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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.
J Agric Food Chem 2009; 57(13):5762-70JA

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.

Authors+Show Affiliations

UMR408 Sécurité et Qualité des Produits d'Origine Végétale, INRA, Site Agroparc, Domaine St-Paul, F-84914 Avignon, France.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

19566083

Citation

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, 2009, pp. 5762-70.
Goupy P, Bautista-Ortin AB, Fulcrand H, 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. J Agric Food Chem. 2009;57(13):5762-70.
Goupy, P., Bautista-Ortin, A. B., Fulcrand, H., & Dangles, O. (2009). 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, 57(13), pp. 5762-70. doi:10.1021/jf900841b.
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. J Agric Food Chem. 2009 Jul 8;57(13):5762-70. PubMed PMID: 19566083.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - 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. AU - Goupy,Pascale, AU - Bautista-Ortin,Ana-Belen, AU - Fulcrand,Helene, AU - Dangles,Olivier, PY - 2009/7/2/entrez PY - 2009/7/2/pubmed PY - 2009/9/24/medline SP - 5762 EP - 70 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 57 IS - 13 N2 - 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. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/19566083/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_ L2 - https://dx.doi.org/10.1021/jf900841b DB - PRIME DP - Unbound Medicine ER -