Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 59, Issue 21, Pages 11833-11837Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf2033126
Keywords
portisins; red wine; EPR spectroscopy; superoxide anion radical; free radical
Funding
- Austrian Ministry of Traffic, Innovation, and Technology (BMVIT)
- Austrian Science Fund (FWF)
- FCT (Fundacao para a Ciencia e a Tecnologia) Portugal [BPD/65400/2009, PTDC/AGR-ALI/65503/2006]
- FEDER
- Fundação para a Ciência e a Tecnologia [PTDC/AGR-ALI/65503/2006] Funding Source: FCT
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The free radical chemistry of two polyphenolic pigments from red wine belonging to the family of portisins, has been investigated after reaction with O(2)(center dot-) radicals using electron paramagnetic resonance (EPR), spectroscopy Two portisins derived from malvidin-3-glucoside and cyanidin-3-glucoside were used for this study Stable free radicals were detected with both portisins and correspond to unpaired electrons localized on the B as well as F rings of the portisins Interpretations, were confirmed by comparison with the spectra of free radicals formed by oxidation of the model compounds cyanidin-3-glucoside, malvidin-3-glucoside, and catechin These results concur with previous work reporting the higher antiradical properties of these pigments compared to their anthocyanin precursors
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