کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7583780 1492021 2019 22 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Production of hydroxyl radicals and their relationship with phenolic compounds in white wines
ترجمه فارسی عنوان
تولید رادیکال های هیدروکسیل و ارتباط آنها با ترکیبات فنلی در آب های سفید
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Exposure of white wine to oxygen can cause detrimental effects, such as loss of sensorial characteristics. New antecedents, to the oxidation of wine, establish the importance of the formation of metallic complexes with compounds with adjacent hydroxyls. These complexes could reduce iron, promoting the formation of radicals through the Fenton reaction. The formation of hydroxyl radical (OH) induced by air was found in all 18 white wines analysed by electronic paramagnetic resonance (EPR) spectroscopy. The variation in the OH production was related to the phenolic composition of the wines. The amount of these radicals was linearly related to 5 phenolic compounds (caffeic acid, protocatechuic acid, p-coumaric acid, gentisic acid and syringic acid). Therefore, in this study, the relationship between certain phenolic compounds and the induction and amplification of the OH production was established and was postulated to be a chemical oxidation pathway to the Fenton reaction.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 271, 15 January 2019, Pages 80-86
نویسندگان
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