Browning susceptibility of white wine and antioxidant effect of glutathione

  1. Leina El Hosry1,
  2. Lizette Auezova2,*,
  3. Amer Sakr3,
  4. Elie Hajj-Moussa2

Article first published online: 1 OCT 2009

DOI: 10.1111/j.1365-2621.2009.02036.x

Issue

International Journal of Food Science & Technology

International Journal of Food Science & Technology

Volume 44, Issue 12, pages 2459–2463, December 2009

Additional Information

How to Cite

El Hosry, L., Auezova, L., Sakr, A. and Hajj-Moussa, E. (2009), Browning susceptibility of white wine and antioxidant effect of glutathione. International Journal of Food Science & Technology, 44: 2459–2463. doi: 10.1111/j.1365-2621.2009.02036.x

Author Information

  1. 1

     Department of Chemistry, Faculty of Sciences, Saint Joseph University, Mar Roukoz, Mkallès, P.O. Box 11-514 Riad el Solh Beirut, Lebanon

  2. 2

     Department of Chemistry, Faculty of Sciences II, Lebanese University, Fanar, Jdaidet el Matn, P.O. Box 90656, Lebanon

  3. 3

     Analytical Testing Laboratories, Achrafieh, Independence Street, Najjar Building, Lebanon

* *Correspondent: E-mail: laouezova@ul.edu.lb

Publication History

  1. Issue published online: 17 NOV 2009
  2. Article first published online: 1 OCT 2009
  3. (Received 27 January 2009; Accepted in revised form 6 July 2009)

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Keywords:

  • Browning;
  • glutathione;
  • oxidation;
  • pH;
  • sulphur dioxide;
  • total phenol content;
  • white wine

Summary

Glutathione (GSH) content and other physicochemical parameters of thirteen white wines originated from Lebanon were studied in relation to their browning capacity; the impact of pH, total sulphur dioxide and total phenol content into the browning susceptibility of the wine was shown. The effect of GSH, added to the wine at different concentrations, on the total phenol content was studied at 55 °C during 8 days of accelerated oxidation. GSH addition resulted in significantly higher total phenol content only on day 0 of the test. GSH was shown to be readily oxidised in these conditions: even on day 0, there was a considerable reduction (up to 73%) in GSH level. Moreover, after 8 days of oxidation, GSH concentration in all studied samples ranged from 4.79 to 5.11 mg L−1; these values were close to GSH value in control wine (without added GSH) on day 0. On the contrary, GSH appeared to contribute significantly to the wine stability, which might have been via the increase of reduced phenolic pool. GSH addition appeared to have an improving effect on the organoleptic qualities of the wine.

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