PMID: 11902966Mar 21, 2002Paper

Development of a potentiometric method to measure the resistance to oxidation of white wines and the antioxidant power of their constituents

Journal of Agricultural and Food Chemistry
Carla M OliveiraTimothy Hogg

Abstract

This work describes a new potentiometric method to evaluate the resistance to oxidation of white wines. Reduction and oxidation titrations were made, and coefficient of variation obtained were 10.87 and 2.65%, respectively. The antioxidant powers of ascorbic acid (Aas) and sulfur dioxide (SO(2)) were evaluated by this method, SO(2) proving to be much less active in this respect than ascorbic acid. The two agents did not demonstrate any antioxidant synergy. A relationship between oxygen present and ascorbic acid was found by the proposed method (1 mmol of O(2) <--> 0.84 mmol of Aas). This method enables the distinction of different wines on the basis of their resistance to oxidation.

Citations

Sep 27, 2003·Phytochemical Analysis : PCA
Jan 8, 2013·Journal of Agricultural and Food Chemistry·Gal Y KreitmanRyan J Elias
Feb 27, 2007·International Journal of Food Microbiology·Beatriz Rojo-BezaresFernanda Ruiz-Larrea
Nov 10, 2015·Journal of Environmental Science and Health. Part. B, Pesticides, Food Contaminants, and Agricultural Wastes·Attila KántorMiroslava Kačániová
Jan 7, 2004·Journal of Agricultural and Food Chemistry·A C Silva FerreiraP Guedes de Pinho
Dec 5, 2008·Journal of Agricultural and Food Chemistry·Rui C MartinsAntonio C Silva Ferreira
Feb 15, 2011·Journal of Agricultural and Food Chemistry·Bruno FedrizziGiuseppe Versini
Nov 24, 2007·Journal of Agricultural and Food Chemistry·Astride RodriguesDulce Geraldo

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