A study of the antioxidant capacity of oak wood used in wine ageing and the correlation with polyphenol composition

Alañón, M.E., Castro-Vázquez, L., Díaz-Maroto, M.C., Gordon, M. H. and Pérez-Coello, M.S. (2011) A study of the antioxidant capacity of oak wood used in wine ageing and the correlation with polyphenol composition. Food Chemistry, 128 (4). pp. 997-1002. ISSN 0308-8146 doi: 10.1016/j.foodchem.2011.04.005

Abstract/Summary

The antioxidant capacity of oak wood used in the ageing of wine was studied by four different methods: measurement of scavenging capacity against a given radical (ABTS, DPPH), oxygen radical absorbance capacity (ORAC) and the ferric reducing antioxidant power (FRAP). Although, the four methods tested gave comparable results for the antioxidant capacity measured in oak wood extracts, the ORAC method gave results with some differences from the other methods. Non-toasted oak wood samples displayed more antioxidant power than toasted ones due to differences in the polyphenol compositon. A correlation analysis revealed that ellagitannins were the compounds mainly responsible for the antioxidant capacity of oak wood. Some phenolic acids, mainly gallic acid, also showed a significant correlation with antioxidant capacity.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/20442
Item Type	Article
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Human Nutrition Research Group Interdisciplinary centres and themes > Institute for Cardiovascular and Metabolic Research (ICMR)
Publisher	Elsevier
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