An electron paramagnetic resonance study of antioxidant properties of alcoholic beverages

Food Chemistry

Volumn 132, Issue 4, 2012, Pages 2089-2093

  Bartoszek, Mariola ^a   Polak, Justyna ^a  

^a UNIVERSITY OF SILESIA   (Poland)

Author keywords

Alcoholic beverages; Antioxidant; DPPH ; EPR spectroscopy

Indexed keywords

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; ALCOHOLIC BEVERAGES; ANALYTICAL TECHNIQUES; ANTIOXIDANT; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; ANTIOXIDANT PROPERTIES; ELECTRON PARAMAGNETIC RESONANCE SPECTROSCOPY; EPR SPECTRA; EPR SPECTROSCOPY; NEGATIVE VALUES; POLYPHENOLIC CONTENT; RED WINE; STABLE RADICALS;

AGENTS; BEVERAGES; ELECTRON RESONANCE; ELECTRON SPIN RESONANCE SPECTROSCOPY; PARAMAGNETIC RESONANCE; PARAMAGNETISM;

FREE RADICALS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTIOXIDANT; FREE RADICAL; POLYPHENOL;

ACCURACY; ALCOHOLIC BEVERAGE; ANTIOXIDANT ACTIVITY; BRANDY; CONFERENCE PAPER; CONTROLLED STUDY; ELECTRON SPIN RESONANCE; GIN; RED WINE; VODKA; WHISKEY;

EID: 84857047413     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.12.060     Document Type: Conference Paper

References (29)

