Chitosan as an antioxidant alternative to sulphites in oenology: EPR investigation of inhibitory mechanisms

Article abstract of DOI:10.1016/j.foodchem.2019.01.155

The efficacy against oxidative degradation in model and sulphite-free white wines of two commercial, insoluble chitosans (one being approved for winemaking) were investigated by electron paramagnetic resonance (EPR). Both compounds at various doses significantly inhibited the formation of α-(4-pyridyl-1-oxide)-N-t-butylnitrone (4-POBN)-1-hydroxyethyl adducts under normal wine storage conditions. Pre-incubation with 2 g/L chitosan followed by filtration had a better effect than adding 50 mg/L sulphur dioxide to the experimental Chardonnay wine on the release of 4-POBN adducts after 6 days of incubation with 100 μM iron(II). In a relevant photooxidative system acetaldehyde formation was significantly reduced after 6 days of incubation. Parallel EPR tests were performed to assess the importance of metal chelation (iron and copper) versus direct scavenging of hydroxyl radicals on the effect of chitosan. The present data support the potentiality of using biocompatible chitosan as a healthier complement and/or alternative to sulphur dioxide against white wine oxidative spoilage.

Full text of DOI:10.1016/j.foodchem.2019.01.155

Accepted Manuscript
Chitosan as an antioxidant alternative to sulphites in oenology: EPR investiga-
tion of inhibitory mechanisms
Antonio Castro Marín, Marcel Culcasi, Mathieu Cassien, Pierre Stocker, Sophie
Thétiot-Laurent, Bertrand Robillard, Fabio Chinnici, Sylvia Pietri
PII:
S0308-8146(19)30230-4
DOI:
https://doi.org/10.1016/j.foodchem.2019.01.155
FOCH 24250
Reference:
Food Chemistry
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Accepted Date:
20 September 2018
21 January 2019
22 January 2019
Please cite this article as: Castro Marín, A., Culcasi, M., Cassien, M., Stocker, P., Thétiot-Laurent, S., Robillard,
B., Chinnici, F., Pietri, S., Chitosan as an antioxidant alternative to sulphites in oenology: EPR investigation of
inhibitory mechanisms, Food Chemistry (2019), doi: https://doi.org/10.1016/j.foodchem.2019.01.155
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Chitosan as an antioxidant alternative to sulphites in oenology: EPR
investigation of inhibitory mechanisms
Antonio Castro Marína,b, Marcel Culcasia,*, Mathieu Cassiena, Pierre Stockera,
Sophie Thétiot-Laurenta, Bertrand Robillardc, Fabio Chinnicib, Sylvia Pietria
Addresses: a Aix Marseille Univ, CNRS, ICR, Marseille, France.
b Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.
c Institut Oenologique de Champagne, Epernay, France.
Corresponding author: Marcel CULCASI, PhD
Institut de Chimie Radicalaire, Sondes Moléculaires en Biologie et Stress Oxydant,
Aix Marseille Université, CNRS UMR 7273
Centre scientifique de Saint Jérôme, Avenue Escadrille Normandie Niemen, Service 522
13397 Marseille cedex 13, France
Tel: 00 33 (0)4 91 28 90 25
e-mail: marcel.culcasi@univ-amu.fr
1

Abstract
The efficacy against oxidative degradation in model and sulphite-free white wines of two
commercial, insoluble chitosans (one being approved for winemaking) were investigated
by electron paramagnetic resonance (EPR). Both compounds at various doses
significantly inhibited the formation of -(4-pyridyl-1-oxide)-N-t-butylnitrone (4-POBN)-1-
hydroxyethyl adducts under normal wine storage conditions. Pre-incubation with 2 g/L
chitosan followed by filtration had a better effect than adding 50 mg/L sulphur dioxide to
the experimental Chardonnay wine on the release of 4-POBN adducts after 6 days of
incubation with 100 M iron(II). In a relevant photooxidative system acetaldehyde
formation was significantly reduced after 6 days of incubation. Parallel EPR tests were
performed to assess the importance of metal chelation (iron and copper) versus direct
scavenging of hydroxyl radicals on the effect of chitosan. The present data support the
potentiality of using biocompatible chitosan as a healthier complement and/or alternative to
sulphur dioxide against white wine oxidative spoilage.
Keywords: Antioxidant, Chitosan, EPR spin trapping, Hydroxyl radical scavenging activity,
Metal chelation, Photooxidation, Sulphur dioxide-free wines
Abbreviations: AAPH, 2,2'-azobis(2-methylpropionamidine) dihydrochloride; CHI,
chitosan; DAD, diode array detection; DEPMPO; 5-(diethoxyphosphoryl-5-methyl)-1-
pyrroline-N-oxide; DNPH, 2.4-dinitrophenylhydrazine; DMPO, 5,5'-dimethyl-1-pyrroline-N-
oxide; EPR, Electron paramagnetic resonance; H2O2, hydrogen peroxide; 1-HER, 1-
hydroxyethyl radical; 4-MeC, 4-methylcatechol; PBS, phosphate-buffered saline; 4-POBN,
-(4-pyridyl-1-oxide)-N-t-butylnitrone; ORAC, oxygen radical absorbance capacity.
2

