Antiradical
Chardonnay
Chemical oxidation
Glutathione
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
01 Sep 2021
01 Sep 2021
Historique:
received:
11
08
2020
revised:
23
02
2021
accepted:
07
03
2021
pubmed:
3
4
2021
medline:
18
5
2021
entrez:
2
4
2021
Statut:
ppublish
Résumé
The chemical composition and functionality of molecular fractions associated with dry white wines oxidative stability remain poorly understood. In the present study, DPPH assay, electron paramagnetic resonance spectroscopy (EPR) and Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR-MS) were used to explore the chemical diversity associated with the antioxidant capacity (AC) of white wines. AC determined using the DPPH assay and EPR were complementary and enabled differentiation of wine samples into groups with low, medium, and high AC. Mass spectra variations associated with global DPPH- and EPR-derived indices enabled identification of 365 molecular markers correlated with samples with high AC, of which 32% were CHO compounds including phenolic and sugar derivatives, 20% were CHOS and 36% were CHONS compounds including cysteine-containing peptides. This study confirmed the importance of CHONS and CHOS compounds in the antioxidant metabolome of dry white wines. Knowledge about these compounds will enable better understanding of the oxidative stability of white wines and therefore aid in achieving optimum shelf life.
Identifiants
pubmed: 33799250
pii: S0308-8146(21)00572-0
doi: 10.1016/j.foodchem.2021.129566
pii:
doi:
Substances chimiques
Antioxidants
0
Phenols
0
Sugars
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
129566Informations de copyright
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