Novel Antioxidant Reactions of Cinnamates in Wine

作者：Gislason Nick Emil; Currie Bruce Lamonte; Waterhouse Andrew Leo^*

来源：Journal of Agricultural and Food Chemistry, 2011, 59(11): 6221-6226.

DOI：10.1021/jf200115y

• hydroxycinnamate
• cinnamate
• caffeic acid
• ferulic acid
• alpha,beta-unsaturated side chain
• 1-hydroxyethyl radical
• allylic alcohol
• radical scavenging
• antioxidant
• phenolic
• wine
• oxidation

Plant-derived polyphenolic compounds have received much attention for their ability to sequester high -energy free radicals in a great variety of food-related and biological systems, protecting those systems from oxidative change. The ability of these compounds to scavenge free radicals has always been attributed to their phenolic functionality, from which a hydrogen atom can be easily abstracted. In this study, the cinnamates and the ubiquitous hydroxycinnamates were found to equally suppress the formation of oxidation products in wine exposed to the Fenton reaction (catalytic Fe(II) with hydrogen peroxide). Mechanistic investigations led to the unexpected discovery that the alpha,beta-unsaturated side chain of cinnamic acids could efficiently trap 1-hydroxyethyl radicals, representing a newly discovered mode of antioxidant radical scavenging activity for these broadly occurring compounds in a food system. The proposed pathway is supported by prior fundamental studies with radiolytically generated radicals.

• 出版日期2011-6-8