Electron spin resonance (ESR) spectroscopic assessment of the contribution of quercetin and other flavonols to the antioxidant capacity of red wines

Health benefits of red wine have been ascribed in part to the antioxidant properties of quercetin and other flavonols. Red wines, however, contain many other polyphenolic compounds with antioxidant potential. The present study has assessed the antioxidant capacity of seven red wines using electron s...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 1999-05, Vol.79 (7), p.1011-1014
Main Authors: Gardner, P.T, McPhail, D.B, Crozier, A, Duthie, G.G
Format: Article
Language:English
Subjects:
antioxidant capacity
Biological and medical sciences
coronary heart disease
electron paramagnetic resonance spectroscopy
ESR
Fermented food industries
flavonoids
flavonols
Food industries
free radical
Fremy's salt
Fundamental and applied biological sciences. Psychology
General pharmacology
inhibition
Medical sciences
myricetin
myricitrin
oxidation
Pharmacognosy. Homeopathy. Health food
Pharmacology. Drug treatments
polyphenols
quercetin
rutoside
wine
wines
Wines and vinegars
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Summary:Health benefits of red wine have been ascribed in part to the antioxidant properties of quercetin and other flavonols. Red wines, however, contain many other polyphenolic compounds with antioxidant potential. The present study has assessed the antioxidant capacity of seven red wines using electron spin resonance spectrometry to measure their ability to donate hydrogen atoms to a stable Fremy's radical. Antioxidant capacity of the wines was strongly related to the total phenol content (r=0.872, P
ISSN:0022-5142
1097-0010
DOI:10.1002/(SICI)1097-0010(19990515)79:7<1011::AID-JSFA320>3.0.CO;2-Y