6533b835fe1ef96bd129f5df
RESEARCH PRODUCT
The antioxidant capacity of red wine in relationship with its polyphenolic constituents
Danila Di MajoLaura La NeveMarco GiammancoMaurizio La GuardiaSanto Giammancosubject
VintageWineAntioxidantHuman organismmedicine.medical_treatmentdigestive oral and skin physiologyfood and beveragesGeneral Medicinemedicine.disease_causeAntioxidant activity Polyphenols pH Crocin Red wineAnalytical ChemistryCrocinchemistry.chemical_compoundAntioxidant capacityBiochemistrychemistryPolyphenolmedicineFood scienceOxidative stressFood Sciencedescription
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 |
|---|---|---|---|---|
| 2008-11-01 |