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Kumkum R, Aston-Mourney K, McNeill BA, Hernández D, Rivera LR. Bioavailability of Anthocyanins: Whole Foods versus Extracts. Nutrients 2024; 16:1403. [PMID: 38794640 PMCID: PMC11123854 DOI: 10.3390/nu16101403] [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: 04/18/2024] [Revised: 05/02/2024] [Accepted: 05/04/2024] [Indexed: 05/26/2024] Open
Abstract
Anthocyanins have gained significant popularity in recent years for their diverse health benefits, yet their limited bioavailability poses a challenge. To address this concern, technologies have emerged to enhance anthocyanin concentration, often isolating these compounds from other food constituents. However, the extent to which isolated anthocyanins confer health benefits compared to their whole-food counterparts remains unclear. This review explores the current literature on anthocyanin bioavailability and metabolism in the body, with a focus on comparing bioavailability when consumed as extracts versus whole foods rich in anthocyanins, drawing from in vitro, in vivo, and human clinical studies. While direct comparisons between anthocyanin bioavailability in whole foods versus isolates are scarce, prevailing evidence favours whole-food consumption over anthocyanin extracts. Further clinical investigations, preferably with direct comparisons, are needed to validate these findings and elucidate the nuanced interplay between anthocyanins and food matrices, informing future research directions and practical recommendations.
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Affiliation(s)
| | | | | | | | - Leni R. Rivera
- Institute for Innovation in Physical and Mental Health and Clinical Translation (IMPACT), Deakin University, Geelong 3220, Australia; (R.K.); (K.A.-M.); (B.A.M.); (D.H.)
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2
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Fabjanowicz M, Różańska A, Abdelwahab NS, Pereira-Coelho M, Haas ICDS, Madureira LADS, Płotka-Wasylka J. An analytical approach to determine the health benefits and health risks of consuming berry juices. Food Chem 2024; 432:137219. [PMID: 37647705 DOI: 10.1016/j.foodchem.2023.137219] [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: 02/20/2023] [Revised: 07/30/2023] [Accepted: 08/17/2023] [Indexed: 09/01/2023]
Abstract
Food products composition analysis is a prerequisite for verification of product quality, fulfillment of regulatory enforcements, checking compliance with national and international food standards, contracting specifications, and nutrient labeling requirements and providing quality assurance for use of the product for the supplementation of other foods. These aspects also apply to the berry fruit and berry juice. It also must be noted that even though fruit juices are generally considered healthy, there are many risks associated with mishandling both fruits and juices themselves. The review gathers information related with the health benefits and risk associated with the consumption of berry fruit juices. Moreover, the focus was paid to the quality assurance of berry fruit juice. Thus, the analytical methods used for determination of compounds influencing the sensory and nutritional characteristics of fruit juice as well as potential contaminants or adulterations.
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Affiliation(s)
- Magdalena Fabjanowicz
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 11/12 Narutowicza Street, 80-233 Gdańsk, Poland.
| | - Anna Różańska
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 11/12 Narutowicza Street, 80-233 Gdańsk, Poland
| | - Nada S Abdelwahab
- Pharmaceutical Analytical Chemistry, Faculty of Pharmacy, Beni-Suef University, Beni-Suef, Egypt
| | - Marina Pereira-Coelho
- Departament of Chemistry, Federal University of Santa Catarina, Des. Vitor Lima Av., Trindade, 88040-900 Florianópolis, SC, Brazil
| | - Isabel Cristina da Silva Haas
- Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga Rd., 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil
| | | | - Justyna Płotka-Wasylka
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 11/12 Narutowicza Street, 80-233 Gdańsk, Poland; BioTechMed Center, Gdańsk University of Technology, 11/12 Narutowicza Street, 80-233 Gdańsk, Poland.
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3
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Zubaidi MA, Czaplicka M, Kolniak-Ostek J, Nawirska-Olszańska A. Influence of Variety, Enzyme Addition and Destemming on Yield and Bioactive Compounds of Juices from Selected Hybrid Grape Varieties Cultivated in Poland. Foods 2023; 12:3475. [PMID: 37761185 PMCID: PMC10528364 DOI: 10.3390/foods12183475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 09/10/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023] Open
Abstract
In this study, five varieties of hybrid grapes were processed into juice to assess the influence of variety, destemming process and enzyme addition on juice quality, including yield, physicochemical properties and bioactive compounds. The results highlighted that while the processing methods had some impact on juice quality, the inherent grape variety remained the most significant factor. Although similar treatments were applied to all varieties, there were differences in the quality attributes of the juice. In general, red grape juice had a higher polyphenol content and antioxidant capacity than white grape juice. Four phenolic acids, eleven flavonols, five flavan-3-ols and five anthocyanins were identified. While the polyphenolic profile of each sample depended on the treatment and the variety, regardless of the variety, destemming was found to increase the yield by around 10-15%, while the addition of enzyme improved the yield by around 20-30%. Although the addition of enzymes led to a higher polyphenol content, it changed the color profile of the juice as a result of the pigment's skin extraction. In contrast, the destemming process did not influence the color of the juice, but at the same time, it reduced the health benefits due to the removal of potential bioactive compounds from the stems.
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Affiliation(s)
- Muhamad Alfiyan Zubaidi
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland; (M.A.Z.); (J.K.-O.)
| | - Marta Czaplicka
- Department of Horticulture, Wroclaw University of Environmental and Life Sciences, 50-375 Wrocław, Poland;
| | - Joanna Kolniak-Ostek
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland; (M.A.Z.); (J.K.-O.)
| | - Agnieszka Nawirska-Olszańska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland; (M.A.Z.); (J.K.-O.)
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4
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Li Y, Si D, Sabier M, Liu J, Si J, Zhang X. Guideline for screening antioxidant against lipid‐peroxidation by spectrophotometer. EFOOD 2023. [DOI: 10.1002/efd2.80] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023] Open
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5
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Guler A. Effects of different maceration techniques on the colour, polyphenols and antioxidant capacity of grape juice. Food Chem 2023; 404:134603. [PMID: 36444021 DOI: 10.1016/j.foodchem.2022.134603] [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: 04/20/2022] [Revised: 10/10/2022] [Accepted: 10/11/2022] [Indexed: 11/07/2022]
Abstract
This study investigated the effects of different maceration techniques on the colour parameters, phenolic content and antioxidant activity of grape juice. Maceration techniques influenced colour parameters, and a* and Hue ranged from -0.77 to 0.55 and 60.90 to 104.40, respectively. The microwave and microwave and sonication combination increased the total monomeric anthocyanin, phenolic and flavonoid contents. Malvidin 3-O-glucoside increased more than twofold, and delphinidin 3-O-glucoside and cyanidin 3-O-glucoside increased one fold according to the enzymatic method in the microwave treatments. The microwave technique was the most effective technique for antioxidant capacity, but sonication, cold and thermosonication results were lower than enzymatic treatment. The microwave and microwave and sonication enhanced the polyphenols with strong antioxidant power, such as catechin from 0.87 to 37.40 and trans-resveratrol from 0.09 to 0.23 mg/100 g, by comparison with the enzymatic technique. The findings suggested these two techniques were the most effective techniques for maceration.
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Affiliation(s)
- Ali Guler
- Viticulture Research Institute, Manisa, Türkiye.
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6
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da Rocha Zanetti MB, da Silva Haas IC, Pereira-Coelho M, Maran BM, Canella MHM, dos Santos Madureira LA, Prudêncio ES, de Mello Castanho Amboni RD, da Silva Kazama DC, Feltes MMC. Valorization of biowastes from sustainable viticulture with bioactive potential: application in functional yogurt. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4673-4684. [PMID: 36276533 PMCID: PMC9579265 DOI: 10.1007/s13197-022-05547-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/07/2022] [Accepted: 07/02/2022] [Indexed: 06/16/2023]
Abstract
Seed and peel flours of organic Bordeaux grapes (Vitis labrusca L.), containing phenolics and antioxidant capacity, influenced both the composition and properties of a yogurt. The total phenolic content (TPC) of the yogurts containing 3% of grape seed flour (GSFY) and 3% of the mixture of flours (MFY, containing 50% of seed and 50% of peel grape flours, w/w) were 18.800 ± 1.060 and 19.509 ± 1.216 mg/g of gallic acid equivalents (GAE), respectively, significantly higher than the content of the control formulation (CY, 3.199 ± 0.326 mg GAE/g). The GSFY, MFY and CY exhibited an antioxidant capacity (mean values), respectively, of 0.6100, 0.7833 and zero µmol TEAC/g by the FRAP method; and 3.6658, 2.9217 and 0.2468 µmol TEAC/g by the ABTS method. The yogurts presented typical coloration of each flour and the texture of the yogurts did not vary significantly compared to the CY. Principal Component Analysis (PCA) results distinguished the yogurts containing the grape flours and the control sample, regarding their composition and properties. The grape bioresidues were valorized by obtaining a functional and clean label yogurt. Graphical abstract
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Affiliation(s)
- Meri Beatriz da Rocha Zanetti
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, SC 88034-001 Brazil
- Department of Animal Science and Rural Development, Federal University of Santa Catarina (UFSC), Florianópolis, SC 88034-001 Brazil
| | - Isabel Cristina da Silva Haas
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, SC 88034-001 Brazil
| | - Marina Pereira-Coelho
- Department of Chemistry, Federal University of Santa Catarina (UFSC), Florianópolis, SC 88034-001 Brazil
| | - Bruna Marchesan Maran
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, SC 88034-001 Brazil
| | - Maria Helena Machado Canella
- Department of Chemical and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, SC 88040-900 Brazil
| | | | - Elane Schwinden Prudêncio
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, SC 88034-001 Brazil
| | | | - Daniele Cristina da Silva Kazama
- Department of Animal Science and Rural Development, Federal University of Santa Catarina (UFSC), Florianópolis, SC 88034-001 Brazil
| | - Maria Manuela Camino Feltes
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, SC 88034-001 Brazil
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7
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da Silva MJR, Paiva APM, de Souza JF, Padilha CVDS, Basílio LSP, Lima MDS, Pereira GE, Corrêa LC, Vianello F, Lima GPP, Moura MF, Tecchio MA. Phytochemical profile of Brazilian grapes (Vitis labrusca and hybrids) grown on different rootstocks. PLoS One 2022; 17:e0275489. [PMID: 36264899 PMCID: PMC9584379 DOI: 10.1371/journal.pone.0275489] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Accepted: 09/18/2022] [Indexed: 11/05/2022] Open
Abstract
Important factors may influence the bioactive compounds in grapes, including scion–rootstock interaction. Therefore, the bioactive compounds and antioxidant activity in grape skin and pulp fractions of ‘Isabel Precoce’, ‘BRS Carmem’, ‘BRS Cora’, ‘BRS Violeta’ and ‘IAC 138–22 Máximo’ were assessed. These cultivars, from genetic improvement programs in Brazil, have good adaptation to subtropical and tropical climate conditions, and can be widely used by winegrowers aiming at adding value to the grape. All grapevines were grafted onto ‘IAC 766’ and ‘IAC 572’ rootstocks under tropical conditions in Brazil. The highest concentration of bioactive compounds was found in skins of ‘BRS Violeta’, followed by ‘IAC 138–22 Máximo’, both grafted onto ‘IAC 766’. There was a strong correlation between phenolic content and antioxidant properties, since antioxidant activity also decreased in the sequence: ‘BRS Violeta’ > ‘IAC 138–22 Máximo’ > ‘BRS Cora’ > ‘BRS Carmem’ > ‘Isabel Precoce’. Skin from hybrid grapes (‘BRS Violeta’, ‘IAC 138–22 Máximo’, ‘BRS Cora’ and ‘BRS Carmem’) grafted in both rootstocks contains higher levels of (poly)phenolic compounds and antioxidant activity than ‘Isabel Precoce’ (V. labrusca). Skin from ‘BRS Violeta’ grafted onto ’IAC 766’ stand out from the others due to their high content of bioactive compounds.