3

1.
Introduction
Skilled oxidation management is perhaps the most crucial task in winemaking since it
can offer significant improvement of the organoleptic characteristics (color, flavors and
taste) and shelf life of the finished wine. In the last decades a vast literature has arisen
dealing with the molecular events behind non-enzymatic oxidation of wine (Danilewicz,
2003; Oliveira, Ferreira, De Freitas & Silva, 2011; Waterhouse & Laurie, 2006) that would
guide technological interventions in wineries. The most plausible scenario for wine
oxidation globally resembles that of oxidative stress in biology but, unlike in respiring cells,
molecular oxygen is here reduced to water univalently, with successive formation of the
hydroperoxyl radical HOO (the protonated form of superoxide (O2-) at wine pH),
hydrogen peroxide (H2O2), and finally the hydroxyl radical (HO). This cascade of
reactions are susceptible to occur at any stage of winemaking, including after bottling,
since the volume of dissolved oxygen and the headspace above the wine can reach
several mL depending on type of closure and adopted vinification technology (Grant-
Preece, Barril, Schmidtke & Clark, 2017). This results in oxidation of the wine polyphenols
to corresponding o-quinones and brown pigments (a phenomenon called 'browning'), with
undesired effects on the aromatic profile and color (Oliveira et al., 2011; Waterhouse &
Laurie, 2006). Trace transition metals, particularly iron and copper, have been shown to
play a cardinal role in wine oxidation, notably because they catalyze the reduction of H2O2
to HO by a Fenton-type reaction, being then redox cycled by those polyphenols, with
experiments often involving the representative compound 4-methylcatechol (4-MeC), not
itself found in wine but bearing a typical catechol moiety (Danilewicz, 2003). Finally, HO
will oxidise ethanol and tartaric acid to acetaldehyde CH3CHO and glyoxylic acid,
respectively, the former imparting to white wine a characteristic oxidative odor upon
accumulation.
4

Of the available methodologies to study the reactivity of HO in wine oxidation,
electron paramagnetic resonance (EPR) spectroscopy coupled to spin-trapping has led to
conclusive advances in the understanding of free radical processes. Fig. 1 shows that
hydroxyl radicals, which nonspecifically attack any molecule at diffusion controlled rates
(i.e., with second-order rate constants > 109 M-1.s-1), will oxidise ethanol to the main,
thermodynamically stabilized secondary 1-hydroxyethyl radical (1-HER) intermediate. In
low O2 conditions 1-HER is readily oxidized by Fe(III) to yield acetaldehyde. Despite being
quenched by many wine constituents such as polyphenols and thiols (Kreitman, Laurie &
Elias, 2013) enough 1-HER remains available to be spin trapped on nitrones added to a
wine oxidation system, giving nitroxide adducts that can sometimes be detected for days
(Elias, Andersen, Skibsted & Waterhouse, 2009a, 2009b; Elias & Waterhouse, 2010;
Kreitman, Cantu, Waterhouse & Elias, 2013; Zhang, Shen, Fan, García Martín, Wang &
Song, 2015; Nikolantonaki et al., 2019).
In oenology the most widely used intervention to protect must and wine against
oxidation and microbial activity is adding sulphur dioxide (SO2). Bisulfite, the active form of
SO2 at wine pH, is presumed to lessen overall wine oxidation process at several stages,
i.e., by scavenging H2O2 to yield sulfate (Fig. 1), reducing o-quinones back to their
phenolic precursors, or binding to carbonyls, especially the most abundant one,
acetaldehyde (Danilewicz, 2003; Oliveira et al., 2011). Despite their remarkable efficacy,
simple implementation and low cost, however, sulphites have demonstrated latent adverse
effects in hypersensitive individuals, e.g., they may aggravate the symptoms of allergic
asthma (Vally, Misso & Madan, 2009), and there is movement to promote supposedly
healthier non-sulphited wines, or to support antioxidant alternatives in winemaking. Most if
not all of the new technologies (pulsed electric fields, ultrasounds, UV irradiation) and
natural preservation chemicals (dimethyl dicarbonate, lysozyme, bacteriocins) under
development have as their purpose antimicrobial and enzyme inactivating effects (Santos,
5

Nunes, Saraiva & Coimbra, 2012). Furthermore, the use of other additives such as
glutathione, ascorbic acid or polyphenols intended at inhibiting free radical mediated wine
oxidation at H2O2 stage or downstream remain marginal (Kemp, Alexandre, Robillard &
Marchal, 2015).
Another attractive route to control wine oxidation is inactivation of catalytic metals by
potent chelators, as such intervention would, in principle, simultaneously inhibit Fenton
chemistry, and the formation of o-quinones and acetaldehyde (Fig. 1). Chitosan is a -1.4-
connected linear polymer of D-glucosamine usually obtained by deacetylation of chitin, a
homopolymer of N-acetyl glucosamine extracted from insects, crustaceans or fungi. Due to
its regular and high density of amino and hydroxy groups (Fig. 1), this non-toxic,
biodegradable biopolymer has remarkable metal chelation power and, because of its
polycationic nature, chitosan also exhibits anti-microbial activity, both properties having
attracted food scientists for decades (Bornet & Teissedre, 2008). Moreover, use of
chitosan as an additive in winemaking for preventing cloudiness, removal of heavy metals,
and reduction of Brettanomyces spp. contamination has been regulated by the EU in 2011
(EC Regulation No 53/2011). Since its early introduction as anti-browning agent in white
wines (Spagna, Pifferi, Rangoni, Mattivi, Nicolini & Palmonari 1996) chitosan has
stimulated wine researchers as a substitute for SO2 (Chinnici, Natali & Riponi, 2014) and is
gaining popularity in winemaking (Colangelo, Torchio, De Faveri & Lambri, 2018; Filipe-
Ribeiro, Cosme & Nunes, 2018; Castro-Marín, Buglia, Riponi & Chinnici, 2018). In the
present work established EPR spin trapping and wine oxidation relevant techniques were
applied for the first time, to obtain a deeper understanding of the mechanisms of how an
approved, insoluble chitosan protects against white wine spoilage in winemaking
conditions.
6

