Electron spin resonance spectroscopy studies on the free radical scavenging activity of wine anthocyanins and pyranoanthocyanins.

摘要: Anthocyanins are a group of natural occurring pigments responsible for the red-blue color grapes and many fruits vegetables. derived double interest, one technological, as they can be used colorants, another due to their implication on human health through antioxidant activity. Although there numerous studies regarding activity grape extracts well red wine, free radical scavenging purified anthocyanins pyranoanthocyanins is largely unknown. In present study, hydroxyl superoxide anion activities pyruvic acid adducts were systematically investigated by electron spin resonance spectroscopy trapping. The 3-glucosides delphinidin, cyanidin, petunidin, pelargonidin malvidin, adduct 3-glucoside delphinidin exhibited potent and, lesser extent malvidin showed high capacity scavenge radicals but did not radicals. Current data indicate that formation anthocyanin with acid, which may occur during wine ageing or fruit juice processing, decreases thus could decrease potential these compounds.