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Affiliation(s)
| | - Ana Paula Maia Paiva
- Department of Horticulture, School of Agriculture, São Paulo State University (UNESP), Botucatu, São Paulo, Brazil
| | - Joyce Fagundes de Souza
- Department of Technology and Social Sciences, Bahia State University (UNEB), Juazeiro, Bahia, Brazil
| | | | | | - Marcos dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina, Pernambuco, Brazil
| | - Giuliano Elias Pereira
- Brazilian Agricultural Research Corporation (Embrapa Semiárido), Petrolina, Pernambuco, Brazil
| | - Luiz Claudio Corrêa
- Brazilian Agricultural Research Corporation (Embrapa Semiárido), Petrolina, Pernambuco, Brazil
| | - Fabio Vianello
- Department of Comparative Biomedicine and Food Science, University of Padova (UNIPD), Padova, Italy
| | - Giuseppina Pace Pereira Lima
- Department of Chemical and Biological Sciences, Institute of Biosciences, São Paulo State University (UNESP), Botucatu, SP, Brazil,* E-mail:
| | | | - Marco Antonio Tecchio
- Department of Horticulture, School of Agriculture, São Paulo State University (UNESP), Botucatu, São Paulo, Brazil
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Junges CH, Guerra CC, Reis NA, Gomes AA, Diogo FS, Ferrão MF. GRAPE JUICE CLASSIFICATION WITH RESPECT AGRICULTURAL PRODUCTION SYSTEM BY MEANS OF VISIBLE SPECTROSCOPY CHEMOMETRICS ASSISTED. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104793] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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9
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Moro L, da Mota RV, Purgatto E, Mattivi F, Arapitsas P. Investigation of Brazilian grape juice metabolomic profile changes caused by methyl jasmonate pre‐harvest treatment. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Laís Moro
- FORC – Food Research Center University of São Paulo Av. Professor Lineu Prestes, 580 ‐ Bloco 14 São Paulo 05508‐000 Brazil
| | - Renata Vieira da Mota
- Empresa de Pesquisa Agropecuária de Minas Gerais EPAMIG – Núcleo Tecnológico Uva e Vinho Av. Santa Cruz, 500 ‐ Santa Cruz Caldas 37780‐000 Brazil
| | - Eduardo Purgatto
- FORC – Food Research Center University of São Paulo Av. Professor Lineu Prestes, 580 ‐ Bloco 14 São Paulo 05508‐000 Brazil
| | - Fulvio Mattivi
- Department of Food Quality and Nutrition Research and Innovation Center Fondazione Edmund Mach Via E. Mach, 1 San Michele all'Adige 38010 Italy
- Department of Cellular, Computational and Integrative Biology ‐ CIBIO University of Trento Via Sommarive 9 Trento 38123 Italy
| | - Panagiotis Arapitsas
- Department of Food Quality and Nutrition Research and Innovation Center Fondazione Edmund Mach Via E. Mach, 1 San Michele all'Adige 38010 Italy
- Department of Wine, Vine and Beverage Sciences School of Food Science, University of West Attica Ag. Spyridonos str, Egaleo Athens 12243 Greece
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10
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Matra M, Wanapat M. Phytonutrient pellet supplementation enhanced rumen fermentation efficiency and milk production of lactating Holstein-Friesian crossbred cows. ANIMAL NUTRITION (ZHONGGUO XU MU SHOU YI XUE HUI) 2022; 9:119-126. [PMID: 35573093 PMCID: PMC9078996 DOI: 10.1016/j.aninu.2021.12.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Revised: 11/28/2021] [Accepted: 12/16/2021] [Indexed: 06/15/2023]
Abstract
The objective of this experiment was to investigate the effects of inclusion of dragon fruit peel pellet (DFPP) and dietary non-protein nitrogen (NPN) on nutrients digestibility, rumen fermentation efficiency, plasma antioxidant activity, microbial protein synthesis, milk yield and composition in lactating Holstein-Friesian crossbred cows. Four animals were randomly allotted to 4 dietary treatments according to a 2 × 2 factorial arrangement in 4 × 4 Latin square design. The treatments were as follows: 300 g DM of DFPP +100 g of urea (T1), 300 g DM of DFPP + 200 g of urea (T2), 400 g DM of DFPP + 100 g of urea (T3), and 400 g DM of DFPP + 200 g of urea (T4), respectively. The results showed that intake of rice straw was increased (P < 0.01) by the DFPP addition. Including DFPP and urea did not affect (P > 0.05) the NDF and ADF digestibilities, but increased the apparent digestibilities of dry matter, organic matter, and crude protein (P < 0.01). Rumen fermentation process, especially the propionate concentration, was significantly increased by the DFPP levels. The plasma antioxidant activity was increased (P > 0.05) with the addition of DFPP. The DFPP improved (P < 0.01) microbial protein synthesis. The supplementation of DFPP and urea increased (P < 0.05) milk fat, whereas milk yield and 3.5% fat corrected milk were only increased (P < 0.05) by the DFPP supplementation. Based on these results, addition of DFPP at 400 g/animal per day with urea at 100 g/animal per day improved rumen fermentation, plasma antioxidant activity, milk yield and milk fat percentage.
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Affiliation(s)
- Maharach Matra
- Tropical Feed Resources Research and Development Center (TROFREC), Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Metha Wanapat
- Tropical Feed Resources Research and Development Center (TROFREC), Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand
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Antoniewicz J, Jakubczyk K, Kupnicka P, Bosiacki M, Chlubek D, Janda K. Analysis of Selected Minerals in Homemade Grape Vinegars Obtained by Spontaneous Fermentation. Biol Trace Elem Res 2022; 200:910-919. [PMID: 33768430 PMCID: PMC8739326 DOI: 10.1007/s12011-021-02671-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Accepted: 03/08/2021] [Indexed: 10/26/2022]
Abstract
Fruit vinegars are widely used as a spice and food preservative. They are considered as functional food, containing many bioactive compounds with pro-health benefits. Grape vinegars can be also a source of mineral compounds. Their quantity and diversity can be determined by environmental factors and growing conditions, such as temperature, mineral composition of the soil, heavy metal contamination, sunlight availability as well as grape variety and fruit ripeness stage. The aim of the study was to determine the content of minerals in homemade grape vinegars, obtained by spontaneous fermentation. Five different grape (Vitis vinifera L.) varieties were used in the study (Cabernet Cortis, Johanniter, Solaris, Souvignier gris and Prior). Moreover, the effect of sugar addition in the fermentation process on the mineral content was examined. The mineral content was determined using the ICP-OES method. Among the analysed samples, potassium was the most abundant element (936.07-1472.3 mg/L of vinegar). Comparative analysis showed that the content of Ca, Fe and Cr was significantly higher in vinegars prepared from red varieties than in white-coloured ones. In turn, vinegars prepared from white grape varieties contained statistically significantly higher content of potassium. Vinegar colour did not have a significant influence on the content of the remaining elements included in the analysis. Furthermore, statistical analysis did not reveal any significant differences in the content of the analysed minerals in any of the grape varieties used between the samples with and without sugar addition.
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Affiliation(s)
- Justyna Antoniewicz
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460, Szczecin, Poland
| | - Karolina Jakubczyk
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460, Szczecin, Poland.
| | - Patrycja Kupnicka
- Department of Biochemistry and Medical Chemistry, Pomeranian Medical University in Szczecin, 72 Powstańców Wlkp. Street, 70-111, Szczecin, Poland
| | - Mateusz Bosiacki
- Department of Functional Diagnostics and Physical Medicine, Pomeranian Medical University in Szczecin, 54 Żołnierska Street, 71-210, Szczecin, Poland
| | - Dariusz Chlubek
- Department of Biochemistry and Medical Chemistry, Pomeranian Medical University in Szczecin, 72 Powstańców Wlkp. Street, 70-111, Szczecin, Poland
| | - Katarzyna Janda
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460, Szczecin, Poland
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12
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History of Grape in Anatolia and Historical Sustainable Grape Production in Erzincan Agroecological Conditions in Turkey. SUSTAINABILITY 2022. [DOI: 10.3390/su14031496] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The Anatolian peninsula has long been linked with the origins of viticulture and winemaking. Erzincan province in Anatolia hosted many civilizations in the past, and each civilization used grapes for different purposes. From past to present, viticulture carried out with the famous ‘Karaerik’ grape (Vitis vinifera L.) on old traditional Baran training system to avoid cold damage occurred in winter months. During the old civilizations, the cultivar was used only for wine production, but after the first period of the 1900s, this situation changed, and the cultivar was used for table consumption because wine is banned by Islam. The archaeological findings in Erzincan province revealed the cultivar has existed in the province for centuries, and in each historical period, the cultivar was used sustainably, added value to the region, and brought cultural heritage from generation to generation. Grape production in Erzincan province has been a symbol of abundance, fertility and productivity since mythological times. The historical facts indicated that viticulture and winemaking had been a dispensable part of the Erzincan economy and rural development. The vineyards apply the same sustainable management practices from which they receive their grapes. The traditional Baran training system is used for all vineyards. The viticulture in the province has been strongly committed to improving environmental and social sustainability throughout history.
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Fernández-Fernández AM, Dellacassa E, Nardin T, Larcher R, Ibañez C, Terán D, Gámbaro A, Medrano-Fernandez A, del Castillo MD. Tannat Grape Skin: A Feasible Ingredient for the Formulation of Snacks with Potential for Reducing the Risk of Diabetes. Nutrients 2022; 14:nu14030419. [PMID: 35276777 PMCID: PMC8840580 DOI: 10.3390/nu14030419] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 01/09/2022] [Accepted: 01/13/2022] [Indexed: 02/01/2023] Open
Abstract
In the present work the feasibility of Tannat grape skin (TGS) as a functional ingredient in the formulation of two snacks (yogurt and biscuits) was studied. The research provided novel information on the effects of the food matrix and digestion process, under simulated human oral gastrointestinal conditions, in the bioaccessibility of TGS bioactive compounds composing of the snacks with health promoting properties (antioxidant, anti-inflammatory, and antidiabetic). TGS polyphenolic profile was analyzed by ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) finding mainly flavonoids, phenolic acids, and anthocyanins, which may exert antioxidant, anti-inflammatory, and carbohydrase inhibition capacities. TGS digest showed antioxidant and antidiabetic potential compared to the undigested sample (p < 0.05). Yogurt and biscuits with TGS were developed with the nutrition claims “no-added sugars” and “source of fiber” and were digested in vitro to evaluate the bioaccessibility of compounds with health promoting properties after food processing and digestion. After in vitro simulation of digestion, bioactive properties were enhanced for control and TGS snacks which may be attributed to the formation/release of compounds with health-promoting properties. Biscuits showed significant increase in ABTS antioxidant capacity and yogurt showed increased α-glucosidase inhibition capacity by the addition of TGS (p < 0.05). Polyphenols from TGS and bioactive peptides from snacks which may be released during digestion might be responsible for the observed bioactivities. Consumer’s acceptance of TGS yogurt and biscuits showed scores of 6.3 and 5.1 (scale 1−9), respectively, showing TGS yogurt had higher overall acceptance. Sensory profile assessed by check-all-that-apply + just-about-right (CATA+JAR) showed most of the attributes were evaluated as “just about right”, supporting good food quality. The developed yogurt presented adequate shelf-life parameters for 28 days. TGS yogurt with higher acceptability showed reduced ROS formation (p < 0.05) induced by tert-butyl hydroperoxide (1 mM) in CCD-18Co colon cells and RAW264.7 macrophages when pre-treated with concentrations 500−1000 and 100−500 µg/mL of the digests, respectively. Moreover, TGS yogurt digest pre-treatment reduced nitric oxide (NO) production (p < 0.05) in lipopolysaccharide (LPS)-induced RAW264.7 macrophages, showing anti-inflammatory potential. Bioactive peptides generated during lactic fermentation and digestion process may be contributors to intracellular effects. In conclusion, yogurt and biscuits with Tannat grape skin addition were obtained with nutrition claims “no-added sugars” and “source of fiber” with the potential to modulate key biochemical events associated with diabetes pathogenesis.
