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

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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
Issue number14
Publication statusPublished - 2003


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