Oxidative evolution of (+)-catechin in model white wine solutions containing sulfur dioxide, ascorbic acid or gallotannins

• Published in: Food research international Vol. 51; no. 1; pp. 59 - 65
• Main Authors: Chinnici, Fabio, Sonni, Francesca, Natali, Nadia, Riponi, Claudio
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.04.2013; Elsevier
• Subjects: (+)-Catechin; antioxidants; Ascorbic acid; Biological and medical sciences; chemical reactions; Decay; dissolved oxygen; Evolution; Fermented food industries; flavanols; Food industries; Fundamental and applied biological sciences. Psychology; Gallotannin; Gallotannins; Mathematical models; Monitoring; Oxidation; oxygen consumption; spoilage; Sulfur dioxide; tannins; Vitaceae; white wines; Wine; Wines; Wines and vinegars; Wine; Gallotannins; (+)-Catechin; Oxidation; Ascorbic acid; Sulfur dioxide; Flavanol; Catechin; White wine; Vitamin; Flavonoid; Alcoholic beverage; Polyphenol; Evolution; Models; Solution
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2012.11.013

The effects of some antioxidant (sulfur dioxide, ascorbic acid and gallotannins) and their mixtures, on the oxidative evolution of model wines containing (+)-catechin, have been compared by monitoring O2 consumption, browning development and (+)-catechin decay. The contextual generation of xanthylium pigments has been further evaluated with the aim of deepening our understanding of the kinetics and the mechanisms underlying the oxidative spoilage of flavanols in wine-like conditions. Novel data on the efficacy of gallotannins in controlling the (+)-catechin oxidative decay in model wine solutions are furnished, together with its comparison with the ones offered by SO2 and ascorbic acid. Ascorbic acid was found to promptly reduce the amount of dissolved oxygen in samples, while the presence of SO2 or tannins resulted in a significantly lower consumption. Under our experimental conditions and at least for 30days, browning rate was best controlled by sulfite and ascorbic acid (even if to a different extent) while gallotannins failed in such a task. However, a longer storage (120days) under oxidative conditions revealed a large augmentation of browning rate in samples with aa and/or SO2, added which became yellower than untreated samples. The amounts of (+)-catechin declined the fastest in all the solutions with aa added Chemical reactions underlying the obtained results, have been discussed. ► We studied the oxidative decay of (+)-catechin in white wine-like model conditions. ► The effects of three antioxidant additives relevant to wine have been investigated. ► Once quickly depleted, ascorbic acid enhanced the extent and the rate of browning. ► Sulfur dioxide protected for longer time before elicit browning to a high extent. ► Gallotannins helped to consume O2 but did not influence the oxidation of solutions.