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

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dc.contributor.authorOliveira, Carla M.
dc.contributor.authorFerreira, António C. S.
dc.contributor.authorPinho, Paula Guedes de
dc.contributor.authorSilva, Artur M. S.
dc.date.accessioned2010-10-11T15:40:39Z
dc.date.available2010-10-11T15:40:39Z
dc.date.issued2008
dc.description.abstractThe 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.por
dc.identifier.citation"Journal of Agricultural and Food Chemistry". ISSN 0021-8561. 56: 21 (2008) 10326-10331por
dc.identifier.doi10.1021/jf8013662
dc.identifier.urihttp://hdl.handle.net/10400.14/2798
dc.language.isoengpor
dc.publisherAmerican Chemical Societypor
dc.subjectWhite winepor
dc.subjectAntioxidantspor
dc.subjectAntiradical activitypor
dc.subjectFractionationpor
dc.subjectRadical scavengingpor
dc.subjectNMRpor
dc.titleNew qualitative approach in the characterization of antioxidants in white Wines by antioxidant free radical scavenging and NMR techniquespor
dc.typejournal article
dspace.entity.typePublication
person.familyNameOliveira
person.familyNameSilva Ferreira
person.familyNameGuedes de Pinho
person.givenNameCarla
person.givenNameAntonio Cesar
person.givenNamePaula
person.identifier392870
person.identifier.ciencia-id521E-EE5E-AF0B
person.identifier.ciencia-id931A-48DA-23A8
person.identifier.ciencia-id2510-1418-EF48
person.identifier.orcid0000-0002-3346-2629
person.identifier.orcid0000-0002-1188-1021
person.identifier.orcid0000-0002-7395-5700
person.identifier.scopus-author-id6504448214
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication412b11af-3f1b-4364-888b-b5d87863a40f
relation.isAuthorOfPublication826c11dd-d070-4b67-ac58-c96675e3f3b8
relation.isAuthorOfPublication0bde318f-79f7-4130-8600-e553f3384cc6
relation.isAuthorOfPublication.latestForDiscovery0bde318f-79f7-4130-8600-e553f3384cc6

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