2.
Materials and methods
2.1. Chemicals and wine samples
The spin traps -(4-pyridyl-1-oxide)-N-t-butylnitrone (4-POBN) and 5,5'-dimethyl-1-
pyrroline-N-oxide (DMPO) were from TCI (Zwijndrecht, Belgium), and 5-
(diethoxyphosphoryl-5-methyl)-1-pyrroline-N-oxide (DEPMPO) was synthesized and
purified as reported (Culcasi, Rockenbauer, Mercier, Clément & Pietri, 2006). Fluorescein,
6-hydroxy-2,5,7,8-tetramethylchromane-2-carboxylic acid (Trolox) and 2,2'-azobis(2-
methylpropionamidine) dihydrochloride (AAPH) were from Acros (Illkirch, France).
Phosphate-buffered saline (PBS) and other solvents or chemicals, including ferric chloride,
ferrous sulfate heptahydrate, copper(II) sulfate, ferrozine [4,4'-[3-(2-pyridinyl)-1,2,4-
triazine-5,6-diyl]bisbenzenesulphonic acid], 2.4-dinitrophenylhydrazine (DNPH), 4-MeC,
potassium metabisulfite, (+)-tartaric acid, acetaldehyde, and H2O2 were of analytical (>
98.5%) or HPLC grade from Sigma-Adrich (Saint-Quentin Fallavier, France). Doubly
distilled deionized water was used throughout.
A 7585% deacetylated chitosan having a 50190 kDa molecular weight was
purchased from Sigma-Aldrich (CHI-1; product 448869), and a 8090% deacetylated
chitosan having an average molecular weight of 1030 kDa (CHI-2) of fungal origin
(Aspergillus niger) obtained from KitoZyme (Herstal, Belgium) were studied.
Commercially available sulphur dioxide-free white wine samples, obtained from
Chardonnay grapes (100%; AOP Coteaux Champenois), were kindly provided by
Champagne J. de Telmont (Damery, France). These wines had the following oenological
characteristics, measured according to standard procedures described in the
'Compendium of international methods of analysis of wines and musts', published in 2018
7

by the International Organization of Vine and Wine (OIV): harvest, 2015 (2016); ethanol (%
v/v), 11.47 (11.35); pH, 3.22 (3.16); titratable acidity (g/L of sulphuric acid), 4.40 (4.60);
volatile acidity (g/L of sulphuric acid), 0.26 (0.45); malic acid content (g/L), <2.0 (< 2.0);
free SO2 (mg/L), < 9 (~4) and total SO2 (mg/L), 5 (not measurable). After opening, the
wine samples were stored under N2 atmosphere.
2.2. Model wine solution
One litre of model wine solution consisting of 12% (v/v) ethanol and tartaric acid (8
g/L) was prepared and its pH was adjusted to 3.5 with 10 M NaOH. To guarantee air
saturation, samples were stirred for 1 h before carrying out the experiment.
2.3. Measurement of Fe(II) chelating activity
First, the chelating activity of CHI-2 was determined in model wine (pH 3.5) at room
temperature using the ferrozine competition assay (Stookey, 1970) with modifications.
Briefly, 0.1 mL of CHI-2 in suspension at different concentrations (0–10 g/L) was mixed
with 50 L of ferrozine solution (0.72 mM) in 1.5 mL Eppendorf tubes. Following stirring of
the samples for 10 min in darkness, 0.1 mL of Fe(II), as ferrous sulfate, (100 M) was
added and agitation was maintained for 48 h. Following centrifugation (2320 g) of the
samples for 5 min, 0.2 mL of supernatant was transferred into 96-well microplates and the
absorbance was determined at 562 nm using a microplate reader (Tecan Infinite,
Männedorf, Switzerland). Plotting absorbance inhibition versus chitosan concentration
allowed IC50 values to be determined, defined as the effective chitosan (or ferrozine)
concentration required to chelate 50% of iron(II). Calibration curves (from triplicate
8

measurements) were established in model wine at pH 3.5 by plotting absorbance versus
ferrozine concentration (0.253 mM) at a given Fe(II) concentration (0.10.5 mM) using
the same incubation protocol.
Second, the unchelated iron content of real wine samples spiked with 100 M Fe(II)
alone or in the presence of CHI-2 (0.5 and 2 g/L) was also determined by means of flame
atomic absorption according to the relevant OIV method (see above). Briefly, samples
were saturated with air and aliquots (20 mL) were placed into 50-mL Falcon tubes sealed
with stoppers and continuously agitated for 48 h at 20 °C in darkness. Afterwards, samples
were centrifugated (45 g) and filtered prior to injection for iron analysis. The instrument
was an Agilent 240FS AA spectrophotometer, with a deuterium lamp for background
radiation correction, a hollow cathode lamp at 248.3 nm, and the airacetylene flame.
Calibration curves were plotted using standard iron diluted with deionized water. All
analyses were performed in triplicate.
2.4. Irradiation and sample analysis
2.4.1. Wine sample preparation
An additional set of iron-spiked wine samples containing CHI-2 (0.5 and 2 g/L) or SO2,
as potassium metabisulfite, (50 mg/L) were prepared and stored as outlined for flame
atomic absorption studies. Samples were placed at 20 °C in a temperature controlled
chamber for 16 days at a distance of 5 cm from two cool daylight fluorescent lamps
(Sylvania T8 Luxline Plus 36W 840) producing a light at 300580 nm wavelength and an
average intensity of 2000 lux. The light intensity was measured using a 51000 series
digital lux meter (Yogokawa, Lyon, France). All samples were shaken for 2 min four
times/day throughout. All experiments were performed at least in triplicate.
9

