Antiradical Properties of Red Wine Portisins

作者：Pirker Katharina F; Oliveira Joana; De Freitas Victor; Goodman Bernard A; Mateus Nuno^*

来源：Journal of Agricultural and Food Chemistry, 2011, 59(21): 11833-11837.

DOI：10.1021/jf2033126

• portisins
• red wine
• EPR spectroscopy
• superoxide anion radical
• free radical

The free radical chemistry of two polyphenolic pigments from red wine belonging to the family of portisins, has been investigated after reaction with O(2)(center dot-) radicals using electron paramagnetic resonance (EPR), spectroscopy Two portisins derived from malvidin-3-glucoside and cyanidin-3-glucoside were used for this study Stable free radicals were detected with both portisins and correspond to unpaired electrons localized on the B as well as F rings of the portisins Interpretations, were confirmed by comparison with the spectra of free radicals formed by oxidation of the model compounds cyanidin-3-glucoside, malvidin-3-glucoside, and catechin These results concur with previous work reporting the higher antiradical properties of these pigments compared to their anthocyanin precursors

• 出版日期2011-11-9