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Influence of Green Tea Added to Cherry Wine on Phenolic Content, Antioxidant Activity and Alpha-Glucosidase Inhibition during an In Vitro Gastrointestinal Digestion. Foods 2022; 11:3298. [PMCID: PMC9601454 DOI: 10.3390/foods11203298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Cherries are a good source of bioactive compounds, with high antioxidant activity as well as nutritional and therapeutic importance. In this study, cherry wines enriched with green tea infusion (mild and concentrated) were produced, and their biological properties were evaluated. During winemaking, the main vinification parameters (alcohol, reducing sugars, acidity, total polyphenol content) as well biological activity (antioxidant activity, alpha-glucosidase inhibition potential) were determined. An in vitro digestion process was also performed to evaluate the impact of the gastrointestinal environment on the biological stability of the wines, and to analyze the interactions of wine-intestinal microflora. The addition of green tea to the cherry wine significantly increased the total polyphenol content (up to 2.73 g GAE/L) and antioxidant activity (up to 22.07 mM TE/L), compared with the control wine. However, after in vitro digestion, a reduction in total polyphenols (53–64%) and antioxidant activity (38–45%) were noted. Wines fortified with green tea expressed a stronger inhibition effect on intestinal microflora growth, of which E. coli were the most sensitive microorganisms. The tea-derived bioactive compounds significantly increased the potential of alpha-glucosidase inhibition. The proposed wines could be a good alternative type of wine, with an increased polyphenol content and the potential to control the insulin response supporting therapy for diabetes.
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Kalogiouri NP, Samanidou VF. Liquid chromatographic methods coupled to chemometrics: a short review to present the key workflow for the investigation of wine phenolic composition as it is affected by environmental factors. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:59150-59164. [PMID: 32577971 DOI: 10.1007/s11356-020-09681-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Accepted: 06/10/2020] [Indexed: 06/11/2023]
Abstract
The guarantee of wine authenticity arises great concern because of its nutritional and economic importance. Phenolic fingerprints have been used as a source of chemical information for various authentication issues, including botanical and geographical origin, as well as vintage age. The local environment affects wine production and especially its phenolic metabolites. Integrated analytical methodologies combined with chemometrics can be applied in wine fingerprinting studies for the determination and establishment of phenolic markers that contain comprehensive and standardized information about the wine profile and how it can be affected by various environmental factors. This review summarizes all the recent trends in the generation of chemometric models that have been developed for treating chromatographic data and have been used for the investigation of critical wine authenticity issues, revealing phenolic markers responsible for the botanical, geographical, and vintage age classification of wines. Overall, the current review suggests that chromatographic methodologies are promising and powerful techniques that can be used for the accurate determination of phenolic compounds in difficult matrices like wine, highlighting the advantages of the applications of supervised chemometric tools over unsupervised for the construction of prediction models that have been successfully used for the classification based on their territorial and botanical origin.
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Affiliation(s)
- Natasa P Kalogiouri
- Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece.
| | - Victoria F Samanidou
- Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece
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Li M, Zhao X, Sun Y, Yang Z, Han G, Yang X. Evaluation of Anthocyanin Profile and Color in Sweet Cherry Wine: Effect of Sinapic Acid and Grape Tannins during Aging. Molecules 2021; 26:molecules26102923. [PMID: 34069043 PMCID: PMC8157077 DOI: 10.3390/molecules26102923] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 05/05/2021] [Accepted: 05/11/2021] [Indexed: 11/22/2022] Open
Abstract
Cherries are rich in bioactive phenolic compounds and are often fermented into cherry wines. The degradation of anthocyanins during storage will cause color deterioration. The study aimed to utilize sinapic acid and grape tannins in cherry wine to maintain a high fraction in the colored forms of anthocyanins, in order to maximize the color intensity, the latter being associated with good product quality. The effects on the anthocyanin profile and on color parameters of copigments, utilizing spectral measurement combined with UPLC-MS quantitative analysis, have been evaluated in sweet cherry wines. The copigmentation effect of sinapic acid and grape tannin was accompanied by the bathochromic shift and the hyperchromic effect, which lead to an increase in color intensity (lower L*, higher a* and b*). During the aging process, sinapic and grape tannin increased the content of pyranoanthocyanins in cherry wine, especially the addition of sinapic acid makes the cherry wine generate 10-syringyl-pyranocyanidin-3-rutinoside. These results demonstrate that sinapic acid is suitable for adding before alcohol fermentation, while grape tannins can be added before aging.