2.4.2. HPLC-DAD analysis of acetaldehyde
At the end of the irradiation period the samples were analyzed for their content in
acetaldehyde using a Merck Hitachi HPLC system consisting of an Elite LaChrom L-7000
interface module with a diode array detector (DAD) (L-7455) and a EZchrom workstation
for data processing. The UV spectra were recorded in the range 220400 nm. With the
aim to detect exclusively the free fraction of aldehydes which take part in oxidation
process, no acid hydrolysis of samples was carried out. Samples (800 L) were incubated
with 200 L of a DNPH solution (10 mM in 2.5 M HCl) for 1 h at 45º C in darkness. After
cooling at room temperature separation of the DNPH adducts was achieved on a
Nucleodur C18 Htec column (Macherey-Nagel, Düren, Germany; 250 × 4.6 mm; 5 m)
with a flow rate of 0.8 mL/min. Solvent A was acetonitrile; solvent B was water containing
0.05% (v/v) solution of phosphoric acid (pH 2.7). The elution program was the following: 0
min, 40% A, 8 min, 85% A, 9 min, 40% A, 13 min, 40% A, and injection volume was 20 L.
The identification of the observed derivatives was based on their retention time compared
with those of standards tested at 360 nm as well as their spectral characteristics.
Quantification was based on peak area.
2.5. Oxygen radical absorbance capacity (ORAC) assay
The assay was performed in microplates as previously described (Kandouli et al.,
2017). Briefly, a fluorescein stock solution (821 M) was prepared in PBS and stored at 4
°C. Prior to use, the following solutions in KH2PO4 buffer (0.1 M, pH 7.4) were prepared:
fluorescein stock solution rediluted as to reach 82.1 nM, and AAPH (153 mM). Test
samples, Trolox calibration solution or the blank (25 L/well) were added to the wells of a
96-well plate, diluted with fluorescein solution (150 L/well) and incubated for 10 min at 37
10

°C. AAPH solution (25 L/well, 19.12 mM, final concentration) was then added and the
fluorescence intensity (excitation at 485 nm, emission at 530 nm) was monitored every 2
min for 70 min with a microplate reader. The ORAC value was calculated using the net
area-under-curve and expressed as mol Trolox/ mL.
2.6. Preparation of solutions and suspensions for EPR spin trapping analysis
Samples to be scanned by EPR were aspirated into 50 L glass capillary tubes
(Hirschmann Lab., Eberstadt, Germany), as to fill them completely, and sealed with
Critoseal (McCormick Scientific, St Louis, MO) at lower (nucleophilic addition and Fenton
reaction with 4-MeC) or both ends (remaining studies).
2.6.1. Solutions for in situ photolysis and Fenton reaction in model wine and calculation of
rate constants
Hydrogen peroxide (3% v/v) was used as photolytic precursor of HO. Solutions of
chitosan (0.12 g/L) dissolved in water containing 0.5% (v/v) acetic acid (pH 3.18) and
DMPO (3.33 mM, final) were continuously illuminated using a 1000 W xenon-mercury
UVVis light source (Oriel, Newport Corp., Irvine, CA) guided within the EPR cavity
through an optical glass fiber. The corresponding blank spectra were substracted from
experimental spectra before data processing.
The apparent second-order rate constant kCHI for the reaction of HO with chitosan
was calculated using the equation:
I0/I = 1 + [(kCHI/(kDMPO × CDMPO) × CCHI
]
11

where I0 and I is the intensity of the EPR signal recorded in the control and in presence of
chitosan, respectively, CDMPO and CCHI are the concentrations of DMPO and chitosan,
respectively, and kDMPO is the second-order rate constant for the trapping of HO on
DMPO. The slope of the regression plot of I0/I against CCHI for a constant value of CDMPO
was used to estimate kCHI (Finkelstein, Rosen & Rauckman, 1980):
kCHI = slope × CDMPO × kDMPO
assuming that kDMPO = 3.4 × 109 M-1.s-1 using the above conditions and photolytic system
(Finkelstein et al., 1980).
To estimate the effect of hydrogen peroxide and iron(II) on Fenton-driven 4-POBN spin
adduct formation H2O2 (0.2525 g/mL) was added to a freshly prepared solution of the
nitrone (15 mM) and Fe(II) (0.1 or 0.2 mM) in model wine. EPR spectra were acquired 130
s or 10 min after addition of H2O2.
2.6.2. Suspensions for nucleophilic addition assays
A suspension of tested chitosan (0.52 g/L) in water containing a wine relevant
concentration of Fe(III), as FeCl3, of 30 mg/L and Cu(II), as CuSO4, of 12.5 mg/L was
stirred for 1 h at room temperature to allow for metal complexation by chitosan. EPR
spectra were recorded 1 min following addition of aqueous DEPMPO (55 mM) to the
suspension.
2.6.3. Suspensions for Fenton reaction assays and incubations
All experiments described below (incubations and EPR spectrometry) were conducted
at 2022 °C in darkness.
12

To assess the effect of CHI-2 (0.5 or 2 g/L) or SO2 (50 mg/L) on 4-POBN adduct
formation the tested inhibitor was pre-incubated with 100 M Fe(II) for 48 h in model wine.
Following pre-incubation of suspensions/solutions were added the nitrone (15 mM) and
H2O2 (2.5 g/mL) dissolved in model wine. EPR spectra were then sequentially recorded
up to 1 h following addition of H2O2. In some experiments 4-MeC (1 mM) was also added
after pre-incubation.
To extend the above experiments to wine oxidation under winemaking conditions the
incubations were prolonged up to 3 or 6 days in model and real wine, respectively. A 48-h
pre-incubation with 100 M of Fe(II) and varying concentrations of the tested inhibitor (i.e.,
chitosan, SO2 or ferrozine) was first applied. Then 4-POBN (15 mM) alone (real wine) or
mixed with 4-MeC (1 mM; model wine) were added and the EPR signal intensity was
followed over time. In experiments performed in real wine samples were gently decantered
by centrifugation at 25 g for 5 min before adding the nitrone in the clear supernatant.
Throughout incubation the solutions/suspensions were stored in capped Eppendorf
tubes with a ~10 times air volume above and stirred at 510 rpm with a Stuart SB3 rotator
(Cole-Parmer, Vernon Hills, IL).
2.7. Acquisition of EPR spectra and apparatus
EPR signals were obtained with a Bruker ESP 300 spectrometer (Karlsruhe, Germany)
operating at X-band (9.79 GHz) with 100 kHz modulation frequency and a microwave
power of 10 mW. Typical settings in DMPO and 4-POBN (DEPMPO) spin trapping were:
modulation amplitude, 0.625 (0.279) G; time constant, 81.92 (40.96) ms; gain, 1 × 105
(1.25 × 105); sweep width, 60 (140) G; sweep time/scan, 41.94 (41.94) s; number of
accumulated scans, 10 (1). To determine g-factors the magnetic field strength and
13

