{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,30]],"date-time":"2026-09-30T19:58:21Z","timestamp":1790798301797,"version":"4.1.0"},"reference-count":32,"publisher":"Wiley","issue":"15","license":[{"start":{"date-parts":[[2017,6,6]],"date-time":"2017-06-06T00:00:00Z","timestamp":1496707200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2017,12]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>The antioxidant capacity of an inactive dry yeast preparation (<jats:styled-content style=\"fixed-case\">YD<\/jats:styled-content>) was investigated by conventional analytical methods (spectrophotometry, high\u2010performance liquid chromatography) as well as by cyclic voltammetry in a (+)\u2010catechin model wine and compared with that of some of the most common antioxidants found in wine: sulfur dioxide, ascorbic acid and glutathione.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>Sulfur dioxide was the highest\u2010performing substance in protecting (+)\u2010catechin against browning, followed by ascorbic acid and the <jats:styled-content style=\"fixed-case\">YD<\/jats:styled-content> preparation. Sulfites were the only antioxidant whose activity was clearly detectable in the model wines after 29 days of storage. Voltammetric studies demonstrated that the antioxidant capacity of the products tested was connected to their intrinsic characteristics and their molar concentrations (catechin\/antioxidant molar ratio).<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>The <jats:styled-content style=\"fixed-case\">YD<\/jats:styled-content> preparation displayed a certain ability to protect polyphenols against browning. The antioxidant activity of <jats:styled-content style=\"fixed-case\">YDs<\/jats:styled-content> towards (+)\u2010catechin appeared to be based on different mechanisms with respect to that of the other products tested: the insoluble portion of these preparations (cell wall residues) might have a non\u2010negligible role, even if the ability of <jats:styled-content style=\"fixed-case\">YDs<\/jats:styled-content> to release compounds able to suppress oxidation cannot be rejected. Direct comparison of the different antioxidants led to interesting indications concerning their mechanism of action in wine\u2010like solution, depending on their concentration and intrinsic characteristics. \u00a9 2017 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.8397","type":"journal-article","created":{"date-parts":[[2017,4,24]],"date-time":"2017-04-24T03:16:16Z","timestamp":1493003776000},"page":"5158-5167","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":11,"title":["Oxidative behavior of (+)\u2010catechin in the presence of inactive dry yeasts: a comparison with sulfur dioxide, ascorbic acid and glutathione"],"prefix":"10.1002","volume":"97","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-7321-4200","authenticated-orcid":false,"given":"Piergiorgio","family":"Comuzzo","sequence":"first","affiliation":[{"name":"Dipartimento di Scienze AgroAlimentari, Ambientali e Animali Universit\u00e0 degli Studi di Udine  Udine Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rosanna","family":"Toniolo","sequence":"additional","affiliation":[{"name":"Dipartimento di Scienze AgroAlimentari, Ambientali e Animali Universit\u00e0 degli Studi di Udine  Udine Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Franco","family":"Battistutta","sequence":"additional","affiliation":[{"name":"Dipartimento di Scienze AgroAlimentari, Ambientali e Animali Universit\u00e0 degli Studi di Udine  Udine Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marion","family":"Lizee","sequence":"additional","affiliation":[{"name":"Dipartimento di Scienze AgroAlimentari, Ambientali e Animali Universit\u00e0 degli Studi di Udine  Udine Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rossella","family":"Svigelj","sequence":"additional","affiliation":[{"name":"Dipartimento di Scienze AgroAlimentari, Ambientali e Animali Universit\u00e0 degli Studi di Udine  Udine Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Roberto","family":"Zironi","sequence":"additional","affiliation":[{"name":"Dipartimento di Scienze AgroAlimentari, Ambientali e Animali Universit\u00e0 degli Studi di Udine  Udine Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2017,6,6]]},"reference":[{"key":"e_1_2_6_2_1","doi-asserted-by":"crossref","first-page":"69","DOI":"10.5344\/ajev.1987.38.1.69","article-title":"Oxygen with phenols and related reactions in musts, wines, and model systems: observations and