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Seco A, Pereira AR, Camuenho A, Oliveira J, Dias R, Brás N, Basílio N, Parola AJ, Lima JC, de Freitas V, Pina F. Comparing the Chemistry of Malvidin-3- O-glucoside and Malvidin-3,5- O-diglucoside Networks: A Holistic Approach to the Acidic and Basic Paradigms with Implications in Biological Studies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:7497-7510. [PMID: 38520401 PMCID: PMC10995998 DOI: 10.1021/acs.jafc.4c00552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/18/2024] [Revised: 03/07/2024] [Accepted: 03/11/2024] [Indexed: 03/25/2024]
Abstract
The kinetics, thermodynamics, and degradation of malvidin mono- and diglucosides were studied following a holistic approach by extending to the basic medium. In acidic conditions, the reversible kinetics of the flavylium cation toward the equilibrium is controlled by the hydration and cis-trans isomerization steps, while in the basic medium, the OH- nucleophilic addition to the anionic quinoidal bases is the slowest step. There is a pH range (transition pHs), between the acidic and basic paradigms, that includes physiological pH (7.4), where degradation reactions occur faster, preventing the system from reaching the equilibrium. The transition pH of the diglucoside is narrower, and in contrast with the monoglucoside, there is no evidence for the formation of colored oligomers among the degradation products. Noteworthy, OH- addition in position 4 to form B42-, a kinetic product that decreases the overall equilibration rate, was observed only for the diglucoside.
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Affiliation(s)
- André Seco
- LAQV—REQUIMTE,
Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Ana Rita Pereira
- LAQV—REQUIMTE,
Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Ambrósio Camuenho
- LAQV—REQUIMTE,
Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Joana Oliveira
- LAQV—REQUIMTE,
Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Ricardo Dias
- LAQV—REQUIMTE,
Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Natércia
F. Brás
- LAQV—REQUIMTE,
Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Nuno Basílio
- LAQV—REQUIMTE,
Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - A. Jorge Parola
- LAQV—REQUIMTE,
Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - João C. Lima
- LAQV—REQUIMTE,
Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Victor de Freitas
- LAQV—REQUIMTE,
Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Fernando Pina
- LAQV—REQUIMTE,
Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
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2
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Jasel Alvarez Gaona I, Fanzone ML, Chirife J, Ferreras-Charro R, García-Estévez I, Teresa Escribano-Bailón M, Galmarini MV. Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders. Food Res Int 2024; 179:113971. [PMID: 38342525 DOI: 10.1016/j.foodres.2024.113971] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Revised: 12/24/2023] [Accepted: 01/02/2024] [Indexed: 02/13/2024]
Abstract
Cabernet Sauvignon (CS) and a combination of Cabernet Sauvignon with blueberry extract (CS + B), were spray dried (using maltodextrin DE10, 13.5% w/w as a carrier) to obtain two types of phenolic-rich powders. The addition of blueberry to CS increased phenolic compounds content by 16%. Eight chocolate formulations were obtained by modifying concentrations of cocoa solids, cocoa butter, and sugar. Six of the samples were added with 10% w/w of phenolic-rich powder, while two of them remained as powder-free controls. The anthocyanin and flavan-3-ol profiles of chocolates were determined by HPLC-DAD-MS and HPLC-MS, respectively. In addition, the sensory dynamic profile of samples was assessed by Temporal Dominance of Sensations with a consumer panel. Results showed that the addition of phenolic-rich powders produced a significant increase in the anthocyanin composition obtaining the highest anthocyanin content in the white chocolate added with CS + B powder. On the other hand, adding 10% of CS powder to dark chocolate (55% cocoa pellets) did not result in a significant increase in phenolic compounds. The addition of phenolic-rich powders to chocolates influenced visual color, texture, and taste, leading to new products with distinctive characteristics and increasing the possibility of using phenolic-rich powders as innovative and healthy ingredients.
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Affiliation(s)
- Izmari Jasel Alvarez Gaona
- Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina, Av. Alicia Moreau de Justo 1516-1560, C1107AFF Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, Buenos Aires, Argentina.
| | - Martín L Fanzone
- Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (EEA Mendoza INTA), San Martin 3853, (5507) Luján de Cuyo, Mendoza, Argentina; Centro de Estudios Vitivinícolas y Agroindustriales, Universidad Juan Agustín Maza, Av. Acceso Este Lateral Sur 2245, CP5519 Guaymallén, Mendoza, Argentina.
| | - Jorge Chirife
- Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina, Av. Alicia Moreau de Justo 1516-1560, C1107AFF Buenos Aires, Argentina.
| | - Rebeca Ferreras-Charro
- Grupo de Investigación en Polifenoles, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, E 37007 Salamanca, España.
| | - Ignacio García-Estévez
- Grupo de Investigación en Polifenoles, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, E 37007 Salamanca, España.
| | - María Teresa Escribano-Bailón
- Grupo de Investigación en Polifenoles, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, E 37007 Salamanca, España.
| | - Mara V Galmarini
- Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina, Av. Alicia Moreau de Justo 1516-1560, C1107AFF Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, Buenos Aires, Argentina.
