Does resveratrol retain its antioxidative properties in wine? Redox behaviour of resveratrol in the presence of Cu(II) and tebuconazole.
Food Chem
; 262: 221-225, 2018 Oct 01.
Article
em En
| MEDLINE
| ID: mdl-29751913
ABSTRACT
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.
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Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Estilbenos
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Triazóis
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Vinho
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Cobre
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Antioxidantes
Idioma:
En
Ano de publicação:
2018
Tipo de documento:
Article