microwave frequency were measured with a Bruker ER 035M NMR gaussmeter and a
Hewlett Packard 5350B frequency counter, respectively. Spin adduct intensities were
determined by double integration of simulated spectra using WinSim software (Duling,
1994). Area-under-curve of spin adduct variations were obained using Prism sofware
(GraphPad Software, San Diego, CA).
2.8. Statistical analysis
Data are given as mean ± SEM for the indicated number of independent experiments.
Evaluation of statistical significance was conducted by one-way analysis of variance
(ANOVA) followed, if significant (p < 0.05), by a posteriori Duncan test. Differences
between groups were considered significant when p < 0.05.
3. Results and discussion
Owing to its insolubility at wine pH and known metal chelation property, suspensions
of chitosan were stirred for 2 days in darkness with 100 M (5.5 mg/L) Fe(II), a typical
concentration found in white wine, to ensure maximum metal chelation before oxidation
under wine conditions was induced. Under these pre-incubation conditions 500 M
ferrozine were found to chelate 142 M of Fe(II) in model wine at pH 3.5, while increasing
the pH to 4.5 resulted in a 30% increase of the chelating power, in agreement with
previous observations (Stookey, 1970).
14

3.1. EPR evidence that chitosan slowers free radical formation during wine oxidation
A general method to follow 1-HER formation in oenology as an intermediate in non-
enzymatic wine oxidation (Fig. 1) is to apply EPR spin trapping using the linear arylnitrone
4-POBN as the spin trap (Elias et al., 2009a, 2009b; Nikolantonaki et al. 2019). Thus, in 4-
POBN (15 mM)-containing model wine (12% v/v ethanol, 8 g/L tartaric acid, pH 3.5)
challenged by HO radicals formed via a Fenton reaction, the strong six-lines spectrum of
4-POBN-1-HER spin adduct was detected, with hyperfine splittings: aN = 15.62 G, aH =
2.55 G, a13-C = 5.22 G, and g = 2.0054 in good agreement with previous data, including the
coupling value of the 13C satellite lines (Halpern, Yu, Barth, Peric & Rosen, 1995; Nakao &
Augusto, 1998; Pou et al., 1994). In the same system removal of ethanol allowed transient
detection of the 4-POBN/hydroxyl radical adduct (4-POBN-OH) as a sextet with slightly
different EPR parameters: aN = 14.99 G, aH = 1.65 G, and g = 2.0057, consistent with early
data (Pou et al., 1994). The fact that 1-HER, and not the primarily formed HO (Fig. 1), is
the major species trapped in 4-POBN spin trapping studies on alcoholic beverages mainly
relies on: (i) the very low stability of 4-POBN-OH versus 4-POBN-1-HER (Halpern et al.,
1995; Pou et al., 1994), and (ii) the large excess of ethanol (molar range) with respect to
the nitrone (millimolar range) in the system to compete with HO. Indeed, detection of
nitrone/HO adducts in oxidizing wine required a molar concentration of the trap (Elias et
al., 2009a).
As depicted in Fig. 1 endogenous wine's phenolics can be considered suitable
Fe(II)/Fe(III) redox recyclers to sustain the Fenton reaction involved in wine oxidation
(Elias et al., 2009a; Elias & Waterhouse, 2010). When the model wine system above had 1
mM of 4-MeC added (taken as a model for wine's catechols), a wine's typical
concentration with respect to total phenolics (Kreitman, et al., 2013b), 4-POBN-1-HER
adducts developed over 3 days at ambient temperature and in darkness, provided that
15

incubating samples were always well aerated. Given the known high stability and
resistance to redox-active agents of 4-POBN-1-HER adducts (Halpern et al., 1995) a
sensitive EPR acquisition method was applied here, where accumulating signals in ~7-min
blocks allowed detection of weak signal intensities since 1 h in control samples (Fig. 3A).
Both chitosans added in suspension up to 2 g/L significantly inhibited oxidative formation
of 4-POBN-1-HER with similar profiles (but no clear dose-dependence), CHI-2 being the
most effective after 48 h of action. A very significant inhibitory effect of the best compound,
CHI-2, added at 1 or 2 g/L was also seen when incubations were carried out in sulphite-
free Chardonnay wine for up to 6 days at ambient temperature, again with no significant
dose effect except in the early oxidation phase (Fig. 3B).
In order to address the mechanisms by which chitosans protect synthetic and real
wine against free radical mediated ethanol oxidation, i.e., by delaying the formation of 1-
HER radical intermediate, incubations in both matrices were carried out in the presence of
SO2 at a winemaking dose (50 mg/L), or the strong iron(II) chelator ferrozine. By
interacting with two main components of the Fenton system (Fig. 1), SO2 and ferrozine can
inhibit 1-HER formation by removing H2O2 or forming iron complexes with no catalytic
power, respectively (Elias et al., 2009b; Elias & Waterhouse, 2010; Kreitman et al. 2013b).
The strong decreases in 4-POBN-1-HER formation seen with both types of treatments
seem to confirm the pertinence of these two mechanisms (Fig. 3). Thus, spin adduct
formation re-increased in SO2 added samples after 48 h incubation, possibly because
decreased levels of free SO2 (i.e., the scavenging-active SO2 fraction not linked to
acetaldehyde and not already oxidized to sulfate) could no more efficiently eliminate the
continuous H2O2 formation in the system.
EPR signals from all samples pre-treated with high ferrozine (500 M) exhibited the
lowest intensities throughout the incubation time frame (Fig. 3). This is consistent with the
16

