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Chemical characterization, antioxidant properties and oxygen consumption rate of 36 commercial oenological tannins in a model wine solution
Ist Teil von
Food chemistry, 2018-12, Vol.268, p.210-219
Ort / Verlag
England: Elsevier Ltd
Erscheinungsjahr
2018
Link zum Volltext
Quelle
MEDLINE
Beschreibungen/Notizen
•Chemical composition, antioxidant capacity and O2 consumption of 36 tannins were measured.•Separation between tannins was obtained by PCA based on chemical composition.•Separation of condensed/hydrolysable tannins was done by PCA of antioxidant capacities.•Ellagitannins are faster O2 consumers than condensed tannins and gallotannins.•These data enable classifying tannins by efficacy in protecting wines of oxidation.
The chemical composition (CC), antioxidant capacity (AC) and oxygen consumption rate (OCR) of 36 different commercial tannins were measured. The CC was analyzed by total polyphenol index, Bate-Smith, methyl-cellulose, Folin-Ciocalteu, OIV official method and phloroglucinolisis. The AC was measured by different methods (ABTS, CUPRAC, DPPH, FRAP, ORAC) using Trolox as standard. The OCR was measured using a non-invasive method based on luminescence. The results indicate that it is possible to obtain differentiation between procyanidins/prodelphinidins, profisetinidins/prorobinetidins, gallotannins and ellagitannins by PCA based on their CC data. It is also possible to separate condensed from hydrolysable tannins by PCA based on their AC data. The results show that ellagitannins are the fastest oxygen consumers of the various oenological tannins, followed in descending order by condensed tannins and finally gallotannins. The combination of CC, AC and OCR analyses enable to classify tannins according to their effectiveness in protecting wines against oxidation.