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3
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Alvarez Gaona IJ, Fanzone ML, Galmarini MV, Chirife J, Ferreras-Charro R, García-Estévez I, Escribano-Bailón MT. Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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4
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Cruz L, Basílio N, Mateus N, de Freitas V, Pina F. Natural and Synthetic Flavylium-Based Dyes: The Chemistry Behind the Color. Chem Rev 2021; 122:1416-1481. [PMID: 34843220 DOI: 10.1021/acs.chemrev.1c00399] [Citation(s) in RCA: 76] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Flavylium compounds are a well-known family of pigments because they are prevalent in the plant kingdom, contributing to colors over a wide range from shades of yellow-red to blue in fruits, flowers, leaves, and other plant parts. Flavylium compounds include a large variety of natural compound classes, namely, anthocyanins, 3-deoxyanthocyanidins, auronidins, and their respective aglycones as well as anthocyanin-derived pigments (e.g., pyranoanthocyanins, anthocyanin-flavan-3-ol dimers). During the past few decades, there has been increasing interest among chemists in synthesizing different flavylium compounds that mimic natural structures but with different substitution patterns that present a variety of spectroscopic characteristics in view of their applications in different industrial fields. This Review provides an overview of the chemistry of flavylium-based compounds, in particular, the synthetic and enzymatic approaches and mechanisms reported in the literature for obtaining different classes of pigments, their physical-chemical properties in relation to their pH-dependent equilibria network, and their chemical and enzymatic degradation. The development of flavylium-based systems is also described throughout this Review for emergent applications to explore some of the physical-chemical properties of the multistate of species generated by these compounds.
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Affiliation(s)
- Luis Cruz
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Nuno Basílio
- LAQV-REQUIMTE, Department of Chemistry, Faculty of Sciences and Technology, New University of Lisbon, 2829-516 Caparica, Portugal
| | - Nuno Mateus
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Victor de Freitas
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Fernando Pina
- LAQV-REQUIMTE, Department of Chemistry, Faculty of Sciences and Technology, New University of Lisbon, 2829-516 Caparica, Portugal
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Bottle Aging and Storage of Wines: A Review. Molecules 2021; 26:molecules26030713. [PMID: 33573099 PMCID: PMC7866556 DOI: 10.3390/molecules26030713] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 01/26/2021] [Accepted: 01/27/2021] [Indexed: 12/21/2022] Open
Abstract
Wine is perhaps the most ancient and popular alcoholic beverage worldwide. Winemaking practices involve careful vineyard management alongside controlled alcoholic fermentation and potential aging of the wine in barrels. Afterwards, the wine is placed in bottles and stored or distributed in retail. Yet, it is considered that wine achieves its optimum properties after a certain storage time in the bottle. The main outcome of bottle storage is a decrease of astringency and bitterness, improvement of aroma and a lighter and more stable color. This is due to a series of complex chemical changes of its components revolving around the minimized and controlled passage of oxygen into the bottle. For this matter, antioxidants like sulfur oxide are added to avoid excessive oxidation and consequent degradation of the wine. In the same sense, bottles must be closed with appropriate stoppers and stored in adequate, stable conditions, as the wine may develop unappealing color, aromas and flavors otherwise. In this review, features of bottle aging, relevance of stoppers, involved chemical reactions and storage conditions affecting wine quality will be addressed.
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6
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Cave JR, Parker E, Lebrilla C, Waterhouse AL. Omics Forecasting: Predictive Calculations Permit the Rapid Interpretation of High-Resolution Mass Spectral Data from Complex Mixtures. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:13318-13326. [PMID: 31604012 DOI: 10.1021/acs.jafc.9b04384] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
For some complex mixtures, chromatographic techniques are insufficient to separate the large numbers of compounds present. In addition, these mixtures often contain compounds with similar or identical molecular masses and shared fragmentation transitions. Advancements in mass spectrometry have provided more and more detailed molecular profiles with significant increases in resolution. This has led to a capacity to distinguish a very large number of compounds in complex mixtures, providing overwhelming data sets. The approach of calculating molecular formulas from a mass list has become more and more problematic as the number of signals has increased exponentially, to the point that it has become impossible to manually interpret the thousands of mass signals. The current approach is to calculate a list of possible formulas that fall within a specific mass error of the observed signal. Then, one must look for possible structures that can be derived from each entry on the list of formulas. However, an alternative approach is to anticipate the possible structures of a particular set of compounds, such as red wine pigments, and then compare the ion signals against a predicted list. To that end, starting with known wine pigment types, we have generated a set of expected wine pigment variants based on known derivatives of condensed tannin oligomers, anthocyanins, and fermentation products. After the ability to distinguish compounds by mass spectrometry was accounted for, over 1 million results were generated consisting of known and anticipated wine pigments. A comparison with a small sample of wine phenolic fractions show a large number of matches, suggesting that this approach may be helpful.
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Alcalde-Eon C, Pérez-Mestre C, Ferreras-Charro R, Rivero FJ, Heredia FJ, Escribano-Bailón MT. Addition of Mannoproteins and/or Seeds during Winemaking and Their Effects on Pigment Composition and Color Stability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:4031-4042. [PMID: 30892885 DOI: 10.1021/acs.jafc.8b06922] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The increase of temperature can cause a decoupling of sugar and anthocyanin accumulation in grapes, leading to wines poor in color. Different enological techniques are nowadays under study to overcome this problem. Among them, the present study has evaluated the color and pigment composition modifications caused by the addition during Syrah winemaking of either Pedro Ximénez seeds (intended to increase chemical stability) or/and two different mannoproteins (color-protective and astringency-modulator) to increase colloidal stability. Color and pigment composition modifications were assessed from CIELAB color parameters and from HPLC-DAD-MS n results before and after cold-treatment (used to force colloidal instability). The addition of both seeds and mannoproteins increased color stability against cold and, additionally, against SO2-bleaching in the case of mannoproteins. However, the initial pigment composition and color of the samples were differently affected by these additions, being clearly affected (Δ E* ab > 3) in the cases of seeds and with the astringency-modulator mannoprotein and hardly modified with the other one.