practical implications","volume":"38","author":"Singleton VL","year":"1987","journal-title":"Am J Enol Vitic"},{"key":"e_1_2_6_3_1","doi-asserted-by":"crossref","first-page":"306","DOI":"10.5344\/ajev.2006.57.3.306","article-title":"Oxidation of wine phenolics: a critical evaluation and hypotheses","volume":"57","author":"Waterhouse AL","year":"2006","journal-title":"Am J Enol Vitic"},{"key":"e_1_2_6_4_1","first-page":"76","article-title":"Oxygen in must and wine: a review","volume":"27","author":"Du Toit WJ","year":"2006","journal-title":"S Afr J Enol Vitic"},{"key":"e_1_2_6_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2011.03.050"},{"key":"e_1_2_6_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0003-2670(01)01617-8"},{"key":"e_1_2_6_7_1","doi-asserted-by":"publisher","DOI":"10.1002\/0470010398"},{"key":"e_1_2_6_8_1","doi-asserted-by":"publisher","DOI":"10.5344\/ajev.2008.59.2.128"},{"key":"e_1_2_6_9_1","doi-asserted-by":"crossref","first-page":"53","DOI":"10.5344\/ajev.2007.58.1.53","article-title":"Interaction of sulfur dioxide, polyphenols, and oxygen in a wine\u2010model system: central role of iron and copper","volume":"58","author":"Danilewicz JC","year":"2007","journal-title":"Am J Enol Vitic"},{"key":"e_1_2_6_10_1","doi-asserted-by":"publisher","DOI":"10.1002\/0470010398"},{"key":"e_1_2_6_11_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12393-013-9071-6"},{"key":"e_1_2_6_12_1","first-page":"154","volume-title":"Proc. 33rd World Congr. of Vine and Wine\u00a0\u2013\u00a08th General Assembly of OIV","author":"And\u00fajar\u2010Ortiz I","year":"2010"},{"key":"e_1_2_6_13_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf402866q"},{"key":"e_1_2_6_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2014.07.028"},{"key":"e_1_2_6_15_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf204669f"},{"key":"e_1_2_6_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.polymer.2008.07.061"},{"key":"e_1_2_6_17_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf000782f"},{"key":"e_1_2_6_18_1","first-page":"91","volume-title":"Handbook of Antioxidants","author":"Buettner G","year":"1996"},{"key":"e_1_2_6_19_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf034139f"},{"key":"e_1_2_6_20_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf904047u"},{"key":"e_1_2_6_21_1","doi-asserted-by":"publisher","DOI":"10.1080\/19440049.2012.728723"},{"key":"e_1_2_6_22_1","doi-asserted-by":"publisher","DOI":"10.1111\/ajgw.12161"},{"key":"e_1_2_6_23_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf00057a027"},{"key":"e_1_2_6_24_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf001044u"},{"key":"e_1_2_6_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.aca.2010.03.064"},{"key":"e_1_2_6_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jelechem.2009.05.007"},{"key":"e_1_2_6_27_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408391003690559"},{"key":"e_1_2_6_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jelechem.2014.12.034"},{"key":"e_1_2_6_29_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf010855a"},{"key":"e_1_2_6_30_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf050308f"},{"key":"e_1_2_6_31_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf063209q"},{"key":"e_1_2_6_32_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf0259819"},{"key":"e_1_2_6_33_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2010.07.027"}],"container-title":["Journal of the Science of Food and Agriculture"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1002%2Fjsfa.8397","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/jsfa.8397","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,19]],"date-time":"2025-10-19T13:20:39Z","timestamp":1760880039000},"score":1,"resource":{"primary":{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/10.1002\/jsfa.8397"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2017,6,6]]},"references-count":32,"journal-issue":{"issue":"15","published-print":{"date-parts":[[2017,12]]}},"alternative-id":["10.1002\/jsfa.8397"],"URL":"https:\/\/doi.org\/10.1002\/jsfa.8397","archive":["Portico"],"relation":{},"ISSN":["0022-5142","1097-0010"],"issn-type":[{"value":"0022-5142","type":"print"},{"value":"1097-0010","type":"electronic"}],"subject":[],"published":{"date-parts":[[2017,6,6]]},"assertion":[{"value":"2017-01-08","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2017-04-19","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2017-06-06","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}