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

Food Chemistry
Maria NikolantonakiRégis D Gougeon

Abstract

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 (rPOBN-1-HER) kinetic parameters. Low Imax POBN-1-HER and rPOBN-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.

Citations

Mar 13, 2020·Journal of the Science of Food and Agriculture·Lourdes MarchanteM Consuelo Díaz-Maroto
Apr 10, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Remy RomanetRégis D Gougeon
Aug 10, 2019·NPJ Science of Food·Thomas KarbowiakJean-Pierre Bellat
Jul 6, 2019·Journal of Agricultural and Food Chemistry·Maria NikolantonakiRégis D Gougeon

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