Study of quinones reactions with wine nucleophiles by cyclic voltammetry
Quinones are electrophilic species which can react with various nucleophiles, like wine antioxidants, such as sulfur dioxide or ascorbic acid, thiols, amino acids, and numerous polyphenols. These reactions are very important in wine aging because they mediate oxygen reactions during both production and bottle aging phases. In this work, the major challenge was to determine the interaction between ortho-quinones and wine nucleophiles (amino acids, thiols, and the antioxidants SO2 and ascorbic acid), by cyclic voltammetry. Wine-model solutions with gallic acid, caffeic acid, or (+)-catechin and nucleophilic compounds were used. To understand the effect of nucleophilic addition in wine, a white wine with the same added nucleophiles was also analysed. Cyclic voltammograms were taken with glassy carbon electrode or screen-printed carbon electrodes, respectively, for wine-model and white wines solutions, in the absence and in the presence of nucleophiles. A nucleophilic order profile related to the cathodic current intensity decrease was observed..
| Medienart: |
Artikel |
|---|
| Erscheinungsjahr: |
2016 |
|---|---|
| Erschienen: |
2016 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:211 |
|---|---|
| Enthalten in: |
Food chemistry - 211(2016), Seite 1-7 |
| Sprache: |
Englisch |
|---|
| Beteiligte Personen: |
Oliveira, Carla M [VerfasserIn] |
|---|
| Links: |
|---|
| BKL: |
|---|
| doi: |
10.1016/j.foodchem.2016.05.020 |
|---|
| funding: |
|
|---|---|
| Förderinstitution / Projekttitel: |
|
| PPN (Katalog-ID): |
OLC1984470957 |
|---|
| LEADER | 01000caa a2200265 4500 | ||
|---|---|---|---|
| 001 | OLC1984470957 | ||
| 003 | DE-627 | ||
| 005 | 20230511105731.0 | ||
| 007 | tu | ||
| 008 | 161202s2016 xx ||||| 00| ||eng c | ||
| 024 | 7 | |a 10.1016/j.foodchem.2016.05.020 |2 doi | |
| 028 | 5 | 2 | |a PQ20170301 |
| 035 | |a (DE-627)OLC1984470957 | ||
| 035 | |a (DE-599)GBVOLC1984470957 | ||
| 035 | |a (PRQ)c2516-2bfd341d96b8f51cc2007675f88f11e666c5ccbb2c932d6b442bdb52bc3380860 | ||
| 035 | |a (KEY)0039580320160000211000000001studyofquinonesreactionswithwinenucleophilesbycycl | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 082 | 0 | 4 | |a 540 |a 660 |q DE-600 |
| 084 | |a 58.34 |2 bkl | ||
| 084 | |a 58.00 |2 bkl | ||
| 100 | 1 | |a Oliveira, Carla M |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Study of quinones reactions with wine nucleophiles by cyclic voltammetry |
| 264 | 1 | |c 2016 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ohne Hilfsmittel zu benutzen |b n |2 rdamedia | ||
| 338 | |a Band |b nc |2 rdacarrier | ||
| 520 | |a Quinones are electrophilic species which can react with various nucleophiles, like wine antioxidants, such as sulfur dioxide or ascorbic acid, thiols, amino acids, and numerous polyphenols. These reactions are very important in wine aging because they mediate oxygen reactions during both production and bottle aging phases. In this work, the major challenge was to determine the interaction between ortho-quinones and wine nucleophiles (amino acids, thiols, and the antioxidants SO2 and ascorbic acid), by cyclic voltammetry. Wine-model solutions with gallic acid, caffeic acid, or (+)-catechin and nucleophilic compounds were used. To understand the effect of nucleophilic addition in wine, a white wine with the same added nucleophiles was also analysed. Cyclic voltammograms were taken with glassy carbon electrode or screen-printed carbon electrodes, respectively, for wine-model and white wines solutions, in the absence and in the presence of nucleophiles. A nucleophilic order profile related to the cathodic current intensity decrease was observed. | ||
| 540 | |a Nutzungsrecht: © Elsevier Ltd | ||
| 540 | |a Copyright © 2016 Elsevier Ltd. All rights reserved. | ||
| 700 | 1 | |a Barros, António S |4 oth | |
| 700 | 1 | |a Ferreira, António C.S |4 oth | |
| 700 | 1 | |a Silva, Artur M.S |4 oth | |
| 773 | 0 | 8 | |i Enthalten in |t Food chemistry |d Amsterdam [u.a.] : Elsevier, 1976 |g 211(2016), Seite 1-7 |w (DE-627)129611751 |w (DE-600)243123-3 |w (DE-576)015107418 |x 0308-8146 |7 nnns |
| 773 | 1 | 8 | |g volume:211 |g year:2016 |g pages:1-7 |
| 856 | 4 | 1 | |u http://dx.doi.org/10.1016/j.foodchem.2016.05.020 |3 Volltext |
| 856 | 4 | 2 | |u http://www.sciencedirect.com/science/article/pii/S0308814616306963 |
| 856 | 4 | 2 | |u http://www.ncbi.nlm.nih.gov/pubmed/27283600 |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a SYSFLAG_A | ||
| 912 | |a GBV_OLC | ||
| 912 | |a SSG-OLC-TEC | ||
| 912 | |a SSG-OLC-CHE | ||
| 912 | |a SSG-OLC-PHA | ||
| 912 | |a SSG-OLC-DE-84 | ||
| 912 | |a GBV_ILN_70 | ||
| 912 | |a GBV_ILN_4012 | ||
| 936 | b | k | |a 58.34 |q AVZ |
| 936 | b | k | |a 58.00 |q AVZ |
| 951 | |a AR | ||
| 952 | |d 211 |j 2016 |h 1-7 | ||