A study of the antioxidant capacity of oak wood used in wine ageing and the correlation with polyphenol composition
A study of the antioxidant capacity of oak wood used in wine ageing and the correlation with polyphenol composition
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DOI：
10.1016/j.foodchem.2011.04.005
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发表时间：
2011-10-15
期刊：
影响因子：
8.8
通讯作者：
Perez-Coello, M. S.
中科院分区：
文献类型：
--
作者：
Alanon, M. E.;Castro-Vazquez, L.;Perez-Coello, M. S.
通过四种不同的方法研究了用于葡萄酒衰老的橡木木的抗氧化能力：测量针对给定的自由基（ABT，DPPH），氧自由基吸收能力（ORAC）的清除能力和铁降低抗氧化剂（FRAP）。尽管所测试的四种方法给出了在橡木提取物中测得的抗氧化能力的可比结果，但与其他方法相比，ORAC方法给出了一些差异的结果。由于多酚组成的差异，非染色的橡木样品比烤面包的木材具有更多的抗氧化能力。相关分析表明，伊拉吉丁蛋白是主要负责橡木木材抗氧化能力的化合物。一些酚酸，主要是食道酸，也显示出与抗氧化能力的显着相关性。 （c）2011 Elsevier Ltd.保留所有权利。
The antioxidant capacity of oak wood used in the ageing of wine was studied by four different methods: measurement of scavenging capacity against a given radical (ABTS, DPPH), oxygen radical absorbance capacity (ORAC) and the ferric reducing antioxidant power (FRAP). Although the four methods tested gave comparable results for the antioxidant capacity measured in oak wood extracts, the ORAC method gave results with some differences compared to the other methods. Non-toasted oak wood samples displayed more antioxidant power than toasted ones due to differences in the polyphenol composition. A correlation analysis revealed that ellagitannins were the compounds mainly responsible for the antioxidant capacity of oak wood. Some phenolic acids, mainly gallic acid, also showed a significant correlation with antioxidant capacity. (C) 2011 Elsevier Ltd. All rights reserved.