Browning susceptibility of white wine and antioxidant effect of glutathione

Autor:	Lizette Auezova, Elie Hajj-Moussa, Amer Sakr, Leina El Hosry
Rok vydání:	2009
Předmět:	Wine Antioxidant medicine.medical_treatment digestive oral and skin physiology Organoleptic food and beverages Glutathione Industrial and Manufacturing Engineering chemistry.chemical_compound chemistry Biochemistry White Wine Browning medicine Phenol Phenols Food science Food Science
Zdroj:	International Journal of Food Science & Technology. 44:2459-2463
ISSN:	1365-2621 0950-5423
Popis:	Summary Glutathione (GSH) content and other physicochemical parameters of thirteen white wines originated from Lebanon were studied in relation to their browning capacity; the impact of pH, total sulphur dioxide and total phenol content into the browning susceptibility of the wine was shown. The effect of GSH, added to the wine at different concentrations, on the total phenol content was studied at 55 °C during 8 days of accelerated oxidation. GSH addition resulted in significantly higher total phenol content only on day 0 of the test. GSH was shown to be readily oxidised in these conditions: even on day 0, there was a considerable reduction (up to 73%) in GSH level. Moreover, after 8 days of oxidation, GSH concentration in all studied samples ranged from 4.79 to 5.11 mg L−1; these values were close to GSH value in control wine (without added GSH) on day 0. On the contrary, GSH appeared to contribute significantly to the wine stability, which might have been via the increase of reduced phenolic pool. GSH addition appeared to have an improving effect on the organoleptic qualities of the wine.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::93c46e12a6e67471abd370c010aacbd9 https://doi.org/10.1111/j.1365-2621.2009.02036.x Zobrazit plný text záznamu Plný text