New qualitative approach in the characterization of antioxidants in white wines by antioxidant free radical scavenging and NMR techniques

Carla M. Oliveira, António C.S. Ferreira, Paula Guedes De Pinho, Artur M.S. Silva

Resultado de pesquisarevisão de pares

13 Citações (Scopus)

Resumo

The aim of this study was to obtain new information on antioxidant compounds in white wines. For this purpose, white wine degradation was promoted by a forced aged protocol, and six normally aged white wines from different vintages were analyzed. Both normal and forced aged wines were sequentially extracted using hexane and ethyl acetate. Apolar antioxidants were removed using hexane, and polar antioxidants were extracted with ethyl acetate. This last residue was subject to partial re-extraction with hexane and acetone. The antioxidant capacity of the wines and of each fraction was evaluated by two free radical methods, ABTS and DPPH. Normal aging provides a decrease in the total antioxidant capacity of wines. The antioxidant activity of ethyl acetate/acetone extracts was approximately 95% higher than that found for the hexane extracts. Concerning the forced aged wines, results showed that the wine submitted to a temperature of 60 °C for 21 days had higher antioxidant activity than that submitted to a temperature of 20 °C. With regard to the ethyl acetate/acetone extracts, oxygen and temperature treatment leads to a decrease in their antioxidant activity. NMR analysis was performed in the highest antioxidant capacity organic fractions (ethyl acetate/acetone extracts) and in the aqueous fraction of the control wine (T= 20 °C), in order to attempt the characterization of species involved in oxygen protection. Possible structures of antioxidant compounds in white wines were proposed. Two of these are tyrosol-like structures. This molecule is a wellknown phenolic compound in wine, and it is reported to have antioxidative effects.
Idioma originalEnglish
Páginas (de-até)10326-10331
Número de páginas6
RevistaJournal of Agricultural and Food Chemistry
Volume56
Número de emissão21
DOIs
Estado da publicaçãoPublicado - 12 nov 2008

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