Photoproduction of glyoxylic acid in model wine

Impact of sulfur dioxide, caffeic acid, pH and temperature

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

Glyoxylic acid is a tartaric acid degradation product formed in model wine solutions containing iron and its production is greatly increased by exposure to UV–visible light. In this study, the combined effect of sulfur dioxide, caffeic acid, pH and temperature on the light-induced (⩾300 nm) production of glyoxylic acid in model wine containing tartaric acid and iron was investigated using a Box-Behnken experimental design and response surface methodology (RSM). Glyoxylic acid produced in the irradiated model wine was present in free and hydrogen sulfite adduct forms and the measured total, free and percentage free glyoxylic acid values were modeled using RSM. Sulfur dioxide significantly decreased the total amount of glyoxylic acid produced, but could not prevent its production, while caffeic acid showed no significant impact. The interaction between pH and temperature was significant, with low pH values and low temperatures giving rise to higher levels of total glyoxylic acid.
Original languageEnglish
Pages (from-to)292-300
Number of pages9
JournalFood Chemistry
Volume215
Early online dateJul 2016
DOIs
Publication statusPublished - 2017

Fingerprint

glyoxylic acid
Sulfur Dioxide
Wine
sulfur dioxide
caffeic acid
wines
Temperature
temperature
tartaric acid
response surface methodology
Iron
iron
Light
acid value
sulfites
Design of experiments
hydrogen
Research Design
experimental design
Degradation

Cite this

@article{b46f094d9f624ea5a4006593d2b2cc8a,
title = "Photoproduction of glyoxylic acid in model wine: Impact of sulfur dioxide, caffeic acid, pH and temperature",
abstract = "Glyoxylic acid is a tartaric acid degradation product formed in model wine solutions containing iron and its production is greatly increased by exposure to UV–visible light. In this study, the combined effect of sulfur dioxide, caffeic acid, pH and temperature on the light-induced (⩾300 nm) production of glyoxylic acid in model wine containing tartaric acid and iron was investigated using a Box-Behnken experimental design and response surface methodology (RSM). Glyoxylic acid produced in the irradiated model wine was present in free and hydrogen sulfite adduct forms and the measured total, free and percentage free glyoxylic acid values were modeled using RSM. Sulfur dioxide significantly decreased the total amount of glyoxylic acid produced, but could not prevent its production, while caffeic acid showed no significant impact. The interaction between pH and temperature was significant, with low pH values and low temperatures giving rise to higher levels of total glyoxylic acid.",
keywords = "Iron tartrate, Photodegradation, photooxidation",
author = "Paris Grant-Preece and Leigh Schmidtke and Celia Barril and Andrew Clark",
note = "Imported on 12 Apr 2017 - DigiTool details were: Journal title (773t) = Food Chemistry. ISSNs: 1873-7072;",
year = "2017",
doi = "10.1016/j.foodchem.2016.07.131",
language = "English",
volume = "215",
pages = "292--300",
journal = "Journal of Micronutrient Analysis",
issn = "0308-8146",
publisher = "Elsevier BV",

}

TY - JOUR

T1 - Photoproduction of glyoxylic acid in model wine

T2 - Impact of sulfur dioxide, caffeic acid, pH and temperature

AU - Grant-Preece, Paris

AU - Schmidtke, Leigh

AU - Barril, Celia

AU - Clark, Andrew

N1 - Imported on 12 Apr 2017 - DigiTool details were: Journal title (773t) = Food Chemistry. ISSNs: 1873-7072;

PY - 2017

Y1 - 2017

N2 - Glyoxylic acid is a tartaric acid degradation product formed in model wine solutions containing iron and its production is greatly increased by exposure to UV–visible light. In this study, the combined effect of sulfur dioxide, caffeic acid, pH and temperature on the light-induced (⩾300 nm) production of glyoxylic acid in model wine containing tartaric acid and iron was investigated using a Box-Behnken experimental design and response surface methodology (RSM). Glyoxylic acid produced in the irradiated model wine was present in free and hydrogen sulfite adduct forms and the measured total, free and percentage free glyoxylic acid values were modeled using RSM. Sulfur dioxide significantly decreased the total amount of glyoxylic acid produced, but could not prevent its production, while caffeic acid showed no significant impact. The interaction between pH and temperature was significant, with low pH values and low temperatures giving rise to higher levels of total glyoxylic acid.

AB - Glyoxylic acid is a tartaric acid degradation product formed in model wine solutions containing iron and its production is greatly increased by exposure to UV–visible light. In this study, the combined effect of sulfur dioxide, caffeic acid, pH and temperature on the light-induced (⩾300 nm) production of glyoxylic acid in model wine containing tartaric acid and iron was investigated using a Box-Behnken experimental design and response surface methodology (RSM). Glyoxylic acid produced in the irradiated model wine was present in free and hydrogen sulfite adduct forms and the measured total, free and percentage free glyoxylic acid values were modeled using RSM. Sulfur dioxide significantly decreased the total amount of glyoxylic acid produced, but could not prevent its production, while caffeic acid showed no significant impact. The interaction between pH and temperature was significant, with low pH values and low temperatures giving rise to higher levels of total glyoxylic acid.

KW - Iron tartrate, Photodegradation, photooxidation

U2 - 10.1016/j.foodchem.2016.07.131

DO - 10.1016/j.foodchem.2016.07.131

M3 - Article

VL - 215

SP - 292

EP - 300

JO - Journal of Micronutrient Analysis

JF - Journal of Micronutrient Analysis

SN - 0308-8146

ER -