Autor segons l'article: Pascual, Olga; Vignault, Adeline; Gombau, Jordi; Navarro, Maria; Gomez-Alonso, Sergio; Garcia-Romero, Esteban; Miquel Canals, Joan; Hermosin-Gutierrez, Isidro; Teissedre, Pierre-Louis; Zamora, Fernando
Departament: Bioquímica i Biotecnologia
Autor/s de la URV: Canals Bosch, Joan Miquel / Gombau Roigé, Jordi / PASCUAL GARCIA, OLGA / Zamora Marín, Fernando
Paraules clau: antioxidant capacity; oxygen consumption rate; Antioxidant capacity; Hydrolyzable tannins; Oxidation-reduction; Oxygen; Oxygen consumption rate; Tannins; Wine
Resum: © 2017 Elsevier Ltd The kinetics of oxygen consumption by different oenological tannins were measured in a model wine solution using the non-invasive method based on luminiscence. The results indicate that the oxygen consumption rate follows second-order kinetics depending on tannin and oxygen concentrations. They also confirm that the oxygen consumption rate is influenced by temperature in accordance with Arrhenius law. The indications are that ellagitannins are the fastest oxygen consumers of the different oenological tannins, followed in decreasing order by quebracho tannins, skin tannins, seed tannins and finally gallotannins. This methodology can therefore be proposed as an index for determining the effectiveness of different commercial tannins in protecting wines against oxidation.
Àrees temàtiques: Administração pública e de empresas, ciências contábeis e turismo; Analytical chemistry; Astronomia / física; Biodiversidade; Biotecnología; Chemistry, applied; Ciência da computação; Ciência de alimentos; Ciências agrárias i; Ciências ambientais; Ciências biológicas i; Ciências biológicas ii; Ciências biológicas iii; Educação física; Enfermagem; Engenharias i; Engenharias ii; Engenharias iii; Engenharias iv; Ensino; Farmacia; Food science; Food science & technology; Geociências; Interdisciplinar; Matemática / probabilidade e estatística; Materiais; Medicina i; Medicina ii; Medicina veterinaria; Medicine (miscellaneous); Nutrição; Nutrition & dietetics; Odontología; Química; Saúde coletiva; Zootecnia / recursos pesqueiros
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
Adreça de correu electrònic de l'autor: fernando.zamora@urv.cat; jmcanals@urv.cat; jordi.gombau@urv.cat; jordi.gombau@urv.cat; jordi.gombau@urv.cat
ISSN: 03088146
Data d'alta del registre: 2025-02-08
Versió de l'article dipositat: info:eu-repo/semantics/acceptedVersion
Enllaç font original: https://www.sciencedirect.com/science/article/abs/pii/S0308814617307264?via%3Dihub
Referència a l'article segons font original: Food Chemistry. 234 26-32
Referència de l'ítem segons les normes APA: Pascual, Olga; Vignault, Adeline; Gombau, Jordi; Navarro, Maria; Gomez-Alonso, Sergio; Garcia-Romero, Esteban; Miquel Canals, Joan; Hermosin-Gutierrez (2017). Oxygen consumption rates by different oenological tannins in a model wine solution. Food Chemistry, 234(), 26-32. DOI: 10.1016/j.foodchem.2017.04.148
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
DOI de l'article: 10.1016/j.foodchem.2017.04.148
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2017
Tipus de publicació: Journal Publications
Repositori URV