Scholarlink

<p>The antioxidant activity of inactive dry yeasts (DIYs) plays a crucial role in improving wine oxidative stability; however, rapid and mechanistically informative evaluation methods remain limited. In this study, a flow injection analysis (FIA) system coupled with luminol chemiluminescence (CL) was developed to assess the radical scavenging capacity of three DIY preparations under enologically relevant conditions. Reactive oxygen species (ROS) were generated via Fenton-type reactions using H<sub>2</sub>O<sub>2</sub> and transition metals in a synthetic wine matrix (pH 3.5, 10% ethanol). System optimization using a Taguchi L9 orthogonal design identified H<sub>2</sub>O<sub>2</sub> volume, luminol concentration, and flow rate as the critical factors influencing CL intensity. Antioxidant activity was quantified by IC<sub>50</sub> values, defined as the concentration required to reduce the CL signal by 50%. DIY-2 (glutathione-enriched) and DIY-3 (high oxygen consumption capacity) exhibited greater ROS scavenging efficiency than DIY-1, with antioxidant activity increasing over 48&#xa0;h, highlighting the contribution of both soluble antioxidants and cell wall components. ABTS assays confirmed these trends, supporting the reliability of the FIA-CL approach. The method provides a rapid, sensitive, and reproducible evaluation of antioxidant properties in inactive yeasts, capturing both radical scavenging and metal-chelation mechanisms, and represents a practical tool for the screening and selection of yeast derivatives for enological applications.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Rapid Assessment of Antioxidant Activity in Inactive Wine Yeasts by FIA-Luminol Chemiluminescence

  • 期刊论文

  • 发表日期：

    2026年6月24日

查看全文
  • Beatriz Elena Carrasquero-Navas,
  • Armando Carrasquero-Durán

摘要

The antioxidant activity of inactive dry yeasts (DIYs) plays a crucial role in improving wine oxidative stability; however, rapid and mechanistically informative evaluation methods remain limited. In this study, a flow injection analysis (FIA) system coupled with luminol chemiluminescence (CL) was developed to assess the radical scavenging capacity of three DIY preparations under enologically relevant conditions. Reactive oxygen species (ROS) were generated via Fenton-type reactions using H2O2 and transition metals in a synthetic wine matrix (pH 3.5, 10% ethanol). System optimization using a Taguchi L9 orthogonal design identified H2O2 volume, luminol concentration, and flow rate as the critical factors influencing CL intensity. Antioxidant activity was quantified by IC50 values, defined as the concentration required to reduce the CL signal by 50%. DIY-2 (glutathione-enriched) and DIY-3 (high oxygen consumption capacity) exhibited greater ROS scavenging efficiency than DIY-1, with antioxidant activity increasing over 48 h, highlighting the contribution of both soluble antioxidants and cell wall components. ABTS assays confirmed these trends, supporting the reliability of the FIA-CL approach. The method provides a rapid, sensitive, and reproducible evaluation of antioxidant properties in inactive yeasts, capturing both radical scavenging and metal-chelation mechanisms, and represents a practical tool for the screening and selection of yeast derivatives for enological applications.