6533b830fe1ef96bd129707e
RESEARCH PRODUCT
The influence of two different pH levels on the antioxidant properties of flavonols, flavan-3-ols, phenolic acids and aldehyde compounds analysed in synthetic wine and in a phosphate buffer
Marco GiammancoDanila Di MajoCasuccio AlessandraMaurizio La GuardiaLaura La Nevesubject
Winechemistry.chemical_classificationAntioxidantmedicine.medical_treatmentFlavonoidantioxidant activity polyphenols pH crocin red wine food compositionPhenolic acidSettore BIO/09 - FisiologiaCrocinchemistry.chemical_compoundFlavonolschemistryPolyphenolFlavanmedicineOrganic chemistryFood Sciencedescription
Abstract The aim of this study is evaluate either the antioxidant or pro-oxidant behaviour of some typical polyphenolic compounds of red wine, to investigate the influence of two different pH levels on the antioxidant properties and to clarify their activity–structure relationship. The antioxidant activity of compounds in hydrophilic solutions at pH 3.5 and pH 7.4 were measured by a competition kinetic test, based on the crocin bleaching. The position and the number of substitution groups influence the magnitude of the antioxidant activity of the polyphenolic compounds, but their antioxidant properties are also strongly influenced by the pH conditions. Increasing the pH, a considerable increase in antioxidant capacity was observed in all compounds analysed. This study produces information about the antioxidant properties of the studied compounds at pH 3.5. It is important to clarify that the specific action measured in vitro does not necessarily reflect in vivo antioxidant properties.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2011-03-01 | Journal of Food Composition and Analysis |