Does resveratrol retain its antioxidative properties in wine? Redox behaviour of resveratrol in the presence of Cu(II) and tebuconazole
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F18%3A76576" target="_blank" >RIV/60460709:41210/18:76576 - isvavai.cz</a>
Alternative codes found
RIV/61388963:_____/18:00490661 RIV/00216208:11510/18:10375672 RIV/00216208:11310/18:10375672
Result on the web
<a href="http://dx.doi.org/10.1016/j.foodchem.2018.04.096" target="_blank" >http://dx.doi.org/10.1016/j.foodchem.2018.04.096</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodchem.2018.04.096" target="_blank" >10.1016/j.foodchem.2018.04.096</a>
Alternative languages
Result language
angličtina
Original language name
Does resveratrol retain its antioxidative properties in wine? Redox behaviour of resveratrol in the presence of Cu(II) and tebuconazole
Original language description
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 n
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
<a href="/en/project/GA18-01710S" target="_blank" >GA18-01710S: GROUP INTERACTIONS OF AZOLE PESTICIDES AND THEIR EFFECTS ON ESSENTIAL ENZYMES</a><br>
Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food Chemistry
ISSN
0308-8146
e-ISSN
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Volume of the periodical
262
Issue of the periodical within the volume
Oct
Country of publishing house
GB - UNITED KINGDOM
Number of pages
5
Pages from-to
221-225
UT code for WoS article
000432652700029
EID of the result in the Scopus database
2-s2.0-85046122116