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Affiliation(s)
- Cristina Alcalde-Eon
- Grupo de Investigación en Polifenoles, Facultad de Farmacia , University of Salamanca , Salamanca 37007 , Spain
| | - Claudia Pérez-Mestre
- Grupo de Investigación en Polifenoles, Facultad de Farmacia , University of Salamanca , Salamanca 37007 , Spain
| | - Rebeca Ferreras-Charro
- Grupo de Investigación en Polifenoles, Facultad de Farmacia , University of Salamanca , Salamanca 37007 , Spain
| | - Francisco J Rivero
- Food Color and Quality Laboratory, Facultad de Farmacia , Universidad de Sevilla , Sevilla 41004 , Spain
| | - Francisco J Heredia
- Food Color and Quality Laboratory, Facultad de Farmacia , Universidad de Sevilla , Sevilla 41004 , Spain
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García-Estévez I, Cruz L, Oliveira J, Mateus N, de Freitas V, Soares S. First evidences of interaction between pyranoanthocyanins and salivary proline-rich proteins. Food Chem 2017; 228:574-581. [DOI: 10.1016/j.foodchem.2017.02.030] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2016] [Revised: 01/19/2017] [Accepted: 02/07/2017] [Indexed: 02/04/2023]
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9
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Dipalmo T, Crupi P, Pati S, Clodoveo ML, Di Luccia A. Studying the evolution of anthocyanin-derived pigments in a typical red wine of Southern Italy to assess its resistance to aging. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.03.012] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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10
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Zeng L, Teissèdre PL, Jourdes M. Structures of polymeric pigments in red wine and their derived quantification markers revealed by high-resolution quadrupole time-of-flight mass spectrometry. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2016; 30:81-88. [PMID: 26661973 DOI: 10.1002/rcm.7416] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/25/2015] [Revised: 08/26/2015] [Accepted: 10/04/2015] [Indexed: 06/05/2023]
Abstract
RATIONALE The quantification of polymeric pigment families in red wine through their derived quantification markers released during phloroglucinolysis will allow the understanding of their formation kinetics and evolutions during aging which has not been achieved until now and is in urgent need. The identification of these quantification markers was achieved by high-resolution mass spectrometry (HRMS) in this study. METHODS HRMS was used to clarify the fragmentation patterns in positive mode of polymeric pigments and identify their derived quantification markers released during phloroglucinolysis. RESULTS With HRMS, identification of (epi)catechin-malvidin-3-O-glucoside adducts was simplified to MS/MS, and the fragmentation pattern of malvidin-3-O-glucoside-(epi)catechin adducts was clearly demonstrated. The attribution of four detected ions at m/z 1071.2765 in red wine to the trimeric structure of (epi)catechin-[malvidin-3-O-glucoside-A type linkage-(epi)catechin] and [malvidin-3-O-glucoside-A type linkage-(epi)catechin]-(epi)catechin was achieved for the first time by MS/MS and evidence given by phloroglucinolysis. Moreover, four kinds of derived quantification markers released from polymeric pigments during phloroglucinolysis were also identified. CONCLUSIONS The fragmentation pathways of polymeric pigments in red wine and their derived quantification markers released during acidic chemical depolymerisation were clarified which will allow their quantification in red wine.
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Affiliation(s)
- Liming Zeng
- University of Bordeaux, ISVV, EA 4577 Œnologie), 210 Chemin de Leysotte, F-33140, Villenave d'Ornon, France
- INRA, ISVV, USC 1366 INRA, IPB, 210 Chemin de Leysotte, F-33140, Villenave d'Ornon, France
| | - Pierre-Louis Teissèdre
- University of Bordeaux, ISVV, EA 4577 Œnologie), 210 Chemin de Leysotte, F-33140, Villenave d'Ornon, France
- INRA, ISVV, USC 1366 INRA, IPB, 210 Chemin de Leysotte, F-33140, Villenave d'Ornon, France
| | - Michaël Jourdes
- University of Bordeaux, ISVV, EA 4577 Œnologie), 210 Chemin de Leysotte, F-33140, Villenave d'Ornon, France
- INRA, ISVV, USC 1366 INRA, IPB, 210 Chemin de Leysotte, F-33140, Villenave d'Ornon, France
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Willemse CM, Stander MA, Vestner J, Tredoux AGJ, de Villiers A. Comprehensive Two-Dimensional Hydrophilic Interaction Chromatography (HILIC) × Reversed-Phase Liquid Chromatography Coupled to High-Resolution Mass Spectrometry (RP-LC-UV-MS) Analysis of Anthocyanins and Derived Pigments in Red Wine. Anal Chem 2015; 87:12006-15. [DOI: 10.1021/acs.analchem.5b03615] [Citation(s) in RCA: 64] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Chandré M. Willemse
- Department
of Chemistry and Polymer Science, Stellenbosch University, Private Bag
X1, Matieland 7602, South Africa
| | - Maria A. Stander
- Central
Analytical Facility, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
- Department
of Biochemistry, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Jochen Vestner
- Center
of Analytical Chemistry and Microbiology, Department of Microbiology
and Biochemistry, Hochschule Geisenheim University, 65366 Geisenheim, Germany
- Université
de Bordeaux, ISVV, EA 4577, Unité de recherche
Œnologie, 33882 Villenave d’Ornon, France
- INRA, ISVV, USC 1366 Œnologie, 33882 Villenave d’Ornon, France
| | - Andreas G. J. Tredoux
- Department
of Chemistry and Polymer Science, Stellenbosch University, Private Bag
X1, Matieland 7602, South Africa
| | - André de Villiers
- Department
of Chemistry and Polymer Science, Stellenbosch University, Private Bag
X1, Matieland 7602, South Africa
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Briz-Cid N, Figueiredo-González M, Rial-Otero R, Cancho-Grande B, Simal-Gándara J. The measure and control of effects of botryticides on phenolic profile and color quality of red wines. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.10.043] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Bindon K, Kassara S, Hayasaka Y, Schulkin A, Smith P. Properties of wine polymeric pigments formed from anthocyanin and tannins differing in size distribution and subunit composition. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:11582-11593. [PMID: 25356846 DOI: 10.1021/jf503922h] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
To explore the effect of tannin composition on pigment formation, model ferments of purified 3-O-monoglucoside anthocyanins (ACN) were conducted either alone or in the presence of two different tannins. Tannins were isolated from grape seeds (Sd) or skins (Sk) following exhaustive extraction in 70% v/v acetone. The Sd and Sk tannin fractions had a mean degree of polymerization of 5.2 and 25.6, respectively. The Sd fraction was highly galloylated, at 22%, but galloylation was <2% in the Sk fraction. The Sk fraction was distinguished by a high proportion of prodelphinidin, at 58%. After a 6 month aging period, polymeric pigments were quantified and their color properties determined following isolation by solid-phase extraction. Wine color and polymeric pigment were highest in the treatment containing ACN+Sd and similar in the ACN+Sk and ACN treatments. The same trend between treatments was observed for total and polymeric nonbleachable pigments. Only minor changes in tannin subunit composition were found following ACN incorporation, but the size distribution of polymeric pigments determined by gel permeation chromatography decreased, in particular for the ACN+Sk treatment. Color incorporation in the higher molecular mass range was lower for ACN+Sk wines than for ACN+Sd wines. Compositional differences between the two tannin fractions may therefore limit the incorporation of ACNs in the colored form. The results suggest that in the ACN+Sk and ACN treatments, the formation of lower molecular mass oligomeric pigments was favored. In polymeric pigments derived from ACNs, the presence of ethyl- and vinyl-linked ACNs to the level of trimers was identified using mass spectrometry.