results of the Fe(II) activity assay above suggesting that practically all of the 100 M
iron(II) added should have been complexed by ferrozine into a Fenton-inactive species.
Moreover, from the IC50 values obtained by the ferrozine assay in model wine it was found
that 168 M ferrozine and 2.4 g/L CHI-2 exhibited similar chelating effects toward 100 M
of Fe(II). This could explain the similarity of 4-POBN-1-HER inhibition profiles between
samples supplied with 150 M ferrozine and those with added CHI-2, but not CHI-1 (Fig.
3A).
The extent to which pre-treating the real wine with CHI-2 had reduced the amount of
catalytic Fe(II) before the spin trapping reaction shown in Fig. 3B started, was quantified
by flame atomic absorption. The endogenous concentration of Fe in the wine was only of
6.8  0.1 M (both vintages combined). Following addition of 100 M Fe(II) and incubation
for 2 days in darkness, 98.9  1.1 M of iron was detected, with a small loss consequent
to, e.g., adsorption onto the labware or wine proteins, or chelation by tartaric or citric acids.
In the presence of CHI-2 at 0.5 and 2 g/L, the free iron content of the wine samples was
significantly decreased to 48.5  0.4 and 31.2  0.8 M, respectively.
It is therefore possible that part of the effect of chitosans found in the above EPR
experiments may be due to Fe(II) chelation properties. Chelation capacity of chitosan in
oenology has already been reported (Bornet & Teissedre, 2008; Chinnici et al., 2014;
Colangelo et al., 2018). Since for these compounds metal removal is based on the
formation of a complex involving amine or hydroxyl groups (Fig. 1), chelation capacity
increases with increasing degree of deacetylation and decreasing molecular weight as a
consequence of greater availability of amino groups toward metal ions (Bornet &
Teissedre, 2008). These structural features may explain the lower effectiveness of CHI-1
versus CHI-2 (Fig. 3A). Furthermore, chitosan can adsorb polyphenols into its matrix,
decreasing their level in wine (Chinnici et al., 2014; Spagna et al., 1996). Hence, such a
17

decrease in the 4-MeC (model wine) or oxidizable polyphenols (real wine) contents would
indirectly inhibit spin adduct formation by lowering H2O2 levels.
3.2. Mechanistic understanding of the inhibitory effect of chitosan
3.2.1. Quantification of H2O2 levels occurring during wine oxidation
In the above experiments the relative EPR intensities were found to be similar over the
incubation time frame regardless experiments were performed in 4-MeC-supplemented
model or real wine (Fig. 3). To estimate the H2O2 concentrations implicated, a Fenton
assay was run in unsupplemented model wine by measuring 4-POBN-1-HER levels,
obtained using an identical temperature and acquisition protocol, as a function of Fe(II)
and H2O2 constituents. As seen in Fig. 4, spin adduct concentration, which increased with
any of these two constituents, was more dramatically affected upon doubling iron(II)
content than when H2O2 concentration was increased 10 times. This substantiates the
above and previous findings (Bornet & Teissedre, 2008; Elias et al., 2009b; Kreitman et
al., 2013b) that decreasing metal ion content in wine may be a more sustainable strategy
against oxidation than temporarily scavenging H2O2 by adding SO2. Furthermore, in
completely filled and stopped capillaries, 4-POBN-1-HER intensities only moderately
augmented 10 min versus ~2 min after triggering the Fenton reaction, and consequently
the generation/detection system run here can be considered as a controlled one.
As seen in Fig. 3, accumulation of long-lived 1-POBN-1-HER adducts resulted in
average EPR intensities peaking at ~2.5 relative units in the controls when 100 M Fe(II)
was used to start oxidation. According to the results of Fig. 4 where H2O2 was added at
once in the system, this suggests that the total H2O2 concentration decomposed by the
Fenton reaction over 36 days under wine oxidation conditions was very low, ranging
18

0.252.5 g/mL (775 M), as visualized by the dashed line in Fig. 4. Fenton generators
commonly used in wine oxidation spin trapping studies involve similar Fe(II) concentrations
but at least fourfold higher H2O2 concentrations (Elias et al., 2009a; Nikolantonaki et al.,
2019). Obviously, the EPR spin trapping technique applied here underestimates H2O2
levels produced in wine oxidation because a variety of scavenging mechanisms are
operating, e.g., reactions with SO2. Thus in a set of red wines oxidized in air at 40°C using
100 M Fe(II), a rate of H2O2 formation of ~14 M/30 min was reported (Héritier, Bach,
Schönberger, Gaillard, Ducruet & Segura, 2016).
3.2.2. Effect on Fenton-derived 1-HER
Having defined the combination of 100 M Fe(II) + 2.5 g/mL H2O2 (74 M) as a wine-
like Fenton system to model incubations of Fig. 3A, it was applied in model wine  4-MeC
(1 mM), alone or in the presence of inhibitors, and the effects on 4-POBN-1-HER formation
were monitored for up to 1 h. In unsupplemented medium EPR signals, which expectedly
increased along with the continuous formation of HO radicals, showed a 2.53.5
amplification in the presence of 4-MeC (Fig. 5A). A similar effect has been reported by
Elias and Waterhouse (2010) who suggested that the recycling of Fe(III) to Fe(II) by 4-
MeC may increase adventitiously the amount of 1-HER available for spin trapping (Fig. 1).
The control EPR signals in Fig. 5A were decreased up to 89% (unsupplemented) or 95%
(with 4-MeC) in samples pre-incubated with CHI-2 suspensions (0.5 or 2 g/L) for 2 days,
with no clear dose-response effect. In these experiments background 4-POBN-1-HER
adducts were detected in SO2 added samples up to 30 min.
3.2.3. Effect on photochemically generated hydroxyl radicals
19