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Affiliation(s)
- Adriana Maite Fernández-Fernández
- Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay; (A.M.F.-F.); (C.I.); (D.T.); (A.G.); (A.M.-F.)
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Campus de la Universidad Autónoma de Madrid, C/Nicolás Cabrera, 9, 28049 Madrid, Spain
- Graduate Program in Chemistry, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay
| | - Eduardo Dellacassa
- Departamento de Química Orgánica, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay;
| | - Tiziana Nardin
- Dipartimento Alimenti e Trasformazione, Centro Trasferimento Tecnologico, Fondazione Edmund Mach di San Michele all’Adige, Via E. Mach, 1 38010 San Michele all’Adige, Italy; (T.N.); (R.L.)
| | - Roberto Larcher
- Dipartimento Alimenti e Trasformazione, Centro Trasferimento Tecnologico, Fondazione Edmund Mach di San Michele all’Adige, Via E. Mach, 1 38010 San Michele all’Adige, Italy; (T.N.); (R.L.)
| | - Cecilia Ibañez
- Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay; (A.M.F.-F.); (C.I.); (D.T.); (A.G.); (A.M.-F.)
| | - Dahiana Terán
- Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay; (A.M.F.-F.); (C.I.); (D.T.); (A.G.); (A.M.-F.)
| | - Adriana Gámbaro
- Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay; (A.M.F.-F.); (C.I.); (D.T.); (A.G.); (A.M.-F.)
| | - Alejandra Medrano-Fernandez
- Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay; (A.M.F.-F.); (C.I.); (D.T.); (A.G.); (A.M.-F.)
| | - María Dolores del Castillo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Campus de la Universidad Autónoma de Madrid, C/Nicolás Cabrera, 9, 28049 Madrid, Spain
- Correspondence: ; Tel.: +34-910017900
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Artificial neural network: a powerful tool in associating phenolic compounds with antioxidant activity of grape juices. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02144-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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15
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Coelho EM, da Silva Haas IC, de Azevedo LC, Bastos DC, Fedrigo IMT, dos Santos Lima M, de Mello Castanho Amboni RD. Multivariate chemometric analysis for the evaluation of 22 Citrus fruits growing in Brazil’s semi-arid region. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103964] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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16
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Wu B, Liu J, Yang W, Zhang Q, Yang Z, Liu H, Lv Z, Zhang C, Jiao Z. Nutritional and flavor properties of grape juice as affected by fermentation with lactic acid bacteria. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1942041] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Baimin Wu
- Department of Fruit Processing and Preservation, Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, China
| | - Jiechao Liu
- Department of Fruit Processing and Preservation, Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, China
| | - Wenbo Yang
- Department of Fruit Processing and Preservation, Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, China
| | - Qiang Zhang
- Department of Fruit Processing and Preservation, Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, China
| | - Zhengyan Yang
- Joint National Laboratory for Antibody Drug Engineering, School of Basic Medical Science, Henan University, Kaifeng, China
| | - Hui Liu
- Department of Fruit Processing and Preservation, Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, China
| | - Zhenzhen Lv
- Department of Fruit Processing and Preservation, Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, China
| | - Chunling Zhang
- Department of Fruit Processing and Preservation, Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, China
| | - Zhonggao Jiao
- Department of Fruit Processing and Preservation, Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, China
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García-Martínez DJ, Arroyo-Hernández M, Posada-Ayala M, Santos C. The High Content of Quercetin and Catechin in Airen Grape Juice Supports Its Application in Functional Food Production. Foods 2021; 10:foods10071532. [PMID: 34359402 PMCID: PMC8306294 DOI: 10.3390/foods10071532] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 06/15/2021] [Accepted: 06/28/2021] [Indexed: 02/07/2023] Open
Abstract
Ensuring healthy lives and well-being constitutes one of the Sustainable Development Goals of the UN 2030 agenda. Consequently, research into how natural products may promote health is essential for the new generation of nutraceuticals and functional foods that are in high demand today. Grape juice is a natural foodstuff composed of water, sugars, minerals, vitamins and a wide array of polyphenols. Polyphenols are bioactive compounds of great interest due to their antioxidant properties and benefits to health, supporting antimicrobial, anti-aging, and anticarcinogenic activity. The majority of grape juice produced in the world is used for the production of wine, although a small part is used in the food industry, mainly in baby food and sports drinks. The aim of this work is to determine the polyphenol content in the natural and concentrated juice of Airen grapes, the main white grape variety produced in Spain. For this, fresh juices from five grape varietals (Airen, Sauvignon Blanc, Gewürztraminer, Verdejo and Tempranillo) and concentrated Airen juice were analyzed and compared. Results showed similar contents of phenolic acids and stilbenes in all grape varietals studied, although the Airen variety demonstrated a higher concentration of two flavonoids: quercetin and catechin. It can be concluded that the grape juice concentration process negatively affects the stability of these compounds, causing a reduction in the polyphenol content that ranges between 54–71%, with the exception of quercetin and catechin.
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Hasanaliyeva G, Chatzidimitrou E, Wang J, Baranski M, Volakakis N, Pakos P, Seal C, Rosa EAS, Markellou E, Iversen PO, Vigar V, Willson A, Barkla B, Leifert C, Rempelos L. Effect of Organic and Conventional Production Methods on Fruit Yield and Nutritional Quality Parameters in Three Traditional Cretan Grape Varieties: Results from a Farm Survey. Foods 2021; 10:476. [PMID: 33671741 PMCID: PMC7926479 DOI: 10.3390/foods10020476] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Revised: 02/10/2021] [Accepted: 02/17/2021] [Indexed: 11/17/2022] Open
Abstract
The antioxidants found in grapes and wine have been linked to health benefits in humans, but may be affected by agronomic parameters, grape type/variety, and processing. Here, we report results of a farm survey which investigated the effects of production system (organic vs. conventional) and grape variety on fruit yield, total antioxidant activity/capacity (TAA, assessed by the Trolox Equivalent Antioxidant Capacity (TEAC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assays), and total concentrations of total phenolics (TPC) and anthocyanins (TAC) in grapes of one red (Kotsifali) and two white (Villana and/or Vidiano) traditional Cretan grape varieties. Analysis of variance (ANOVA) results showed that grape variety choice had a more substantial effect on TPC, TAA, and TAC than primary production protocols, and significant interactions were identified between production system and grape variety choice for TAATEAC. Specifically, TAATEAC was significantly (57%) higher in organic than conventional Vidiano grapes, while there was no significant effect of production system on TAATEAC in Kotsifali and Villana grapes. As expected from previous studies, the TAC was substantially higher in red Kotsifali grapes. Redundancy analysis (RDA) identified grape variety as the only strong explanatory variable/driver for yield, TPC, TAA, and TAC of table grapes, and positive associations were detected between the variety Vidiano and both TPC and TAATEAC. All other explanatory variables included in the RDA (including supplementary irrigation, orchard orientation, production system, soil type, vineyard age, plant density, and fertiliser inputs) explained only a small proportion of the additional variation.
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Affiliation(s)
- Gultakin Hasanaliyeva
- Department of Sustainable Crop and Food Protection, Faculty of Agriculture, Food and Environmental Sciences, Universita Catollica del Sacro Cuore, I-29122 Piacenza, Italy
- Nafferton Ecological Farming Group, School of Agriculture, Food and Rural Development, Newcastle University, Newcastle upon Tyne NE1 7RU, UK
| | - Eleni Chatzidimitrou
- Nafferton Ecological Farming Group, School of Agriculture, Food and Rural Development, Newcastle University, Newcastle upon Tyne NE1 7RU, UK
- Residues and Food Safety Unit, Regulated Products Assessment Department, French Agency for Food Environmental and Occupational Health and Safety, France (ANSES), 94701 Maisons-Alfort, France
| | - Juan Wang
- Nafferton Ecological Farming Group, School of Agriculture, Food and Rural Development, Newcastle University, Newcastle upon Tyne NE1 7RU, UK
- Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle University, Newcastle upon Tyne NE2 4HH, UK
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Marcin Baranski
- Laboratory of Neurobiology, Nencki Institute of Experimental Biology, Polish Academy of Sciences, Pasteura 3, 02-093 Warsaw, Poland
| | - Nikolaos Volakakis
- Nafferton Ecological Farming Group, School of Agriculture, Food and Rural Development, Newcastle University, Newcastle upon Tyne NE1 7RU, UK
- Geokomi plc, Agriculture Consultancy, P.O. Box 21, Sivas-Faistos, GR 70200 Crete, Greece
| | - Panagiotis Pakos
- Nafferton Ecological Farming Group, School of Agriculture, Food and Rural Development, Newcastle University, Newcastle upon Tyne NE1 7RU, UK
| | - Chris Seal
- Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle University, Newcastle upon Tyne NE2 4HH, UK
| | - Eduardo A S Rosa
- Centre for the Research and Technology of Agro-Environment and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro (UTAD), 5001-801, Vila Real, Portugal
| | - Emilia Markellou
- Department of Phytopathology, Benaki Phytopathological Institute (BPI), 14561 Athens, Greece
| | - Per Ole Iversen
- Department of Nutrition, IMB, University of Oslo, Sognsvannsveien, 0372 Oslo, Norway
- Department of Haematology, Oslo University Hospital, 0372 Oslo, Norway
| | - Vanessa Vigar
- NatMed, Southern Cross University, Military Road, Lismore, NSW 2480, Australia
| | - Adam Willson
- Southern Cross Plant Science, Southern Cross University, Military Road, Lismore, NSW 2480, Australia
| | - Bronwyn Barkla
- Southern Cross Plant Science, Southern Cross University, Military Road, Lismore, NSW 2480, Australia
| | - Carlo Leifert
- Department of Nutrition, IMB, University of Oslo, Sognsvannsveien, 0372 Oslo, Norway
- Southern Cross Plant Science, Southern Cross University, Military Road, Lismore, NSW 2480, Australia
| | - Leonidas Rempelos
- Nafferton Ecological Farming Group, School of Agriculture, Food and Rural Development, Newcastle University, Newcastle upon Tyne NE1 7RU, UK
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Maya-Cano DA, Arango-Varela S, Santa-Gonzalez GA. Phenolic compounds of blueberries ( Vaccinium spp) as a protective strategy against skin cell damage induced by ROS: A review of antioxidant potential and antiproliferative capacity. Heliyon 2021; 7:e06297. [PMID: 33665449 PMCID: PMC7903303 DOI: 10.1016/j.heliyon.2021.e06297] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 02/05/2021] [Accepted: 02/11/2021] [Indexed: 02/07/2023] Open
Abstract
The skin is a tissue with a high metabolic activity that acts as a protective layer for the internal organs of the body. This tissue is exposed to a variety of damaging agents, including reactive oxygen species (ROS), which can lead to oxidative damage to various macromolecules, disrupting vital cellular processes and increasing mutations. A situation referred to as oxidative stress occurs when a large amount of oxidants exceeds the capacity of the antioxidant defense system. Oxidative stress is considered a contributory factor to the aging process and the pathogenesis of various skin diseases, including cancer. Several current studies seek to identify new natural compounds with properties that mitigate the harmful effects of ROS, thereby acting as blockers or suppressors of the carcinogenesis process. This review briefly presents the relationship between ultraviolet radiation, ROS, and skin damage; and summarizes the in vitro and in vivo experimental evidence of the chemopreventive effect on skin cancer of phenolic compounds from blueberries (Vaccinium spp). Although several studies addressed the topic of bioactive compounds and their activities as possible anticancer agents, none have focused on the antioxidative action and antiproliferative effects on skin cancer of phenolic compounds derived from blueberries.