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Affiliation(s)
- Keren Bindon
- The Australian Wine Research Institute , P.O. Box 197, Glen Osmond, South Australia 5064, Australia
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Alcalde-Eon C, García-Estévez I, Puente V, Rivas-Gonzalo JC, Escribano-Bailón MT. Color stabilization of red wines. A chemical and colloidal approach. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:6984-6994. [PMID: 24593183 DOI: 10.1021/jf4055825] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The effects of cold treatment and time on CIELAB color parameters and on anthocyanin and anthocyanin-derived pigments composition have been evaluated as has been the effectiveness of either an enological tannin or a mannoprotein (M) on their stabilization. With respect to color, hue (hab) was increased in the wines treated with both enological products. Furthermore, the color changes induced by cold treatment were lessened by the addition of these two enological products, although the protective effect was higher for the wines treated with M. The pigment analysis revealed higher percentages of anthocyanin-derived pigments in tannin and M-treated samples (in both cold treated and not) in relation to control ones. The addition of the enological tannin may favor the synthesis of anthocyanin-derived pigments, which are chemically more stable than native anthocyanins, whereas M seems to stabilize anthocyanin-derived pigments from a colloidal point of view, avoiding their aggregation and further precipitation.
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Affiliation(s)
- Cristina Alcalde-Eon
- Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatologı́a, Facultad de Farmacia, Universidad de Salamanca , Campus Miguel de Unamuno, E 37007 Salamanca, Spain
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17
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Andrea-Silva J, Cosme F, Ribeiro LF, Moreira ASP, Malheiro AC, Coimbra MA, Domingues MRM, Nunes FM. Origin of the pinking phenomenon of white wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:5651-5659. [PMID: 24857316 DOI: 10.1021/jf500825h] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Pinking is the terminology used for the salmon-red blush color that may appear in white wines produced exclusively from white grape varieties. The isolation of pinking compounds and their analysis by RP-HPLC-DAD and ESI-MS(n) showed that the origin of the pinking phenomenon in white wines from Vitis vinifera L. of Sı́ria grape variety are the anthocyanins, mainly malvidin-3-O-glucoside. The analysis showed that the anthocyanins were located both in the pulp and in the skin. Wine pinking severity was negatively related with the increase of the average temperature of the first 10 days of October, the final period of grape maturation. The minimum amount of anthocyanins needed for the pink color visualization in wine was 0.3 mg/L. The appearance of pinking in white wines after bottling is due to the lowering of free sulfur dioxide, which leads to an increase of the relative amount of the anthocyanins red flavylium form and their polymerization, resulting in the formation of colored compounds resistant to pH changes and sulfur dioxide bleaching.
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Affiliation(s)
- Jenny Andrea-Silva
- CQ-VR, Chemistry Research Centre, Chemistry Department, Universidade de Trás-os-Montes e Alto Douro , 5001-801 Vila Real, Portugal
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Briz-Cid N, Figueiredo-González M, Rial-Otero R, Cancho-Grande B, Simal-Gándara J. Effect of two anti-fungal treatments (metrafenone and boscalid plus kresoxim-methyl) applied to vines on the color and phenol profile of different red wines. Molecules 2014; 19:8093-111. [PMID: 24936710 PMCID: PMC6270733 DOI: 10.3390/molecules19068093] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2014] [Revised: 06/06/2014] [Accepted: 06/09/2014] [Indexed: 11/16/2022] Open
Abstract
The effect of two anti-fungal treatments (metrafenone and boscalid + kresoxim-methyl) on the color and phenolic profile of Tempranillo and Graciano red wines has been studied. To evaluate possible modifications in color and phenolic composition of wines, control and wines elaborated with treated grapes under good agricultural practices were analyzed. Color was assessed by Glories and CIELab parameters. Color changes were observed for treated wines with boscalid + kresoxim-methyl, leading to the production of wines with less color vividness. Phenolic profile was characterized by HPLC analysis. Boscalid + kresoxim-methyl treatment promoted the greatest decrease on the phenolic content in wines.
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Affiliation(s)
- Noelia Briz-Cid
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, Ourense E-32004, Spain
| | - María Figueiredo-González
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, Ourense E-32004, Spain
| | - Raquel Rial-Otero
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, Ourense E-32004, Spain
| | - Beatriz Cancho-Grande
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, Ourense E-32004, Spain
| | - Jesús Simal-Gándara
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, Ourense E-32004, Spain.
