Biotechnology Centre and Chemical Sciences Faculty, University of Concepcion, Concepcion, Chile.
Biotechnology Centre and Chemical Sciences Faculty, University of Concepcion, Concepcion, Chile.
Food Chem. 2019 Jan 15;271:80-86. doi: 10.1016/j.foodchem.2018.07.165. Epub 2018 Jul 25.
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.
白葡萄酒暴露于氧气中会产生有害影响，如感官特征的丧失。新的研究表明，葡萄酒的氧化过程中，金属复合物与邻位羟基化合物的形成非常重要。这些复合物可以还原铁，通过芬顿反应促进自由基的形成。通过电子顺磁共振（EPR）光谱分析，在所有 18 种白葡萄酒中都发现了由空气诱导形成的羟基自由基（OH）。OH 的产生变化与葡萄酒的酚类组成有关。这些自由基的数量与 5 种酚类化合物（咖啡酸、原儿茶酸、对香豆酸、龙胆酸和丁香酸）呈线性相关。因此，在这项研究中，建立了某些酚类化合物与 OH 产生的诱导和放大之间的关系，并假设这是芬顿反应的化学氧化途径。
