Assessment of the antioxidant potential of Scotch whiskeys by electron spin resonance spectroscopy: Relationship to hydroxyl-containing aromatic components

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 5, 1999, Pages 1937-1941

  McPhail, Donald B ^a   Gardner, Peter T ^a   Duthie, Garry G ^a   Steele, Gordon M ^b   Reid, Kenneth ^b  

^a ROWETT RESEARCH INSTITUTE   (United Kingdom)

^b Scotch Whisky Research Institute   (United Kingdom)

Author keywords

Antioxidant; ESR spectroscopy; Free radical; Phenolic; Whiskey

Indexed keywords

ALCOHOL; ANTIOXIDANT; AROMATIC COMPOUND; BENZALDEHYDE DERIVATIVE; CHROMAN DERIVATIVE; ELLAGIC ACID; FREE RADICAL; GALLIC ACID; HYDROXYBENZOIC ACID DERIVATIVE; HYDROXYL GROUP; PHENOL; PYRIDINE; QUERCETIN; TROLOX C;

ANTIOXIDANT ACTIVITY; ARTICLE; BEVERAGE; CHEMICAL STRUCTURE; CHEMISTRY; CONTROLLED STUDY; ELECTRON SPIN RESONANCE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHODOLOGY; REDUCTION; UNITED KINGDOM;

ALCOHOLIC BEVERAGES; ANTIOXIDANTS; BENZALDEHYDES; CHROMANS; ELECTRON SPIN RESONANCE SPECTROSCOPY; HYDROXYBENZOIC ACIDS; MOLECULAR STRUCTURE; SCOTLAND;

QUERCUS;

EID: 0032869861     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980578g     Document Type: Article

References (11)

1. Balentine, D. A. Manufacturing and Chemistry of Tea. In Phenolic Compounds in Food and Their Effects on Health (I); Chi-Tang, H., Chang, Y. L., Mou-Tuan, H., Eds.; American Chemical Society: Washington, DC, 1992; pp 103-117.
2. Clyne, J.; Conner, J. M.; Paterson, A.; Piggott, J. R. The Effect Of Cask Charring On Scotch Whiskey Maturation. Int. J. Food Sci. Technol. 1993, 28, 69-81.
3. Gardner, P. T.; McPhail, D. B.; Duthie, G. G. Electron Spin Resonance Spectroscopic Assessment of the Antioxidant Potential of Teas in Aqueous and Organic Media. J. Sci. Food Agric. 1998, 76, 257-262.
4. Knowles, P. F.; Marsh, D.; Rattle, H. W. E. Magnetic Resonance of Biomolecules; Wiley: London, U.K., 1976.
5. Mandal, S.; Stoner, G. D. Inhibition of Normal-Nitrosobenzylmethylamine-Induced Esophageal Tumorogenesis in Rats by Ellagic Acid. Carcinogenesis 1990, 11 (1), 55-61.
6. Mosedale, J. R. Effects Of Oak Wood On the Maturation Of Alcoholic Beverages With Particular Reference to Whiskey. Forestry 1995, 68, 203-230.
7. Piggott, J. R.; Conner, J. M.; Paterson, A.; Clyne, J. Effects On Scotch Whiskey Composition and Flavor Of Maturation In Oak Casks With Varying Histories. Int. J. Food Sci. Technol. 1993, 28, 303-318.
8. Rice-Evans, C. A.; Miller, N. J.; Paganga, G. Structure-Antioxidant Activity Relationships of Flavonoids and Phenolic Acids. Free Radical Biol. Med. 1996, 20 (7), 933-956.
9. Rous, C.; Alderson, B. Phenolic Extraction Curves for White Wine Aged in French and American Oak Barrels. Am. J. Enol. Vitic. 1983, 34 (4), 211-215.
10. Singleton, V. L. Maturation Of Wines and Spirits - Comparisons, Facts, and Hypotheses. Am. J. Enol. Vitic. 1995, 46, 98-115.
11. Singleton, V. L.; Rossi, J. A. Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents. Am. J. Enol. Vitic. 1965, 16, 144-158.