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Affiliation(s)
- Mingyue Li
- Shandong Provincial Key Laboratory of Microbial Engineering, School of Biologic Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250300, China; (M.L.); (X.Z.); (Z.Y.); (G.H.)
| | - Xinjie Zhao
- Shandong Provincial Key Laboratory of Microbial Engineering, School of Biologic Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250300, China; (M.L.); (X.Z.); (Z.Y.); (G.H.)
| | - Yuxia Sun
- Institue of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China;
| | - Zhen Yang
- Shandong Provincial Key Laboratory of Microbial Engineering, School of Biologic Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250300, China; (M.L.); (X.Z.); (Z.Y.); (G.H.)
| | - Guomin Han
- Shandong Provincial Key Laboratory of Microbial Engineering, School of Biologic Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250300, China; (M.L.); (X.Z.); (Z.Y.); (G.H.)
| | - Xue Yang
- Shandong Provincial Key Laboratory of Microbial Engineering, School of Biologic Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250300, China; (M.L.); (X.Z.); (Z.Y.); (G.H.)
- Correspondence: ; Tel.: +86-186-5317-5734
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Xu C, Xia H, Zhang S, Zhao Y, Qi Z, Sun Z, Zhao Y. Isolation, screening, identification and tolerance of yeast in cherry wine lees. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractIn this study, yeast was isolated from cherry wine lees by rose Bengal medium, and its species was identified through three-stage screening, morphological observation and molecular biological identification. Moreover, the tolerance of screened strains was studied. The results showed that 30 strains of yeast were isolated from cherry wine lees, and five strains of yeast were selected, which were named YJN10, YJN16, YJN18, YJN19 and YJN28. After preliminary appraisal, strain YJN10 was Saccharomyces kudriavzevii, strain YJN16 was Saccharomyces paradoxus, and strains YJN18, YJN19, YJN28 were Saccharomyces cerevisiae. In the tolerance study, the tolerable sugar concentrations of the five strains were 650, 650, 550, 600 and 600 g/L. The tolerable alcohol volume fractions were 20, 20, 16, 18 and 18%. The tolerable molar concentration of potassium chloride was 1.8, 1.8, 1.5, 1.5 and 1.5 mol/L. Finally, strains YJN10, YJN16, YJN19 and YJN28 showed good tolerance, which laid a foundation for subsequent application in cherry wine fermentation.
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Affiliation(s)
- Cheng Xu
- Yantai Institute for Quality Supervision & Inspection of Product, Yantai, Shandong, China
| | - Hui Xia
- Yantai Institute for Quality Supervision & Inspection of Product, Yantai, Shandong, China
| | - Shuwen Zhang
- Yantai Institute for Quality Supervision & Inspection of Product, Yantai, Shandong, China
| | - Yuping Zhao
- College of Life Science, Yantai University, Yantai, Shandong, China
| | - Zhiqiang Qi
- Yantai Tongxin Liquor Co., Ltd., Yantai, Shandong, China
| | - Zuli Sun
- College of Life Science, Yantai University, Yantai, Shandong, China
| | - Yongfu Zhao
- China National Wine and Spirits Testing Authority, Yantai, Shandong, China
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Dey G, Sireswar S. Tailoring functional beverages from fruits and vegetables for specific disease conditions-are we there yet? Crit Rev Food Sci Nutr 2020; 61:2034-2046. [PMID: 32449366 DOI: 10.1080/10408398.2020.1769021] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
On-the-go beverages that may deliver health, increase stamina, reduce stress and provide longevity have captivated consumers and catapulted the food industry into the era of functional food and beverages. The industry initially responded with rapid growth. However, with time product diversification has become somewhat compromised, since most products contain the same bioactive components. Advancement in product technology has to be backed with research. Mere fortification of tea, juices and water, without any scientific evaluation of their functionality, has to be discouraged. Fruits and vegetable juices are excellent matrices for delivery of physiologically active component. Science backed designing will get us closer to tailoring fruits and vegetable juices into 'smart' beverages. As a case study two fruit-based products, probiotic and fruit wines (non-grape) have been considered here. This review explores the possibility of what more may be done to take the fruit and vegetable beverages to next step.
