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Singlet Oxygen Detection Using Red Wine Extracts as Photosensitizers.
Irene Lagunes1, Fernanda Vázquez-Ortega2, Ángel Trigos2,3
1Doctorado en Ciencias Biomédicas, Universidad Veracruzana, Av. Luis Castelazo Ayala s/n, Col. Industrial Ánimas, C.P. 91190, Xalapa, Veracruz, México.
Journal of Food Science
|August 26, 2017
Summary
Red wine contains antioxidants like resveratrol that can generate singlet oxygen, potentially altering wine quality. This study found 10 of 12 red wine extracts acted as photosensitizers, highlighting a pro-oxidant risk.
Area of Science:
- Food Chemistry
- Wine Science
- Photochemistry
Background:
- Red wine consumption is linked to health benefits, largely attributed to polyphenols like resveratrol and quercetin.
- While beneficial, resveratrol and quercetin can photosensitize singlet oxygen generation, a reactive oxygen species.
- Gallic acid, another wine polyphenol, acts as a singlet oxygen quencher.
Purpose of the Study:
- To investigate the photosensitizing potential of red wine extracts.
- To evaluate the generation of singlet oxygen by red wine polyphenols.
- To understand the implications of photosensitization on red wine quality.
Main Methods:
- Tested 12 red wine extracts for their ability to photosensitize singlet oxygen generation.
- Employed the photo-oxidation of ergosterol as a probe for singlet oxygen detection.
- Utilized 1H NMR spectroscopy to analyze ergosterol conversion into peroxide.
Main Results:
- Ten out of twelve red wine extracts demonstrated photosensitizing activity.
- Evidence of singlet oxygen generation was confirmed through ergosterol conversion.
- The study identified a potential pro-oxidant effect in red wine extracts under specific conditions.
Conclusions:
- Certain red wine extracts can actively generate singlet oxygen, acting as photosensitizers.
- Singlet oxygen formation may lead to the degradation of other wine compounds and affect organoleptic properties.
- Understanding these photochemical reactions is crucial for preventing detrimental effects and preserving red wine quality.
