Measurement of white wines resistance against oxidation by Electron Paramagnetic Resonance spectroscopy

被引：14
作者：
Nikolantonaki, Maria [1 ]
Coelho, Christian [1 ]
Noret, Laurence [1 ]
Zerbib, Marie [1 ]
Vileno, Bertrand [2 ,3 ]
Champion, Dominique [4 ]
Gougeon, Regis D. [1 ]
机构：
[1] Univ Bourgogne, AgroSup Dijon, UMR PAM, Inst Univ Vigne & Vin, Rue Claude Ladrey,BP 27877, F-21078 Dijon, France
[2] Univ Strasbourg, Inst Chim, UMR 7177, Lab POMAM, 4,Rue Blaise Pascal,CS 90032, F-67081 Strasbourg, France
[3] Federat IR RPE CNRS 3443, REseau Natl Rpe InterDisciplinaire RENARD, French EPR Federat Res, Paris, France
[4] Univ Bourgogne, AgroSup Dijon, UMR PAM, F-21000 Dijon, France
来源：
FOOD CHEMISTRY | 2019年 / 270卷
关键词：
Electron Paramagnetic Resonance; Sulfur dioxide; Polyphenols; Aging potential; Radical chemistry; FREE-RADICAL GENERATION; SULFUR-DIOXIDE; EPR SPECTROSCOPY; IDENTIFICATION; DEGRADATION; TEMPERATURE; PARAMETERS; AROMA; COLOR;
D O I：
10.1016/j.foodchem.2018.07.052
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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 (Imax POBN-1-HER) and rate formation (r(POBN-1-HER)) kinetic parameters. Low Imax POBN-1-HER and r(POBN-1-HER) values suggest that endogenous antioxidants in wine are able to quench a substantial amount of radicals capable to take part in deleterious oxidative reactions. This will be very valuable in understanding aging potential and will provide an avenue to better control the process by knowing how it might be possible to change wines resistance against oxidation.
引用
收藏
页码：156 / 161
页数：6
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