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Affiliation(s)
- Gargi Dey
- School of Biotechnology, Kalinga Institute of Industrial Technology, Deemed to be University, Bhubaneswar, India
| | - Srijita Sireswar
- School of Biotechnology, Kalinga Institute of Industrial Technology, Deemed to be University, Bhubaneswar, India
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Kiokias S, Proestos C, Oreopoulou V. Phenolic Acids of Plant Origin-A Review on Their Antioxidant Activity In Vitro (O/W Emulsion Systems) Along with Their in Vivo Health Biochemical Properties. Foods 2020; 9:E534. [PMID: 32344540 PMCID: PMC7231038 DOI: 10.3390/foods9040534] [Citation(s) in RCA: 93] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 04/19/2020] [Accepted: 04/22/2020] [Indexed: 01/05/2023] Open
Abstract
Nature has generously offered a wide range of herbs (e.g., thyme, oregano, rosemary, sage, mint, basil) rich in many polyphenols and other phenolic compounds with strong antioxidant and biochemical properties. This paper focuses on several natural occurring phenolic acids (caffeic, carnosic, ferulic, gallic, p-coumaric, rosmarinic, vanillic) and first gives an overview of their most common natural plant sources. A summary of the recently reported antioxidant activities of the phenolic acids in o/w emulsions is also provided as an in vitro lipid-based model system. Exploring the interfacial activity of phenolic acids could help to further elucidate their potential health properties against oxidative stress conditions of biological membranes (such as lipoproteins). Finally, this review reports on the latest literature evidence concerning specific biochemical properties of the examined phenolic acids.
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Affiliation(s)
- Sotirios Kiokias
- Research Executive Agency (REA), Place Charles Rogier 16, 1210 Bruxelles, Belgium;
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15784 Athens, Greece;
| | - Vassiliki Oreopoulou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Iron Politechniou, 9, 15780 Athens, Greece
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Zhang L, Fan G, Khan MA, Yan Z, Beta T. Ultrasonic-assisted enzymatic extraction and identification of anthocyanin components from mulberry wine residues. Food Chem 2020; 323:126714. [PMID: 32334321 DOI: 10.1016/j.foodchem.2020.126714] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2019] [Revised: 03/24/2020] [Accepted: 03/29/2020] [Indexed: 11/30/2022]
Abstract
Mulberry wine residues produced during the wine-brewing process contain several anthocyanins and other bioactive compounds. Therefore this study optimized the conditions for ultrasound-assisted enzymatic extraction of anthocyanins from mulberry wine residues. A three-level, four-factor Box-Behnken design was used to optimize the extraction conditions. Moreover, anthocyanins were determined using an ultra-performance liquid chromatograph coupled to a mass spectrometer (UPLC-MS). The mathematical model suggested a high coefficient of determination (R2 = 0.9475) for the optimum conditions, namely 52 °C, 315 W, 0.22% enzyme and 94 min incubation. The yield (5.98 mg/g) was close to the predicted value (5.87 mg/g). The two anthocyanins (cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside) identified are consistent with those present in mulberry. The optimized conditions increased anthocyanin yield, through improved utilization of mulberry wine residues. The findings will potentially lead to a reduction in the environmental burden of this waste and improve the efficiency and productivity of the mulberry fruit processing industry.
