𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Role of melanoidins in sweet wines

✍ Scribed by M.D. Rivero-Pérez; S. Pérez-Magariño; M.L. González-San José

Publisher
Elsevier Science
Year
2002
Tongue
English
Weight
88 KB
Volume
458
Category
Article
ISSN
0003-2670

No coin nor oath required. For personal study only.

✦ Synopsis

Melanoidins from several Spanish sweet wines were isolated by dialysis. Browning indexes (absorbances at 420 and 345 nm) and CIELab parameters of the wines and their dialysed fractions were measured. The antioxidant activity, which was expressed as Trolox equivalent antioxidant activity (TEAC), was determined using the N,N-dimethylphenylene diamine dihydrochloride (DMPD) method.

Results showed a good correlation of colour parameters L * , h * and absorbances at 345 and 420 nm between the dialysed fractions and the original sweet wines. However, the TEAC of dialysed fractions did not show any significant correlation with TEAC of the original wines. So brown polymers of high molecular weight (>12000 Da) isolated by dialysis, which could be mainly melanoidins, play an important role on the colour of these sweet wines, but not in their antioxidant activity.

📜 SIMILAR VOLUMES

The role of peptides and proteins in mel
The role of peptides and proteins in melanoidin formation
✍ Anna Smaniotto; Antonella Bertazzo; Stefano Comai; Pietro Traldi 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 607 KB

## Abstract High‐molecular‐weight (HMW) coloured compounds called __melanoidins__ are widely distributed, particularly in foods. It has been proposed that they originate through the Maillard reaction, a non‐enzymatic browning reaction, due to the interaction between protein or peptide amino groups