Having investigated the iron(II) chelating property of chitosans as a key step of the
inhibition of HO-mediated wine oxidation, additional spin trapping experiments were
carried out in attempt to delineate the specific HO scavenging behaviour of these
compounds. Previous EPR investigations of the antioxidant properties of chitosan have
generally focused on hydrosoluble derivatives and standard assays, including Fenton
reaction-based tests on HO scavenging (see, e.g., (Park, Je & Kim, 2003)) for which
there is clear interference with Fe(II) chelation property. Here, an iron independent method
for producing HO spin adducts was used, where in situ photolysis of 3% H2O2 in the
presence of the cyclic nitrone DMPO (ca. 3 mM) in 0.5% acetic acid solution (pH 3.2)
afforded the known DMPO/hydroxyl radical adduct (DMPO-OH), giving a characteristic
1:2:2:1 EPR quartet with aN = aH = 14.95 G and g = 2.0053 (Fig. 2b).
Both chitosans, soluble in the medium up to 2 g/L, dose-dependently inhibited the
formation of DMPO-OH. Using the kinetic analysis of (Finkelstein et al., 1980) plots of I0/I
against concentration were obtained (see Methods), exhibiting satisfactory linear fits (Fig.
5B). Assuming an average molecular weight of 120 and 20 kDa for CHI-1 and CHI-2,
respectively, second-order rate constants for the reaction of HO were calculated as 7 ×
1012 and 1012 M-1.s-1 for CHI-1 and CHI-2, respectively. Such high values, reflecting
diffusion-controlled processes, have been reported for many macromolecules, including
proteins (Bailey et al., 2014). Using pulse radiolysis, a technique more specific for
determining HO rate constants, a value of 6.3 × 108 M-1.s-1 has been reported for
deacetylated chitosan from a crustacean, krill (Euphausia superba) at pH 3 (Ulanski & von
Sonntag, 2000).
As displayed in Fig. 1, molecular mechanisms for HO scavenging by chitosan
backbone can involve either free amine groups and/or their ammonium derivatives, or
typical H-abstraction reactions along the polysaccharide unit (Xie, Xu & Liu, 2001).
Moreover, earlier EPR and pulse radiolysis studies have revealed a low selectivity for H-
20

abstraction onto the chitosan unit, i.e., these compounds would behave as if a single
preferred site was submitted to HO attack (Ulanski & von Sonntag, 2000). This could
explain the linear variations of Fig. 5B, with intercepts of 1.1 and 1.5 for CHI-1 and CHI-2,
respectively, close to the theoretical value of 1 in the kinetic model of (Finkelstein et al.,
1980).
In another approach to discriminate between iron chelation and free radical
scavenging in the inhibitions seen in Fig. 3 the ORAC-fluorescein values were calculated
for tested wines. This method, which measures the scavenging efficacy against a peroxyl
radical formed by thermal scission of an azo initiator, AAPH, has been widely applied to
assess the antioxidant capacity of wine (Sánchez-Moreno, Cao, Ou, & Prior, 2003;
Stockham et al., 2013), a high ORAC showing a better antioxidative power. In this study
the ORAC found for experimental wine, typical of Chardonnay wines (Sánchez-Moreno et
al., 2003; Stockham et al., 2013), is yet twice as low as that for 4-MeC containing synthetic
wine (Table 1). If radical scavenging was the dominant mechanism this would lead in
principle to lower levels of 4-POBN-1-HER in the model vs. the real wine in the incubation
controls with no added iron chelator. To estimate these levels the area-under-curves
(AUC) of Fig. 3A were calculated and the expected [2 (real wine):1 (model wine)] ratio was
obtained in control experiments only during the first incubation day, consistent with
differences in ORACs (Table 1). Therefore, further decrease of this ratio found up to day 3
may suggest a shift from dominant radical scavenging to other inhibitory mechanisms,
e.g., delayed Fe(II) chelation by 4-MeC or other wine phenolics. In samples incubated with
CHI-2 (2 g/L) the same AUC analysis, yielding expected lower values, also demonstrated
a nearly constant 2:1 ratio. This suggests that, once iron had been removed by the 2-days
pre-treatment, it is the antioxidant property of chitosan that could have caused the lower
spin adduct levels observed. It is worth mentioning, however, that good correlations
21

between ORAC assay and EPR spin trapping have been only reported for peroxyl, but not
hydroxyl radicals (Kameya, Watanabe, Takano-Ishikawa & Todoriki, 2014).
3.2.4. Effect on cupric and ferric ions
Adding copper, as Cu(II), during the winemaking process is a common practice, in
particular to decrease the levels of sulfur containing compounds responsible for off-flavors
before bottling of white wines. Since cupric ions can catalyze H2O2 degradation by a
Fenton-like mechanism (Hanna & Mason, 1992), they would potentiate the effect of Fe(III)
in wine oxidation (Danilewicz, 2003). In wine studies, however, use of spin trapping is
complicated because Cu(II) often induce degradation of nitrones into unwanted nitroxides
and/or lead to paradoxical 1-HER formation profiles (Elias et al., 2009b).
In this study EPR has been used to assess indirectly the effect of chitosans on iron
and copper at wine-like concentrations, by measuring the impact on nucleophilic induced
spin adduct formation. Thus, by forming a transient complex at the nitronyl oxygen of spin
traps such as DMPO or its phosphorylated analog, DEPMPO, Fe(III) or Cu(II) catalyze the
nucleophilic addition of water to form the corresponding hydroxyl radical adduct, and this
reaction is inhibited by Fe(III) (Culcasi et al., 2006a) and Cu(II) (Hanna & Mason, 1992)
chelators. When an aqueous solution of DEPMPO (55 mM), a chiral molecule (Fig. 2), was
added to a mixture of wine-like 30 mg/L Fe(III) and 12.5 mg/L Cu(II), a major 8-lines EPR
spectrum was observed (Fig. 2c). A satisfactory fit was obtained assuming a mixture of
EPR-distinguishable diastereoisomeric DEPMPO/hydroxyl radical adducts (DEPMPO-OH)
with the following parameters (couplings in G): cis-DEPMPO-OH (aN = 14.05, aP = 47.25,
aH = 14.13), and trans-DEPMPO-OH (aN = 14.05, aP = 47.22, and aH = 12.73), and g =
2.0057. A minor carbon-centered DEPMPO adduct was also detected (aN = 14.32 G, aP =
45.91 G, aH = 21.36 G), possibly due to some degradation of the trap by Cu(II), and
22