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Affiliation(s)
- Lixia Zhang
- Research Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, Jiangsu, China.
| | - Gongjian Fan
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, Jiangsu, China.
| | - Muhammad Ammar Khan
- Department of Food Science & Technology, University College of Agriculture & Environmental Sciences, The Islamia University of Bahawalpur, Pakistan
| | - Zheng Yan
- Research Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, Jiangsu, China
| | - Trust Beta
- Department of Food & Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada.
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Ganatsios V, Terpou A, Gialleli AI, Kanellaki M, Bekatorou A, Koutinas AA. A ready-to-use freeze-dried juice and immobilized yeast mixture for low temperature sour cherry (Prunus cerasus) wine making. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.08.009] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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9
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Caleja C, Ribeiro A, Barreiro MF, Ferreira ICFR. Phenolic Compounds as Nutraceuticals or Functional Food Ingredients. Curr Pharm Des 2018; 23:2787-2806. [PMID: 28025943 DOI: 10.2174/1381612822666161227153906] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2016] [Accepted: 12/24/2016] [Indexed: 12/12/2022]
Abstract
BACKGROUND Nowadays, the functional foods represent one the most promising, interesting and innovative areas in the food industry. Various components are being added to foods in order to render them functional. METHODS One example of these components are plant naturally occurring phenolic compounds, which are associated with a high antioxidant capacity and thus with benefits in relation to human health. RESULTS However, despite the huge number of scientific studies and patents on this topic and their natural presence in foods, namely in the ones from plant origin, there are still few marketable products enriched with these compounds. The commercialization of this type of functional products needs to go through various regulations, proving that they are safe and present the ascribed health benefits, conquering the target audience. In this review the growing interest of industry and consumers' appetence for functional foods and nutraceuticals is highlighted, focusing especially on phenolic compounds. CONCLUSION Although several published works show the multitude of bioactive properties of these compounds, ensuring their use as bioactive ingredients in food, they present inherent stability issues needing to be solved. However, considerable research is presently ongoing to overcome this problem, making viable the development of new products to be launched in the market.
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Affiliation(s)
- Cristina Caleja
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Braganca, Braganca, Portugal
| | - Andreia Ribeiro
- Laboratory of Separation and Reaction Engineering (LSRE), Associate Laboratory LSRE/LCM, IPB, Braganca, Portugal
| | - Maria Filomena Barreiro
- Laboratory of Separation and Reaction Engineering (LSRE), Associate Laboratory LSRE/LCM, IPB, Braganca, Portugal
| | - Isabel C F R Ferreira
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Braganca, Braganca, Portugal
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Zhang XX, Zhang G, Jin M, Niu LX, Zhang YL. Variation in Phenolic Content, Profile, and Antioxidant Activity of Seeds among Different Paeonia ostii Cultivated Populations in China. Chem Biodivers 2018; 15:e1800093. [PMID: 29603905 DOI: 10.1002/cbdv.201800093] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2018] [Accepted: 03/27/2018] [Indexed: 01/18/2023]
Abstract
The purpose of this study was to analyze the phenolic profiles of seeds from fifteen Paeonia ostii cultivated populations in China and identify their relationship with antioxidant activities and associated environmental factors. Thirteen individual phenolic compounds were quantitatively determined by HPLC, and (+)-catechin was the most abundant phenolic compound in the seeds. Correlation analysis showed that phenolics were the most effective antioxidant compound class by evaluating DPPH, ABTS, and hydroxyl radical scavenging activities as well as ferric reducing antioxidant power. Latitude and annual rainfall had significant effects on the contents of many phenolic compounds, and elevation was only significantly correlated with gallic acid content. Within fifteen P. ostii cultivated populations, the seeds of Tongling population exhibited the highest phenolic contents and strongest antioxidant activities. These results suggest that Tongling population has a relatively high utilization value and a potential for sources of natural antioxidants.