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Affiliation(s)
- Daniela A Maya-Cano
- Biomedical Innovation and Research Group, Faculty of Applied and Exact Sciences, Instituto Tecnológico Metropolitano, Medellín, Colombia
| | - Sandra Arango-Varela
- Biomedical Innovation and Research Group, Faculty of Applied and Exact Sciences, Instituto Tecnológico Metropolitano, Medellín, Colombia
| | - Gloria A Santa-Gonzalez
- Biomedical Innovation and Research Group, Faculty of Applied and Exact Sciences, Instituto Tecnológico Metropolitano, Medellín, Colombia
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20
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De Oliveira GS, Pinheiro GS, Proença IC, Blembeel A, Casal MZ, Pochmann D, Tartaruga L, Martinez FG, Araújo AS, Elsner V, Dani C. Aquatic exercise associated or not with grape juice consumption-modulated oxidative parameters in Parkinson disease patients: A randomized intervention study. Heliyon 2021; 7:e06185. [PMID: 33644467 PMCID: PMC7887390 DOI: 10.1016/j.heliyon.2021.e06185] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 06/26/2020] [Accepted: 01/29/2021] [Indexed: 12/23/2022] Open
Abstract
Parkinson's disease (PD) is a neurodegenerative disorder with significant motor disabilities and cognitive decline. Importantly, the imbalance of oxidative stress is related to PD physiopathology and progression. This study aimed to evaluate the impact of grape juice consumption associated with an aquatic exercise protocol on oxidative stress parameters and cognitive function in individuals with PD. The participants were randomized into two groups: grape juice group (GJG) and control group (CG) and were submitted to 4 weeks of an aquatic intervention (twice a week, approximately 60 minutes/session). The GJG also consumed 400 ml of grape juice per day (integral and conventional) during this period. Cognitive function was assessed by the Montreal Cognitive Assessment (MoCa) questionnaire. For the analysis of oxidative stress markers, specifically lipid oxidative damage (TBARS), proteins (Carbonil), acid uric and the activity of antioxidant enzymes (superoxide dismutase, glutathione peroxidase and catalase), blood collection were done before and after intervention. No changes were observed in cognitive function after intervention in both groups. Regarding biomarkers, a reduction of antioxidant enzymes, thiobarbituric acid reactive substances (TBARS) and uric acid was observed in both groups. However, only the GJG showed a significant reduction on protein oxidation levels after intervention. In conclusion, the consumption of grape juice associated with an aquatic exercise protocol might be consider an effective alternative to reduce the oxidative damage in PD, reinforcing the importance of this intervention in promoting beneficial impact in this population.
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Affiliation(s)
| | - Gislaine S. Pinheiro
- Curso de Fisioterapia do Centro Universitário Metodista-IPA, Porto Alegre, RS, Brazil
| | - Isabel C.T. Proença
- Programa de Pós-Graduação em Biociências e Reabilitação, Centro Universitário Metodista-IPA, Porto Alegre, RS, Brazil
- Programa de Pós-Graduação em Ciências Biológicas: Fisiologia, Universidade Federal do Rio Grande do Sul, Porto Alegre, RS, Brazil
| | - Amanda Blembeel
- Programa de Pós-Graduação em Biociências e Reabilitação, Centro Universitário Metodista-IPA, Porto Alegre, RS, Brazil
| | - Marcela Z. Casal
- Laboratório de Pesquisa do Exercício, Universidade Federal do Rio Grande do Sul, Porto Alegre, RS, Brazil
| | - Daniela Pochmann
- Programa de Pós-Graduação em Biociências e Reabilitação, Centro Universitário Metodista-IPA, Porto Alegre, RS, Brazil
| | - Leonardo Tartaruga
- Laboratório de Pesquisa do Exercício, Universidade Federal do Rio Grande do Sul, Porto Alegre, RS, Brazil
| | - Flavia G. Martinez
- Laboratório de Pesquisa do Exercício, Universidade Federal do Rio Grande do Sul, Porto Alegre, RS, Brazil
| | - Alex Sander Araújo
- Programa de Pós-Graduação em Ciências Biológicas: Fisiologia, Universidade Federal do Rio Grande do Sul, Porto Alegre, RS, Brazil
| | - Viviane Elsner
- Curso de Fisioterapia do Centro Universitário Metodista-IPA, Porto Alegre, RS, Brazil
- Programa de Pós-Graduação em Biociências e Reabilitação, Centro Universitário Metodista-IPA, Porto Alegre, RS, Brazil
- Programa de Pós-Graduação em Ciências Biológicas: Fisiologia, Universidade Federal do Rio Grande do Sul, Porto Alegre, RS, Brazil
| | - Caroline Dani
- Curso de Fisioterapia do Centro Universitário Metodista-IPA, Porto Alegre, RS, Brazil
- Programa de Pós-Graduação em Biociências e Reabilitação, Centro Universitário Metodista-IPA, Porto Alegre, RS, Brazil
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Pei J, Gao S, Sarp S, Wang H, Chen X, Yu J, Yue T, Youravong W, Li Z. Emerging forward osmosis and membrane distillation for liquid food concentration: A review. Compr Rev Food Sci Food Saf 2021; 20:1910-1936. [PMID: 33438299 DOI: 10.1111/1541-4337.12691] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Revised: 11/10/2020] [Accepted: 11/25/2020] [Indexed: 11/26/2022]
Abstract
As emerging membrane technologies, forward osmosis (FO) and membrane distillation (MD), which work with novel driving forces, show great potential for liquid food concentration, owing to their low fouling propensity and great driving force. In the last decades, they have attracted the attention of food industry scientists in global scope. However, discussions of the FO and MD in liquid food concentration advancement, membrane fouling, and economic assessment have been scant. This review aims to provide an up-to-date knowledge about liquid food concentration by FO and MD. First, we introduce the principle and applications of FO and MD in liquid food concentration, and highlight the effect of process on liquid food composition, membrane fouling mechanism, and strategies for fouling mitigation. Besides, economic assessment of FO and MD processes is reviewed. Moreover, the challenges as well as future prospects of FO and MD applied in liquid food concentration are proposed and discussed. Comparing with conventional membrane-based or thermal-based technologies, FO and MD show outstanding advantages in high concentration rate, good concentrate quality, low fouling propensity, and low cost. Future efforts for liquid food concentration by FO and MD include (1) development of novel FO draw solution (DS); (2) understanding the effects of liquid food complex compositions on membrane fouling in FO and MD concentration process; and (3) fabrication of novel membranes and innovation of membrane module and process configuration for liquid food processing.
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Affiliation(s)
- Jianfei Pei
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Shanshan Gao
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Sarper Sarp
- Centre for Water Advanced Technologies and Environmental Research (CWATER), College of Engineering, Swansea University, Swansea, UK
| | - Haihua Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xiaonan Chen
- College of Economics and Management, Northwest A&F University, Yangling, China
| | - Jin Yu
- College of Economics and Management, Northwest A&F University, Yangling, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Wirote Youravong
- Department of Food Technology & Center of Excellence in Membrane Science and Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand
| | - Zhenyu Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
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Carlini NRBS, Santos VZD, Silva CDS, Vasconcelos MDC, Brandelli A, Sant’Anna V. Efeito dos ácidos ascórbico e cítrico em propriedades físico-químicas e sensoriais de bolos vegetarianos com suplementação de farinha de bagaço de uva. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2021. [DOI: 10.1590/1981-6723.24320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Resumo O objetivo deste trabalho foi desenvolver formulações de misturas para preparo de bolos de caneca, sem ovos e sem leite, com farinhas de cascas e sementes de uvas, além de avaliar características físico-químicas, tecnológicas e sensoriais, com enfoque nos efeitos dos ácidos ascórbico e cítrico sobre os bolos, com substituição parcial da farinha de trigo por farinha de bagaço de uva. Aos produtos, foram incorporados 5% de farinhas de cascas e sementes em relação à farinha de trigo. Foram realizadas análises de polifenóis, atividade antioxidante, cor, pH, volume específico, perda de massa e sensorial. Entre as formulações com farinha de uva, a amostra com adição de ácido ascórbico apresentou maior (p < 0,05) atividade antioxidante, medida pelo método ABTS, do que as amostras sem adição de ácidos. Entretanto, a formulação não apresentou diferença significativa (p > 0,05) quando comparada com a formulação com a adição de ácido cítrico ou a combinação de ácidos. De acordo com o coeficiente de correlação de Pearson, quanto mais ácido (menor pH) se mostrou o bolo, maior foi a tendência de aumento na concentração de polifenóis totais, antocianinas e compostos com atividade antioxidante. Com relação ao volume específico, a maioria das formulações controles apresentou os maiores volumes em relação às suas respectivas amostras com farinha de uva. Assim, a incorporação dos ácidos ascórbico e cítrico nos bolos com farinha de bagaço de uva possivelmente acarretou estabilização da coloração vermelha e o bolo com farinha de bagaço de uva e ácido ascórbico apresentou as maiores quantidades de compostos fenólicos totais, quando comparado aos outros bolos com o subproduto, além de ter sido um dos bolos mais bem aceitos pelos provadores, demonstrando o potencial de mercado para esses produtos alimentícios inovadores.
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Effects of Production Region, Production Systems and Grape Type/Variety on Nutritional Quality Parameters of Table Grapes; Results from a UK Retail Survey. Foods 2020; 9:foods9121874. [PMID: 33339243 PMCID: PMC7767105 DOI: 10.3390/foods9121874] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 12/10/2020] [Accepted: 12/13/2020] [Indexed: 11/17/2022] Open
Abstract
Grapes contain high concentrations of secondary metabolites and antioxidants that have been linked to a reduction of several chronic diseases. Here, we report results of a UK retail survey, which investigated the effect of the production region (Mediterranean vs. South Africa), grape type (white vs. red vs. black) and variety, and production system (organic vs. conventional) on antioxidant activity and concentrations of phenolic compounds in table grapes. Black grapes had ~180% total antioxidant activity (TAA), ~60% higher total phenolic content (TPC) and ~40 times higher anthocyanin concentrations (TAC) than white grapes, while red grapes had intermediate levels of TAA, TPC and TAC. The effects of season and production system and differences between varieties of the same grape type were substantially smaller. Grapes imported from Mediterranean countries in summer had a 14% higher TPC and ~20% higher TAA than grapes imported from South Africa in winter, and organic grapes had a 16% higher TPC and 22% higher TAA, but ~30% lower TAC than conventional grapes. Significant differences in TPC, TAA and/or TAC between organic and conventional grapes could only be detected for specific grape types, varieties and/or sampling years.
