147220 20260217205521.0 doi 10.1016/j.foodchem.2024.142242 sideral 141077 ART-2024-141077 eng Escudero, Ana Universidad de Zaragoza (orcid)0000-0003-1658-1770 The role of polyphenols in oxygen consumption and in the accumulation of acetaldehyde and Strecker aldehydes during wine oxidation 2024 Access copy available to the general public Unrestricted This 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. info:eu-repo/grantAgreement/ES/AEI/PID2021-126031OB-C21 info:eu-repo/grantAgreement/ES/AEI/PID2021-126031OB-C22 info:eu-repo/grantAgreement/ES/DGA/T53 info:eu-repo/grantAgreement/ES/MCIU/FPU17-03410 info:eu-repo/grantAgreement/ES/MINECO/AGL2017-87373-C3 info:eu-repo/semantics/openAccess by-nc-nd https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es 9.8 2024 CHEMISTRY, APPLIED 6 / 76 = 0.079 2024 Q1 T1 NUTRITION & DIETETICS 4 / 113 = 0.035 2024 Q1 T1 FOOD SCIENCE & TECHNOLOGY 7 / 182 = 0.038 2024 Q1 T1 1.952 2024 Analytical Chemistry 2024 Q1 Medicine (miscellaneous) 2024 Q1 Food Science 2024 Q1 18.3 2024 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Bueno-Aventín, Elena Ontañón, Ignacio Universidad de Zaragoza (orcid)0000-0002-3348-0843 Fernádez-Zurbano, Purificación Ferreira, Vicente Universidad de Zaragoza (orcid)0000-0002-4353-2483 2009 750 Universidad de Zaragoza Dpto. Química Analítica Área Química Analítica 466 (2024), 142242 [10 pp.] Food chem. Food Chemistry 0308-8146 2417745 http://zaguan.unizar.es/record/147220/files/texto_completo.pdf Versión publicada 2384150 http://zaguan.unizar.es/record/147220/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:147220 articulos driver 2026-02-17-20:28:47 ARTICLE