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Physical Properties of Alcohols and Phenols

Physical Properties of Alcohols and Phenols

Alcohols are organic compounds in which a hydroxy group is attached to a saturated carbon. Phenols are a class of alcohols containing a hydroxy group attached to an aromatic ring. The physical properties of the alcohols and phenols are influenced by hydrogen bonding due to the oxygen–hydrogen dipole in the hydroxy functional group and dispersion forces between alkyl or aryl regions of alcohol and phenol molecules.
Alcohols possess a higher boiling point than aliphatic hydrocarbons of similar...

Acidity and Basicity of Alcohols and Phenols

Acidity and Basicity of Alcohols and Phenols

Like water, alcohols are weak acids and bases. This is attributed to the polarization of the O–H bond making the hydrogen partially positive. Moreover, the electron pairs on the oxygen atom of alcohol make it both basic and nucleophilic. Protonation of an alcohol converts hydroxide, a poor leaving group, into water—a good one. The two acid–base equilibria corresponding to ethanol are depicted below.

Oxidation of Phenols to Quinones

Oxidation of Phenols to Quinones

In the presence of oxidizing agents, phenols are oxidized to quinones. Quinones can be easily reduced back to phenols using mild reducing agents. The electron-donating hydroxyl group enhances the reactivity of the aromatic ring, enabling oxidation of the ring even in the absence of an α hydrogen.
o-hydroxy phenols are oxidized to o-quinones and p-hydroxy phenols to p-quinones. Such redox reactions involve the transfer of two electrons and two protons. The reversible redox property is crucial in...

Radical Autoxidation

Radical Autoxidation

The oxidation of an organic compound in the presence of air or oxygen is called autoxidation. For example, cumene reacts with oxygen to form hydroperoxide. Autoxidation involves initiation, propagation, and termination steps. Many organic compounds are susceptible to autoxidation—especially ethers in the presence of oxygen, which form hydroperoxides. Even though this reaction is slow, old ether bottles contain small amounts of peroxide, which leads to laboratory explosions during ether...

Principles of Food Preservation

Principles of Food Preservation

Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...

Methods of Controlling Food Spoilage

Methods of Controlling Food Spoilage

Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...

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Related Experiment Video

Updated: Jun 25, 2026

A Generalized Method for Determining Free Soluble Phenolic Acid Composition and Antioxidant Capacity of Cereals and Legumes

A Generalized Method for Determining Free Soluble Phenolic Acid Composition and Antioxidant Capacity of Cereals and Legumes

Published on: June 10, 2022

Changes during storage in conventional and ecological wine: phenolic content and antioxidant activity.

Pilar Zafrilla¹, Juana Morillas, Juana Mulero

¹Escuela Universitaria de Nutrición Humana y Dietética, Universidad Católica San Antonio, Murcia 30107, Spain. mpzafrilla@pdi.ucam.edu

Journal of Agricultural and Food Chemistry

|January 7, 2004

Summary

Ecological and conventional wines show significant changes in anthocyanins during storage. Antioxidant activity in red wines remained stable, unlike white wines, where ecological varieties showed higher activity.

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Published on: August 23, 2024

Area of Science:

Food Science
Analytical Chemistry
Agricultural Science

Background:

Polyphenols in wine contribute to antioxidant activity.
Storage conditions can affect wine composition and quality.
Ecological (organic) wine production aims for sustainable practices.

Purpose of the Study:

To compare polyphenol content and antioxidant capacity of ecological and conventional red and white wines.
To investigate changes in these components during 7 months of storage.
To assess the relationship between phenolic compounds and antioxidant activity.

Main Methods:

Analysis of anthocyanins, flavonols, and hydroxycinnamic acid derivatives.
Measurement of free radical scavenging capacity using Trolox equivalents.
Comparison of wine types (ecological vs. conventional, red vs. white) and storage effects.

Main Results:

Anthocyanin content significantly decreased in both red wine types during storage.
Flavonol content remained stable in red wines; it was low in white wines.
Red wines exhibited higher antioxidant activity than white wines.
No direct correlation was found between total phenolic compounds and antioxidant activity in red and white wines.
Ecological white wines showed significantly higher antioxidant activity than conventional white wines.

Conclusions:

Wine storage impacts specific phenolic compounds like anthocyanins.
Antioxidant activity is not solely dependent on total polyphenol concentration.
Ecological practices may influence the antioxidant profile of white wines.