J Agric Food Chem. 2011 Nov 9;59(21):11833-7. Epub 2011 Oct 14.

Antiradical properties of red wine portisins.

Pirker KF, Oliveira J, de Freitas V, Goodman BA, Mateus N.

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Health and Environment Department, Environmental Resources and Technologies, AIT Austrian Institute of Technology GmbH, Konrad-Lorenz-Straße 24, 3430 Tulln, Austria.

Abstract

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)(•-) 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.

PMID:: 21973100; [PubMed - indexed for MEDLINE]

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