Work

The role of polyphenols in oxygen consumption and in the accumulation of acetaldehyde and Strecker aldehydes during wine oxidation

Year: 2024

Type: article

Abstract: In order to validate previous hypotheses, wine-models containing polyphenols (PPs) of Garnacha or Tempranillo grapes were fortified with delphinidin 3-glucoside (DELF) or catechin (CAT), and were further oxidized. It is confirmed that DELF increases oxygen consumption rates (OCRs) and decreased Strecker aldehydes (SAs) formed, while CAT decreases OCRs and increases SAs. Followed, wine-models with individual polyphenols: coumaric-acid (COU), caffeic-acid (CAF), CAT, epigallocatechin (EPIG), malvidin 3-glucoside (MV), DELF, quercetin (QUER), and myricetin (MYR) were oxidized. Except for anthocyanins, all polyphenols slowed initial OCRs, and only these and trihydroxylated PPs could consume all oxygen. DELF arises as the ideal sacrificial antioxidant, consuming O2 quickly and quantitatively, avoiding Fenton-reaction and SAs-accumulation. MV was similar but induced SAs. EPIG and MYR prevent Fenton-reaction but induce SAs. Coumaric acid hardly consumes O2, but prevented Fenton-reaction and did not induce SAs. On the contrary, CAF, CAT and QUER fail in both preventing Fenton-reaction and SAs-accumulation.

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2024.142242

Authors: Ana Escudero, Elena Bueno-Aventín, Ignacio Ontañón, Purificación Fernádez-Zurbano, Vicente Ferreira

Institutions: Universidad de Zaragoza, Instituto de Ciencias de la Vid y del Vino, Centro de Investigación y Tecnología Agroalimentaria de Aragón, Consejo Superior de Investigaciones Científicas

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: hybrid

Estimated APC paid: $4,620

Funders: European Commission, Ministerio de Economía y Competitividad, Universidad de Zaragoza