PMID- 26186825
OWN - NLM
STAT- MEDLINE
DCOM- 20160504
LR  - 20170813
IS  - 1873-2828 (Electronic)
IS  - 1350-4177 (Linking)
VI  - 27
DP  - 2015 Nov
TI  - Free radical generation induced by ultrasound in red wine and model wine: An EPR 
      spin-trapping study.
PG  - 96-101
LID - S1350-4177(15)00132-7 [pii]
LID - 10.1016/j.ultsonch.2015.05.003 [doi]
AB  - Direct evidence for the formation of 1-hydroxylethyl radicals by ultrasound in 
      red wine and air-saturated model wine is presented in this paper. Free radicals 
      are thought to be the key intermediates in the ultrasound processing of wine, but 
      their nature has not been established yet. Electron paramagnetic resonance (EPR) 
      spin trapping with 5,5-dimethyl-l-pyrrolin N-oxide (DMPO) was used for the 
      detection of hydroxyl free radicals and 1-hydroxylethyl free radicals. Spin 
      adducts of hydroxyl free radicals were detected in DMPO aqueous solution after 
      sonication while 1-hydroxylethyl free radical adducts were observed in 
      ultrasound-processed red wine and model wine. The latter radical arose from 
      ethanol oxidation via the hydroxyl radical generated by ultrasound in water, thus 
      providing the first direct evidence of the formation of 1-hydroxylethyl free 
      radical in red wine exposed to ultrasound. Finally, the effects of ultrasound 
      frequency, ultrasound power, temperature and ultrasound exposure time were 
      assessed on the intensity of 1-hydroxylethyl radical spin adducts in model wine.
CI  - Copyright (c) 2015 Elsevier B.V. All rights reserved.
FAU - Zhang, Qing-An
AU  - Zhang QA
AD  - School of Food Engineering and Nutrition Science, Shaanxi Normal University, 
      Xi'an 710062, PR China. Electronic address: qinganzhang@snnu.edu.cn.
FAU - Shen, Yuan
AU  - Shen Y
AD  - School of Food Engineering and Nutrition Science, Shaanxi Normal University, 
      Xi'an 710062, PR China.
FAU - Fan, Xue-Hui
AU  - Fan XH
AD  - School of Food Engineering and Nutrition Science, Shaanxi Normal University, 
      Xi'an 710062, PR China.
FAU - Martin, Juan Francisco Garcia
AU  - Martin JFG
AD  - Department of Chemical Engineering, University of Malaga, Campus Teatinos, 29071 
      Malaga, Spain; Instituto de la Grasa, Spanish National Research Council, Avda. 
      Padre Garcia Tejero 4, 41012 Seville, Spain.
FAU - Wang, Xi
AU  - Wang X
AD  - School of Food Engineering and Nutrition Science, Shaanxi Normal University, 
      Xi'an 710062, PR China.
FAU - Song, Yun
AU  - Song Y
AD  - School of Food Engineering and Nutrition Science, Shaanxi Normal University, 
      Xi'an 710062, PR China.
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20150512
PL  - Netherlands
TA  - Ultrason Sonochem
JT  - Ultrasonics sonochemistry
JID - 9433356
RN  - 0 (Cyclic N-Oxides)
RN  - 0 (Free Radicals)
RN  - 7170JZ1QF3 (5,5-dimethyl-1-pyrroline-1-oxide)
SB  - IM
MH  - Cyclic N-Oxides/chemistry
MH  - Electron Spin Resonance Spectroscopy
MH  - Free Radicals/chemistry
MH  - *Sonication
MH  - *Spin Trapping
MH  - Temperature
MH  - Time Factors
MH  - *Wine
OTO - NOTNLM
OT  - EPR
OT  - Free radical
OT  - Model wine
OT  - Spin trapping
OT  - Ultrasound
OT  - Wine
EDAT- 2015/07/19 06:00
MHDA- 2016/05/05 06:00
CRDT- 2015/07/19 06:00
PHST- 2015/01/08 00:00 [received]
PHST- 2015/05/06 00:00 [revised]
PHST- 2015/05/07 00:00 [accepted]
PHST- 2015/07/19 06:00 [entrez]
PHST- 2015/07/19 06:00 [pubmed]
PHST- 2016/05/05 06:00 [medline]
AID - S1350-4177(15)00132-7 [pii]
AID - 10.1016/j.ultsonch.2015.05.003 [doi]
PST - ppublish
SO  - Ultrason Sonochem. 2015 Nov;27:96-101. doi: 10.1016/j.ultsonch.2015.05.003. Epub 
      2015 May 12.