Impact of oenological antioxidant substances on the formation of 1-hydroxyethyl radical and phenolic composition in SO 2 free red wines
Different natural substances, chitosan, inactive dry yeasts and freeze-dried aqueous extracts from two wine industry by-products (stems and shoots) were used in red winemaking as possible alternatives to SO . The resistance to oxidation of wines was evaluated by electron paramagnetic resonance. The...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2020-06, Vol.100 (8), p.3401-3407 |
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| creator | Marchante, Lourdes Márquez, Katherine Contreras, David Izquierdo-Cañas, Pedro M García-Romero, Esteban Díaz-Maroto, María C |
| description | Different natural substances, chitosan, inactive dry yeasts and freeze-dried aqueous extracts from two wine industry by-products (stems and shoots) were used in red winemaking as possible alternatives to SO
. The resistance to oxidation of wines was evaluated by electron paramagnetic resonance. The phenolic composition of wines was analyzed by high-performance liquid chromatography-diode array detection/electrospray ionization mass spectrometry, antioxidant activity was determined by DPPH (1,1-diphenyl-2-picrylhydrazyl radical) and ABTS [2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation] assays and spectrophotometric measurements of color were compared.
The wines elaborated with chitosan and inactive dry yeast presented greater capacity to inhibit the formation of the 1-hydroxyethyl radical compared to the wines elaborated with stem or shoot extracts. The total content of anthocyanins was higher in the wines elaborated with SO
; however, the concentration of flavan-3-ols was higher in the wines with chitosan. In addition, the wines with chitosan and inactive dry yeast presented the highest % polymerization. Wines elaborated with stem extract had a lower concentration of flavonols and stilbenes.
Chitosan and inactive dry yeast, which are used as an alternative to SO
in winemaking, allow the control of the formation of 1-HER in red wines. Wines with stem and shoot extracts showed a lower resistance to oxidation. © 2020 Society of Chemical Industry. |
| doi_str_mv | 10.1002/jsfa.10374 |
| format | Article |
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. The resistance to oxidation of wines was evaluated by electron paramagnetic resonance. The phenolic composition of wines was analyzed by high-performance liquid chromatography-diode array detection/electrospray ionization mass spectrometry, antioxidant activity was determined by DPPH (1,1-diphenyl-2-picrylhydrazyl radical) and ABTS [2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation] assays and spectrophotometric measurements of color were compared.
The wines elaborated with chitosan and inactive dry yeast presented greater capacity to inhibit the formation of the 1-hydroxyethyl radical compared to the wines elaborated with stem or shoot extracts. The total content of anthocyanins was higher in the wines elaborated with SO
; however, the concentration of flavan-3-ols was higher in the wines with chitosan. In addition, the wines with chitosan and inactive dry yeast presented the highest % polymerization. Wines elaborated with stem extract had a lower concentration of flavonols and stilbenes.