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24
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de Lima Tavares Toscano L, Silva AS, de França ACL, de Sousa BRV, de Almeida Filho EJB, da Silveira Costa M, Marques ATB, da Silva DF, de Farias Sena K, Cerqueira GS, da Conceição Rodrigues Gonçalves M. A single dose of purple grape juice improves physical performance and antioxidant activity in runners: a randomized, crossover, double-blind, placebo study. Eur J Nutr 2020; 59:2997-3007. [PMID: 31732851 PMCID: PMC7755635 DOI: 10.1007/s00394-019-02139-6] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2019] [Accepted: 11/04/2019] [Indexed: 12/12/2022]
Abstract
PURPOSE To investigate the effects of a single dose of juice on physical performance, oxidative stress, inflammation and muscle damage in runners. METHODS Fourteen recreational male runners (39 ± 9 years, VO2peak = 55.9 ± 6.5 ml/kg/min) performed two running tests to exhaustion at 80% of VO2max after ingesting grape juice or a placebo drink (10 ml/kg/day) randomly. Blood samples were taken before and 2 h after supplementation and immediately after running to analyze total antioxidant capacity (TAC), malondialdehyde (MDA), alpha-1 acid glycoprotein (A1GPA), high-sensitivity C-reactive protein (hs-CRP), creatine kinase (CK) and lactate dehydrogenase (LDH). RESULTS The participants ran for an average of 59.2 ± 27.8 min until exhaustion in the placebo group and for 68.4 ± 29.7 min until exhaustion in the grape juice intake group, which was a significantly longer time (p = 0.008). This improvement in physical performance was accompanied by a 43.6% increase in TAC (p = 0.000) at the post-exercise timepoint compared to the level at baseline. MDA, A1GPA, hs-CRP, CK, and LDH did not exhibit changes. In contrast, no significant change in any variable was observed after consuming the placebo drink. CONCLUSION The single-dose intake of purple grape juice demonstrated an ergogenic effect in recreational runners by increasing run time to exhaustion and increasing antioxidant activity.
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Affiliation(s)
- Lydiane de Lima Tavares Toscano
- Programa de Pós-graduação em Ciências da Nutrição, Universidade Federal da Paraíba (UFPB), João Pessoa, Paraíba, Brazil
- Laboratório de Estudos do Treinamento Físico Aplicado ao Desempenho e a Saúde, Departamento de Educação Física, Universidade Federal da Paraíba (UFPB), Centro de Ciências da Saúde, Campus I, Cidade Universitária, João Pessoa, Paraíba, CEP 58059-900, Brazil
| | - Alexandre Sérgio Silva
- Programa de Pós-graduação em Ciências da Nutrição, Universidade Federal da Paraíba (UFPB), João Pessoa, Paraíba, Brazil.
- Laboratório de Estudos do Treinamento Físico Aplicado ao Desempenho e a Saúde, Departamento de Educação Física, Universidade Federal da Paraíba (UFPB), Centro de Ciências da Saúde, Campus I, Cidade Universitária, João Pessoa, Paraíba, CEP 58059-900, Brazil.
| | - Ana Carla Lima de França
- Programa de Pós-graduação em Ciências da Nutrição, Universidade Federal da Paraíba (UFPB), João Pessoa, Paraíba, Brazil
- Laboratório de Estudos do Treinamento Físico Aplicado ao Desempenho e a Saúde, Departamento de Educação Física, Universidade Federal da Paraíba (UFPB), Centro de Ciências da Saúde, Campus I, Cidade Universitária, João Pessoa, Paraíba, CEP 58059-900, Brazil
| | - Bruno Rafael Virgínio de Sousa
- Programa de Pós-graduação em Ciências da Nutrição, Universidade Federal da Paraíba (UFPB), João Pessoa, Paraíba, Brazil
- Laboratório de Estudos do Treinamento Físico Aplicado ao Desempenho e a Saúde, Departamento de Educação Física, Universidade Federal da Paraíba (UFPB), Centro de Ciências da Saúde, Campus I, Cidade Universitária, João Pessoa, Paraíba, CEP 58059-900, Brazil
| | - Eder Jackson Bezerra de Almeida Filho
- Laboratório de Estudos do Treinamento Físico Aplicado ao Desempenho e a Saúde, Departamento de Educação Física, Universidade Federal da Paraíba (UFPB), Centro de Ciências da Saúde, Campus I, Cidade Universitária, João Pessoa, Paraíba, CEP 58059-900, Brazil
| | - Matheus da Silveira Costa
- Programa de Pós-graduação em Ciências da Nutrição, Universidade Federal da Paraíba (UFPB), João Pessoa, Paraíba, Brazil
- Laboratório de Estudos do Treinamento Físico Aplicado ao Desempenho e a Saúde, Departamento de Educação Física, Universidade Federal da Paraíba (UFPB), Centro de Ciências da Saúde, Campus I, Cidade Universitária, João Pessoa, Paraíba, CEP 58059-900, Brazil
| | | | | | - Klécia de Farias Sena
- Laboratório de Estudos do Treinamento Físico Aplicado ao Desempenho e a Saúde, Departamento de Educação Física, Universidade Federal da Paraíba (UFPB), Centro de Ciências da Saúde, Campus I, Cidade Universitária, João Pessoa, Paraíba, CEP 58059-900, Brazil
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Bendokas V, Stanys V, Mažeikienė I, Trumbeckaite S, Baniene R, Liobikas J. Anthocyanins: From the Field to the Antioxidants in the Body. Antioxidants (Basel) 2020; 9:E819. [PMID: 32887513 PMCID: PMC7555562 DOI: 10.3390/antiox9090819] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Revised: 08/21/2020] [Accepted: 08/29/2020] [Indexed: 02/06/2023] Open
Abstract
Anthocyanins are biologically active water-soluble plant pigments that are responsible for blue, purple, and red colors in various plant parts-especially in fruits and blooms. Anthocyanins have attracted attention as natural food colorants to be used in yogurts, juices, marmalades, and bakery products. Numerous studies have also indicated the beneficial health effects of anthocyanins and their metabolites on human or animal organisms, including free-radical scavenging and antioxidant activity. Thus, our aim was to review the current knowledge about anthocyanin occurrence in plants, their stability during processing, and also the bioavailability and protective effects related to the antioxidant activity of anthocyanins in human and animal brains, hearts, livers, and kidneys.
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Affiliation(s)
- Vidmantas Bendokas
- Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, 54333 Babtai, Lithuania; (V.S.); (I.M.)
| | - Vidmantas Stanys
- Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, 54333 Babtai, Lithuania; (V.S.); (I.M.)
| | - Ingrida Mažeikienė
- Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, 54333 Babtai, Lithuania; (V.S.); (I.M.)
| | - Sonata Trumbeckaite
- Laboratory of Biochemistry, Neuroscience Institute, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania; (S.T.); (R.B.)
- Department of Pharmacognosy, Medical Academy, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
| | - Rasa Baniene
- Laboratory of Biochemistry, Neuroscience Institute, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania; (S.T.); (R.B.)
- Department of Biochemistry, Medical Academy, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
| | - Julius Liobikas
- Laboratory of Biochemistry, Neuroscience Institute, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania; (S.T.); (R.B.)
- Department of Biochemistry, Medical Academy, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
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A revisited FAAS method for very simple and fast determination of total concentrations of Cu, Fe, Mn and Zn in grape juices with sample preparation developed by modeling experimental design and optimization. Microchem J 2020. [DOI: 10.1016/j.microc.2020.104998] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Viana-Mattioli S, Cinegaglia N, Bertozzi-Matheus M, Bueno-Pereira TO, Caldeira-Dias M, Cavalli RC, Sandrim VC. SIRT1-dependent effects of resveratrol and grape juice in an in vitro model of preeclampsia. Biomed Pharmacother 2020; 131:110659. [PMID: 32866809 DOI: 10.1016/j.biopha.2020.110659] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 08/10/2020] [Accepted: 08/17/2020] [Indexed: 12/11/2022] Open
Abstract
Preeclampsia (PE) is a multifactorial hypertensive disorder of pregnancy that is partly responsible for both maternal and fetal morbidity and mortality levels worldwide. It has been recently discovered that sirtuin-1 (SIRT1) is reduced in the circulation and in an in vitro model of PE. Therefore, in this study, we investigated the effects of trans-resveratrol, a potent antioxidant and activator of SIRT1, on oxidative stress and nitric oxide (NO) production in an in vitro model of PE compared to gestational hypertensive (GH) and healthy pregnant (HP) women. Furthermore, we also evaluated the effects of an acute intake of grape juice on women with PE to assess whether it could mimic in vitro trans-resveratrol supplementation. (1) In the GH group, resveratrol decreased intracellular reactive oxygen species (ROS) and increased their antioxidant capacity, while inhibiting SIRT1 reestablished previous levels. (2) In PE, inhibition of SIRT1 increased antioxidant activity. (3) Intracellular NO and supernatant nitrite levels were increased by inhibiting SIRT1 in the PE group. (4) Grape juice intake increased intracellular NO levels versus before grape juice intake control; however, the inhibition of SIRT1 before grape juice intake initially increased NO, but decreased it 1 h after grape juice intake. In conclusion, activating SIRT1 by using resveratrol alone may not be beneficial to women with PE, and GH and PE seem to have different responsive mechanisms to this molecule. Furthermore, grape juice intake seems to have different effects compared to resveratrol supplementation alone in this in vitro model of PE, demonstrating the potential of the combination of other biologically active molecules from grape juice over the SIRT1-eNOS-NO in PE treatment.
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Affiliation(s)
- Sarah Viana-Mattioli
- Department of Biophysics and Pharmacology, Institute of Biosciences of Botucatu, Universidade Estadual Paulista (UNESP), Distrito Rubiao Junior, Botucatu, Sao Paulo, 18680-000, Brazil
| | - Naiara Cinegaglia
- Department of Biophysics and Pharmacology, Institute of Biosciences of Botucatu, Universidade Estadual Paulista (UNESP), Distrito Rubiao Junior, Botucatu, Sao Paulo, 18680-000, Brazil
| | - Mariana Bertozzi-Matheus
- Department of Biophysics and Pharmacology, Institute of Biosciences of Botucatu, Universidade Estadual Paulista (UNESP), Distrito Rubiao Junior, Botucatu, Sao Paulo, 18680-000, Brazil
| | - Thaina Omia Bueno-Pereira
- Department of Biophysics and Pharmacology, Institute of Biosciences of Botucatu, Universidade Estadual Paulista (UNESP), Distrito Rubiao Junior, Botucatu, Sao Paulo, 18680-000, Brazil
| | - Mayara Caldeira-Dias
- Department of Biophysics and Pharmacology, Institute of Biosciences of Botucatu, Universidade Estadual Paulista (UNESP), Distrito Rubiao Junior, Botucatu, Sao Paulo, 18680-000, Brazil
| | - Ricardo Carvalho Cavalli
- Department of Gynecology and Obstetrics, Faculty of Medicine of Ribeirao Preto, University of Sao Paulo, Ribeirao Preto, Sao Paulo, 14049-900, Brazil
| | - Valeria Cristina Sandrim
- Department of Biophysics and Pharmacology, Institute of Biosciences of Botucatu, Universidade Estadual Paulista (UNESP), Distrito Rubiao Junior, Botucatu, Sao Paulo, 18680-000, Brazil.
