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Chemical characterization, antioxidant properties and oxygen consumption rate of 36 commercial oenological tannins in a model wine solution

dc.rights.licenseopenen_US
dc.relation.isnodouble7b043a34-0530-43b7-b167-2af5629eec1a*
dc.relation.isnodouble7e8c343a-90b8-4bee-88ef-891b062c6702*
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorVIGNAULT, Adeline
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorGONZÁLEZ-CENTENO, Maria Reyes
dc.contributor.authorPASCUAL, Olga
dc.contributor.authorGOMBAU, Jordi
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorJOURDES, Michael
dc.contributor.authorMOINE, Virginie
dc.contributor.authorITURMENDI, Nerea
dc.contributor.authorCANALS, Juan Miquel
dc.contributor.authorZAMORA, Fernando
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTEISSEDRE, Pierre Louis
dc.date.accessioned2020-07-17T11:58:34Z
dc.date.available2020-07-17T11:58:34Z
dc.date.issued2018
dc.identifier.issn0308-8146en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/10508
dc.description.abstractEnThe 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.
dc.language.isoENen_US
dc.subjectVitis vinifera
dc.subjectTanin
dc.subjectPolyphénol
dc.subjectOenologie
dc.subjectComposition chimique
dc.subjectCapacité antioxydante
dc.subjectLuminescence
dc.subject.enAntioxidant Capacity
dc.subject.enBotanical Origin
dc.subject.enOenological Tannins
dc.subject.enOxygen Consumption Rate
dc.subject.enTotal Phenolics
dc.title.enChemical characterization, antioxidant properties and oxygen consumption rate of 36 commercial oenological tannins in a model wine solution
dc.title.alternativeFood chem.en_US
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.foodchem.2018.06.031en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
dc.identifier.pubmed30064750en_US
bordeaux.journalFood Chemistryen_US
bordeaux.page210-219en_US
bordeaux.volume268en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.exportfalse
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Food%20Chemistry&rft.date=2018&rft.volume=268&rft.spage=210-219&rft.epage=210-219&rft.eissn=0308-8146&rft.issn=0308-8146&rft.au=VIGNAULT,%20Adeline&GONZ%C3%81LEZ-CENTENO,%20Maria%20Reyes&PASCUAL,%20Olga&GOMBAU,%20Jordi&JOURDES,%20Michael&rft.genre=article


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