title: Effect of metal chelators on the oxidative stability of model wine.
abstract: Oxidation is a major problem with respect to wine quality, and winemakers have few tools at their disposal to control it. In this study, the effect of exogenous Fe(II) (bipyridine; Ferrozine) and Fe(III) chelators (ethylenediaminetetraacetic acid, EDTA; phytic acid) on nonenzymatic wine oxidation was examined. The ability of these chelators to affect the formation of 1-hydroxyethyl radicals (1-HER) and acetaldehyde was measured using a spin trapping technique with electron paramagnetic resonance (EPR) and by HPLC-PDA, respectively. The chelators were then investigated for their ability to prevent the oxidative loss of an important aroma-active thiol, 3-mercaptohexan-1-ol (3MH). The Fe(II)-specific chelators were more effective than the Fe(III) chelators with respect to 1-HER inhibition during the early stages of oxidation and significantly reduced oxidation markers compared to a control during the study. However, although the addition of Fe(III) chelators was less effective or even showed an initial pro-oxidant activity, the Fe(III) chelators proved to be more effective antioxidants compared to Fe(II) chelators after 8 days of accelerated oxidation. In addition, it is shown for the first time that Fe(II) and Fe(III) chelators can significantly inhibit the oxidative loss of 3MH in model wine.
authors.affiliation: Department of Food Science, The Pennsylvania State University , University Park, Pennsylvania 16802, United States.
authors.forename: Gal Y
authors.initials: GY
authors.lastname: Kreitman
authors.forename: Annegret
authors.initials: A
authors.lastname: Cantu
authors.forename: Andrew L
authors.initials: AL
authors.lastname: Waterhouse
authors.forename: Ryan J
authors.initials: RJ
authors.lastname: Elias
mesh_terms: D015082:2,2'-Dipyridyl / Q000737:chemistry; D004492:Edetic Acid / Q000737:chemistry; D005297:Ferrozine / Q000737:chemistry; D005520:Food Preservatives / Q000737:chemistry*; D063427:Food Quality; D061353:Food Storage; D007502:Iron Chelating Agents / Q000737:chemistry*; D008956:Models, Chemical; D010084:Oxidation-Reduction; D010833:Phytic Acid / Q000737:chemistry; D014920:Wine / Q000032:analysis*
chemical_list: D005520:Food Preservatives; D007502:Iron Chelating Agents; D005297:Ferrozine; D015082:2,2'-Dipyridyl; D010833:Phytic Acid; D004492:Edetic Acid