ArticleACS omega2026
Creation and Functional Evaluation of a Novel Antioxidant Compound via UV-Induced Structural Transformation of Epicatechin from White Wine Pomace.
Article in ACS omega, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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6 authors.
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Abstract
Plant-derived polyphenols, particularly flavonoids, have attracted considerable attention for their antioxidant activity and their potential to prevent aging and lifestyle-related diseases. White wine pomace, a winemaking byproduct, contains abundant nonpigmented polyphenols; however, most remain unutilized and are typically discarded. Herein, epicatechin (EC), a major flavonoid in white wine pomace, was irradiated with ultraviolet (UV) light at 302 nm, producing a novel compound, designated as compound X. Compound X was isolated and purified by preparative high-performance liquid chromatography (HPLC). Structural characterization using nuclear magnetic resonance (NMR), infrared spectroscopy (IR), and mass spectrometry (MS) revealed a bicyclo[2.2.2]-octane-type skeleton featuring an intramolecular C-C bond between the A and B rings and a ketone group at the C-5 position. Electron spin resonance (ESR) analysis showed that compound X had substantially stronger hydroxyl radical (
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