Antioxidant Activity of Wine Pigments Derived from Anthocyanins: Hydrogen Transfer Reactions to the DPPH Radical and Inhibition of the Heme-Induced Peroxidation of Linoleic Acid
1
UMR408 Sécurité et Qualité des Produits d’Origine Végétale, INRA, Site Agroparc, Domaine St-Paul, F-84914 Avignon, France
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2
UMR1083 Sciences pour l’Œnologie, INRA, 2 Place Viala, F-34060 Montpellier, France
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Publication type: Journal Article
Publication date: 2009-06-15
scimago Q1
wos Q1
SJR: 1.215
CiteScore: 9.3
Impact factor: 6.2
ISSN: 00218561, 15205118
PubMed ID:
19566083
General Chemistry
General Agricultural and Biological Sciences
Abstract
The consumption of red wine can provide substantial concentrations of antioxidant polyphenols, in particular grape anthocyanins (e.g., malvidin-3-O-beta-d-glucoside (1)) and specific red wine pigments formed by reaction between anthocyanins and other wine components such as catechin (3), ethanol, and hydroxycinnamic acids. In this work, the antioxidant properties of red wine pigments (RWPs) are evaluated by the DPPH assay and by inhibition of the heme-induced peroxidation of linoleic acid in acidic conditions (a model of antioxidant action in the gastric compartment). RWPs having a 1 and 3 moieties linked via a CH(3)-CH bridge appear more potent than the pigment with a direct 1-3 linkage. Pyranoanthocyanins derived from 1 reduce more DPPH radicals than 1 irrespective of the substitution of their additional aromatic ring. Pyranoanthocyanins are also efficient inhibitors of the heme-induced lipid peroxidation, although the highly hydrophilic pigment derived from pyruvic acid appears less active.
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Goupy P. et al. Antioxidant Activity of Wine Pigments Derived from Anthocyanins: Hydrogen Transfer Reactions to the DPPH Radical and Inhibition of the Heme-Induced Peroxidation of Linoleic Acid // Journal of Agricultural and Food Chemistry. 2009. Vol. 57. No. 13. pp. 5762-5770.
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Goupy P., Bautista Ortin A. B., Fulcrand H., Dangles O. Antioxidant Activity of Wine Pigments Derived from Anthocyanins: Hydrogen Transfer Reactions to the DPPH Radical and Inhibition of the Heme-Induced Peroxidation of Linoleic Acid // Journal of Agricultural and Food Chemistry. 2009. Vol. 57. No. 13. pp. 5762-5770.
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TY - JOUR
DO - 10.1021/jf900841b
UR - https://doi.org/10.1021/jf900841b
TI - Antioxidant Activity of Wine Pigments Derived from Anthocyanins: Hydrogen Transfer Reactions to the DPPH Radical and Inhibition of the Heme-Induced Peroxidation of Linoleic Acid
T2 - Journal of Agricultural and Food Chemistry
AU - Goupy, Pascale
AU - Bautista Ortin, Ana Belen
AU - Fulcrand, Hélène
AU - Dangles, Olivier
PY - 2009
DA - 2009/06/15
PB - American Chemical Society (ACS)
SP - 5762-5770
IS - 13
VL - 57
PMID - 19566083
SN - 0021-8561
SN - 1520-5118
ER -
Cite this
BibTex (up to 50 authors)
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@article{2009_Goupy,
author = {Pascale Goupy and Ana Belen Bautista Ortin and Hélène Fulcrand and Olivier Dangles},
title = {Antioxidant Activity of Wine Pigments Derived from Anthocyanins: Hydrogen Transfer Reactions to the DPPH Radical and Inhibition of the Heme-Induced Peroxidation of Linoleic Acid},
journal = {Journal of Agricultural and Food Chemistry},
year = {2009},
volume = {57},
publisher = {American Chemical Society (ACS)},
month = {jun},
url = {https://doi.org/10.1021/jf900841b},
number = {13},
pages = {5762--5770},
doi = {10.1021/jf900841b}
}
Cite this
MLA
Copy
Goupy, Pascale, et al. “Antioxidant Activity of Wine Pigments Derived from Anthocyanins: Hydrogen Transfer Reactions to the DPPH Radical and Inhibition of the Heme-Induced Peroxidation of Linoleic Acid.” Journal of Agricultural and Food Chemistry, vol. 57, no. 13, Jun. 2009, pp. 5762-5770. https://doi.org/10.1021/jf900841b.