Chitosan and inactive dry yeast, which are used as an alternative to SO
in winemaking, allow the control of the formation of 1-HER in red wines. Wines with stem and shoot extracts showed a lower resistance to oxidation. © 2020 Society of Chemical Industry.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.10374</identifier><identifier>PMID: 32162341</identifier><language>eng</language><publisher>England</publisher><subject>Antioxidants - analysis ; Chromatography, High Pressure Liquid ; Ethanol - chemistry ; Food Handling ; Oxidation-Reduction ; Phenols - chemistry ; Plant Extracts - analysis ; Plant Shoots - chemistry ; Plant Stems - chemistry ; Spectrometry, Mass, Electrospray Ionization ; Vitis - chemistry ; Wine - analysis</subject><ispartof>Journal of the science of food and agriculture, 2020-06, Vol.100 (8), p.3401-3407</ispartof><rights>2020 Society of Chemical Industry.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c991-3af9280e797c4b605d8e498b980efba3477d228d7a15fb971cbe06efb5d306363</citedby><cites>FETCH-LOGICAL-c991-3af9280e797c4b605d8e498b980efba3477d228d7a15fb971cbe06efb5d306363</cites><orcidid>0000-0002-1219-0927</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/32162341$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Marchante, Lourdes</creatorcontrib><creatorcontrib>Márquez, Katherine</creatorcontrib><creatorcontrib>Contreras, David</creatorcontrib><creatorcontrib>Izquierdo-Cañas, Pedro M</creatorcontrib><creatorcontrib>García-Romero, Esteban</creatorcontrib><creatorcontrib>Díaz-Maroto, María C</creatorcontrib><title>Impact of oenological antioxidant substances on the formation of 1-hydroxyethyl radical and phenolic composition in SO 2 free red wines</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>Different natural substances, chitosan, inactive dry yeasts and freeze-dried aqueous extracts from two wine industry by-products (stems and shoots) were used in red winemaking as possible alternatives to SO
. The resistance to oxidation of wines was evaluated by electron paramagnetic resonance. The phenolic composition of wines was analyzed by high-performance liquid chromatography-diode array detection/electrospray ionization mass spectrometry, antioxidant activity was determined by DPPH (1,1-diphenyl-2-picrylhydrazyl radical) and ABTS [2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation] assays and spectrophotometric measurements of color were compared.
The wines elaborated with chitosan and inactive dry yeast presented greater capacity to inhibit the formation of the 1-hydroxyethyl radical compared to the wines elaborated with stem or shoot extracts. The total content of anthocyanins was higher in the wines elaborated with SO
; however, the concentration of flavan-3-ols was higher in the wines with chitosan. In addition, the wines with chitosan and inactive dry yeast presented the highest % polymerization. Wines elaborated with stem extract had a lower concentration of flavonols and stilbenes.
Chitosan and inactive dry yeast, which are used as an alternative to SO
in winemaking, allow the control of the formation of 1-HER in red wines. Wines with stem and shoot extracts showed a lower resistance to oxidation. © 2020 Society of Chemical Industry.</description><subject>Antioxidants - analysis</subject><subject>Chromatography, High Pressure Liquid</subject><subject>Ethanol - chemistry</subject><subject>Food Handling</subject><subject>Oxidation-Reduction</subject><subject>Phenols - chemistry</subject><subject>Plant Extracts - analysis</subject><subject>Plant Shoots - chemistry</subject><subject>Plant Stems - chemistry</subject><subject>Spectrometry, Mass, Electrospray Ionization</subject><subject>Vitis - chemistry</subject><subject>Wine - analysis</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNo9kMlOwzAURS0EoqWw4QOQ10gBD4kdL1HFUKlSF3QfOR6IqySO7FQ0X8Bvk7SF1X16d1gcAO4xesIIkeddtHK8KE8vwBwjwROEMLoE89EkSYZTMgM3Me4QQkIwdg1mlGBGaIrn4GfVdFL10FvoTetr_-WUrKFse-cPTo8K476MvWyVidC3sK8MtD40cgy0Uw0n1aCDPwymr4YaBqnPCxp21TTpFFS-6Xx0x4pr4ecGEmiDMTAYDb9da-ItuLKyjuburAuwfXvdLj-S9eZ9tXxZJ0oInFBpBcmR4YKrtGQo07lJRV6K8WdLSVPONSG55hJnthQcq9IgNlqZpohRRhfg8TSrgo8xGFt0wTUyDAVGxQSzmGAWR5hj-OEU7vZlY_R_9I8e_QVHInI8</recordid><startdate>202006</startdate><enddate>202006</enddate><creator>Marchante, Lourdes</creator><creator>Márquez, Katherine</creator><creator>Contreras, David</creator><creator>Izquierdo-Cañas, Pedro M</creator><creator>García-Romero, Esteban</creator><creator>Díaz-Maroto, María