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KMID : 1134820190480080909
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 8 p.909 ~ p.914
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Identification of Antioxidant Products from Plasma Treated Red Wine
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Jeong Gyeong-Han
Kim Tae-Hoon
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Abstract
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In this current study, we evaluated the enhancement of the antioxidant capacity and the degradation of trans-resveratrol as mediated by a dielectric barrier discharge plasma. The structures of the degradation products 1 and 2 from the trans-resveratrol treated with the plasma for 60 min were identified as being 3,5-dihydroxybenzaldehyde (1) and p-hydroxybenzaldehyde (2) by performing LC-MS analysis with using authentic samples. The antioxidant activity of plasma treated red wine was evaluated and the resulting two degradation products from red wine, 3,5-dihydroxybenzaldehyde (1) and p-hydroxybenzaldehyde (2) were also identified using LC-MS. The antioxidant property of the newly generated compounds from plasma treated red wine was measured based on 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+) and hydroxyl radical scavenging assays. The ABTS+ and hydroxyl radical scavenging activity of red wine was increased from 46.5±2.6 to 59.0±4.1 μM ascorbic acid eq. and from 38.1±2.2 to 53.2±2.9 μM ascorbic acid eq., respectively, after 60 min of plasma treatment. The generated products, 1 and 2 exhibited improved radical scavenging activity as compared to the radical scavenging activity of the trans-resveratrol.
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KEYWORD
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dielectric barrier discharge plasma, red wine, degraded products, radical scavenging activity, LC-MS
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