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19
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Casassa LF, Harbertson JF. Extraction, evolution, and sensory impact of phenolic compounds during red wine maceration. Annu Rev Food Sci Technol 2014; 5:83-109. [PMID: 24422589 DOI: 10.1146/annurev-food-030713-092438] [Citation(s) in RCA: 74] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
We review the extraction into wine and evolution of major phenolic classes of sensory relevance. We present a historical background to highlight that previously established aspects of phenolic extraction and retention into red wine are still subjects of much research. We argue that management of the maceration length is one of the most determining factors in defining the proportion and chemical fate of phenolic compounds in wine. The extraction of anthocyanins, flavonols, flavan-3-ols, and oligomeric and polymeric proanthocyanidins (PAs) is discussed in the context of their individual extraction patterns but also with regard to their interaction with other wine components. The same approach is followed to present the sensory implications of phenolic and phenolic-derived compounds in wine. Overall, we conclude that the chemical diversity of phenolic compounds in grapes is further enhanced as soon as vacuolar and pulp components are released upon crushing, adding a variety of new sensory dimensions to the already present chemical diversity. Polymeric pigments formed by the covalent reaction of anthocyanin and PAs are good candidates to explain some of the observed sensory changes in the color, taste, and mouthfeel attributes of red wines during maceration and aging.
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Affiliation(s)
- L Federico Casassa
- Wine Research Center, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), Luján de Cuyo, 5507 Mendoza, Argentina
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20
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Garnacha Tintorera-based sweet wines: Detailed phenolic composition by HPLC/DAD–ESI/MS analysis. Food Chem 2014; 143:282-92. [DOI: 10.1016/j.foodchem.2013.07.120] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2012] [Revised: 07/20/2013] [Accepted: 07/24/2013] [Indexed: 11/17/2022]
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21
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Oliveira J, da Silva MA, Jorge Parola A, Mateus N, Brás NF, Ramos MJ, de Freitas V. Structural characterization of a A-type linked trimeric anthocyanin derived pigment occurring in a young Port wine. Food Chem 2013; 141:1987-96. [DOI: 10.1016/j.foodchem.2013.04.091] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2013] [Revised: 04/04/2013] [Accepted: 04/30/2013] [Indexed: 11/27/2022]
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22
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McRae JM, Kassara S, Kennedy JA, Waters EJ, Smith PA. Effect of wine pH and bottle closure on tannins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:11618-11627. [PMID: 24195587 DOI: 10.1021/jf403704f] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The impact of wine pH and closure type on color, tannin concentration, and composition was investigated. A single vintage of Cabernet Sauvignon wine was divided into three batches, the pH was adjusted to 3.2, 3.5 or 3.8, and the wines were bottled under screw caps with either SaranTin (ST) or Saranex (Sx) liners. After 24 months, the tannin concentration, tannin percent yield (relating to the proportion of acid-labile interflavan bonds), and the mean degree of polymerization (mDp) had decreased significantly, all of which can contribute to the softening of wine astringency with aging. The higher pH wines contained less percent (-)-epicatechin 3-O-gallate subunits, whereas the Sx pH 3.2 wines were significantly lower in percent yield and mDp than the other wines. Overall, the tannin structure and wine color of the lower pH wines (pH 3.2) bottled under Sx screw caps changed more rapidly with aging than those of the higher pH wines (pH 3.8) bottled under ST screw caps.
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Affiliation(s)
- Jacqui M McRae
- The Australian Wine Research Institute , P.O. Box 197, Glen Osmond, SA 5064, Australia
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23
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Li X, Ma H, Huang H, Li D, Yao S. Natural anthocyanins from phytoresources and their chemical researches. Nat Prod Res 2013; 27:456-69. [DOI: 10.1080/14786419.2012.706299] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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24
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Figueiredo-González M, Cancho-Grande B, Simal-Gándara J. Garnacha Tintorera-based sweet wines: chromatic properties and global phenolic composition by means of UV-Vis spectrophotometry. Food Chem 2013; 140:217-24. [PMID: 23578636 DOI: 10.1016/j.foodchem.2013.02.055] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2012] [Revised: 11/18/2012] [Accepted: 02/04/2013] [Indexed: 10/27/2022]
Abstract
Valdeorras (the N.W. corner of Spain) wants to promote the production and marketing of new sweet wines. The present work represents the first study on sweet wines manufactured with red grapes Vitis vinifera L. Garnacha Tintorera, a teinturier cultivar. Two different red sweet wines were elaborated: the first one was made with dried grapes; Vitis vinifera L. Garnacha Tintorera has excellent potential to produce wines from raisined grapes; the second one, a fortified sweet wine aged in oak barrels. Different red Garnacha Tintorera-based wines (a dry base wine, GBW; a naturally sweet wine, GNSW; and a fortified sweet wine, GFSW) were characterized. Chromatic characteristics and phenolic compounds were established by spectrophotometric methods in order to assess the technology of Garnacha Tintorera-based sweet wines. High molecular weight brown polymers, produced during the grape drying process and isolated from sweet wines by the dialysis process, were responsible for the brown colour of sweet wines. As a consequence, yellowness of sweet wines was also higher which was confirmed by colorimetric indexes. With respect to phenolic content, GFSW presented the lowest content because the maceration-alcoholic fermentation was stopped through the addition of alcohol before the diffusion of red pigments from skins to must was complete. GNSW presented the highest phenolic content due to the concentration effect resulting from evaporation of water from the grapes. Anthocyanins of sweet wines were polymerised in great extent. The percentage of polymerised tannins was sufficient to guarantee the aging process of sweet wines.
