A Time-Resolved Study on the Reactivity of Alcoholic Drinks with the Hydroxyl Radical

[EN] Reactive oxygen species (ROS) can provoke damage to cells, where their concentrations are regulated by antioxidants. As the hydroxyl radical (center dot OH) is the most oxidizing ROS, we have focused our attention on the use of a mechanistically based time-resolved methodology, such as laser fl...

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Authors: Rodriguez-Muniz, Gemma M., Miranda Alonso, Miguel Ángel, Marín García, Mª Luisa|||0000-0002-9789-8894
Format: article
Publication Date:2019
Country:España
Institution:Universitat Politècnica de València (UPV)
Repository:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Language:English
OAI Identifier:oai:riunet.upv.es:10251/159600
Online Access:https://riunet.upv.es/handle/10251/159600
Access Level:Open access
Keyword:Antioxidants
Laser flash photolysis
Spirits
Transient absorption
Wine
QUIMICA ORGANICA
id ES_4ccfd319d7c8807ff9a5fcdb216934f7
oai_identifier_str oai:riunet.upv.es:10251/159600
network_acronym_str ES
network_name_str España
repository_id_str
spelling A Time-Resolved Study on the Reactivity of Alcoholic Drinks with the Hydroxyl RadicalRodriguez-Muniz, Gemma M.Miranda Alonso, Miguel ÁngelMarín García, Mª Luisa|||0000-0002-9789-8894AntioxidantsLaser flash photolysisSpiritsTransient absorptionWineQUIMICA ORGANICA[EN] Reactive oxygen species (ROS) can provoke damage to cells, where their concentrations are regulated by antioxidants. As the hydroxyl radical (center dot OH) is the most oxidizing ROS, we have focused our attention on the use of a mechanistically based time-resolved methodology, such as laser flash photolysis, to determine the relative reactivity of alcoholic beverages towards center dot OH as an indicator of their antioxidant potential. The selected drinks were of two different origins: (i) those derived from grapes such as red wine, white wine, white vermouth, marc and brandy and (ii) spirits not derived from grapes: triple sec, gin, whisky, and rum. Initially, we determined the quenching rate constant of ethanol with center dot OH and then we explored the reactivity of the different beverages, which was higher than expected based on their alcoholic content. This can be attributed to the presence of antioxidants and was especially remarkable for the grape-derived drinks.This research was funded by Spanish Government (Grant SEV-2016-0683) and Generalitat Valenciana (Prometeo Program).MDPI AGInstituto Universitario Mixto de Tecnología QuímicaDepartamento de QuímicaEscuela Técnica Superior de Ingeniería IndustrialGeneralitat ValencianaMinisterio de Economía y CompetitividadRepositorio Institucional de la Universitat Politècnica de València Riunet20192019-01-02journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://riunet.upv.es/handle/10251/159600reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengMinisterio de Economía y Competitividad http://dx.doi.org/10.13039/501100003329 SEV-2016-0683Generalitat Valenciana https://doi.org/10.13039/501100003359 PROMETEOII%2F2013%2F005 ESPECIES FOTOACTIVAS Y SU INTERACCION CON BIOMOLECULASopen accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento (by)http://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/1596002026-06-13T07:49:27Z
dc.title.none.fl_str_mv A Time-Resolved Study on the Reactivity of Alcoholic Drinks with the Hydroxyl Radical
title A Time-Resolved Study on the Reactivity of Alcoholic Drinks with the Hydroxyl Radical
spellingShingle A Time-Resolved Study on the Reactivity of Alcoholic Drinks with the Hydroxyl Radical
Rodriguez-Muniz, Gemma M.
Antioxidants
Laser flash photolysis
Spirits
Transient absorption
Wine
QUIMICA ORGANICA
title_short A Time-Resolved Study on the Reactivity of Alcoholic Drinks with the Hydroxyl Radical
title_full A Time-Resolved Study on the Reactivity of Alcoholic Drinks with the Hydroxyl Radical
title_fullStr A Time-Resolved Study on the Reactivity of Alcoholic Drinks with the Hydroxyl Radical
title_full_unstemmed A Time-Resolved Study on the Reactivity of Alcoholic Drinks with the Hydroxyl Radical
title_sort A Time-Resolved Study on the Reactivity of Alcoholic Drinks with the Hydroxyl Radical
dc.creator.none.fl_str_mv Rodriguez-Muniz, Gemma M.
Miranda Alonso, Miguel Ángel
Marín García, Mª Luisa|||0000-0002-9789-8894
author Rodriguez-Muniz, Gemma M.
author_facet Rodriguez-Muniz, Gemma M.
Miranda Alonso, Miguel Ángel
Marín García, Mª Luisa|||0000-0002-9789-8894
author_role author
author2 Miranda Alonso, Miguel Ángel
Marín García, Mª Luisa|||0000-0002-9789-8894
author2_role author
author
dc.contributor.none.fl_str_mv Instituto Universitario Mixto de Tecnología Química
Departamento de Química
Escuela Técnica Superior de Ingeniería Industrial
Generalitat Valenciana
Ministerio de Economía y Competitividad
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Antioxidants
Laser flash photolysis
Spirits
Transient absorption
Wine
QUIMICA ORGANICA
topic Antioxidants
Laser flash photolysis
Spirits
Transient absorption
Wine
QUIMICA ORGANICA
description [EN] Reactive oxygen species (ROS) can provoke damage to cells, where their concentrations are regulated by antioxidants. As the hydroxyl radical (center dot OH) is the most oxidizing ROS, we have focused our attention on the use of a mechanistically based time-resolved methodology, such as laser flash photolysis, to determine the relative reactivity of alcoholic beverages towards center dot OH as an indicator of their antioxidant potential. The selected drinks were of two different origins: (i) those derived from grapes such as red wine, white wine, white vermouth, marc and brandy and (ii) spirits not derived from grapes: triple sec, gin, whisky, and rum. Initially, we determined the quenching rate constant of ethanol with center dot OH and then we explored the reactivity of the different beverages, which was higher than expected based on their alcoholic content. This can be attributed to the presence of antioxidants and was especially remarkable for the grape-derived drinks.
publishDate 2019
dc.date.none.fl_str_mv 2019
2019-01-02
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/159600
url https://riunet.upv.es/handle/10251/159600
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Ministerio de Economía y Competitividad http://dx.doi.org/10.13039/501100003329 SEV-2016-0683
Generalitat Valenciana https://doi.org/10.13039/501100003359 PROMETEOII%2F2013%2F005 ESPECIES FOTOACTIVAS Y SU INTERACCION CON BIOMOLECULAS
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento (by)
http://creativecommons.org/licenses/by/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento (by)
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI AG
publisher.none.fl_str_mv MDPI AG
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869407651176120320
score 15.300719

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