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Affiliation(s)
- Xiao-Xiao Zhang
- College of Landscape Architecture and Arts, Northwest A&F University, No. 3 Taicheng Road, Yangling, Shaanxi, 712100, P. R. China
| | - Gang Zhang
- College of Landscape Architecture and Arts, Northwest A&F University, No. 3 Taicheng Road, Yangling, Shaanxi, 712100, P. R. China
| | - Min Jin
- College of Landscape Architecture and Arts, Northwest A&F University, No. 3 Taicheng Road, Yangling, Shaanxi, 712100, P. R. China
| | - Li-Xin Niu
- College of Landscape Architecture and Arts, Northwest A&F University, No. 3 Taicheng Road, Yangling, Shaanxi, 712100, P. R. China
| | - Yan-Long Zhang
- College of Landscape Architecture and Arts, Northwest A&F University, No. 3 Taicheng Road, Yangling, Shaanxi, 712100, P. R. China
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PINTO JT, ALVARENGA LF, OLIVEIRA DPD, OLIVEIRA TTD, SCHWAN RF, DIAS DR, QUEIROZ JHD. Elaboration and characterization of Japanese Raisin Tree (Hovenia dulcis Thumb.) pseudofruits fermented alcoholic beverage. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.25616] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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Red wines from South America: Content of phenolic compounds and chemometric distinction by origin. Microchem J 2017. [DOI: 10.1016/j.microc.2017.03.018] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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13
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Identification of Wine According to Grape Variety Using Near-Infrared Spectroscopy Based on Radial Basis Function Neural Networks and Least-Squares Support Vector Machines. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-0887-1] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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14
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Budak NH. Bioactive components of Prunus avium L. black gold (red cherry) and Prunus avium L. stark gold (white cherry) juices, wines and vinegars. Journal of Food Science and Technology 2016; 54:62-70. [PMID: 28242904 DOI: 10.1007/s13197-016-2434-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/06/2016] [Accepted: 12/08/2016] [Indexed: 01/25/2023]
Abstract
Cherries are one of the most popular fruits, characterized by attractive colour, firmness, appearance and delicious tastes. Cherries are consumed fresh as well as in jams, wine, dried, candy and other processed products. Cherries vary in antioxidant properties and phenolic substances. The aim of the study was to determine the effects of ethanol and acetic acid fermentation on total antioxidant activities and phenolic substances of cherry juice. Total investigation of solids, pH, soluble solids, phenolic substances, ORAC and TEAC of Prunus avium L. cherry juices, macerated cherries wine, and vinegars were analyzed. All samples had 300.1-854.79 mg GAE/L of total phenolic contents, and 6.62-17.97 µmol/mL of ORAC values, and 1.5-5.5 mmol/mL of TEAC. Chlorogenic acid was present in the highest amount P. avium L. black gold vinegar.
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Affiliation(s)
- Nilgün H Budak
- Department of Food Processing, Egirdir Vocational School, Suleyman Demirel University, 32500 Isparta, Turkey
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15
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Fan GJ, Ndolo VU, Katundu M, Kerr RB, Arntfield S, Beta T. Comparison of Phytochemicals and Antioxidant Capacity in Three Bean Varieties Grown in Central Malawi. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2016; 71:204-210. [PMID: 27188781 DOI: 10.1007/s11130-016-0548-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The aims of the current work were: (1) to study the influence of variety and geographical production area on the total phenolic content, total anthocyanin content, total flavonoid content, total carotenoid content and antioxidant activity in bean varieties (Dimeta, Napirira and Nanyati) from different growing areas in central Malawi, and (2) to evaluate the possibility of establishing a classification based on the geographical areas of the growing regions. A total of 47 bean samples were collected from Makowe, Mphathi, Chuma-Chitsala and Khulungira Zone. These four locations were segregated based on altitude, latitude and longitude. Principal component and hierarchical cluster analysis were used to distinguish and classify among these samples. Significant differences (P < 0.05) in total phenolic content (2.92-4.97 mg/g), total anthocyanin content (14.52-152.31 μg/g), total flavonoid content (2.01-6.38 mg/g) and oxygen radical absorbance capacity (16.75-24.51 μmol/g) were found among the different sampled villages, showing a significant effect of the producing region on these parameters. The beans in Makowe had lower polyphenols than in other locations. Results of principal component analysis indicate that phytochemicals and antioxidant capacity could serve as parameters to establish a bean classification according to the geographical area of production.
