000147220 001__ 147220
000147220 005__ 20241216115435.0
000147220 0247_ $$2doi$$a10.1016/j.foodchem.2024.142242
000147220 0248_ $$2sideral$$a141077
000147220 037__ $$aART-2024-141077
000147220 041__ $$aeng
000147220 100__ $$0(orcid)0000-0003-1658-1770$$aEscudero, Ana$$uUniversidad de Zaragoza
000147220 245__ $$aThe role of polyphenols in oxygen consumption and in the accumulation of acetaldehyde and Strecker aldehydes during wine oxidation
000147220 260__ $$c2024
000147220 5060_ $$aAccess copy available to the general public$$fUnrestricted
000147220 5203_ $$aThis study explores the role of polyphenols in preventing oxidative deterioration of wine aroma. Wine models containing polyphenols extracted from grapes were fortified with delphinidin-3G (DELF) or catechin (CAT), and oxidized. DELF increased oxygen consumption rates (OCRs) and reduced the Strecker aldehydes (SAs) formation, while CAT decreased OCRs and increased SAs. Further oxidation of models with individual polyphenols: coumaric acid (COU), caffeic acid (CAF), CAT, epigallocatechin (EPIG), malvidin-3G (MV), DELF, quercetin (QUER), and myricetin (MYR) revealed that most polyphenols, except anthocyanins, slowed initial OCRs. Anthocyanins and trihydroxylated polyphenols consumed all oxygen. DELF arises as the ideal sacrificial antioxidant, consuming O2 quickly and quantitatively, avoiding Fenton reaction and SAs accumulation. MV was similar but caused high SAs levels. EPIG and MYR prevented Fenton reaction but induced moderate SAs accumulation. COU hardly consumed O2, but prevented Fenton reaction and did not induce SAs. These findings could help enhance wine quality and stability.
000147220 536__ $$9info:eu-repo/grantAgreement/ES/AEI/PID2021-126031OB-C21$$9info:eu-repo/grantAgreement/ES/AEI/PID2021-126031OB-C22$$9info:eu-repo/grantAgreement/ES/DGA/T53$$9info:eu-repo/grantAgreement/ES/MCIU/FPU17-03410$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2017-87373-C3
000147220 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000147220 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000147220 700__ $$aBueno-Aventín, Elena
000147220 700__ $$0(orcid)0000-0002-3348-0843$$aOntañón, Ignacio$$uUniversidad de Zaragoza
000147220 700__ $$aFernádez-Zurbano, Purificación
000147220 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, Vicente$$uUniversidad de Zaragoza
000147220 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000147220 773__ $$g466 (2024), 142242 [10 pp.]$$pFood chem.$$tFood Chemistry$$x0308-8146
000147220 8564_ $$s2417745$$uhttps://zaguan.unizar.es/record/147220/files/texto_completo.pdf$$yVersión publicada
000147220 8564_ $$s2384150$$uhttps://zaguan.unizar.es/record/147220/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000147220 909CO $$ooai:zaguan.unizar.es:147220$$particulos$$pdriver
000147220 951__ $$a2024-12-16-11:27:33
000147220 980__ $$aARTICLE