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J Agric Food Chem. 2010 Jan 27;58(2):1004-11. doi: 10.1021/jf903233x.

The influence of stereochemistry of antioxidants and flavonols on oxidation processes in a model wine system: ascorbic acid, erythorbic acid, +-catechin and (-)-epicatechin.

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  • 1National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga 2678, Australia.


The stereochemical influence of antioxidant and flavanol compounds on oxidation processes in a model wine system was studied. The diastereoisomers, ascorbic acid and erythorbic acid, were used as antioxidants in a model wine system containing either (+)-catechin or (-)-epicatechin as the oxidizable flavanol compound. Samples were stored at 45 degrees C for a period of 14 days and analyzed by UV/visible spectrometry, CIELab, UPLC-PDA, and LC-MS. The results showed that less brown oxidative coloration occurred for samples with erythorbic acid for a given flavanol compound, while (+)-catechin provided less yellow coloration for a given antioxidant. Although erythorbic acid was degraded faster than ascorbic acid, it was associated with less decay in the accompanying flavanol compound. Xanthylium cation pigments were identified as the major contributor to color development. Furthermore, the production of pigment precursors, previously identified as furanone-substituted flavanols, was confirmed in all cases and their corresponding xanthylium cation pigments were lower in the presence of erythorbic acid than ascorbic acid. The results demonstrate that erythorbic acid is more efficient at minimizing oxidative color development than ascorbic acid in the model wine system.

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