Does resveratrol retain its antioxidative properties in wine? Redox behaviour of resveratrol in the presence of Cu(II) and tebuconazole
Jazyk angličtina Země Anglie, Velká Británie Médium print-electronic
Typ dokumentu časopisecké články
PubMed
29751913
DOI
10.1016/j.foodchem.2018.04.096
PII: S0308-8146(18)30731-3
Knihovny.cz E-zdroje
- Klíčová slova
- Antioxidant capacity, Copper, DFT, ESI-MS, FRAP, Polyphenols, Triazoles,
- MeSH
- antioxidancia analýza chemie MeSH
- hmotnostní spektrometrie MeSH
- měď chemie MeSH
- oxidace-redukce MeSH
- průmyslové fungicidy chemie MeSH
- resveratrol MeSH
- stilbeny analýza chemie MeSH
- triazoly chemie MeSH
- víno analýza MeSH
- Publikační typ
- časopisecké články MeSH
- Názvy látek
- antioxidancia MeSH
- měď MeSH
- průmyslové fungicidy MeSH
- resveratrol MeSH
- stilbeny MeSH
- tebuconazole MeSH Prohlížeč
- triazoly MeSH
Resveratrol is antioxidant naturally occurring in wine grapes. It is thought to have a preventive biological activity against number of diseases. However, it has been recently shown that in the presence of metal ions, such as Cu2+, resveratrol forms oxidative radicals. Cu2+ is usually present in wine due to former usage of bluestone in vineyards. Fungicide tebuconazole has substituted bluestone and is presently one of the most widely used agrochemicals in wine industry; wine thus may contain traces of tebuconazole. Here, we study the ternary system of resveratrol, Cu2+, and tebuconazole experimentally and theoretically (using mass spectrometry, antioxidant capacity assay and quantum-chemical calculations) to model the redox behaviour of resveratrol in wine. We show that tebuconazole prevents formation of oxidative resveratrol radicals (induced by Cu2+ reaction with resveratrol) via preferential Cu2+ capture and protection of the binding sites of resveratrol. This positive effect of tebuconazole has not been observed before.
Citace poskytuje Crossref.org
Triazoles as a Potential Threat to the Nutritional Quality of Tomato Fruits
