Inhibitory effect of fungoid chitosan in the generation of aldehydes relevant to photooxidative decay in a sulphite-free white wine
| Autor: | Mathieu Cassien, Claudio Riponi, Nicolas Vidal, Antonio Castro Marín, Fabio Chinnici, Sophie Thétiot-Laurent, Marcel Culcasi, Pierre Stocker, Sylvia Pietri, Bertrand Robillard |
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| Přispěvatelé: | Castro Marin, Antonio, Stocker, Pierre, Chinnici, Fabio, Cassien, Mathieu, Thétiot-Laurent, Sophie, Vidal, Nicola, Riponi, Claudio, Robillard, Bertrand, Culcasi, Marcel, Pietri, Sylvia, Institut de Chimie Radicalaire (ICR), Aix Marseille Université (AMU)-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS), University of Bologna, YELEN, Institut Oenologique de Champagne, ANR-17-CE34-0006,MITODIAPM,Sondes mitochondriales et dispositifs de génération d'aérosols pour l'étude du stress oxydant et des dysfonctionnements cardiométaboliques induits par l'inhalation de faibles niveaux de particules ultrafines de pesticides chez l'animal(2017), University of Bologna/Università di Bologna |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
antioxidant
Wine Tartrate 01 natural sciences iron-tartrate complex Antioxidants Catechin Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology [CHIM.ANAL]Chemical Sciences/Analytical chemistry Browning Sulfur Dioxide Hydrogen peroxide Tartrates Glyoxylic acid Winemaking browning iron chelation Aldehydes Chitosan Chemistry 010401 analytical chemistry Acetaldehyde Glyoxylates 04 agricultural and veterinary sciences General Medicine Chitosan Sulphite-free white wine Photo-Fenton oxidation Aldehydes Iron chelation Antioxidant Browning Iron-tartrate complex Photochemical Processes 040401 food science 0104 chemical sciences photo-Fenton oxidation White Wine sulphite-free white wine Oxidation-Reduction Food Science Nuclear chemistry |
| Zdroj: | Food Chemistry Food Chemistry, Elsevier, 2021, ⟨10.1016/j.foodchem.2021.129222⟩ Food Chemistry, 2021, ⟨10.1016/j.foodchem.2021.129222⟩ |
| ISSN: | 0308-8146 1873-7072 |
| Popis: | International audience; The reaction pathways were investigated by which a fungoid chitosan (CsG) may protect against photooxidative decay of model solutions and a sulphite-free white wine. Samples containing CsG were dark incubated for 2 days before exposure to fluorescent lighting for up to 21 days in the presence of wine like (+)-catechin and/or iron doses. In both systems CsG at winemaking doses significantly reduced the photoproduction of acetaldeyde and, to a better extent, glyoxylic acid, two key reactive aldehydes implicated in wine oxidative spoilage. After 21 dayx, CsG was two-fold more effective than sulfur dioxide in preventing glyoxylic acid formation and minimizing the browning of white wine. Among the antioxidant mechanisms involved in CsG protective effect, iron chelation, and hydrogen peroxide quenching were demonstrated. Besides, the previously unreported tartrate displacement from the (iron(III)-tartrate) complex was revealed as an additional inhibitory mechanism of CsG under photo-Fenton oxidation conditions. |
| Databáze: | OpenAIRE |
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