Document Detail

Redox chemistry of red wine. Quantification by an oscillating reaction of the overall antioxidant power as a function of the temperature.
MedLine Citation:
PMID:  15884864     Owner:  NLM     Status:  MEDLINE    
The redox and acid-base reactivity of red wines was studied from both the analytical and kinetic standpoint. Four homemade wines, made from Italian red grape varieties of two different vintages, were tested to study the effect of temperature (25 and 37 degrees C) on the overall antioxidant power, through the Briggs-Rauscher oscillating reaction. The reaction was monitored by potentiometry (platinum electrode) and by direct chronometric detection. A reference scale based on the response of gallic acid was also employed, so as to achieve a quantitative evaluation: the novel Briggs-Rauscher antioxidant index (BRAI) was developed to express the overall antioxidant power quantitatively versus the chosen standard molecule. Overall antioxidant power was found to be related to total polyphenol content measured using the Folin-Ciocalteu method: the older wines had a lower antioxidant ability. Total acidity was also estimated indirectly by means of coupled pH-metric/photometric titrations and visible spectrophotometric measurements; it revealed an overlap between acid-base and redox chemistry of red wine.
Enrico Prenesti; Simona Toso; Silvia Berto
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  53     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2005 May 
Date Detail:
Created Date:  2005-05-11     Completed Date:  2005-06-29     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  4220-7     Citation Subset:  IM    
Dipartimento di Chimica Analitica dell'Università, Via Pietro Giuria 5, I-10125, Torino, Italy.
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MeSH Terms
Antioxidants / analysis*,  chemistry
Flavonoids / analysis
Hydrogen-Ion Concentration
Phenols / analysis
Wine / analysis*
Reg. No./Substance:
0/Antioxidants; 0/Flavonoids; 0/Phenols; 0/polyphenols

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