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Affiliation(s)
- M Figueiredo-González
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain
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25
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Recent Applications of Mass Spectrometry in the Study of Grape and Wine Polyphenols. ACTA ACUST UNITED AC 2013. [DOI: 10.1155/2013/813563] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
Polyphenols are the principal compounds associated with health benefic effects of wine consumption and in general are characterized by antioxidant activities. Mass spectrometry is shown to play a very important role in the research of polyphenols in grape and wine and for the quality control of products. The soft ionization of LC/MS makes these techniques suitable to study the structures of polyphenols and anthocyanins in grape extracts and to characterize polyphenolic derivatives formed in wines and correlated to the sensorial characteristics of the product. The coupling of the several MS techniques presented here is shown to be highly effective in structural characterization of the large number of low and high molecular weight polyphenols in grape and wine and also can be highly effective in the study of grape metabolomics.
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26
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Evolution of analysis of polyhenols from grapes, wines, and extracts. Molecules 2013; 18:1076-100. [PMID: 23325097 PMCID: PMC6269677 DOI: 10.3390/molecules18011076] [Citation(s) in RCA: 113] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2012] [Revised: 01/07/2013] [Accepted: 01/14/2013] [Indexed: 11/16/2022] Open
Abstract
Grape and wine phenolics are structurally diverse, from simple molecules to oligomers and polymers usually designated as tannins. They have an important impact on the organoleptic properties of wines, that's why their analysis and quantification are of primordial importance. The extraction of phenolics from grapes and from wines is the first step involved in the analysis. Then, several analytical methods have been developed for the determination of total content of phenolic, while chromatographic and spectrophotometric analyses are continuously improved in order to achieve adequate separation of phenolic molecules, their subsequent identification and quantification. This review provides a summary of evolution of analysis of polyphenols from grapes, wines and extracts.
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27
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Medicinal significance, pharmacological activities, and analytical aspects of anthocyanidins ‘delphinidin’: A concise report. JOURNAL OF ACUTE DISEASE 2013. [DOI: 10.1016/s2221-6189(13)60123-7] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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28
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Alberts P, Stander MA, de Villiers A. Advanced ultra high pressure liquid chromatography–tandem mass spectrometric methods for the screening of red wine anthocyanins and derived pigments. J Chromatogr A 2012; 1235:92-102. [DOI: 10.1016/j.chroma.2012.02.058] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2011] [Revised: 02/14/2012] [Accepted: 02/21/2012] [Indexed: 11/25/2022]
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29
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He F, Liang NN, Mu L, Pan QH, Wang J, Reeves MJ, Duan CQ. Anthocyanins and their variation in red wines. II. Anthocyanin derived pigments and their color evolution. Molecules 2012; 17:1483-519. [PMID: 23442981 PMCID: PMC6269080 DOI: 10.3390/molecules17021483] [Citation(s) in RCA: 168] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2011] [Revised: 01/25/2012] [Accepted: 02/02/2012] [Indexed: 11/16/2022] Open
Abstract
Originating in the grapes, anthocyanins and their derivatives are the crucial pigments responsible for the red wine color. During wine maturation and aging, the concentration of monomeric anthocyanins declines constantly, while numerous more complex and stable anthocyanin derived pigments are formed, mainly including pyranoanthocyanins, polymeric anthocyanins produced from condensation between anthocyanin and/or flavan-3-ols directly or mediated by aldehydes. Correspondingly, their structural modifications result in a characteristic variation of color, from purple-red color in young red wines to brick-red hue of the aged. Because of the extreme complexity of chemical compounds involved, many investigations have been made using model solutions of know composition rather than wine. Thus, there is a large amount of research still required to obtain an overall perspective of the anthocyanin composition and its change with time in red wines. Future findings may well greatly revise our current interpretation of the color in red wines. This paper summarizes the most recent advances in the studies of the anthocyanins derived pigments in red wines, as well as their color evolution.
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Affiliation(s)
- Fei He
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Na-Na Liang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Lin Mu
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Qiu-Hong Pan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Jun Wang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Malcolm J. Reeves
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
- Faculty of Applied Science, Business and Computing, Eastern Institute of Technology, Napier 4142, New Zealand
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
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30
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Aguirre MJ, Isaacs M, Matsuhiro B, Mendoza L, Santos LS, Torres S. Anthocyanin composition in aged Chilean Cabernet Sauvignon red wines. Food Chem 2011; 129:514-519. [DOI: 10.1016/j.foodchem.2011.05.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2010] [Revised: 03/21/2011] [Accepted: 05/03/2011] [Indexed: 10/18/2022]
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31
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de Villiers A, Cabooter D, Lynen F, Desmet G, Sandra P. High-efficiency high performance liquid chromatographic analysis of red wine anthocyanins. J Chromatogr A 2011; 1218:4660-70. [DOI: 10.1016/j.chroma.2011.05.042] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2010] [Revised: 03/28/2011] [Accepted: 05/11/2011] [Indexed: 10/18/2022]
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32
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de Freitas V, Mateus N. Formation of pyranoanthocyanins in red wines: a new and diverse class of anthocyanin derivatives. Anal Bioanal Chem 2010; 401:1463-73. [PMID: 21181135 DOI: 10.1007/s00216-010-4479-9] [Citation(s) in RCA: 114] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2010] [Revised: 11/12/2010] [Accepted: 11/25/2010] [Indexed: 10/18/2022]
Abstract
Pyranoanthocyanins constitute one of the most important classes of anthocyanin-derived pigments occurring naturally in red wine. Nonetheless, correct assignment of their structures and pathways of formation in red wine has been relatively recent--less than two decades. Study of these newly discovered pigments is progressively unfolding the chemical pathways that drive the evolution of red wine colour during ageing. The objective of this paper is to review current knowledge regarding the pathway of formation in red wine of a great variety of pyranoanthocyanin structures, namely carboxypyranoanthocyanins, methylpyranoanthocyanins, pyranoanthocyanin-flavanols, pyranoanthocyanin-phenols, portisins, oxovitisins, and pyranoanthocyanin dimers. The chromatic features of some of the compounds, for example their colour expression and acid-base equilibria in aqueous media, are also discussed.
