VIGNAULT, Adeline; GONZÁLEZ-CENTENO, Maria Reyes; PASCUAL, Olga; GOMBAU, Jordi; JOURDES, Michael; MOINE, Virginie; ITURMENDI, Nerea; CANALS, Juan Miquel; ZAMORA, Fernando; TEISSEDRE, Pierre Louis

doi:10.1016/j.foodchem.2018.06.031

Métadonnées

Afficher la notice complète

Licence d’utilisation du document

VIGNAULT, Adeline

Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

GONZÁLEZ-CENTENO, Maria Reyes
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

PASCUAL, Olga

Langue

Article de revue

Ce document a été publié dans

Food Chemistry. 2018, vol. 268, p. 210-219

Résumé en anglais

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.< Réduire

Mots clés

Vitis vinifera

Tanin

Polyphénol

Oenologie

Composition chimique

Capacité antioxydante

Luminescence

Mots clés en anglais

Antioxidant Capacity

Botanical Origin

Oenological Tannins

Oxygen Consumption Rate

Total Phenolics