Premium
Study and quantification of monomeric flavan‐3‐ol and dimeric procyanidin quinonic forms by HPLC/ESI‐MS. Application to red wine oxidation
Author(s) -
de Gaulejac Nathalie Vivas,
Vivas Nicolas,
ier MarieFrançoise,
Absalon Christelle,
Bourgeois Guy
Publication year - 2001
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.926
Subject(s) - chemistry , wine , proanthocyanidin , monomer , kinetics , flavan , high performance liquid chromatography , photochemistry , polyphenol , chromatography , organic chemistry , antioxidant , polymer , food science , physics , quantum mechanics
Monomeric flavan‐3‐ols and dimeric procyanidins of red wine were oxidised by two processes, chemical and enzymatic. Unstable quinonic forms were stabilised by sulphonation, and the resulting sulphones were quantified by coupled HPLC/ESI‐MS. The effects of temperature and UV light on the oxidation of phenolic compounds were also investigated. The concentration of quinones increased with increasing temperature, but the kinetics of the reaction was independent of temperature. Likewise, more quinones were formed in the presence of UV light than in its absence, but UV light also did not affect the kinetics of the reaction. Thus temperature and UV light affect the quantity of quinones formed but not the rate at which they appear. © 2001 Society of Chemical Industry