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Affiliation(s)
- Gong-Jian Fan
- Department of Food Science, University of Manitoba, Winnipeg, MB, Canada
- College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Victoria U Ndolo
- Department of Food Science, University of Manitoba, Winnipeg, MB, Canada
| | - Mangani Katundu
- Department of Human Ecology, Faculty of Science, University of Malawi, Chancellor College, Zomba, Malawi
| | - Rachel Bezner Kerr
- Department of Development Sociology, Cornell University, Ithaca, NY, USA
- Department of Geography, University of Western Ontario, London, ON, Canada
| | - Susan Arntfield
- Department of Food Science, University of Manitoba, Winnipeg, MB, Canada
| | - Trust Beta
- Department of Food Science, University of Manitoba, Winnipeg, MB, Canada.
- Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB, Canada R3T 2N2.
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Sun SY, Gong HS, Liu WL, Jin CW. Application and validation of autochthonous Lactobacillus plantarum starter cultures for controlled malolactic fermentation and its influence on the aromatic profile of cherry wines. Food Microbiol 2016; 55:16-24. [DOI: 10.1016/j.fm.2015.11.016] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2015] [Revised: 11/17/2015] [Accepted: 11/25/2015] [Indexed: 11/16/2022]
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17
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Liu SX, Yang HY, Li SY, Zhang JY, Li T, Zhu BQ, Zhang BL. Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines. Molecules 2015; 20:19865-77. [PMID: 26556321 PMCID: PMC6332404 DOI: 10.3390/molecules201119662] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2015] [Revised: 10/22/2015] [Accepted: 10/27/2015] [Indexed: 11/16/2022] Open
Abstract
Phenolic compounds determine the color quality of fruit wines. In this study, the phenolic compound content and composition, color characteristics and changes during 6 months of bottle aging were studied in wines fermented with bog bilberry syrup under three different pHs. The total anthocyanins and total phenols were around 15.12–16.23 mg/L and 475.82 to 486.50 mg GAE/L in fresh wines and declined 22%–31% and about 11% in bottle aged wines, respectively. In fresh wines, eight anthocyanins, six phenolic aids and 14 flavonols, but no flavon-3-ols were identified; Malvidin-3-O-glucoside, petunidin-3-O-glucoside and delphinium-3-O-glucoside were the predominant pigments; Chlorogentic acid was the most abundant phenolic acid, and quercetin-3-O-galactoside and myricetin-3-O-galactoside accounted for nearly 90% of the total flavonols. During 6 months of bottle storage, the amounts of all the monomeric anthocyanins and phenolic acids were reduced dramatically, while the glycosidyl flavonols remained constant or were less reduced and their corresponding aglycones increased a lot. The effects of aging on blueberry wine color were described as the loss of color intensity with a dramatic change in color hue, from initial red-purple up to final red-brick nuances, while the pH of the fermentation matrix was negatively related to the color stability of aged wine.
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Affiliation(s)
- Shu-Xun Liu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 10083, China.
| | - Hang-Yu Yang
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 10083, China.
| | - Si-Yu Li
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Jia-Yue Zhang
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 10083, China.
| | - Teng Li
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 10083, China.
| | - Bao-Qing Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 10083, China.
| | - Bo-Lin Zhang
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 10083, China.
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