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Affiliation(s)
- Victor de Freitas
- Chemistry Investigation Centre, Department of Chemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal.
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33
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He F, Mu L, Yan GL, Liang NN, Pan QH, Wang J, Reeves MJ, Duan CQ. Biosynthesis of anthocyanins and their regulation in colored grapes. Molecules 2010; 15:9057-91. [PMID: 21150825 PMCID: PMC6259108 DOI: 10.3390/molecules15129057] [Citation(s) in RCA: 264] [Impact Index Per Article: 18.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2010] [Accepted: 12/07/2010] [Indexed: 01/21/2023] Open
Abstract
Anthocyanins, synthesized via the flavonoid pathway, are a class of crucial phenolic compounds which are fundamentally responsible for the red color of grapes and wines. As the most important natural colorants in grapes and their products, anthocyanins are also widely studied for their numerous beneficial effects on human health. In recent years, the biosynthetic pathway of anthocyanins in grapes has been thoroughly investigated. Their intracellular transportation and accumulation have also been further clarified. Additionally, the genetic mechanism regulating their biosynthesis and the phytohormone influences on them are better understood. Furthermore, due to their importance in the quality of wine grapes, the effects of the environmental factors and viticulture practices on anthocyanin accumulation are being investigated increasingly. The present paper summarizes both the basic information and the most recent advances in the study of the anthocyanin biosynthesis in red grapes, emphasizing their gene structure, the transcriptional factors and the diverse exterior regulation factors.
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Affiliation(s)
- Fei He
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Lin Mu
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Guo-Liang Yan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Na-Na Liang
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Qiu-Hong Pan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jun Wang
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Malcolm J. Reeves
- Faculty of Applied Science, Business and Computing, Eastern Institute of Technology, Napier 4142, New Zealand
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Author to whom correspondence should be addressed; E-Mail: ; Tel.: +86-10-62737136; Fax: +86-10-62737136
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34
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Sentandreu E, Navarro JL, Sendra JM. LC-DAD-ESI/MS(n) determination of direct condensation flavanol-anthocyanin adducts in pressure extracted pomegranate (Punica granatum L.) juice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:10560-10567. [PMID: 20839870 DOI: 10.1021/jf101978z] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Pomegranate (Punica granatum L.) juice, obtained by pressure extraction of the whole fruit, has been analyzed for its flavanol-anthocyanin adduct content using reversed-phase liquid chromatography with diode array detection, coupled to mass spectrometry (ion trap) with electrospray ionization (HPLC-DAD-ESI/MS(n)), operating in positive ion mode. A total of 35 dimers have been detected, consisting of mono- and disubstituted hexoside derivatives of the adducts between the flavan-3-ols (epi)gallocatechin, (epi)catechin and (epi)afzelechin and the anthocyanidins delphinidin, cyanidin and pelargonidin. In addition, evidence is given for the presence of additional anthocyanin-flavanol adducts in this juice.
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Affiliation(s)
- Enrique Sentandreu
- Instituto de Agroquímica y Tecnología de Alimentos-CSIC, Avd Agustín Escardino, 7-Parque Científico, 46980 Paterna, Valencia, Spain.
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35
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The fate of flavanol–anthocyanin adducts in wines: Study of their putative reaction patterns in the presence of acetaldehyde. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.01.060] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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36
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Nave F, Teixeira N, Mateus N, de Freitas V. Hemisynthesis and structural characterization of flavanol-(4,8)-vitisins by mass spectrometry. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2010; 24:1964-1970. [PMID: 20552703 DOI: 10.1002/rcm.4599] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Vitisins constitute the major group of pyranoanthocyanins naturally occurring in red wines. Regarding their chemical structure, only carboxypyranoanthocyanins have been detected and quantified in red wines, but no vitisin with substitutions in the carbons of the A ring has been identified. However, considering the chemical reactions that take place in red wine, the existence of flavan-3-ol-(4,6/8)-vitisins is expected. This paper reports for the first time the structural identification of catechin-vitisin A and catechin-vitisin B based on their mass data and fragmentation patterns. This work also provides some chromatographic and visible spectroscopic features of these pigments and documents the existence of both in red table wines. Moreover, it is also proposed that Cat-Vit A pigments arise from the cycloaddition of pyruvic acid to an anthocyanin moiety of a flavanol-anthocyanin adduct rather than by direct nucleophilic attack of a vitisin A on the carbocation C(4) of catechin.
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Affiliation(s)
- Frederico Nave
- Centro de Investigação em Química, Departamento de Química, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
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37
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Barrios J, Cordero CP, Aristizabal F, Heredia FJ, Morales AL, Osorio C. Chemical analysis and screening as anticancer agent of anthocyanin-rich extract from Uva Caimarona ( Pourouma cecropiifolia Mart.) fruit. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:2100-2110. [PMID: 20121190 DOI: 10.1021/jf9041497] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
The anthocyanin-rich extract (ARE) of the fruit from Pourouma cecropiifolia , a tropical plant native to the Amazon region, showed moderate cytotoxicity toward different cancer cell lines when evaluated by MTT assays. This extract was fractionated using Sephadex LH-20 chromatography to obtain three fractions (F1-F3), the composition of which was analyzed by HPLC-PDA and LC-ESI/MS. F1 was composed primarily of the monomeric anthocyanins delphinidin-3-O-beta-glucopyranoside, cyanidin-3-O-beta-glucopyranoside, and cyanidin-3-O-(6''-malonyl)glucopyranoside. F2 contained the isomeric flavonols quercetin 3-O-alpha-rhamnopyranosyl-(1-->6)-beta-galactopyranoside and quercetin 3-O-alpha-rhamnopyranosyl-(1-->6)-beta-glucopyranoside, the structures of which were confirmed by (1)H and (13)C NMR. F3 contained polymeric pigments, which were analyzed using tandem ESI/MS with an ion trap-TOF. The structures of two proanthocyanidin and two flavanol-anthocyanin condensed pigments were suggested on the basis of their MS(n) fragmentation patterns. After cell viability assays were performed, only fraction F3 showed a cell growth-inhibitory effect similar to the one found for ARE. F3 significantly reduced the viability of HEp-2 larynx, MKN-45 gastric carcinoma, and MCF-7 breast cancer cells; in contrast, the pure compounds did not show promising cytotoxicity toward the cancer cells evaluated.