accounting for 24% of the total signal. The cis:trans ratio in Fig. 2c was of 36:64,
consistent with a HO scavenging-unrelated, nucleophilic addition mechanism (Culcasi et
al., 2006b). When metal added solutions were stirred for 1 h at ambient temperature in the
presence of varying amounts of chitosan, further addition of DEPMPO to the suspensions
led to dose dependently decreased DEPMPO-OH levels, by 7392%, with no differences
between chitosans (Fig. 5C). Altogether these results demonstrated sequestration of
Fe(III) / Cu(II) as another facet of the inhibitory action of chitosan in wine oxidation.
Accordingly, chitosan has been shown to adsorb iron from wines spiked with ferric ions
(Bornet & Teissedre, 2008).
3.2.5. Effect on photooxidation-induced acetaldehyde formation
To substantiate the effect of CHI-2 seen in Fig. 3B the production of acetaldehyde was
monitored by HPLC-DAD in experimental wine spiked with 100 M Fe(II) and irradiated
with fluorescent light (300580 nm) for up to 6 days at ambient temperature. Long term
exposure to sunlight or fluorescent tubes has been shown to contribute to the development
of browning and the formation of off-odors in white wine. In wine conditions (pH and
metals) a main proportion of carboxylic acids in wine, such as tartaric and lactic acids,
exist as Fe(III) carboxylate complexes, the irradiation of which leads to a range of
carbonyls, including acetaldehyde. This in turn will release free Fe(II), providing an
additional source of catalytic iron to fuel the Fenton system, a forced oxidation mechanism
termed as 'photo-Fenton' (Grant-Preece et al., 2017).
At opening, acetaldehyde concentration of experimental SO2 free wine was 7.6  0.7
mg/L (mean value from both vintages), falling within the lowest acetaldehyde
concentrations reported in just finished, sulphited dry white wines (Jackowetz & de
Orduña, 2013). Following initial production by yeasts during fermentation acetaldehyde
23

can be further synthesized from ethanol through Fenton oxidative degradation (Fig. 1).
Here this second source of acetaldehyde is likely poorly active since when the wine was
stored for 2 days in darkness with a 1.5 times air volume in the headspace, a non
significant increase to 9.1  0.2 mg/L was found, possibly because catalytic iron present in
the wine was only ~0.4 mg/L. Wine samples added 5.5 mg/L Fe(II) and incubated in
darkness for 2 days, which retained 5.4 mg/L iron after filtration, showed, however, non
significantly increased acetaldehyde levels of 10.8  0.4 mg/L (Table 1). Under photo-
Fenton conditions acetaldehyde in the controls increased significantly afterwards, doubling
after 6 days irradiation. In wine samples spiked with 5.5 mg/L Fe(II) and having had their
iron content lowered by 51% and 68% after 2 days in contact with CHI-2 at 0.5 and 2 g/L,
respectively, this irradiation-induced elevation of acetaldehyde concentration was
significantly inhibited, with decreases of 19% and 38%, respectively, at day 6 (Table 1).
Being a strong binder for sulphur dioxide (Oliveira et al., 2011) free acetaldehyde
expectedly exhibited the lowest concentrations in irradiated wine added SO2 (50 mg/L).
However, after 6 days of light exposure, once complete oxidation and/or binding of SO2
was reached, acetaldehyde production in those samples was not statistically different from
that in samples containing 2 g/L CHI-2 (Table 1) and therefore the acetaldehyde inhibition
pattern in CHI-2 added wine paralleled that seen for 1-HER formation in Fig. 3B.
4.
Conclusion
The results of this study strengthen current interest in using chitosan as a substitute
for and/or complement to lower sulphur dioxide and suphites in winemaking. By monitoring
the formation of spin trapped 1-HER, a pivotal intermediate of wine oxidation, EPR
analysis sought to establish a chronology of chitosan antioxidant action under wine
24

relevant doses, application and aging conditions. It was found that once the catalytic
activity of the metal pool in wine, especially Fe(II)Fe(III), has been partly deactivated by
chelation, direct scavenging of oxidizing species such as HO continuing to form at slow
rates may represent a significant inhibitory mechanism of chitosan. In this regard, the well
documented metal ions-sensitive depolymerization of chitosan by H2O2 (Chang, Tai &
Cheng, 2001) could be an additional protective effect against wine oxidation as depicted in
Fig. 1. Studies are in progress to verify, using specific tests, if a related free radical-
independent mechanism could participate in the effects seen in the present study.
Of note, the significant impact of chitosans against free radical formation seen here
was obtained as the compounds were directly added in suspension in the finished wine.
This will encourage designing future spin trapping studies using EPR techniques specific
for large heterogenous samples to follow in situ oxidation of white musts during the
alcoholic fermentation.
Acknowledgments
The authors thank G. Excoffier at Spectropole (Aix Marseille Université) for his expert
assistance in atomic flame absorption analyses and P. Bernasconi for maintenance of the
EPR device.
Conflict of interest
The authors declare that there are no conflicts of interest.
Funding
25

This study was supported by grants from CNRS and Aix Marseille University. Part of
this study (DEPMPO synthesis and purification) was supported by fundings of the Agence
Nationale de la Recherche (ANR JCJC MitoDiaPM – N° ANR-17-CE34-0006-01.
ACM acknowledges the Marco Polo program from University of Bologna for funding
the research stay at the ICR, Marseille.
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