Defining the ascorbic acid crossover from antioxidant to pro-oxidant in a model wine matrix containing (+)-catechin

Mark Bradshaw, Veronique Cheynier, Geoffrey Scollary, Paul Prenzler

Research output: Contribution to journalArticle

39 Citations (Scopus)

Abstract

An examination of the ascorbic acid-induced oxidation of (+)-catechin was carried out. Using varying concentrations of ascorbic acid in a model white winebase, it was observed that there are at least two distinct steps in its oxidation process. The first step involves the formation of species that absorb in the visible region of the spectrum, while the second step generates species of less or no absorbance in the visible region. The first step reaches an absorbance maximum when ascorbic acid is completely oxidized. In winebase solutions containing both ascorbic acid and (+)-catechin, the lag period prior to the onset of (+)-catechin oxidation was dependent on the concentration of ascorbic acid. It was also observed that the end of the lag period corresponds to the complete oxidation of ascorbic acid. Xanthylium cations were identified as a species responsible for the increase in absorbance at 440 nm post lag period. The implication of the results, for establishing a chemical basis to the ascorbic acid crossover from antioxidant to pro-oxidant, is discussed.
Original languageEnglish
Pages (from-to)4126-4132
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Volume51
Issue number14
DOIs
Publication statusPublished - 2003

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Wine
Catechin
catechin
oxidants
Ascorbic Acid
wines
Reactive Oxygen Species
Antioxidants
ascorbic acid
antioxidants
oxidation
absorbance
Oxidation
Cations
cations

Cite this

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title = "Defining the ascorbic acid crossover from antioxidant to pro-oxidant in a model wine matrix containing (+)-catechin",
abstract = "An examination of the ascorbic acid-induced oxidation of (+)-catechin was carried out. Using varying concentrations of ascorbic acid in a model white winebase, it was observed that there are at least two distinct steps in its oxidation process. The first step involves the formation of species that absorb in the visible region of the spectrum, while the second step generates species of less or no absorbance in the visible region. The first step reaches an absorbance maximum when ascorbic acid is completely oxidized. In winebase solutions containing both ascorbic acid and (+)-catechin, the lag period prior to the onset of (+)-catechin oxidation was dependent on the concentration of ascorbic acid. It was also observed that the end of the lag period corresponds to the complete oxidation of ascorbic acid. Xanthylium cations were identified as a species responsible for the increase in absorbance at 440 nm post lag period. The implication of the results, for establishing a chemical basis to the ascorbic acid crossover from antioxidant to pro-oxidant, is discussed.",
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Defining the ascorbic acid crossover from antioxidant to pro-oxidant in a model wine matrix containing (+)-catechin. / Bradshaw, Mark; Cheynier, Veronique; Scollary, Geoffrey; Prenzler, Paul.

In: Journal of Agricultural and Food Chemistry, Vol. 51, No. 14, 2003, p. 4126-4132.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Defining the ascorbic acid crossover from antioxidant to pro-oxidant in a model wine matrix containing (+)-catechin

AU - Bradshaw, Mark

AU - Cheynier, Veronique

AU - Scollary, Geoffrey

AU - Prenzler, Paul

N1 - Imported on 12 Apr 2017 - DigiTool details were: Journal title (773t) = Journal of Agricultural and Food Chemistry. ISSNs: 0021-8561;

PY - 2003

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AB - An examination of the ascorbic acid-induced oxidation of (+)-catechin was carried out. Using varying concentrations of ascorbic acid in a model white winebase, it was observed that there are at least two distinct steps in its oxidation process. The first step involves the formation of species that absorb in the visible region of the spectrum, while the second step generates species of less or no absorbance in the visible region. The first step reaches an absorbance maximum when ascorbic acid is completely oxidized. In winebase solutions containing both ascorbic acid and (+)-catechin, the lag period prior to the onset of (+)-catechin oxidation was dependent on the concentration of ascorbic acid. It was also observed that the end of the lag period corresponds to the complete oxidation of ascorbic acid. Xanthylium cations were identified as a species responsible for the increase in absorbance at 440 nm post lag period. The implication of the results, for establishing a chemical basis to the ascorbic acid crossover from antioxidant to pro-oxidant, is discussed.

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