C</creator><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><orcidid>https://orcid.org/0000-0002-1219-0927</orcidid></search><sort><creationdate>202006</creationdate><title>Impact of oenological antioxidant substances on the formation of 1-hydroxyethyl radical and phenolic composition in SO 2 free red wines</title><author>Marchante, Lourdes ; Márquez, Katherine ; Contreras, David ; Izquierdo-Cañas, Pedro M ; García-Romero, Esteban ; Díaz-Maroto, María C</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c991-3af9280e797c4b605d8e498b980efba3477d228d7a15fb971cbe06efb5d306363</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Antioxidants - analysis</topic><topic>Chromatography, High Pressure Liquid</topic><topic>Ethanol - chemistry</topic><topic>Food Handling</topic><topic>Oxidation-Reduction</topic><topic>Phenols - chemistry</topic><topic>Plant Extracts - analysis</topic><topic>Plant Shoots - chemistry</topic><topic>Plant Stems - chemistry</topic><topic>Spectrometry, Mass, Electrospray Ionization</topic><topic>Vitis - chemistry</topic><topic>Wine - analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Marchante, Lourdes</creatorcontrib><creatorcontrib>Márquez, Katherine</creatorcontrib><creatorcontrib>Contreras, David</creatorcontrib><creatorcontrib>Izquierdo-Cañas, Pedro M</creatorcontrib><creatorcontrib>García-Romero, Esteban</creatorcontrib><creatorcontrib>Díaz-Maroto, María C</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Marchante, Lourdes</au><au>Márquez, Katherine</au><au>Contreras, David</au><au>Izquierdo-Cañas, Pedro M</au><au>García-Romero, Esteban</au><au>Díaz-Maroto, María C</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Impact of oenological antioxidant substances on the formation of 1-hydroxyethyl radical and phenolic composition in SO 2 free red wines</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2020-06</date><risdate>2020</risdate><volume>100</volume><issue>8</issue><spage>3401</spage><epage>3407</epage><pages>3401-3407</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>Different natural substances, chitosan, inactive dry yeasts and freeze-dried aqueous extracts from two wine industry by-products (stems and shoots) were used in red winemaking as possible alternatives to SO
. The resistance to oxidation of wines was evaluated by electron paramagnetic resonance. The phenolic composition of wines was analyzed by high-performance liquid chromatography-diode array detection/electrospray ionization mass spectrometry, antioxidant activity was determined by DPPH (1,1-diphenyl-2-picrylhydrazyl radical) and ABTS [2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation] assays and spectrophotometric measurements of color were compared.
The wines elaborated with chitosan and inactive dry yeast presented greater capacity to inhibit the formation of the 1-hydroxyethyl radical compared to the wines elaborated with stem or shoot extracts. The total content of anthocyanins was higher in the wines elaborated with SO
; however, the concentration of flavan-3-ols was higher in the wines with chitosan. In addition, the wines with chitosan and inactive dry yeast presented the highest % polymerization. Wines elaborated with stem extract had a lower concentration of flavonols and stilbenes.
Chitosan and inactive dry yeast, which are used as an alternative to SO
in winemaking, allow the control of the formation of 1-HER in red wines. Wines with stem and shoot extracts showed a lower resistance to oxidation. © 2020 Society of Chemical Industry.</abstract><cop>England</cop><pmid>32162341</pmid><doi>10.1002/jsfa.10374</doi><tpages>7</tpages><orcidid>https://orcid.org/0000-0002-1219-0927</orcidid></addata></record> |
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| ispartof | Journal of the science of food and agriculture, 2020-06, Vol.100 (8), p.3401-3407 |
| issn | 0022-5142 1097-0010 |
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| source | MEDLINE; Access via Wiley Online Library |
| subjects | Antioxidants - analysis Chromatography, High Pressure Liquid Ethanol - chemistry Food Handling Oxidation-Reduction Phenols - chemistry Plant Extracts - analysis Plant Shoots - chemistry Plant Stems - chemistry Spectrometry, Mass, Electrospray Ionization Vitis - chemistry Wine - analysis |
| title | Impact of oenological antioxidant substances on the formation of 1-hydroxyethyl radical and phenolic composition in SO 2 free red wines |
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