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Affiliation(s)
- Juliana Barrios
- Departamento de Química, Universidad Nacional de Colombia, Bogotá, 41012 Sevilla, Spain
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38
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Pati S, Liberatore MT, Gambacorta G, Antonacci D, La Notte E. Rapid screening for anthocyanins and anthocyanin dimers in crude grape extracts by high performance liquid chromatography coupled with diode array detection and tandem mass spectrometry. J Chromatogr A 2009; 1216:3864-8. [PMID: 19298968 DOI: 10.1016/j.chroma.2009.02.068] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2009] [Revised: 02/16/2009] [Accepted: 02/23/2009] [Indexed: 11/25/2022]
Abstract
A rapid and efficient method using high performance liquid chromatography coupled with diode array detection and tandem mass spectrometry (HPLC-DAD-MS/MS) for fast screening large numbers of anthocyanins and anthocyanin dimers in different grape skin extracts, without further sample clean-up procedures, was developed. A good separation of most detected anthocyanins was achieved in a run time of 15 min. Identification of anthocyanin pigments required a combination of several information: UV-vis spectra, MS and MS/MS spectra, and elution pattern. Many compounds have been here detected for the first time and their structures tentatively elucidated.
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Affiliation(s)
- Sandra Pati
- Department of Food Science, University of Foggia-Via Napoli 25, Foggia, Italy.
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39
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Touriño S, Fuguet E, Jáuregui O, Saura-Calixto F, Cascante M, Torres JL. High-resolution liquid chromatography/electrospray ionization time-of-flight mass spectrometry combined with liquid chromatography/electrospray ionization tandem mass spectrometry to identify polyphenols from grape antioxidant dietary fiber. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2008; 22:3489-3500. [PMID: 18853405 DOI: 10.1002/rcm.3756] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Grape antioxidant dietary fiber (GADF) is a dietary supplement that combines the benefits of both fiber and antioxidants that help prevent cancer and cardiovascular diseases. The antioxidant polyphenolic components in GADF probably help prevent cancer in the digestive tract, where they are bioavailable. Mass spectrometry coupled to liquid chromatography is a powerful tool for the analysis of complex plant derivatives such as GADF. We use a combination of MS techniques, namely liquid chromatography/electrospray ionization time-of-flight mass spectrometry (LC/ESI-TOF-MS) and liquid chromatography/electrospray ionization tandem mass spectrometry (LC/ESI-MS/MS) on a triple quadrupole, for the identification of the polyphenolic constituents of the soluble fraction of GADF. First, we separated the mixture into four fractions which were tested for phenolic constituents using the TOF system in the full scan mode. The high sensitivity and resolution of the TOF detector over the triple quadrupole facilitate the preliminary characterization of the fractions. Then we used LC/ESI-MS/MS to identify the individual phenols through MS/MS experiments (product ion scan, neutral loss scan, precursor ion scan). Finally, most of the identities were unequivocally confirmed by accurate mass measurements on the TOF spectrometer. LC/ESI-TOF-MS combined with MS/MS correctly identifies the bioactive polyphenolic components from the soluble fraction of GADF. High-resolution TOF-MS is particularly useful for identifying the structure of compounds with the same LC/ESI-MS/MS fragmentation patterns.
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Affiliation(s)
- Sonia Touriño
- Institute for Chemical and Environmental Research (IIQAB-CSIC), Jordi Girona 18-26, E-08034 Barcelona, Spain
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Prasain JK, Barnes S. Metabolism and bioavailability of flavonoids in chemoprevention: current analytical strategies and future prospectus. Mol Pharm 2008; 4:846-64. [PMID: 18052086 DOI: 10.1021/mp700116u] [Citation(s) in RCA: 66] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Flavonoids are structurally diverse and among the most ubiquitous groups of dietary polyphenols distributed in various fruits and vegetables. Many have been proposed to be bioactive compounds in the diet that are responsible for lowering the risk of cancer and have been used in chemoprevention studies using animal models of this disease. As for any xenobiotic, to evaluate the potential risks and benefits of bioflavonoids to human health, an understanding of the physiological behavior of these compounds following oral ingestion is needed as well as their absorption, distribution, metabolism, and excretion (ADME). The study on metabolism and bioavailability is very important in defining the pharmacological and toxicological profile of these compounds. Due to great structural diversity among flavonoids, these profiles differ greatly from one compound to another, so that the most abundant polyphenols in our diet are not necessarily the ones that reach target tissues. Therefore, careful analysis of flavonoids and their metabolites in biological systems is critical. Mass spectrometry in various combinations with chromatographic methods has been a mainstay in applications that involve profiling and quantification of metabolites in complex biological samples. Because of its speed, sensitivity and specificity, liquid chromatography-tandem mass spectrometry (LC-MS/MS) has become the technology of choice for sample analysis. This review describes the chemistry of polyphenols and flavonoids, their ADME, and the various mass spectrometry-based strategies used in the analysis of flavonoids, including future trends in this field.
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Affiliation(s)
- Jeevan K Prasain
- Department of Pharmacology & Toxicology, Purdue--UAB Botanicals Center for Age-Related Disease, UAB Center for Nutrient-Gene Interaction in Cancer Prevention, University of Alabama at Birmingham, Birmingham, Alabama 35294, USA.
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