1. A.M. Alonso, R.M. Castro, C. Rodriguez, D.A. Guill, and C.G. Barroso Study of the antioxidant power of brandies and vinegars derived from sherry wines and correlation with their content in polyphenols Food Research International 37 2004 715 721 (Pubitemid 38791501)
2. E. Anli, N. Vural, S. Demiray, and M. Ozkan Trans-resveratrol and other phenolic compounds in Turkish red wines with HPLC Journal of Wine Research 17 2006 117 125
3. W. Brand-Williams, M.E. Cuvelier, and C. Berset Use of a free radical method to evaluate antioxidant activity Lebensmittel-Wissenschaft und-Technologie 28 1995 25 30
4. K.Z. Brainina, A.V. Ivanova, E.N. Sharafutdinova, E.L. Lozovskaya, and E.I. Shkarina Potentiometry as a method of antioxidant activity investigation Talanta 71 2007 13 18 (Pubitemid 46038368)
5. V. Brezova, M. Polovka, and A. Stasko The influence of additives on beer stability investigated by EPR spectroscopy Spectrochimica Acta A 58 2002 1279 1291 (Pubitemid 34222666)
6. V. Brezova, A. Slebodova, and A. Stasko Coffee as a source of antioxidants: An EPR study Food Chemistry 114 2009 859 868
7. S. Canas, A.P. Belchior, M.I. Spranger, and R. Bruno de Sousa High-performance liquid chromatography method for analysis of phenolic acids, phenolic aldehydes and furanic derivatives in brandies. Development and validation Journal of Separation Science 26 2003 496 502 (Pubitemid 36705590)
8. S. Canas, V. Casanova, and P. Belchior Antioxidant activity and phenolic content of Portuguese wine aged brandies Journal of Food Composition and Analysis 21 2008 626 633
9. C. Da Porto, S. Calligaris, E. Celotti, and M.C. Nicoli Antiradical properties of commercial cognacs assessed by the DPPH test Journal of Agricultural and Food Chemistry 48 2000 4241 4245
10. M.S. Fernández-Pachón, D. Villaño, A.M. Troncoso, and M.C. García-Parrilla Determination of the phenolic composition of sherry and table white wines by liquid chromatography and their relation with antioxidant activity Analytica Chimica Acta 563 2006 101 108
11. D.M. Goldberg, B. Hoffman, J. Yang, and G.J. Soleas Phenolic constituents, furans, and total antioxidant status of distilled spirits Journal of Agricultural and Food Chemistry 47 1999 3978 3985 (Pubitemid 29506187)
12. T. Herraiz, and C.S. Ough Identification and determination of amino acid ethyl esters in wines by capillary gas chromatography-mass spectrometry Journal of agricultural and Food Chemistry 40 1992 1015 1021
13. A. Karadag, B. Ozcelik, and S. Saner Review of methods to determine antioxidant capacities Food Analytical Methods 2 2009 41 60
14. H. Li, X. Wang, Y. Li, P. Li, and H. Wang Polyphenolic compounds and antioxidant properties of selected China wines Food Chemistry 112 2009 454 460
15. · scavenging activity: Development of a free software for the correct interpretation of data Food Chemistry 114 2009 889 897
16. N. Mateus, A.M.S. Silva, C. Santos-Buelga, J.C. Rivas-Gonzalo, and V. De Freitas Identification of anthocyanin-flavanol pigments in red wines by NMR and mass spectrometry Journal of Agricultural and Food Chemistry 50 2002 2110 2116 (Pubitemid 34260018)
17. ·: A critical review and results Food Chemistry 130 2012 1036 1043
18. M.A. Morsy, and M.M. Khaled Novel EPR characterization of the antioxidant activity of tea leaves Spectrochimica Acta Part A 58 2002 1271 1277 (Pubitemid 34222665)
19. M.C. Nicoli, M. Anese, and M. Parpine Influence of processing on the antioxidant properties of fruit and vegetables Trends in Food Science & Technology 10 1999 94 100 (Pubitemid 29449711)
20. M. Polovka, V. Brezova, and A. Stasko Antioxidant properties of tea investigated by EPR spectroscopy Biophysical Chemistry 106 2003 39 56 (Pubitemid 37152521)
21. M. Schwarz, M.C. Rodríguez, C. Martínez, V. Bosquet, D. Guillén, and C. Barroso Antioxidant activity of Brandy de Jerez and other aged distillates, and correlation with their polyphenolic content Food Chemistry 116 2009 29 33
22. A. Stasko, V. Brezova, M. Mazur, M. Certik, M. Kalinak, and G. Gescheidt A comparative study on the antioxidant properties of Slovakian and Austrian wines Food Science and Technology 41 2008 2126 2135
23. A. Stasko, M. Liptakowa, F. Malik, and V. Misik Free radical scavenging activities of white and red wines: An EPR trapping study Applied Magnetic Resonance 22 2002 101 113
24. A. Stasko, M. Polovka, V. Brezova, S. Biskupic, and F. Malik Tokay wines as scavengers of free radicals (an EPR study) Food Chemistry 96 2006 185 196 (Pubitemid 41563170)
25. E.D. Tzika, V. Papadimitriou, T.G. Sotiroudis, and A. Xenakis Antioxidant properties of fruits and vegetables shots and juices: An electron paramagnetic resonance study Food Biophysics 3 2008 48 53 (Pubitemid 351257593)
26. A. Umar, M. Boisseau, M.-C. Segur, B. Begaud, and N. Moore Effect of age of Armagnac extract and duration of treatment on antithrombotic effects in a rat thrombosis model Thrombosis Research 111 2003 185 189 (Pubitemid 37532858)
27. T. Unno, F. Yayabe, T. Hayakawa, and H. Tsuge Electron spin resonance spectroscopic evaluation of scavenging activity of tea catechins on superoxide radicals generated by a phenazine methosulfate and NADH system Food Chemistry 76 2002 259 265 (Pubitemid 34088103)
28. N.D. Yordanov Is our knowledge about the chemical and physical properties of DPPH enough to consider it as a primary standard for quantitative EPR spectrometry Applied Magnetic Resonance 10 1996 339 350
29. M. Zalibera, A. Stasko, A. Slebodova, V. Jancovicova, T. Cermakova, and V. Brezova Antioxidant and radical-scavenging activities of Slovak honeys - An electron paramagnetic resonance study Food Chemistry 110 2008 512 521