Lagunes Irene, Vázquez-Ortega Fernanda, Trigos Ángel
Doctorado en Ciencias Biomédicas, Universidad Veracruzana, Av. Luis Castelazo Ayala s/n, Col. Industrial Ánimas, C.P. 91190, Xalapa, Veracruz, México.
Laboratorio de Alta Tecnología de Xalapa (LATEX), Calle Médicos 5, Col. Unidad del Bosque, C.P. 91010, Xalapa, Veracruz, México.
J Food Sci. 2017 Sep;82(9):2051-2055. doi: 10.1111/1750-3841.13815. Epub 2017 Aug 25.
Moderate consumption of red wine provides beneficial effects to health. This is attributed to polyphenol compounds present in wine such as resveratrol, quercetin, gallic acid, rutin, and vanillic acid. The amount of these antioxidants is variable; nevertheless, the main beneficial effects of red wine are attributed to resveratrol. However, it has been found that resveratrol and quercetin are able to photosensitize singlet oxygen generation and conversely, gallic acid acts as quencher. Therefore, and since resveratrol and quercetin are some of the most important antioxidants reported in red wines, the aim of this research was to evaluate the photosensitizing ability of 12 red wine extracts through photo-oxidation of ergosterol. The presence of O was detected by ergosterol conversion into peroxide of ergosterol through H NMR analysis. Our results showed that 10 wine extracts were able to act as photosensitizers in the generation of singlet oxygen. The presence of O can damage other compounds of red wine and cause possible organoleptic alterations. Finally, although the reaction conditions employed in this research do not resemble the inherent conditions in wine making processing or storing, or even during its consumption, this knowledge could be useful to prevent possible pro-oxidant effects and avoid detrimental effects in red wines.
适量饮用红酒对健康有益。这归因于葡萄酒中存在的多酚化合物，如白藜芦醇、槲皮素、没食子酸、芦丁和香草酸。这些抗氧化剂的含量各不相同；然而，红酒的主要有益作用归因于白藜芦醇。然而，已经发现白藜芦醇和槲皮素能够使单线态氧的产生光敏化，相反，没食子酸起到猝灭剂的作用。因此，由于白藜芦醇和槲皮素是红酒中报道的一些最重要的抗氧化剂，本研究的目的是通过麦角固醇的光氧化来评估12种红酒提取物的光敏化能力。通过1H NMR分析，通过麦角固醇转化为麦角固醇过氧化物来检测O的存在。我们的结果表明，10种葡萄酒提取物能够在单线态氧的产生中作为光敏剂起作用。O的存在会损害红酒中的其他化合物，并可能导致感官变化。最后，尽管本研究中采用的反应条件与酿酒过程、储存过程甚至消费过程中的固有条件不同，但这些知识可能有助于预防可能的促氧化作用，并避免红酒中产生有害影响。
