NDLI: Implementation of kinetics and response surface methodology reveals contrasting effects of catechin and chlorogenic acid on the development of browning in wine model systems containing either ascorbic acid or sulphite

Content Provider	Springer Nature Link
Author	Tomic, Dusan Grigorakis, Spyros Loupassaki, Sofia Makris, Dimitris P.
Copyright Year	2016
Abstract	Wine model systems, containing catechin (Ct) and chlorogenic acid (CGA) as major browning substrates, were used to examine the effect of browning development, upon addition of ascorbic acid (AA) or sulphite. Browning rate was found to obey zero-order kinetics, and the browning rate constant, k, was used as the response to assess the effect of various combinations of Ct/CGA/AA and Ct/CGA/sulphite on browning onset, by deploying factorial design and response surface methodology. The models found suggested that browning rate was higher in model solutions containing AA and lower in those containing sulphite, while the presence of CGA did not affect browning reactions. This fact was confirmed by liquid chromatography–diode array–mass spectrometry analyses, which demonstrated the formation of yellow pigments deriving from Ct.
Starting Page	565
Ending Page	574
Page Count	10
File Format	PDF
ISSN	14382377
Journal	European Food Research and Technology
Volume Number	243
Issue Number	4
e-ISSN	14382385
Language	English
Publisher	Springer Berlin Heidelberg
Publisher Date	2016-09-06
Publisher Place	Berlin, Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Browning Catechin Chlorogenic acid Kinetics Wine models Food Science Analytical Chemistry Biotechnology Agriculture Forestry
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Chemistry Biochemistry Food Science Biotechnology

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