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Dani C, Gonçalves LK, Proença IT, Andrade FDO, Hilakivi-Clarke L. Effects of Maternal Grape Juice Intake on Unfolded Protein Response in the Mammary Glands of Offspring of High Fat Diet Fed Rat Dams. Nutrients 2020; 12:nu12082253. [PMID: 32731460 PMCID: PMC7547380 DOI: 10.3390/nu12082253] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 07/23/2020] [Accepted: 07/23/2020] [Indexed: 12/16/2022] Open
Abstract
Maternal high fat diet (HFD) and obesity during pregnancy increase female offspring′s mammary cancer risk in animal studies. We aimed to observe whether the consumption of grape juice during pregnancy can reverse this risk. During pregnancy and lactation, female Wistar rats were fed either a control or HFD and also received grape juice or tap water. At the age of 50 days, female offspring were euthanized, and mammary glands were collected to assess changes in biomarkers of increased mammary cancer risk. Maternal HFD increased the number of terminal end buds in offspring’s mammary glands and promoted cell proliferation (ki67). Maternal grape consumption blocked these effects. Apoptosis marker caspase 7, but not caspase 3, was reduced in the HFD offspring. HFD offspring also exhibited a reduction in the indicators of cell cycle regulation (p27, p21) and an ability to maintain DNA integrity (reduced p53). Maternal grape juice did not have any effect on these endpoints in the HFD offspring but reduced caspase 7 and p53 levels in the control offspring, perhaps reflecting reduced cellular stress. Maternal HFD increased oxidative stress marker GPx1 mRNA expression, and grape juice increased the levels of GPx2 in both the control and HFD offspring. HFD increased XBP1/Xbp1s, Atf4 and Atf6 mRNA expression and reduced ATF6 and CHOP protein levels. Maternal grape juice reversed the increase in XBP1/Xbp1s, Atf4 and Atf6 in the HFD offspring. PPARγ was downregulated in the HFD group, and grape juice reversed this effect. Grape juice also reduced the levels of HER2 and IRS, both in the control and HFD offspring. In conclusion, maternal grape juice supplementation reversed some of the biomarkers that are indicative of increased breast cancer risk in the HFD offspring.
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Affiliation(s)
- Caroline Dani
- Master of BioScience and Rehabilitation, Methodist Center IPA, Porto Alegre, RS 90420-060, Brazil; (C.D.); (L.K.G.); (I.T.P.)
| | - Luciana Kneib Gonçalves
- Master of BioScience and Rehabilitation, Methodist Center IPA, Porto Alegre, RS 90420-060, Brazil; (C.D.); (L.K.G.); (I.T.P.)
| | - Isabel Teixeira Proença
- Master of BioScience and Rehabilitation, Methodist Center IPA, Porto Alegre, RS 90420-060, Brazil; (C.D.); (L.K.G.); (I.T.P.)
| | | | - Leena Hilakivi-Clarke
- Department of Oncology, Georgetown University, Washington, DC 20057, USA;
- Correspondence: ; Tel.: +202-687-7237
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Gutiérrez-Gamboa G, Liu SY, Sun X, Fang Y. Oenological potential and health benefits of Chinese non-Vitis vinifera species: An opportunity to the revalorization and to breed new varieties. Food Res Int 2020; 137:109443. [PMID: 33233123 DOI: 10.1016/j.foodres.2020.109443] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 06/09/2020] [Accepted: 06/12/2020] [Indexed: 12/12/2022]
Abstract
The wine industry is focused on the producing wine mostly from European grapevine varieties (Vitis vinifera L.). China has experienced a significant growth of the vineyard surface, based on the cultivation of these grapevine varieties. Currently, China has become one of the countries with the largest surface of planted vineyards in the world. In the last years, there has been a trend to oenologically and viticulturally revalorize certain autochthonous grapevine species. China holds a great diversity of Vitis species, which are being the focus of study. This could be an important alternative for the diversification of wine production, providing new products with a strong identity. Additionally, the varietal homogenization has increased the vineyard genetic vulnerability in relation to the emergence of grapevine diseases and their resistance to chemical fungicides. In this way, non-Vitis vinifera species are characterized by having a high resistance to a wide range of biotic and abiotic factors, which can bring an opportunity to breed new varieties. However, there is little available information about the oenological potential of these species, which makes it a current interesting topic. Therefore, this review aims to summarize the oenological potential of non-Vitis vinifera species found in China, discussing their potential effects on human health and thus, to propose some Chinese wild grapes for their use in breeding programs.
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Affiliation(s)
- Gastón Gutiérrez-Gamboa
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China; Universidad de Talca, Facultad de Ciencias Agrarias, 2 Norte 685, Casilla 747, 346000 Talca, Chile.
| | - Shu-Yan Liu
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Carretera de Burgos, Km. 6. 26007 Logroño, Spain
| | - XiangYu Sun
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China.
| | - Yulin Fang
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China.
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Cásedas G, Les F, López V. Anthocyanins: Plant Pigments, Food Ingredients or Therapeutic Agents for the CNS? A Mini-Review Focused on Clinical Trials. Curr Pharm Des 2020; 26:1790-1798. [DOI: 10.2174/1381612826666200127093701] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2019] [Accepted: 11/21/2019] [Indexed: 11/22/2022]
Abstract
Anthocyanins are plant pigments present in flowers, leaves or fruits with polyphenolic structure belonging
to the group of flavonoids. From a nutritional approach, they are the most abundant flavonoids in dietary
sources responsible for the antioxidant properties of those foods. In addition, the food and pharma industries have
used anthocyanins as food additives or excipients due to its colorant properties. However, beyond its antioxidant
effects, anthocyanins may also act as therapeutic agents due to neuroprotective, antidiabetic and cardioprotective
properties. There is a growing body of evidence suggesting the role of these compounds in the Central Nervous
System (CNS). Previous in vitro and animal studies have suggested neuroprotective benefits, but we here review
human interventions made with anthocyanins in relation to cognition, insomnia, anxiety or depression. Due to the
link between oxidative stress and neurodegenerative disorders, human studies conducted on healthy volunteers
evaluating oxidative stress parameters have also been included. As reviewed here, very few human studies (only
ten) have been performed in the area of CNS; however, considering the obtained outcomes in those trials together
with human interventions in relation with oxidative stress as well as data showing neuroprotective effects
from preclinical experiments, we suggest that anthocyanins may have potential benefits for the CNS.
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Affiliation(s)
- Guillermo Cásedas
- Department of Pharmacy, Faculty of Health Sciences, Universidad San Jorge, Villanueva de Gallego, Zaragoza, Spain
| | - Francisco Les
- Department of Pharmacy, Faculty of Health Sciences, Universidad San Jorge, Villanueva de Gallego, Zaragoza, Spain
| | - Víctor López
- Department of Pharmacy, Faculty of Health Sciences, Universidad San Jorge, Villanueva de Gallego, Zaragoza, Spain
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de Carvalho Tavares IM, Umsza-Guez MA, Martin N, Tobal TM, Boscolo M, Gomes E, Da-Silva R, Lago-Vanzela ES. The improvement of grape juice quality using Thermomucor Indicae- Seudaticae pectinase. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:1565-1573. [PMID: 32180653 DOI: 10.1007/s13197-019-04192-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 11/21/2019] [Indexed: 10/25/2022]
Abstract
The effect of pectinolytic enzyme preparation (PEP) produced by the fungus Thermomucor indicae-seudaticae-N31 (PEP-N31) on total phenolic content, concentrations of methanol and color of grape juice was studied. Positive results were found when PEP-N31 was used to extract phenolic compounds after the grapes had been blanched for 3 min and macerated for 1 h. The resulting juice had better yield, color characteristics and higher phenolic content (1637.21 mg.L-1, as gallic acid equivalent, or GAE) than the conventionally prepared juice (1422.59 mg GAE.L-1), and it was very similar to the juice obtained through the treatment with a commercial enzyme (1682.10 mg GAE.L-1). The concentration of methanol in the juice produced with the PEP-N31 was less than 200 mg.L-1. These results encourage the use of PEP produced by Thermomucor indicae-seudaticae-N31 by the grape-processing industry.
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Affiliation(s)
- Iasnaia Maria de Carvalho Tavares
- 1Department of Food Engineering and Technology, São Paulo State University - UNESP, São José do Rio Preto, São Paulo 15054-000 Brazil
| | - Marcelo Andrés Umsza-Guez
- 1Department of Food Engineering and Technology, São Paulo State University - UNESP, São José do Rio Preto, São Paulo 15054-000 Brazil
- 2Department of Biotechnology, Federal University of Bahia - UFBA, Salvador, Bahia 40170-115 Brazil
| | - Natália Martin
- 1Department of Food Engineering and Technology, São Paulo State University - UNESP, São José do Rio Preto, São Paulo 15054-000 Brazil
- Unilago - Union of the Great Lakes Colleges, São José do Rio Preto, São Paulo 15030-070 Brazil
| | - Thaise Mariá Tobal
- 2Department of Biotechnology, Federal University of Bahia - UFBA, Salvador, Bahia 40170-115 Brazil
- 4Faculty of Health Sciences, Federal University of Grande Dourados - UFGD, Dourados, Mato Grosso do Sul 79800-000 Brazil
| | - Maurício Boscolo
- 5Department of Chemistry and Environmental Sciences, São Paulo State University - UNESP, São José do Rio Preto, São Paulo 15054-000 Brazil
| | - Eleni Gomes
- 6Department of Biology, São Paulo State University - UNESP, São José do Rio Preto, São Paulo 15054-000 Brazil
| | - Roberto Da-Silva
- 5Department of Chemistry and Environmental Sciences, São Paulo State University - UNESP, São José do Rio Preto, São Paulo 15054-000 Brazil
| | - Ellen Silva Lago-Vanzela
- 1Department of Food Engineering and Technology, São Paulo State University - UNESP, São José do Rio Preto, São Paulo 15054-000 Brazil
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Gomes TM, Mazon LF, Panceri CP, Machado BD, Brighenti A, Burin VM, Bordignon-Luiz MT. Changes in vineyard productive attributes and phytochemical composition of sauvignon blanc grape and wine induced by the application of silicon and calcium. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1547-1557. [PMID: 31769027 DOI: 10.1002/jsfa.10163] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Revised: 11/08/2019] [Accepted: 11/24/2019] [Indexed: 05/08/2023]
Abstract
BACKGROUND It is important to increase productivity and improve plant quality at the same time as preserving the principles of safety and productivity. The present study aimed to evaluate the effects of different concentrations of sodium metasilicate and calcium chloride, applied as fertilizers, on the productivity and phytochemical characteristics of Sauvignon Blanc grapes and their respective wines. RESULTS The experiments were conducted using 2017 and 2018 vintages of commercial Sauvignon Blanc grapes. The treatments consisted of applying separately different concentrations of sodium metasilicate (0, 4, 8 and 12 g L-1 ) or calcium chloride (0, 5, 10 and 15 g L-1 ). The treatments were carried out during four phenological phases. The grapes were harvested at technical maturity and white wines were elaborated. The application of inorganic salts, silicon and calcium to the grapes had a significant effect on the vineyard productivity. The best results were obtained with 4 and 8 g L-1 silicon and 15 g L-1 calcium. An increase in the concentration of phenolics in the grapes was noted. These compounds have antioxidant capacity, which is one of the factors responsible for the resistance of the grapes to pathogens. CONCLUSION The application of 4 and 8 g L-1 silicon and 15 g L-1 calcium to the grapes represents a potential alternative fertilizing strategy, which could increase the plant yield without damaging the phytochemical characteristics of the fruit and its derivatives. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Trilícia Margarida Gomes
- Department of Food Science and Technology, Santa Catarina Federal University, Florianópolis, Brazil
| | - Luiza Freitas Mazon
- Department of Food Science and Technology, Santa Catarina Federal University, Florianópolis, Brazil
| | | | | | - Alberto Brighenti
- Department of Plant Science, Santa Catarina Federal University, Florianópolis, Brazil
| | - Vívian Maria Burin
- Department of Food Science and Technology, Santa Catarina Federal University, Florianópolis, Brazil
| | - Marilde T Bordignon-Luiz
- Department of Food Science and Technology, Santa Catarina Federal University, Florianópolis, Brazil
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Impact of Grape Products on Lipid Profile: A Meta-Analysis of Randomized Controlled Studies. J Clin Med 2020; 9:jcm9020313. [PMID: 31979098 PMCID: PMC7073656 DOI: 10.3390/jcm9020313] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 01/15/2020] [Accepted: 01/20/2020] [Indexed: 12/21/2022] Open
Abstract
Background: Growing evidence shows that grape polyphenols can improve cardiovascular risk factors. Although there are clear data supporting a beneficial effect of grape supplementation on blood pressure and glucose metabolism, the effects of grape polyphenols on lipid metabolism are still controversial. Objective: We performed a meta-analysis of randomized controlled trials (RCTs) to assess the effect of grape products on lipid profile. Design: A systematic search was performed in the PubMed, Web of Science, Scopus, and EMBASE databases without any language or publication year restriction. The reference lists of all retrieved articles were manually reviewed. RCTs evaluating the impact of grape products/juice/extracts on lipid profile were included. Difference in total cholesterol (TC), high-density lipoprotein cholesterol (HDL-C), low-density lipoprotein cholesterol (LDL-C), triglycerides (TG), oxidized low-density lipoprotein cholesterol (oxLDL-C), apolipoprotein (apo) A, apo B before and after administration of grape products or placebo were expressed as mean differences (MD) with pertinent 95% confidence intervals (95% CI). The impact of clinical and demographic features on effect size was assessed by meta-regression. Results: The administration of grape products is associated with a significant improvement of lipid profile, as evidenced by changes in TC (MD: −7.6 mg/dL (−0.2 mmol/L); 95% CI: −10.8, −4.4; p < 0.001), HDL-C (MD: 1.4 mg/dL (0.04 mmol/L); 95% CI: 0.8, 1.9; p < 0.001, I2 = 74.7%, p < 0.001), LDL-C (−6.3 mg/dL (−0.16 mmol/L); 95% CI: −9.5, −3.0; p < 0.001), oxLDL-C (MD: −4.5 U/L; 95% CI: −7.5, −1.5; p = 0.003, I2 = 90.6%, p < 0.001), apo B (MD: −2.4 mg/dL (−0.05 µmol/L); 95% CI: −4.5, −0.3; p = 0.026), and TG (MD: −14.5 mg/dL (−0.16 mmol/L); 95% CI: −17.7, −11.2; p < 0.001) levels in subjects receiving grape products compared to placebo. With regard to the extent of the lipid-lowering effect, compared to baseline values, the highest reduction was reported for LDL-C (MD: −5.6 mg/dL (−0.14 mmol/L); 95% CI: −9.5, −1.7; p = 0.005) and for oxLDL-C (MD: −5.0 U/L; 95% CI: −8.8, −1.2; p = 0.010, I2 = 0%, p = 0.470). Conclusions: Grape polyphenols exert a favorable effect on lipid profile in humans by significantly reducing plasma levels of LDL-C and oxLDL-C.
