Investigation of Ethyl Radical Quenching by Phenolics and Thiols in Model Wine

In the present study, the reaction between 1-hydroxyethyl radicals (1-HER) and various wine-related phenolics and thiols, including gallic acid, caffeic acid, ferulic acid, 3-mercaptohexan-1-ol (3MH), cysteine (Cys), and glutathione (GSH), was studied using competitive spin trapping with electron pa...

Full description

Saved in:
Bibliographic Details
Published inJournal of agricultural and food chemistry Vol. 61; no. 3; pp. 685 - 692
Main Authors Kreitman, Gal Y, Laurie, V. Felipe, Elias, Ryan J
Format Journal Article
LanguageEnglish
Published Washington, DC American Chemical Society 23.01.2013
Subjects
Biological and medical sciences
Caffeic Acids - analysis
Coumaric Acids - analysis
Cysteine - analysis
Electron Spin Resonance Spectroscopy
Ethanol - analysis
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
Gallic Acid - analysis
Glutathione - analysis
Mass Spectrometry
Oxidation-Reduction
Phenols - analysis
Sulfhydryl Compounds - analysis
Wine - analysis
Wines and vinegars
3-mercaptohexan-1-ol
electron paramagnetic resonance
thiols
spin trapping
wine oxidation
1-hydroxyethyl radicals
Wine
Alcoholic beverage
Thiol
Phenols
Models
Oxidation
Electron paramagnetic resonance
Spin trapping
Online AccessGet full text

Cover

More Information
Summary:In the present study, the reaction between 1-hydroxyethyl radicals (1-HER) and various wine-related phenolics and thiols, including gallic acid, caffeic acid, ferulic acid, 3-mercaptohexan-1-ol (3MH), cysteine (Cys), and glutathione (GSH), was studied using competitive spin trapping with electron paramagnetic resonance (EPR) and mass spectrometry. Previous studies have reported several important reactions occurring between quinones and other wine components, but the fate of 1-HER within the context of wine oxidation is less understood. Furthermore, the ability of these compounds to prevent formation of acetaldehyde, a known nonenzymatic oxidation product of ethanol, was measured. The hydroxycinnamic acids and thiol compounds tested at 5 mM concentrations significantly inhibited spin adduct formation, indicating their reactivity toward 1-HER. In addition, we confirm that loss of 3MH under model wine conditions is due to quinone trapping as well as 1-HER-induced oxidation.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:0021-8561
1520-5118
DOI:10.1021/jf303880g