Gas and liquid phase acidity of natural antioxidants.

  title={Gas and liquid phase acidity of natural antioxidants.},
  author={Monica Leopoldini and Nino Russo and Marirosa Toscano},
  journal={Journal of agricultural and food chemistry},
  volume={54 8},
The gas phase and in solution absolute and relative acidities of nine natural systems contained in red and white wines were determined through theoretical B3LYP/6-311++G** calculations. The aim was to correlate these thermodynamic quantities to the ability that some of these compounds show in chelating metals ions to carry out an antioxidant action following a mechanism recently reported in the literature. Results indicated that both absolute and relative values are affected by molecular… CONTINUE READING

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