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Barbalho SM, Bueno Ottoboni AMM, Fiorini AMR, Guiguer ÉL, Nicolau CCT, Goulart RDA, Flato UAP. Grape juice or wine: which is the best option? Crit Rev Food Sci Nutr 2020; 60:3876-3889. [PMID: 31920107 DOI: 10.1080/10408398.2019.1710692] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Grapes used in the wine or juice production are mainly Vitis vinifera and Vitis labrusca and possess high amounts of polyphenolic compounds. These compounds are associated with the reduction of the inflammatory processes, oxidative stress, and protection against cardiovascular diseases. The industrial processes used for juice and wine production may interfere with the antioxidant composition of these products and the effects on human health. The aim of this review is to compare the effects of the consumption of wine or grape juice on cardiovascular risk factors. We used PRISMA guidelines and Medline/PUBMED and EMBASE to perform our search. The main effects of red wine and grape juice in humans were a reduction of body mass index, waist circumference, glycemia, plasma lipid peroxidation, total cholesterol, LDL-c, triglycerides, blood pressure, and homocysteine levels. Both wine and grape juice possess numerous bioactive compounds that are potentially responsible for many beneficial effects on human health. Nevertheless, there is a need for more double-blind, randomized controlled studies comparing the effects of juice and wine consumption without the biases that occur when comparisons are made with different populations, ages, doses, and different types of wine or juice.
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Affiliation(s)
- Sandra Maria Barbalho
- Medical School of Marília, UNIMAR, Marília, São Paulo, Brazils.,Food Technology School, Marília, São Paulo, Brazil
| | | | | | - Élen Landgraf Guiguer
- Medical School of Marília, UNIMAR, Marília, São Paulo, Brazils.,Food Technology School, Marília, São Paulo, Brazil
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Bender A, Souza ALKD, Caliari V, Malgarim MB, Costa VB, Goulart C. Caracterização físico-química e sensorial de sucos da uva Isabel em cortes com diferentes variedades produzidas na região do Vale do Rio do Peixe-SC. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.18719] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Resumo O maior volume de suco de uva produzido no Brasil é da cultivar Isabel. No entanto, é necessário que se façam cortes com outras cultivares para melhorar a qualidade do suco, o que eleva a demanda por outras cultivares, especialmente Bordô. Sendo assim, o objetivo deste estudo foi avaliar a influência das cultivares BRS Rúbea, BRS Cora, BRS Violeta, BRS Carmem, BRS Magna e Bordô em cortes com Isabel quanto às características físico-químicas, colorimétricas e sensoriais de sucos produzidos na Região do Vale do Rio do Peixe - SC. Os sucos foram elaborados na Epagri - Estação Experimental de Videira - SC, sendo: (ISA) 100% Isabel; (ISA+RUB) 70% Isabel + 30% Rúbea: (ISA+COR) 70% Isabel + 30% Cora; (ISA+VIO) 70% Isabel + 30% Violeta; (ISA+CAR) 70% Isabel + 30% Carmem; (ISA+MAG) 70% Isabel + 30% Magna; (ISA+BOR) 70% Isabel + 30% Bordô, e avaliados quanto à composição físico-química, colorimétrica e perfil sensorial. A maior acidez titulável foi verificada em ISA+MAG, seguida de ISA+BOR. Os sucos ISA+VIO obtiveram a maior média para o teor de sólidos solúveis, não diferindo apenas de ISA+CAR, que também apresentou a menor acidez dentre os tratamentos. Os sucos ISA+VIO e ISA+CAR apresentaram maior teor de sólidos solúveis em relação ao suco de Isabel 100%. A menor luminosidade foi observada nos sucos do ISA+VIO, seguida por ISA+CAR. Quanto aos atributos sensoriais foram observadas diferenças significativas apenas para cor e acidez. Os sucos ISA+VIO, ISA+CAR e ISA+BOR receberam as maiores notas para o atributo cor. Todas as cultivares testadas influenciaram as características colorimétricas do suco, mostrando-se alternativas para a melhoria da cor de sucos de Isabel. Sensorialmente, apenas a cor e a acidez foram influenciadas pelos diferentes cortes.
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Zhu J, Du C. Could grape-based food supplements prevent the development of chronic kidney disease? Crit Rev Food Sci Nutr 2019; 60:3054-3062. [DOI: 10.1080/10408398.2019.1676195] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Jixiao Zhu
- Research Center for Traditional Chinese Medicine Resources and Ethnic Minority Medicine, Jiangxi University of Traditional Chinese Medicine, Nanchang, Jiangxi, China
- Department of Urologic Sciences, University of British Columbia, Vancouver, British Columbia, Canada
| | - Caigan Du
- Department of Urologic Sciences, University of British Columbia, Vancouver, British Columbia, Canada
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Kovaleski ES, Gonçalves LK, Bortolato G, Marinho JP, Silva LFL, Russo MKB, Agostini F, Funchal C, Dani C. Effects of the ingestion of different kinds of white grape juice (Vitis labrusca) during adolescence on body weight, biochemical parameters and oxidative stress in liver of adult Wistar rats. Food Chem 2019; 291:110-116. [PMID: 31006448 DOI: 10.1016/j.foodchem.2019.03.122] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2018] [Revised: 03/18/2019] [Accepted: 03/23/2019] [Indexed: 12/18/2022]
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Bender A, Souza ALKD, Caliari V, Souza ELD, Malgarim MB, Camargo SS. Características físico-químicas de sucos integrais elaborados a partir de uvas da espécie Vitis rotundifolia. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2019. [DOI: 10.1590/1981-6723.31018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Resumo Objetivou-se com este trabalho avaliar o perfil físico-químico de sucos elaborados com uvas das variedades Vitis rotundifolia Regale, Noble, Summit e Carlos. O trabalho foi realizado na Epagri-Videira/SC, nas safras 2016, 2017 e 2018. O delineamento experimental utilizado foi um fatorial duplo (variedade × safra), de forma inteiramente casualizada e com três repetições. As análises físico-químicas realizadas foram: acidez total (AT), teor de sólidos solúveis (SS), relação SS/AT, pH, açúcares redutores, densidade e cor. Em relação ao pH, ‘Regale’ e ‘Carlos’ apresentaram valores que se mantiveram na faixa de 2,82 a 2,98, enquanto para ‘Noble’ e ‘Summit’, os valores foram superiores, chegando a 3,30. A acidez titulável dos sucos de ‘Regale’ e ‘Noble’ se destacou das demais variedades em ambas as safras avaliadas, devido aos teores de acidez mais elevados. Para o teor de sólidos solúveis totais, na safra 2016, apenas os sucos da variedade ‘Summit’ atingiram o valor de 14,00 °Brix, teor mínimo exigido para comercialização como suco integral perante a legislação brasileira. Os sucos dessa variedade obtiveram a maior relação SS/AT nas três safras avaliadas, com valores próximos a 30, comportamento diverso dos sucos de ‘Regale’, que apresentaram as menores médias para esta variável, com valores em torno de 10. As variedades tintas originaram sucos mais ácidos em comparação às variedades brancas. A variedade ‘Summit’ apresentou a melhor relação açúcar/acidez, apresentando aptidão para a elaboração de sucos nas três safras pesquisadas. ‘Regale’ e ‘Noble’ apresentaram prejuízos na produtividade e sanidade na safra 2016, no entanto, mostraram-se aptas ao processamento de suco nas safras 2017 e 2018. Os sucos da variedade ‘Carlos’ não atingiram o teor mínimo de 14 °Brix em nenhuma das três safras estudadas, fator que impossibilita a classificação destes como suco integral.
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Tsutsumi A, Horikoshi Y, Fushimi T, Saito A, Koizumi R, Fujii Y, Hu QQ, Hirota Y, Aizawa K, Osakabe N. Acylated anthocyanins derived from purple carrot (Daucus carota L.) induce elevation of blood flow in rat cremaster arteriole. Food Funct 2019; 10:1726-1735. [DOI: 10.1039/c8fo02125b] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Acylated anthocyanins are more stable than monomeric anthocyanins, but little is known about their physiological effects.
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In Vitro Antioxidant Activity of Purple Grape Juice (Vitis Labrusca) against Temozolamide Treatment in Rat Brains. BEVERAGES 2018. [DOI: 10.3390/beverages4040099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Considering that grape juice has high levels of phenolic compounds that produce beneficial physiological effects, important for the maintenance of redox balance, the aim of this study was to evaluate the in vitro neuroprotective effect of purple grape juice on the oxidative damage caused by temozolomide (TMZ) in the cerebral cortex, hippocampus, and cerebellum of Wistar rats. In pre-incubation, TMZ increased thiobarbituric acid reactive substances (TBARS) in the cerebral cortex and cerebellum, enhanced protein oxidation in all tissues studied, increased superoxide dismutase (SOD) activity in the hippocampus, decreased SOD activity in the cerebellum, and enhanced catalase (CAT) activity in the cerebral cortex and cerebellum. In co-incubation, there was enhanced protein oxidation in the cerebral cortex and cerebellum, decreased SOD activity in the cerebellum, inhibition of CAT activity in the hippocampus, and increased CAT activity in the cerebellum. Purple grape juice improved these oxidative alterations. Therefore, the intake of grape juice might have a protective effect against diseases that affect the oxidative status of the central nervous system.
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Dutra MDCP, Rodrigues LL, de Oliveira D, Pereira GE, Lima MDS. Integrated analyses of phenolic compounds and minerals of Brazilian organic and conventional grape juices and wines: Validation of a method for determination of Cu, Fe and Mn. Food Chem 2018; 269:157-165. [DOI: 10.1016/j.foodchem.2018.07.014] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2018] [Revised: 07/01/2018] [Accepted: 07/02/2018] [Indexed: 12/01/2022]
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Pohl P, Dzimitrowicz A, Jamroz P, Greda K. Development and optimization of simplified method of fast sequential HR-CS-FAAS analysis of apple juices on the content of Ca, Fe, K, Mg, Mn and Na with the aid of response surface methodology. Talanta 2018; 189:182-189. [DOI: 10.1016/j.talanta.2018.06.053] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2018] [Revised: 06/10/2018] [Accepted: 06/16/2018] [Indexed: 10/28/2022]
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Guler A, Tokusoglu O, Artik N. Alterations on phenolic compounds and antioxidant activity during sour grape juice concentrate processing. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2018. [DOI: 10.1051/ctv/20183302136] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The alterations of phenolic compounds and antioxidant capacity of sour grape juice were investigated during the concentration process stages. Phenolics and antioxidant properties of the samples changed more at the vacuum evaporation stage than that of the other stages. After evaporation, the antioxidant capacity of the samples decreased approximately between 14.2 and 17.0 % for DPPH and ABTS methods, respectively. Besides, phenolic contents also decreased approximately as 14.8%. HPLC data on phenolics of sour grape juice during concentrate processing gave 12 polyphenols, including gallic acid, (+)-catechin, (-)-epigallocatechin, vanillic acid, (-)-epigallocatechin gallate, (-)-epicatechin, caftaric acid, caffeic acid and p-coumaric acid, which were determined as 1.05-1.83 mg/100 g, 5.40-7.83 mg/100 g, 6.35-9.21 mg/100 g, 3.01-5.18 mg/100 g, 0- 1.95 mg/100 g, 2.33-3.54 mg/100 g, 12.40-37.60 mg/100 g, 1.44-2.26 mg/100 g and 0.27-0.44 mg/100 g, respectively. Ferulic, sinapic acids and quercetin were only detected at concentrate step of the sour grape juice processing and were found as 0.18 mg/100 g, 0.28 mg/100 g and 0.76 mg/100 g, respectively.
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Freire L, Guerreiro TM, Caramês ETS, Lopes LS, Orlando EA, Pereira GE, Lima Pallone JA, Catharino RR, Sant'Ana AS. Influence of Maturation Stages in Different Varieties of Wine Grapes ( Vitis vinifera) on the Production of Ochratoxin A and Its Modified Forms by Aspergillus carbonarius and Aspergillus niger. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:8824-8831. [PMID: 30048130 DOI: 10.1021/acs.jafc.8b02251] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Ochratoxin A is the main contaminant mycotoxin of grapes produced mainly by Aspergillus niger and Aspergillus carbonarius. Besides, it is possible that the formation of modified mycotoxin occurs through the plant defense mechanism or also by fungus actions itself. The objective of this study was to evaluate the influence of grape variety and maturation stage on the formation of OTA and modified mycotoxin. The determination of OTA was performed by high-performance liquid chromatography, and a high-resolution mass spectrometry was used for the detection of modified ochratoxin. A positive correlation was observed between the following grapes physicochemical parameters: pH, total soluble solids, total glycosides in glucose, total anthocyanin, and OTA levels produced by A. niger and A. carbonarius. Therefore, the higher the concentrations of these parameters, the greater the production of mycotoxin in grapes. Among the elected targets, we identified the 14-decarboxy-ochratoxin A in Muscat Italia variety at veraison and 15 days after the beginning of veraison stages; and ethylamide-ochratoxin A as a biomarker in the Syrah variety at the ripeness stage.
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Affiliation(s)
- Luísa Freire
- Department of Food Science, Faculty of Food Engineering , University of Campinas , Campinas , SP , Brazil
| | - Tatiane M Guerreiro
- Innovare Biomarkers Laboratory, Faculty of Pharmaceutical Sciences , University of Campinas , Campinas , SP , Brazil
| | - Elem T S Caramês
- Department of Food Science, Faculty of Food Engineering , University of Campinas , Campinas , SP , Brazil
| | - Letícia S Lopes
- Department of Food Science, Faculty of Food Engineering , University of Campinas , Campinas , SP , Brazil
| | - Eduardo A Orlando
- Department of Food Science, Faculty of Food Engineering , University of Campinas , Campinas , SP , Brazil
| | - Giuliano E Pereira
- § Brazilian Agricultural Research Corporation (Semiárido) , Petrolina , PE , Brazil
| | - Juliana A Lima Pallone
- Department of Food Science, Faculty of Food Engineering , University of Campinas , Campinas , SP , Brazil
| | - Rodrigo R Catharino
- Innovare Biomarkers Laboratory, Faculty of Pharmaceutical Sciences , University of Campinas , Campinas , SP , Brazil
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering , University of Campinas , Campinas , SP , Brazil
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Pohl P, Dzimitrowicz A, Jamroz P, Greda K. HR-CS FAAS based method for direct determination of total concentrations of Ca, Fe, Mg and Mn in functional apple beverages and evaluation of contributions of the bioaccessible fraction of these elements by in vitro gastrointestinal digestion and chemical fractionation. Microchem J 2018. [DOI: 10.1016/j.microc.2018.04.032] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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46
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Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View. BEVERAGES 2018. [DOI: 10.3390/beverages4010022] [Citation(s) in RCA: 58] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Ferranti LDS, Fungaro MHP, Massi FP, Silva JJD, Penha RES, Frisvad JC, Taniwaki MH, Iamanaka BT. Diversity of Aspergillus section Nigri on the surface of Vitis labrusca and its hybrid grapes. Int J Food Microbiol 2018; 268:53-60. [DOI: 10.1016/j.ijfoodmicro.2017.12.027] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2017] [Revised: 12/23/2017] [Accepted: 12/29/2017] [Indexed: 11/25/2022]
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Copetti C, Franco FW, Machado EDR, Soquetta MB, Quatrin A, Ramos VDM, Moreira JCF, Emanuelli T, Sautter CK, Penna NG. Acute Consumption of Bordo Grape Juice and Wine Improves Serum Antioxidant Status in Healthy Individuals and Inhibits Reactive Oxygen Species Production in Human Neuron-Like Cells. J Nutr Metab 2018; 2018:4384012. [PMID: 29686894 PMCID: PMC5852837 DOI: 10.1155/2018/4384012] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2017] [Accepted: 11/30/2017] [Indexed: 01/12/2023] Open
Abstract
Few studies investigated the biological effects of American grape cultivars. We investigated the metabolic response after acute consumption of grape juice or wine from Bordo grapes (Vitis labrusca) in a placebo-controlled crossover study with fifteen healthy volunteers. Blood samples were collected 1 hour after the intake of 100 mL of water, juice, or wine to measure TBARS, ABTS, FRAP, glucose, and uric acid levels. To evaluate differences in cellular response, intracellular reactive species production (DCFH-DA) and metabolic mitochondrial viability (MTT) were assessed after exposure of human neuron-like cells (SH-SY5Y) to juice or wine. Glycemia was reduced after juice or wine consumption, whereas blood levels of uric acid were reduced after juice consumption but increased after wine consumption. Juice and wine consumption reduced plasma lipid peroxidation and increased plasma antioxidant capacity (ABTS and FRAP assays). Furthermore, juice inhibited H2O2-induced intracellular production of reactive species (RS) and increased the viability of SH-SY5Y cells. In contrast, wine (dealcoholized) exhibited a per se effect by inducing the production of RS and reducing cell viability. These results indicate a positive impact of acute consumption of Bordo juice and wine on human oxidative status, whereas only juice had protective effects against oxidative stress-induced cytotoxicity.
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Affiliation(s)
- Cristiane Copetti
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria (UFSM), 1000 Roraima Avenue, 97105-900 Santa Maria, RS, Brazil
| | - Fernanda Wouters Franco
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria (UFSM), 1000 Roraima Avenue, 97105-900 Santa Maria, RS, Brazil
| | - Eduarda da Rosa Machado
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria (UFSM), 1000 Roraima Avenue, 97105-900 Santa Maria, RS, Brazil
| | - Marcela Bromberger Soquetta
- Department of Chemical Engineering, Center of Technology, Federal University of Santa Maria (UFSM), 1000 Roraima Avenue, 97105-900 Santa Maria, RS, Brazil
| | - Andréia Quatrin
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria (UFSM), 1000 Roraima Avenue, 97105-900 Santa Maria, RS, Brazil
| | - Vitor de Miranda Ramos
- Department of Biochemistry, Center of Oxidative Stress Research (CEEO), Federal University of Rio Grande do Sul (UFRGS), 2600 Ramiro Barcelos Street–Annex, 90035-003 Porto Alegre, RS, Brazil
| | - José Cláudio Fonseca Moreira
- Department of Biochemistry, Center of Oxidative Stress Research (CEEO), Federal University of Rio Grande do Sul (UFRGS), 2600 Ramiro Barcelos Street–Annex, 90035-003 Porto Alegre, RS, Brazil
| | - Tatiana Emanuelli
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria (UFSM), 1000 Roraima Avenue, 97105-900 Santa Maria, RS, Brazil
| | - Cláudia Kaehler Sautter
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria (UFSM), 1000 Roraima Avenue, 97105-900 Santa Maria, RS, Brazil
| | - Neidi Garcia Penna
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria (UFSM), 1000 Roraima Avenue, 97105-900 Santa Maria, RS, Brazil
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Combination of ultrasound, enzymes and mechanical stirring: A new method to improve Vitis vinifera Cabernet Sauvignon must yield, quality and bioactive compounds. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.07.009] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Padilha CVDS, Miskinis GA, de Souza MEAO, Pereira GE, de Oliveira D, Bordignon-Luiz MT, Lima MDS. Rapid determination of flavonoids and phenolic acids in grape juices and wines by RP-HPLC/DAD: Method validation and characterization of commercial products of the new Brazilian varieties of grape. Food Chem 2017; 228:106-115. [DOI: 10.1016/j.foodchem.2017.01.137] [Citation(s) in RCA: 93] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2016] [Revised: 01/26/2017] [Accepted: 01/27/2017] [Indexed: 12/22/2022]
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